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- Salting_in abstract "Salting in refers to the effect where increasing the ionic strength of a solution increases the solubility of some solute (such as a protein). This effect tends to be observed at lower ionic strengths.[citation needed]This is the most common way to precipitate proteins. Protein solubility is a complex function of the physicochemical nature of the protein, pH, temperature, and the concentration of the salt used. It also depends on whether the salt is kosmotropic (stabilizes water structure) or chaotropic (disrupts water structure).At low concentrations of salt, solubility of the proteins usually increases slightly (salting in). But at high concentrations of salt, the solubility of the proteins drop sharply (salting out).".
- Salting_in wikiPageID "32406507".
- Salting_in wikiPageRevisionID "602427109".
- Salting_in hasPhotoCollection Salting_in.
- Salting_in subject Category:Separation_processes.
- Salting_in type Abstraction100002137.
- Salting_in type Act100030358.
- Salting_in type Activity100407535.
- Salting_in type Event100029378.
- Salting_in type Procedure101023820.
- Salting_in type PsychologicalFeature100023100.
- Salting_in type SeparationProcesses.
- Salting_in type YagoPermanentlyLocatedEntity.
- Salting_in comment "Salting in refers to the effect where increasing the ionic strength of a solution increases the solubility of some solute (such as a protein). This effect tends to be observed at lower ionic strengths.[citation needed]This is the most common way to precipitate proteins. Protein solubility is a complex function of the physicochemical nature of the protein, pH, temperature, and the concentration of the salt used.".
- Salting_in label "Salting in".
- Salting_in sameAs m.0gywxdm.
- Salting_in sameAs Q7406135.
- Salting_in sameAs Q7406135.
- Salting_in sameAs Salting_in.
- Salting_in wasDerivedFrom Salting_in?oldid=602427109.
- Salting_in isPrimaryTopicOf Salting_in.