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Salting in information


Salting in refers to the effect where increasing the ionic strength of a solution increases the solubility of a solute, such as a protein. This effect tends to be observed at lower ionic strengths.[citation needed]

Protein solubility is a complex function of physicochemical nature of the protein, pH, temperature, and the concentration of the salt used. It also depends on whether the salt is kosmotropic, whereby the salt will stabilize water. The solubility of proteins usually increases slightly in the presence of salt, referred to as "salting in". However, at high concentrations of salt, the solubility of the proteins drop sharply and proteins can precipitate out, referred to as "salting out".[1]

  1. ^ Hassan, Sergio A. (1 November 2005). "Amino Acid Side Chain Interactions in the Presence of Salts". The Journal of Physical Chemistry B. 109 (46): 21989–21996. doi:10.1021/jp054042r. PMC 1366496. PMID 16479276.

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