A gel is a non-Newtonian, viscoelastic material that exhibits characteristics intermediate between those of a liquid and a solid. Chemically, these materials are typically formed through the polymerization and cross-linking of long-chain molecules (polymers), which create a continuous, three-dimensional network structure. This internal scaffold traps a liquid phase, resulting in a semi-solid state. The mechanical properties of a gel, such as its stiffness and elasticity, are determined by the concentration and arrangement of the cross-links. The process of gelation involves the establishment of this network, leading to increased structural integrity and resistance to flow, and these materials find applications across various scientific fields, including biomaterials and rheology studies.