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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

Salting out consists of adding in order to ______________.

Ammonium sulfate; alter the net charge of proteins.

Ammonium sulfate; alter the solubility of proteins.

Salt; neutralize acid/base reactions of proteins.

Salt; perfectly purify a protein of interest.

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Verified step by step guidance

Understand the concept of 'salting out': It is a technique used in protein purification where the solubility of proteins is altered by adding salt.

Identify the role of ammonium sulfate: Ammonium sulfate is commonly used in salting out because it effectively changes the solubility of proteins without denaturing them.

Recognize the effect of salt on protein solubility: Adding salt increases the ionic strength of the solution, which can lead to the precipitation of proteins by reducing their solubility.

Differentiate between altering solubility and altering net charge: Salting out primarily affects solubility rather than the net charge of proteins.

Clarify the purpose of salting out: The main goal is to precipitate proteins selectively based on their solubility, not to perfectly purify them or neutralize acid/base reactions.