Gelation is formation of an extended connected network. In step-growth polymerization, feed molecules with functionality in polymerization above two can introduce branching and permit gelation. The linear step-growth molecule count's two-ended-chain interpretation and bifunctional Carothers equation must not silently be applied to such networks. Each join between distinct connected pieces still reduces their count by one, but neither that identity nor average size alone specifies the onset of gelation.
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Gelation is the process through which a liquid transforms into a gel—that is, a semi-solid state with both liquid and solid characteristics. This transition typically occurs when certain conditions are met, such as changes in temperature, concentration, or chemical composition. In a gel, the liquid phase is trapped within a three-dimensional network of polymers or other molecules, providing the gel with its structure and stability.