Effects of solvent perturbation on gelation driven by spinodal demixing

We study effects of solvent perturbation on kinetic competition between spinodal demixing and gelation in agarose solutions at a concentration of 5 g/l. Two different cosolutes ( tert-butyl alcohol and trimethyl amine N-oxide) known for altering in opposite way solvent-mediated interactions are chosen. By rheometry, static and dynamic light scattering experiments, we show that the cosolute presence shifts the boundary of the instability region of solution leaving unaffected temperature and polymer concentration values required for percolation. Results suggest that an appropriate choice of quenching temperature and solvent allows controlling the gelation time and the gel structural properties.