ISIS Neutron and Muon Source Data Journal
This is a page describing data taken during an experiment at the ISIS Neutron and Muon Source. Information about the ISIS Neutron and Muon Source can be found at https://www.isis.stfc.ac.uk.
Understanding alignment in gel noodles
Abstract: We can prepare gel noodles by extruding a solution of a dipeptide at high pH into a salt bath. The noodles formed have sufficiently mechanically integrity to be manipulated and lifted out of solution. An potential advantage of these over bulk gels is that it appears that there is a significant degree of molecular alignment within these structures, opening up applications such as conducting wires. We need to quantify this alignment. Using SAXS, we could determine alignment from dried noodles, but not from wet noodles, which we believe is due to a lack of contrast. Here, we will use SANS relying on the contrast difference between gelator and D2O.
Principal Investigator: Professor Dave Adams
Experimenter: Professor Emily Draper
Experimenter: Dr Rebecca Ginesi
Experimenter: Miss Libby Marshall
Local Contact: Dr James Doutch
DOI: 10.5286/ISIS.E.RB2220215
ISIS Experiment Number: RB2220215
| Part DOI | Instrument | Public release date | Download Link |
|---|---|---|---|
| 10.5286/ISIS.E.RB2220215-1 | ZOOM | 04 October 2025 | Download |
Publisher: STFC ISIS Neutron and Muon Source
Data format: RAW/Nexus
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Data Citation
The recommended format for citing this dataset in a research
publication is as:
[author], [date], [title], [publisher],
[doi]
For Example:
Professor Dave Adams et al; (2022): Understanding alignment in gel noodles, STFC ISIS Neutron and Muon Source, https://doi.org/10.5286/ISIS.E.RB2220215
Data is released under the CC-BY-4.0 license.
