“…Many criteria can be used to define gelator “efficiency”, such as the range of liquids gelated and the physical properties of the corresponding gels, including the minimum amounts of a gelator necessary to make a gel (critical gelator concentration, CGC ), the gel–sol transition temperatures ( T g ), magnitudes of viscoelastic properties, and lifetimes of the gels at room temperature 1a. 25 In this study, the range of liquids gelated is the major criterion employed, although several thermodynamic, structural, and dynamic (N.B., rheological) techniques have been used as well. Also, the relationship between liquids and a gelator has been explored using Hansen solubility parameters 7…”