Hydroxypropylguar (HPG) readily forms a physical gel in the presence of berate ions. A discussion of gel properties is given, with emphasis on the rheological properties of berate crosslinked HPG at the structural transition point. A gel point characterization method developed by Winter and Chambon (1986) may be used to define the exact point of transition from liquid behavior to that of a true chemical network with permanent crosslink sites. This technique has been applied to the HPG system described above whose crosslink sites (or junction zones) are at a pH activated dynamic equilibrium. Analysis of the loss modulus at different stages of the solution transition presents a method for establishing the solution/gel transition of berate crosslinked HPG. A maximum in the loss modulus is observed to correspond very closely to the gel transition determined using the method of Winter and Chambon. The steady gel properties of the fluid are studied as a function of the concentration of both the polymer and the crosslinking species. The gel point relaxation exponent n varies between 0.14 and 0.5, depending on the concentration of the species which constitute the gel network. Results from both rheological techniques are presented as well as a discussion of their respective limitations. Small amplitude oscillatory measurements are performed using a constant strain Weissenberg rheogoniometer for all rheological measurements.