Salting Out

[@Hegeleze]

When you add salt to a H2O solution, you initially INCREASE the solubility of the protein as you salt in. This is due to a reduction in charge to charge interactions. As you continue to increase the salt concentration, the protein is then salted out as the salt and water compete. The entire process is a curve. Thanks for all the videos, they are excellent.

[@kmilorivas23]

People like you deserve the heaven. Thanks for these videos. Greetings from Colombia.

[@fotispantazidis9500]

not all heroes wear cape

[@geo7005]

Όντως

[@maclainmcallister2850]

some heros wear a very snug white tshirt

[@reza310]

Thank you sir. 6 years of pharmacy doctorate and 2 years of second master. And i have done that with the help of this channel thank you

[@Snaomib]

i become a genius after watching your videos. you have helped me thru 5 semesters of upper level/detailed science courses so far !!

[@vanzrealm]

Your videos are incredible! Thank you!

[@kehindemohammed9768]

U are indeed a great teacher and great biochemist

[@黑K猫]

I have watched your videos since 2nd school until now in university. You sir have saved me a lot of times. Thank you so much

[@onlywabi2564]

you are so good in explanation.thanks so much

[@1021memo]

the video is amazing, but i wish if u explained the salting in mechanism as well cuz i looked online and i still cant find a good explanation for it.

[@fatihab.107]

Great video ,translates well to other languages and covers all the basics

[@fatimahmuhtasib5298]

you are a wonderful teacher!

[@eliberko8431]

Your explenations our outstanding! Thank you so much you are super helpful

[@gisellvm3170]

Genius, thank you a lot for this explanation

[@likalika98011]

omg. love it. you explained perfectly! thank you!

[@ruchikachoraria7837]

connoisseur. .it is so enlightening to go through your lectures! Thank you heaps :)

[@saviour175]

Great Lecture! Big Thanks from Borneo.

[@jwilliams5406]

great lecture series....please keep them coming

[@AKLECTURES]

J Williams will do! :-)

[@lastpotato358]

Amazing lectures as usual by Ak lectures

[@pmcleod999]

Great lecture and a good starting point on the topic!

[@vvaytoasted9722]

YOU ARE THE MAN! Mucho gracias

[@antoniovianaaa]

Amazing lecture, i was so confused about this effect. Thank you.

[@xyzsccr]

Great video, really helpful. Thank you

[@michaellouis4882]

thank you for contributing and sharing your knowledge to us. : ) Helped me a lot in studying by BCs in Biochemistry

[@flortiburcio3713]

Great explanation! You are awesome! Keep it up! Greetings from Mexico

[@lauriebeland-turgeon6574]

Thank you so much for that explanation! I was slowly giving up before seeing your video.

[@kietack1203]

so much thanks from Vietnam

[@sofiasalazars]

tomorrows experiment at Biochem Lab!!!. thanks to him im not gonna look like a total dumb. Thank you so much for your help!!!

[@zaki68232]

Great job

[@efratguedalia8415]

Thanks for the help! You're great at explaining!

[@bhatshabir1461]

Awesome explanation....Keep uploading such videos

[@cristianj.hernandezespinos8219]

Muchas gracias!!! Me ayudaste demasiado! Grandiosa forma de explicar :D Saludos desde Colombia!!! :)

[@charlenerose5581]

Thank you, you do such a great job with explaining!

[@gubeshgunaratnam4615]

Thanks from Germany!

[@evelynmarx7924]

This helped me so much thank you

[@cocomee2357]

GREAT EXPLANATION

[@saunyboy123]

These videos are so clear, thank you so much!

[@NaneRulz]

Pretty informative, great performance by the way!

[@abhishekdatta4636]

this is basically explained on the basis of a protein which possess hydrophilic aa on its outer surface.. that is globular proteins that is found in our blood..

[@rifahnaim4896]

U r great sir

[@marcianoaugusto1]

thanks from brazil

[@Micro-life]

A small thank you would be less for you Sir❤ You are fantastic

[@alexandergarcia6479]

i loved this video

[@ritinhalouca]

Thank you so much! This video was very helpfull

[@jorgeavilesmiranda5637]

thanks again from Chile!

[@ujjwalkapil1]

Thank you very much!

[@Eric-sq4hd]

Damn. Killed it. Boss.

[@1.4142]

thanks

[@abhishekdatta4636]

awesome.. it's damn fluent and smooth..

[@Allison-qi8zh]

great video, very educational, but i wish i hadn't been distracted by my half-blind eyes screaming the whole time tbh i'm kinda impressed what kinda lighting did he use-

[@girodesentimientos]

Thank you so much from México :)

[@JanGregrowicz]

Actually, most of proteins are more soluble in small concentrations of salt than in pure water (salting in). Moreover, the conventional dialysis would not separte these proteins. We should centrifuge fibrin and take out the supernatant with albumins. Then we can put fibrin into dialysis to remove salt. Nevertheless, good explanation, as always.

[@panorama85]

It was good and informative

[@AlexPowers039]

QUESTION : will more hydrophobic amino acids precipitate first or will more hydrophilic amino acids precipitate first? I have been trying to figure this out for a while and honestly the reasoning in my head for either one kinda makes sense.

[@riyamaurya8175]

In my book it is given that hydrophobic patches interact with water molecule please explain how is it so

[@tdenapolis9233]

thanks from NOLA!

[@MladenCrnomarkovic]

Thanks a lot! very clear and well explained! good stuff! cheers

[@bastiannier352]

Thanks from Chile ! c:

[@AKLECTURES]

Bastian Nier Chile ! :-) thats awesome. and you're welcome.

[@ayeshar7359]

Helped alot! Thanks!

[@mayling1014]

From the figure, why only the hydrogen from water molecule interact with the hydrophilic part of protein? Can the oxygen interact on the hydrophilic part as well?

[@edwardchan1805]

awesome

[@junczhang]

thank you!

[@malihamehnaz1840]

You are e gem

[@mohamedharir3694]

INTERESSTING

[@Daniel_ParkDNA]

For salting in (adding salt to protein) doesn't the protein solubility increase, not decrease?

[@kazmui4007]

Thanks so much. How do we separate proteins that is already dissolve in a salt. For example beta-glucosidase in citrate......... How do i get this enzyme out of this salt.

[@Stressed_PhD_0831]

Thank you soooo much!

[@nenaadam7278]

thank u soooooooooooooooooo much!!!

[@noranhamdoun9581]

great thaaaaaanks alot

[@puntodelta]

Señor, Porfavor agregue subtitulos en Español, considero muy importante su material.

[@AKLECTURES]

diego fernando agudelo galeano that would actually require some sort of funding! perhaps some time in the future!

[@johanabetancur2039]

the video is amazing, thank you!!

[@Guitarristandgoats]

I adore you

[@samrudhijagdale1879]

Is there any mathematical way to determine at what salt concentration a particular protein salts out?

[@Procrastinerd]

If you were to add 2.4M to the solution, would it be impossible via salting out to distinguish between the two precipitates? I would imagine that if you attain the fibrogen salt concentration first at .8 M, then repeat the process with 2.4 M, you could subtract some net precipitate value from the fibrogen concentration value to attain the serum albumin value. Does this make any remote sense or am I speaking nonsense?

[@kwesifields]

Thank You For This!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[@pharmabaghdad]

How to know which salt concentration is needed for protein? Like based on what fibrinogen requires 0.8 M salt?

[@tamartaragin7440]

does this mean fibrinogen is more hydrophobic than albumin? thank you !

[@sh7arwt3teer99]

please if you can explain to me, why the mobile phases containing a concentration of ammonium sulfate promote the binding of many proteins to HIC columns??

[@eva5276]

omg thank you thank youu

[@cubsfan708]

what characteristics of the proteins determine the level of salt it takes to form a precipitate

[@samiyanaaz5006]

Sir,how do we know how much concentration of salt is required for which protein?

[@foodandtravellover732]

In salting out hydrophobic interaction will decrease or increase?

[@Niki0815]

I think crystallize is not the right word here, as the clusters of proteins are amorphous.

[@ByBilgihan]

What is the best method to isolate protein from beans/seeds?

[@ByBilgihan]

Boiled?

[@azharulislam4432]

Wow

[@karuceerre9315]

🥰

[@rociovaldez7096]

Por favor en español !! Con subtítulos :(

[@kymiccals4897]

6:18

[@keerthana7353]

I would appreciate it if you stopped moving around. Thanks.

[@lastpotato358]

Amazing lectures as usual by Ak lectures

[@arunkumars6257]

Thank you so much!

[@lastpotato358]

Amazing lectures as usual by Ak lectures