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Hybrid gel beads based on combining a low‐molecular‐weight gelator (LMWG) with a polymer gelator (PG) demonstrate an enhanced ability to self‐propel in water, with the LMWG playing an active role. Hybrid gel beads were loaded with ethanol and shown to move in water owing to the Marangoni effect changes in surface tension caused by the expulsion of ethanol – smaller beads move farther and faster than...
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