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