The addition of a small amount of a salt, such as (NH4)2SO4, to a solution containing a charged protein increases the solubility of the protein in water. This observation is called the salting-in effect. However, the addition of large amounts of salt can decrease the solubility of the protein to such an extent that the protein precipitates from solution. This observation is called the salting-out effect and is used widely by biochemists to isolate and purify proteins. Consider the equilibrium PXν(s) ⇋ Pν+(aq) + ν X−(aq), where Pν+ is a polycationic protein of charge ν+ and X− is its counterion. Use Le Chatelier’s principle and the physical principles behind the Debye–Hückel theory to provide a molecular interpretation for the salting-in and salting-out effects.
The addition of a small amount of a salt, such as (NH4)2SO4, to a solution containing a charged protein increases the solubility of the protein in water. This observation is called the salting-in effect. However, the addition of large amounts of salt can decrease the solubility of the protein to such an extent that the protein precipitates from solution. This observation is called the salting-out effect and is used widely by biochemists to isolate and purify proteins. Consider the equilibrium PXν(s) ⇋ Pν+(aq) + ν X−(aq), where Pν+ is a polycationic protein of charge ν+ and X− is its counterion. Use Le Chatelier’s principle and the physical principles behind the Debye–Hückel theory to provide a molecular interpretation for the salting-in and salting-out effects.
Chemistry
10th Edition
ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Chapter1: Chemical Foundations
Section: Chapter Questions
Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...
Related questions
Question
The addition of a small amount of a salt, such as (NH4)2SO4, to a solution containing a charged protein increases the solubility of the protein in water. This observation is called the salting-in effect. However, the addition of large amounts of salt can decrease the solubility of the protein to such an extent that the protein precipitates from solution. This observation is called the salting-out effect and is used widely by biochemists to isolate and purify proteins. Consider the equilibrium PXν(s) ⇋ Pν+(aq) + ν X−(aq), where Pν+ is a polycationic protein of charge ν+ and X− is its counterion. Use Le Chatelier’s principle and the physical principles behind the Debye–Hückel theory to provide a molecular interpretation for the salting-in and salting-out effects.
Expert Solution
This question has been solved!
Explore an expertly crafted, step-by-step solution for a thorough understanding of key concepts.
This is a popular solution!
Trending now
This is a popular solution!
Step by step
Solved in 3 steps with 1 images
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, chemistry and related others by exploring similar questions and additional content below.Recommended textbooks for you
Chemistry
Chemistry
ISBN:
9781305957404
Author:
Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher:
Cengage Learning
Chemistry
Chemistry
ISBN:
9781259911156
Author:
Raymond Chang Dr., Jason Overby Professor
Publisher:
McGraw-Hill Education
Principles of Instrumental Analysis
Chemistry
ISBN:
9781305577213
Author:
Douglas A. Skoog, F. James Holler, Stanley R. Crouch
Publisher:
Cengage Learning
Chemistry
Chemistry
ISBN:
9781305957404
Author:
Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher:
Cengage Learning
Chemistry
Chemistry
ISBN:
9781259911156
Author:
Raymond Chang Dr., Jason Overby Professor
Publisher:
McGraw-Hill Education
Principles of Instrumental Analysis
Chemistry
ISBN:
9781305577213
Author:
Douglas A. Skoog, F. James Holler, Stanley R. Crouch
Publisher:
Cengage Learning
Organic Chemistry
Chemistry
ISBN:
9780078021558
Author:
Janice Gorzynski Smith Dr.
Publisher:
McGraw-Hill Education
Chemistry: Principles and Reactions
Chemistry
ISBN:
9781305079373
Author:
William L. Masterton, Cecile N. Hurley
Publisher:
Cengage Learning
Elementary Principles of Chemical Processes, Bind…
Chemistry
ISBN:
9781118431221
Author:
Richard M. Felder, Ronald W. Rousseau, Lisa G. Bullard
Publisher:
WILEY