Protein-Water-Ice Contact Angle

Jens O.M. Karlsson, Ido Braslavsky, Janet A.W. Elliott*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

13 Scopus citations

Abstract

The protein-water-ice contact angle is a controlling parameter in diverse fields. Here we show that data from three different experiments, at three different length scales, with three different proteins, in three different laboratories yield a consistent value for the protein-water-ice contact angle (88.0 ± 1.3°) when analyzed using the Gibbs-Thomson equation. The measurements reinforce the validity of each other, and the fact that similar values are obtained across diverse length scales, experiments, and proteins yields insight into protein-water interactions and the applicability of thermodynamics at the nanoscale.

Original languageAmerican English
Pages (from-to)7383-7387
Number of pages5
JournalLangmuir
Volume35
Issue number23
DOIs
StatePublished - 11 Jun 2019

Bibliographical note

Publisher Copyright:
© 2018 American Chemical Society.

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