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Protein–Water–Ice Contact Angle | Biochemistry, Food Science and Nutrition

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Head of Institute: Prof. Ido Braslavsky

Administrative manager: Rakefet Kalev

Office Address:
Institute of Biochemistry, Food Science and Nutrition,
Robert H. Smith Faculty of Agriculture, Food and Environment,
The Hebrew University of Jerusalem, 
Herzl 229, Rehovot 7610001, ISRAEL

Tel: +972 - (0)8-9489385
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Email Address: rakefetk@savion.huji.ac.il

Protein–Water–Ice Contact Angle

Citation:

Karlsson, J. O. ; M., ; Braslavsky, I. ; Elliott, J. A. W. . Protein&Ndash;Water&Ndash;Ice Contact Angle. Langmuir 2019, 35, 7383 - 7387.

Date Published:

2019

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.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.

Notes:

doi: 10.1021/acs.langmuir.8b01276

Publisher's Version

Last updated on 07/11/2019