Table of contents

1. Introduction to Biochemistry4h 34m
2. Water3h 23m
3. Amino Acids8h 10m
4. Protein Structure10h 4m
5. Protein Techniques14h 5m
6. Enzymes and Enzyme Kinetics13h 38m
7. Enzyme Inhibition and Regulation 8h 42m
8. Protein Function 9h 41m
9. Carbohydrates7h 49m
10. Lipids5h 49m
11. Biological Membranes and Transport 6h 37m
12. Biosignaling9h 45m
Review 1: Nucleic Acids, Lipids, & Membranes2h 47m
Review 2: Biosignaling, Glycolysis, Gluconeogenesis, & PP-Pathway3h 12m
Review 3: Pyruvate & Fatty Acid Oxidation, Citric Acid Cycle, & Glycogen Metabolism2h 26m
Review 4: Amino Acid Oxidation, Oxidative Phosphorylation, & Photophosphorylation1h 48m

5. Protein Techniques

Salting Out

Biochemistry

5. Protein Techniques

Salting Out

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Multiple Choice

Which statement best explains the basis of salting out?

Presence of some salt ions weakens ionic interactions between proteins, leading to greater protein solubility.

Too few salt ions can deprive proteins of H₂O solvent, leading to protein precipitation.

Addition of salt ions strengthens ionic interactions between proteins, leading to greater protein solubility.

Too many salt ions can deprive proteins of H₂O solvent, leading to protein precipitation.

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Verified step by step guidance

Understand the concept of 'salting out': Salting out is a technique used to precipitate proteins by adding high concentrations of salt to a solution. This process exploits the solubility properties of proteins in the presence of salt.

Recognize the role of salt ions: In a solution, salt ions compete with proteins for water molecules. When the concentration of salt is high, salt ions effectively 'steal' water molecules away from proteins.

Explain the effect on protein solubility: As salt ions bind water molecules, there are fewer water molecules available to solubilize proteins. This reduction in available solvent leads to decreased protein solubility.

Describe the precipitation process: With insufficient water to maintain solubility, proteins aggregate and precipitate out of the solution. This is the basis of the 'salting out' effect.

Clarify the correct statement: The correct explanation is that too many salt ions can deprive proteins of H2O solvent, leading to protein precipitation, as proteins become less soluble and aggregate.