TABLE 1.
Contact angles, surface tension, and hydrophobicity of yeast strains
| Yeast straina | Contact angle (°)
|
Surface tensionb
|
Hydrophobicity (ΔGiwi) | ||||||
|---|---|---|---|---|---|---|---|---|---|
| Water | Glycerol | α-Bromonaphthalene | γLW | γ+ | γ− | γAB | γtot | ||
| H2155 | 20.7 ± 2.0 | 21.4 ± 1.8 | 45.5 ± 3.1 | 32.1 | 4.2 | 44.4 | 27.3 | 59.4 | 17.3 |
| H2749 | 30.0 ± 1.9 | 38.5 ± 2.2 | 41.9 ± 1.8 | 33.8 | 1.6 | 46.2 | 17.4 | 51.2 | 23.7 |
| VTT-C-99315 | 32.8 ± 2.1 | 27.2 ± 1.9 | 34.9 ± 2.1 | 36.7 | 3.1 | 34.7 | 20.7 | 57.4 | 7.2 |
a
H2155, control strain; H2749, truncated-Flo1p-expressing strain; VTT-C-99315, HFBI-Flo1-expressing strain.
b
Surface tension parameters include the apolar component (γLW) and the electron donor (γ−) and electron acceptor (γ+) parameters of the polar component (γAB) of the surface tension (γtot).