TY - JOUR
T1 - Protein-Water-Ice Contact Angle
AU - Karlsson, Jens O.M.
AU - Braslavsky, Ido
AU - Elliott, Janet A.W.
N1 - Publisher Copyright:
© 2018 American Chemical Society.
PY - 2019/6/11
Y1 - 2019/6/11
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=85067090799&partnerID=8YFLogxK
U2 - 10.1021/acs.langmuir.8b01276
DO - 10.1021/acs.langmuir.8b01276
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C2 - 29979046
AN - SCOPUS:85067090799
SN - 0743-7463
VL - 35
SP - 7383
EP - 7387
JO - Langmuir
JF - Langmuir
IS - 23
ER -