Multiple Choice
The salting in of proteins can be explained by:
A) salt counter-ions reducing electrostatic attractions between protein molecules.
B) salt ions reducing the polarity of the solution.
C) salt ions increasing the hydrophobic interactions.
D) releasing hydrophobic proteins from nonpolar tissue environments.
E) hydration of the salt ions reducing solubility of proteins.
Correct Answer:
Verified
Correct Answer:
Verified
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