Salting out (also known as antisolvent crystallization, precipitation crystallization, or drowning out) is a method of separating proteins based on the principle that proteins are less soluble at high salt concentrations.
Salting out (also known as antisolvent crystallization, precipitation crystallization, or drowning out) is a effect based on the electrolyte-nonelectrolyte interaction. It is used as method of separating proteins based on the principle that proteins are less soluble at high salt concentrations.