Salting Out

[@fotispantazidis9500]

not all heroes wear cape

[@geo7005]

Όντως

[@maclainmcallister2850]

some heros wear a very snug white tshirt

[@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.

[@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.

[@vanzrealm]

Your videos are incredible! Thank you!

[@likalika98011]

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

[@kmilorivas23]

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

[@riyamaurya8175]

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

[@onlywabi2564]

you are so good in explanation.thanks so much

[@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?

[@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!

[@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..

[@Daniel_ParkDNA]

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

[@flortiburcio3713]

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

[@malihamehnaz1840]

You are e gem

[@kwesifields]

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

[@xyzsccr]

Great video, really helpful. Thank you

[@vvaytoasted9722]

YOU ARE THE MAN! Mucho gracias

[@cristianj.hernandezespinos8219]

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

[@jwilliams5406]

great lecture series....please keep them coming

[@AKLECTURES]

J Williams will do! :-)

[@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??

[@ruchikachoraria7837]

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

[@Niki0815]

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

[@pharmabaghdad]

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

[@michaellouis4882]

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

[@lastpotato358]

Amazing lectures as usual by Ak lectures

[@lastpotato358]

Amazing lectures as usual by Ak lectures

[@bastiannier352]

Thanks from Chile ! c:

[@AKLECTURES]

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

[@abhishekdatta4636]

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

[@antoniovianaaa]

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

[@kietack1203]

so much thanks from Vietnam

[@girodesentimientos]

Thank you so much from México :)

[@kehindemohammed9768]

U are indeed a great teacher and great biochemist

[@saunyboy123]

These videos are so clear, thank you so much!

[@ujjwalkapil1]

Thank you very much!

[@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.

[@bhatshabir1461]

Awesome explanation....Keep uploading such videos

[@kazeemmuinat6786]

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.

[@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.

[@keerthana7353]

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

[@sofiasalazars]

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

[@foodandtravellover732]

In salting out hydrophobic interaction will decrease or increase?

[@eliberko8431]

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

[@eva5276]

omg thank you thank youu

[@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?

[@tamartaragin7440]

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

[@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-

[@Snaomib]

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

[@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

[@samiyanaaz5006]

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

[@mohamedharir3694]

INTERESSTING

[@arunkumars6257]

Thank you so much!

[@cubsfan708]

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

[@ritinhalouca]

Thank you so much! This video was very helpfull

[@samrudhijagdale1879]

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

[@gisellvm3170]

Genius, thank you a lot for this explanation

[@rociovaldez7096]

Por favor en español !! Con subtítulos :(

[@alexandergarcia6479]

i loved this video

[@lastpotato358]

Amazing lectures as usual by Ak lectures

[@saviour175]

Great Lecture! Big Thanks from Borneo.

[@lauriebeland-turgeon6574]

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

[@rifahnaim4896]

U r great sir

[@MladenCrnomarkovic]

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

[@Guitarristandgoats]

I adore you

[@midgetking101]

Videos are invaluable! Our professor described the process of salting-out as "not entirely understood" hahahah. wonderful explanation.

[@junczhang]

thank you!

[@zaki68232]

Great job

[@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

[@evelynmarx7924]

This helped me so much thank you

[@fatihab.107]

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

[@NaneRulz]

Pretty informative, great performance by the way!

[@panorama85]

It was good and informative

[@Micro-life]

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

[@1.4142]

thanks

[@edwardchan1805]

awesome

[@charlenerose5581]

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

[@azharulislam4432]

Wow

[@efratguedalia8415]

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

[@karuceerre9315]

🥰

[@Eric-sq4hd]

Damn. Killed it. Boss.

[@jorgeavilesmiranda5637]

thanks again from Chile!

[@fatimahmuhtasib5298]

you are a wonderful teacher!

[@kymiccals4897]

6:18

[@tdenapolis9233]

thanks from NOLA!

[@pmcleod999]

Great lecture and a good starting point on the topic!

[@marcianoaugusto1]

thanks from brazil

[@nenaadam7278]

thank u soooooooooooooooooo much!!!

[@noranhamdoun9581]

great thaaaaaanks alot

[@ayeshar7359]

Helped alot! Thanks!

[@gubeshgunaratnam4615]

Thanks from Germany!

[@ByBilgihan]

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

[@ByBilgihan]

Boiled?

[@cocomee2357]

GREAT EXPLANATION

[@Stressed_PhD_0831]

Thank you soooo much!

[@johanabetancur2039]

the video is amazing, thank you!!