Protein-Water-Ice Contact Angle

Jens O.M. Karlsson; Ido Braslavsky; Janet A.W. Elliott

doi:10.1021/acs.langmuir.8b01276

Protein-Water-Ice Contact Angle

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

Institute of Biochemistry, Food Science and Nutrition

The Hebrew University of Jerusalem

Research output: Contribution to journal › Article › peer-review

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 language	English
Pages (from-to)	7383-7387
Number of pages	5
Journal	Langmuir
Volume	35
Issue number	23
DOIs	https://doi.org/10.1021/acs.langmuir.8b01276
State	Published - 11 Jun 2019

All Science Journal Classification (ASJC) codes

General Materials Science
Condensed Matter Physics
Surfaces and Interfaces
Spectroscopy
Electrochemistry

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10.1021/acs.langmuir.8b01276

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title = "Protein-Water-Ice Contact Angle",

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.",

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note = "Publisher Copyright: {\textcopyright} 2018 American Chemical Society.",

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AU - Braslavsky, Ido

AU - Elliott, Janet A.W.

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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.

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U2 - 10.1021/acs.langmuir.8b01276

DO - 10.1021/acs.langmuir.8b01276

M3 - مقالة

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SN - 0743-7463

VL - 35

SP - 7383

EP - 7387

JO - Langmuir

JF - Langmuir

IS - 23

ER -

Protein-Water-Ice Contact Angle

Abstract

All Science Journal Classification (ASJC) codes

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