Salting out process involves
Salting out : Most proteins are less soluble at high salt concentrations, an effect called salting out. The salt concentration at which a protein precipitates differs from one protein to another. Hence, salting out can be used to fractionate proteins. For example, 0.8 M ammonium sulfate precipitates fibrinogen, a blood-clotting protein, whereas a concentration of 2.4 M is needed to precipitate serum albumin. Salting out is also useful for concentrating dilute solutions of proteins, including active fractions obtained from other purification steps.
Precipitation of proteins using ammonium sulphate
Precipitation of proteins using sodium chloride
Precipitation of proteins usingcopper sulphate
None of these
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