Using fourier transform infrared spectroscopy to examine structure in bisurea organogels

Urea vs. carbamate groups: a comparative study in a chiral C2 symmetric organogelator

The effect of the replacement of molecular moieties (carbamates vs. urea) that drive self-assembly for two organogelators with an identical C(2) symmetric molecular structure is described. The main properties of the gels obtained from the urea-based organogelators are also discussed. The proposed organogelators are chiral molecules and are able to express chirality also at the supramolecular level, thus allowing the employment of electronic circular dichroism to gain insight into the molecular-scale structure of fibrillar aggregates. With the same technique, the behavior of enantiomeric mixtures of the urea-based organogelators was investigated, revealing the occurrence of different self-sorting phenomena at the molecular and supramolecular scale. The urea-based organogelators demonstrated to be more efficient gelators with respect to the carbamate-based analogues, showing a high gel-to-sol transition temperature (up to 66 °C) and a very low minimum gelling concentration (0.85 mg mL(-1)). This study is a starting point for a deeper investigation of structure/property relationships and, taking into account the peculiar behavior detected for the enantiomeric mixtures, also of self-sorting and molecular recognition phenomena.

Synthesis and characterization of monosaccharide-derived carbamates as low-molecular-weight gelators

Sugar-based low-molecular-weight gelators are an interesting new class of compounds that are important in supramolecular chemistry and for the preparation of advanced materials. Previously, we synthesized a series of ester and carbamate derivatives of 4,6-O-benzylidene methyl-alpha-D-glucopyranoside and found that monosubstituted alkynyl esters with five to seven carbons and monosubstituted carbamates with saturated five- and seven-carbon chains are good gelators. To understand the structural requirement for the gelation of the carbamate derivatives (O-linked carbamates), a diverse series of analogs, including alkynyl, aryl, and alkyl halide derivatives, were prepared and analyzed. We found that for gelation the O-linked carbamate derivatives have different structural preferences than the ester derivatives. To exhibit gellation, the ester analogs favor alkyl-containing terminal acetylene groups and the carbamoyl derivatives prefer saturated hydrocarbons. Both the esters and the carbamates showed good gelation properties when they were functionalized with aryl side chains. We also synthesized and screened a new series of carbamates (N-linked carbamates) in which the nitrogen atom of the carbamate group is directly attached to the sugar ring. The N-linked carbamates are good gelators for aqueous DMSO and ethanol solutions, and two of the compounds are also able to form gels in pure water. Optical microscopy and scanning electron microscopy were used to characterize several representative gels. In general, long, narrow, uniform fibrous networks were observed for effective gelators. The structure-gelation correlation obtained here can be used in the design of new sugar-based low-molecular-weight gelators.