Investigation of the efficiency of gelation of melamine with the positional isomers of aminobenzoic acid

Gelation efficiency of melamine (M) and three positional isomers of aminobenzoic acid (AB) were investigated. The gelation and degelation of mAB/M in the uncharged and zwitterionic forms, respectively, were revealed reflecting its strong gel but easier degelation compared to oAB/M.