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Salting Out

APCHEM-7XK7IG

Large proteins can be "salted out" by mixing them with soluble ionic compounds.

Which of the following accounts for why this works well with large macromolecules?

A

Aqueous solutions of high ionic strength are added until the water can no longer support dissolving both. The protein has a lower solubility and precipitates out.

B

Aqueous solutions of high ionic strength shift the equilibrium of the protein dissolved in water so that it becomes less soluble and precipitates out first.

C

Aqueous solutions of lower ionic strength are added, forming weaker attractions with water, pushing the proteins together into a solid.

D

Aqueous solutions of high ionic strength are added until the concentration of total ions in solution shifts the equilibrium, making the proteins less soluble in water.