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. 2018 Dec 18;141(7):2847–2851. doi: 10.1021/jacs.8b09596

Figure 2.

Figure 2

(a) CLSM images of the gel networks formed with different mol % A. (b) Gelator composition of the gels, the amount was normalized by the initial concentration of H. (c) Influences of mol % A on the gel stiffness. 30 μM A-FL was added for CLSM tests.