Salting in and salting out | How does salting out happen? | what is salting in of proteins?

This video explains the concept behind salting in and salting out in details but within 5 minutes. this video will answer following questions
What is meant by salting out?
How does salting out happen?
What is salting out in protein separation?

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This is the best video for explaining the concept of Salting in and Salting out.... Thankyou dada for this....l would like to ask you about the reference where l can get the exact text of this explanation!!!!!

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There is no 1 proper source for it ....several review articles and text books . But you can follow voet and voet

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I usually have a hard time understanding how some of these processes work but you did an amazing job at explaining the process! I feel like I understand it and could explain how it works to another individual now. Thank you!

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[@조하성-p2d]

Best explanation for salting in and out. I want to cite this reference Haha. Thank you so much

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[@조하성-p2d]

​@animatedbiologywitharpan I am really interested in your video! Could you let me know more about the detailed mechanism of the Salting-in step? From your video, I understand that adding salt ions can make the structure of the protein stable along with reducing of the intermolecular replusion of the protein. Then, what is the mechanism of the water molecular can form the hydrate shell around by the protein? Is hydrogen bonding on the hydrophilic regions of the protein? Thank you!!!!

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[@ducktape8520]

Great video! Just have a litte remark: At 1:52 you mark the carboxylate ion which is part of the protein peptide backbone. Instead you should have marked the carboxylate at the amino acid side chain which is exposed to the enviroment.

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[@aileneroque8320]

I understand salting in and salting out based on their definitions, but I don't understand why at 1:33 the definitions are placed on either side of the graph like they are? I would assume salting in would be in the left side, and salting out on the right? Edit: There is a clearer graph at 4:53 with the definitions on the "correct" side.

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[@TanWeiJunDA]

however i have a question, regarding the protein isolation, if i not sure about the solubility strength of my desire protein, then salting in (addding low concentration of salt solution to allow it to solube is better) or salting out is better. And base on explanation, i understand that both salting in and out is helping to isolate, is there any condition like protein that not likely to soluble will be favor for salting out process? if there is, is the example fibrous protein will be more easier to seperate in salting out or salting process? Thank you for answering, look foward to knowing more on this

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Electron microscopy confirmation of surface labeling of proteins

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Thanks ! I was looking for salting out mechanism in saponification. I hope the mechanism will be similar, as both protein and soap are polar. Thank you !!

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[@joyofliving5352]

Great bro. Could you talk about why Lanthanum.Cl3.H20 (anhydrase) precipitate in room temperature water? (it has low solubility for sure). This question has nothing to do with protein solubility.

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