Protein-Water-Ice Contact Angle
Jens O M Karlsson1, Ido Braslavsky2, Janet A W Elliott3
1Department of Mechanical Engineering , Villanova University , Villanova , Pennsylvania 19085 , United States.
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.
Related Concept Videos
Contact Angle
The adhesive force is the molecular force between molecules of different materials, that is, between the molecules of the solid and the liquid. The cohesive...
Contact-dependent Signaling
Gap Junctions
In animal cells, gap junctions are formed...
States of Water
Water freezes when the intermolecular forces are greater than the kinetic energy. Unlike most other substances, water is less dense in its solid state than in its liquid state. This is because each water molecule can form...
Water and Mineral Acquisition
Open Angle Glaucoma: Treatment
Drugs such as carbonic anhydrase inhibitors, α2- and...
Angle of Twist: Problem Solving


