Table 1.

Contact angle measurements, surface tension components, Hamaker constant (A) and $\Delta G_{h_0}^{\mathit{\text{AB}}}$ for the three E. coli strains. Numbers in parenthesib<s are the standard deviations of the contact angle measurements.

Properties		Wild type	tolC∷kan	ΔtolC
Contact angle (°) (n≥4)	Water	18.7(±1.4)	19.0(±3.0)	19.6(±1.5)
	Glycerol	21.4(±8.4)	25.9(±2.0)	20.6(±2.8)
	Diiodomethane	67.4(±3.9)	55.4(±8.7)	54.1 (±2.8)
Surface tension components (mJ m−2)	${\gamma }_b^{\mathit{\text{LW}}}$	24.33	31.2	32.0
	${\gamma }_b^{+}$	6.51	3.63	4.3
	${\gamma }_b^{-}$	47.93	48.3	44.8
Hamaker constant, A (10−21 J)		0.78	2.72	2.92
$\Delta G_{h_0}^{\mathit{\text{AB}}}$(mJ m−2)		23.8	26.4	23.8