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Salting out (also known as salt-induced precipitation, salt fractionation, anti-solvent crystallization, precipitation crystallization, or drowning out) [1] is a purification technique that utilizes the reduced solubility of certain molecules in a solution of very high ionic strength.
Salt inhibits the growth of microorganisms by drawing water out of microbial cells through osmosis. Concentrations of salt up to 20% are required to kill most species of unwanted bacteria. Smoking, often used in the process of curing meat, adds chemicals to the surface of meat that reduce the concentration of salt required.
Salting roads, the application of salt to roads in winter to act as a de-icing agent; Salting a bird's tail, a superstition; Salting out, a method of separating proteins using salt; Figuratively, adding ("sprinkling") a small quantity of something to something else for various reasons Salt (cryptography), a method to secure passwords
z i is the ion charge of the salt and c i is the salt concentration. The ideal salt for protein precipitation is most effective for a particular amino acid composition, inexpensive, non-buffering, and non-polluting. The most commonly used salt is ammonium sulfate. There is a low variation in salting out over temperatures 0 °C to 30 °C.
As the salt concentration is increased, proteins can precipitate, a process called salting out which involves changing protein solubility. [1] For example, in bulk protein purification, a common first step to isolate proteins is precipitation with ammonium sulfate (NH 4 ) 2 SO 4 . [ 7 ]
The salt is dug out by the room and pillar method, ... In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, ...
At high salt concentrations, the solubility is given by the following empirical expression. [citation needed] log S = B − KI. where S is the solubility of the protein, B is a constant (function of protein, pH and temperature), K is the salting out constant (function of pH, mixing and salt), and I is the ionic strength of the salt.
The salting-out process used in the manufacture of soaps benefits from the common-ion effect. Soaps are sodium salts of fatty acids. Addition of sodium chloride reduces the solubility of the soap salts. The soaps precipitate due to a combination of common-ion effect and increased ionic strength.