Effects of Hydrogen Bonding and van der Waals Interactions on Organogelation Using Designed Low-Molecular-Weight Gelators and Gel Formation at Room Temperature

Abstract

We synthesized novel l-lysine-based compounds that were classified into three groups, urea−urea types (1−3), amide−urea types (4−6), and amide−amide type (7), and examined the effects of hydrogen bonding and van der Waals interactions on the organogelation behavior. Among these compounds, gelator 5 has the best organogelation ability. Moreover, the organogelation can be achieved at room temperature through the direct synthesis of gelators in organic solvents.