Salting out:
Salting out (also known as antisolvent crystallization, precipitation crystallization, or drowning out) is an effect based on the electrolyte-nonelectrolyte interaction, in which the non-electrolyte could be less soluble at high salt concentrations.
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盐析:
蛋白质的分子颗粒直径在0.1—0.001μm，属于胶体範圍。
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Salting out盐析