REMARKABLE INFLUENCE OF THE PREPARATION METHOD ON THE GELATION ABILITY OF A CHOLESTEROL-BASED ISOCYANURIC ACID 2,4,6-TRIAMINOPYRIMIDINE PAIR - DOES THE FORMATION OF A MOLECULAR TAPE CONTRIBUTE TO THE GELATION

The gelation system of a 1:1 mixture of cholesterol-containing isocyan uric acid (1) and cholesterol-containing 2,4,6-triaminopyrimidine (2) in organic fluids was investigated to understand the gelation mechanis m. A series of gelation tests have shown that the gelation is remarkab ly dependent upon the cooling rate of the mixture solution as well as the nature of solvents and concentrations. The investigation using FT- IR revealed that the mismatched hydrogen-bonding interaction between ( 1) and (2) is responsible for the gelation and well defined hydrogen-b onding interaction such as a 'molecular tape' rather results in coprec ipitation. It was confirmed by the gelation test of two-faced (1) and (2) with the complementary single-faced compounds that the gel is cons tructed by the three-dimensional network through an irregular hydrogen -bonding interaction.