Ultrasound- and Temperature-Induced Gelation of Gluconosemicarbazide Gelator in DMSO and Water Mixtures

We have developed amphiphilic supramolecular gelators carrying glucose moiety that could gel a mixture of dimethyl sulfoxide (DMSO) and water upon heating as well as ultrasound treatment. When the suspension of gluconosemicarbazide was subjected to ultrasound treatment, gelation took place at much lower concentrations compared to thermal treatment, and the gels transformed into a solution state at higher temperatures compared to temperature-induced gels. The morphology was found to be influenced by the nature of the stimulus and presence of salts such as KCl, NaCl, CaCl(2) and surfactant (sodium dodecyl sulphate) at a concentration of 0.05 M. The gel exhibited impressive tolerance to these additives, revealing the stability and strength of the gels. Fourier transform infrared spectroscopy (FTIR) revealed the presence of the intermolecular hydrogen bonding interactions while differential scanning calorimetry (DSC) and rheological studies supported better mechanical strength of ultrasound-induced (UI) gels over thermally-induced (TI) gels.