1. 3 The solubility of most proteins is lowered at high salt concentrations 1.3.1 This effect is called salting out 1.3.2 The dependence of solubility on salt concentration differs from one protein to another, hence salting out can be used to fractionate proteins. 1.3.3 Ammonium sulfate precipitatio often used in fractionating proteins(also to concentrate proteins). 1.3.4 The mechanism of salting out is not well understood. Dehydration is a possible cause).1.3 The solubility of most proteins is lowered at high salt concentrations. 1.3.1 This effect is called salting out. 1.3.2 The dependence of solubility on salt concentration differs from one protein to another, hence salting out can be used to fractionate proteins. 1.3.3 Ammonium sulfate precipitation is often used in fractionating proteins (also to concentrate proteins). 1.3.4 The mechanism of salting out is not well understood. (Dehydration is a possible cause)