Protein–Water–Ice Contact Angle

[Image: see text] 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.