New gelators of urea-containing triazine derivatives: effects of aggregation and optical features in different organic solvents

New gelators for urea-containing triazine derivatives were synthesised, and their gelation potential was examined using different organic solvents. These compounds were found to form the organogels with a variety of organic solvents, such as hexane and other solvents. The elongated alkyl tails of the gelators displayed an obvious decrease in the critical gelation concentrations of apolar solvents and an increase in the compatibility of gelation in polar solvents. The resulting thermo-reversible gels were characterised by using the dropping ball method and a number of other instruments. The melting temperature (Tm) of the gels in decalin and CCl4 increased with the gelator concentrations. The intermolecular hydrogen bonding of gelation in different organic solvents was observed using an FT-IR spectrometer. Temperature-dependent UV–vis and fluorescence analysis showed that the organogels displayed diverse aggregations and various fluorescence effects in different organic solvents. Blue fluorescence and J-aggregation in decalin and the quenched effect and π–π stacking in CCl4 were observed. Further, the morphological self-assembled feature in different organic solvents was studied with a scanning electron microscope, and the morphological features demonstrated that there were different aggregations in different solvents. In conductivity electrolyte experiments, the organogel electrolytes exhibited high conductivity (σ) compared with the corresponding tetrabutylammonium perchlorate (TBAP)/THF solution. The conductivity of the gel electrolytes increased with the concentration of the electrolyte salts and temperature. When the sol–gel temperature was achieved, a high ion conductivity was observed compared with the corresponding TBAP/THF solution. When the ratio of the added electrolyte salts exceeded 5%, gelation was inhibited. Furthermore, the effect of the electrolyte salts on the Tm of the gel was confirmed. The added electrolyte salts affected the gelation ability, but did not affect the sol–gel temperature.