A series of hydrocarbon gels (based on leaded petrol and decalin) using physically crosslinked networks have been prepared using Al-salt of fatty acid as the physical gelling agent. The effects of gel network scaffolding on the mechanism and kinetics of evaporation of the solvents from the gels were investigated using conventional, isothermal and modulated thermogravimetric analysis. It has been clearly observed that the evaporation of solvent from gels followed a complex evaporation pattern compared to the pure solvent. It appears that with increase in network scaffolding the maximum rate of evaporation of the solvent decreases and its distribution become broader. The activation energy of evaporation for these solvents was found not to be dramatically dependent on the concentration of the gelator and tightness of the network scaffolding. Amongst different methods employed, isothermal measurements provided reliable information about the mechanism of evaporation. Modulated thermogravimetric analysis proved to be an efficient method to achieve kinetic parameters of evaporation from a single dynamic experiment. Scanning electron microscopy was used to probe for both dry gelator and gel network after evaporation of the solvents for evaluation of their surface morphology.

This paper presents a thermodynamic investigation of the benzene physical and chemical organogels, using differential scanning calorimetry (DSC) and intends to draw an appropriate relationship between the gel network structure and the properties. Physical gels, formed by an aluminium soap of fatty acid, and chemical gels, created by in situ cross-linking of a siloxane copolymer are investigated. The effects of the type and quantity of the gelators and their corresponding network mesh size distribution in the gels on crystallization, melting, and their kinetics are examined. It appears that the kinetics of crystallization of the entrapped solvent is significantly affected by the quality of the gel network scaffolding and can be treated successfully by the Avrami equation of crystallization. From the melting behavior of the entrapped solvent crystallites, quantitative information about the number of solvent molecules bound per molecule of the gelator has been extracted. DSC proves to be a reliable technique to evaluate the population distribution of solvent molecules trapped in the physical and chemical organogel network scaffolding. The state of the solvent may be treated as a probe to understand the structure of the gels. (C) 2004 Wiley Periodicals, Inc.

A detailed investigation on the thermodynamic behaviour of the physical and chemical organogels, using differential scanning calorimetry (DSC) and modulated thermogravimetric analysis (MTGA), is presented. Aluminium soap of fatty acid was used as the physical gelator and in situ crosslinking of siloxane copolymer was used for chemical gelation. The effects of the type and concentration of the gelators and the corresponding mesh-size distribution of the gel network scaffolding on the trapped-solvent crystallization, melting and evaporation mechanism, and kinetics are examined. It appears that the kinetics of crystallization of the trapped-solvent are significantly affected by the quality of the gel network scaffolding and can be treated successfully by the Avrami equation of crystallization. From the melting behaviour of the entrapped-solvent crystallites, quantitative information about the number of solvent molecules bound per molecule of the gelator has been extracted. The effect of gelation network structure on the kinetics of evaporation of the solvent from the gel network scaffolding has been evaluated. DSC appears to be the reliable technique to evaluate the population distribution of solvent molecules trapped in the gel network scaffolding. (C) 2003 Society of Chemical Industry.

This review focuses light on-the complex rheological behavior of physical gels formed by the addition of aluminium soap based gelator to aliphatic, non-polar hydrocarbons. Rheological investigations were carried out in steady flow, creep and dynamic oscillation modes over a wide range of shear rates, frequencies, temperatures and times. It is observed that the rheological behavior is very sensitive to the concentration of gelator, however; in general they exhibit viscoelastic, thixotropic, shear reversible behavior. The gel network structure results from polar interaction and strongly polar contaminants have a deleterious effect on the formation of the gel. (C) 2003 American Chemical Society.