Table V. Contact angle (CA) of MEM based on captive bubble measurements for different pH and temperature values.
Figure 10. Contact angle measured by the captive bubble method for microgel-based etalon membrane
Table S4, S5. Contact angle of microgel-based etalon membranes based on captive bubble measurements for different glucose
concentrations and temperatures at pH 9.3 and pH 6.5.

The captive bubble contact angle measurements are conducted in liquids with different pH and glucose concentrations in a range of temperatures from 20 to 45 °C. 
In the excel files the raw data of the captive bubble measurements are presented. The average value and the standard deviation
is being calculated at each condition. The contact angle then is being calculated and presented in the Table V, S4 and S5. 
The obtained contact angle between the air bubble and the solid (θB) is related to the water contact angle (θL) with the equation θL = 180° − θB.