Gel PNG Transparent Images

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Submitted by on May 21, 2020

A gel is a solid substance that can have properties ranging from soft and weak to hard and tough. Gels are defined as a substantially diluted crosslinked system that does not exhibit fluidity in a stationary state. By weight, gels are mostly liquid, but they behave like solids due to a three-dimensional crosslinked network inside the liquid. It is crosslinking inside the liquid that gives the gel its structure (hardness) and promotes adhesive (stickiness). Thus, gels are a dispersion of liquid molecules in a solid medium. The word gel was coined by a 19th-century Scottish chemist Thomas Graham by clipping from gelatine.

Gels consist of a solid three-dimensional network, which covers the volume of a liquid medium and ensnares it with surface tension effects. This internal network structure can be the result of physical bonds (physical gels) or chemical bonds (chemical gels), as well as crystallites or other compounds that remain intact in the expanding fluid. Almost any liquid can be used as a filler, including water (hydrogels), oil, and air (airgel). Both in mass and volume, the gels are generally fluid in composition and thus have densities similar to those of their constituent liquids. Food jelly is a common example of a hydrogel and has an approximate water density.

A hydrogel is a network of hydrophilic polymer chains, sometimes found in the form of a colloidal gel, in which water is a dispersion medium. A three-dimensional solid is obtained as a result of the hydrophilic polymer chains being held together by crosslinking. Due to the inherent crosslinking, the structural integrity of the hydrogel network does not dissolve due to the high concentration of water. Hydrogels are highly absorbent (they may contain more than 90% water) of natural or synthetic polymer networks. Hydrogels also have a degree of flexibility that is very similar to natural tissue due to the significant water content. As responsive smart materials, hydrogels can encapsulate chemical systems that, when stimulated by external factors, such as a change in pH, can cause the release of certain compounds, such as glucose, into the environment, in most cases when a gel sol is transferred to a state liquid. Most chemomechanical polymers are also hydrogels, which, when stimulated, change their volume and can serve as actuators or sensors. The first appearance of the term “hydrogel” in the literature was in 1894.

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An organogel is a non-crystalline, non-glassy thermo-reversible (thermoplastic) solid material consisting of a liquid organic phase enclosed in a three-dimensionally crosslinked network. The liquid may be, for example, an organic solvent, mineral oil, or vegetable oil.

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