Salting out

{
  "id": "MLC-T-CHM-010490",
  "term": "Salting out",
  "field": "Chemistry",
  "definition": "The reduction in the solubility of a substance, particularly a protein or other macromolecule, in an aqueous solution upon the addition of a highly soluble salt. This effect is caused by the salt ions competing with the solute for water molecules, thereby decreasing the hydration of the solute. It is commonly used in protein purification to precipitate proteins from solution.",
  "subject": "Analytical Chemistry",
  "see_also": [
    "miscibility",
    "phase separation"
  ],
  "references": [
    "PAC, 1993, 65, 2373. 'Nomenclature for liquid-liquid distribution (solvent extraction) (IUPAC Recommendations 1993)' on page 2379 (https://doi.org/10.1351/pac199365112373)"
  ],
  "url": "https://mlchart.com/terminology/chemistry/salting-out/"
}