When you add salt to a H2O solution, you initially INCREASE the solubility of the protein as you salt in. This is due to a reduction in charge to charge interactions. As you continue to increase the salt concentration, the protein is then salted out as the salt and water compete. The entire process is a curve. Thanks for all the videos, they are excellent.
@fotispantazidis9500
7 жыл бұрын
not all heroes wear cape
@geo7005
3 жыл бұрын
Όντως
@kmilorivas23
7 жыл бұрын
People like you deserve the heaven. Thanks for these videos. Greetings from Colombia.
@vaniasq78
7 жыл бұрын
Your videos are incredible! Thank you!
@likalika98011
7 жыл бұрын
omg. love it. you explained perfectly! thank you!
@user-de2vf7rd7j
3 жыл бұрын
I have watched your videos since 2nd school until now in university. You sir have saved me a lot of times. Thank you so much
@charlenerose5581
6 жыл бұрын
Thank you, you do such a great job with explaining!
@michaellouis4882
7 жыл бұрын
thank you for contributing and sharing your knowledge to us. : ) Helped me a lot in studying by BCs in Biochemistry
@antoniovianaaa
7 жыл бұрын
Amazing lecture, i was so confused about this effect. Thank you.
@efratguedalia8415
8 жыл бұрын
Thanks for the help! You're great at explaining!
@saunyboy123
8 жыл бұрын
These videos are so clear, thank you so much!
@fatihab.107
2 жыл бұрын
Great video ,translates well to other languages and covers all the basics
@ruchikachoraria7837
8 жыл бұрын
connoisseur. .it is so enlightening to go through your lectures! Thank you heaps :)
@midgetking101
8 жыл бұрын
Videos are invaluable! Our professor described the process of salting-out as "not entirely understood" hahahah. wonderful explanation.
@cristianj.hernandezespinos8219
9 жыл бұрын
Muchas gracias!!! Me ayudaste demasiado! Grandiosa forma de explicar :D Saludos desde Colombia!!! :)
@lauriebeland-turgeon6574
5 жыл бұрын
Thank you so much for that explanation! I was slowly giving up before seeing your video.
@xyzsccr
6 жыл бұрын
Great video, really helpful. Thank you
@pmcleod999
8 жыл бұрын
Great lecture and a good starting point on the topic!
@vvaytoasted9722
8 жыл бұрын
YOU ARE THE MAN! Mucho gracias
@flortiburcio3713
7 жыл бұрын
Great explanation! You are awesome! Keep it up! Greetings from Mexico
@MladenCrnomarkovic
8 жыл бұрын
Thanks a lot! very clear and well explained! good stuff! cheers
@saviour175
9 жыл бұрын
Great Lecture! Big Thanks from Borneo.
@reza310
2 жыл бұрын
Thank you sir. 6 years of pharmacy doctorate and 2 years of second master. And i have done that with the help of this channel thank you
@1021memo
8 жыл бұрын
the video is amazing, but i wish if u explained the salting in mechanism as well cuz i looked online and i still cant find a good explanation for it.
@gisellvm3170
2 жыл бұрын
Genius, thank you a lot for this explanation
@onlywabi2564
6 жыл бұрын
you are so good in explanation.thanks so much
@kehindemohammed9768
5 ай бұрын
U are indeed a great teacher and great biochemist
@eliberko8431
3 жыл бұрын
Your explenations our outstanding! Thank you so much you are super helpful
@fatimahmuhtasib5298
5 жыл бұрын
you are a wonderful teacher!
@NaneRulz
8 жыл бұрын
Pretty informative, great performance by the way!
@Snaomib
Жыл бұрын
i become a genius after watching your videos. you have helped me thru 5 semesters of upper level/detailed science courses so far !!
@kietack1203
7 жыл бұрын
so much thanks from Vietnam
@Micro-life
4 жыл бұрын
A small thank you would be less for you Sir❤ You are fantastic
@girodesentimientos
8 жыл бұрын
Thank you so much from México :)
@lastpotato358
7 жыл бұрын
Amazing lectures as usual by Ak lectures
@ritinhalouca
6 жыл бұрын
Thank you so much! This video was very helpfull
@evelynmarx7924
4 жыл бұрын
This helped me so much thank you
@arunkumars6257
Жыл бұрын
Thank you so much!
@gubeshgunaratnam4615
8 жыл бұрын
Thanks from Germany!
@jorgeavilesmiranda5637
8 жыл бұрын
thanks again from Chile!
@ujjwalkapil1
8 жыл бұрын
Thank you very much!
@bhatshabir1461
5 жыл бұрын
Awesome explanation....Keep uploading such videos
@zaki68232
5 жыл бұрын
Great job
@junczhang
8 жыл бұрын
thank you!
@ayeshar7359
8 жыл бұрын
Helped alot! Thanks!
@abhishekdatta4636
8 жыл бұрын
awesome.. it's damn fluent and smooth..
@sofiasalazars
6 жыл бұрын
tomorrows experiment at Biochem Lab!!!. thanks to him im not gonna look like a total dumb. Thank you so much for your help!!!
@cocomee2357
8 жыл бұрын
GREAT EXPLANATION
@jwilliams5406
9 жыл бұрын
great lecture series....please keep them coming
@AKLECTURES
9 жыл бұрын
J Williams will do! :-)
@alexandergarcia6479
4 жыл бұрын
i loved this video
@Stressed_PhD_0831
9 жыл бұрын
Thank you soooo much!
@Eric-sq4hd
4 жыл бұрын
Damn. Killed it. Boss.
@bastiannier352
9 жыл бұрын
Thanks from Chile ! c:
@AKLECTURES
9 жыл бұрын
Bastian Nier Chile ! :-) thats awesome. and you're welcome.
@abhishekdatta4636
8 жыл бұрын
this is basically explained on the basis of a protein which possess hydrophilic aa on its outer surface.. that is globular proteins that is found in our blood..
@marcianoaugusto1
8 жыл бұрын
thanks from brazil
@rifahnaim4896
2 жыл бұрын
U r great sir
@riyamaurya8175
6 жыл бұрын
In my book it is given that hydrophobic patches interact with water molecule please explain how is it so
@tdenapolis9233
8 жыл бұрын
thanks from NOLA!
@eva5276
7 жыл бұрын
omg thank you thank youu
@mayling1014
8 жыл бұрын
From the figure, why only the hydrogen from water molecule interact with the hydrophilic part of protein? Can the oxygen interact on the hydrophilic part as well?
@samrudhijagdale1879
4 жыл бұрын
Is there any mathematical way to determine at what salt concentration a particular protein salts out?
@noranhamdoun9581
7 жыл бұрын
great thaaaaaanks alot
@kazeemmuinat6786
9 жыл бұрын
Thanks so much. How do we separate proteins that is already dissolve in a salt. For example beta-glucosidase in citrate......... How do i get this enzyme out of this salt.
@sh7arwt3teer99
2 жыл бұрын
please if you can explain to me, why the mobile phases containing a concentration of ammonium sulfate promote the binding of many proteins to HIC columns??
@nenaadam7278
6 жыл бұрын
thank u soooooooooooooooooo much!!!
@1.4142
2 жыл бұрын
thanks
@panorama85
6 жыл бұрын
It was good and informative
@Daniel_ParkDNA
7 жыл бұрын
For salting in (adding salt to protein) doesn't the protein solubility increase, not decrease?
@edwardchan1805
5 жыл бұрын
awesome
@pharmabaghdad
8 жыл бұрын
How to know which salt concentration is needed for protein? Like based on what fibrinogen requires 0.8 M salt?
@cubsfan708
6 жыл бұрын
what characteristics of the proteins determine the level of salt it takes to form a precipitate
@mohamedharir3694
8 жыл бұрын
INTERESSTING
@tamartaragin7440
9 жыл бұрын
does this mean fibrinogen is more hydrophobic than albumin? thank you !
@Guitarristandgoats
5 жыл бұрын
I adore you
@johanabetancur2039
7 жыл бұрын
the video is amazing, thank you!!
@Allison-qi8zh
3 жыл бұрын
great video, very educational, but i wish i hadn't been distracted by my half-blind eyes screaming the whole time tbh i'm kinda impressed what kinda lighting did he use-
@kwesifields
4 жыл бұрын
Thank You For This!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
@Procrastinerd
9 жыл бұрын
If you were to add 2.4M to the solution, would it be impossible via salting out to distinguish between the two precipitates? I would imagine that if you attain the fibrogen salt concentration first at .8 M, then repeat the process with 2.4 M, you could subtract some net precipitate value from the fibrogen concentration value to attain the serum albumin value. Does this make any remote sense or am I speaking nonsense?
@malihamehnaz1840
Жыл бұрын
You are e gem
@foodandtravellover732
6 жыл бұрын
In salting out hydrophobic interaction will decrease or increase?
@AlexPowers039
Жыл бұрын
QUESTION : will more hydrophobic amino acids precipitate first or will more hydrophilic amino acids precipitate first? I have been trying to figure this out for a while and honestly the reasoning in my head for either one kinda makes sense.
@samiyanaaz5006
3 жыл бұрын
Sir,how do we know how much concentration of salt is required for which protein?
@puntodelta
9 жыл бұрын
Señor, Porfavor agregue subtitulos en Español, considero muy importante su material.
@AKLECTURES
9 жыл бұрын
diego fernando agudelo galeano that would actually require some sort of funding! perhaps some time in the future!
@JanGregrowicz
8 жыл бұрын
Actually, most of proteins are more soluble in small concentrations of salt than in pure water (salting in). Moreover, the conventional dialysis would not separte these proteins. We should centrifuge fibrin and take out the supernatant with albumins. Then we can put fibrin into dialysis to remove salt. Nevertheless, good explanation, as always.
@azharulislam4432
3 жыл бұрын
Wow
@ByBilgihan
5 жыл бұрын
What is the best method to isolate protein from beans/seeds?
@ByBilgihan
5 жыл бұрын
Boiled?
@Niki0815
4 жыл бұрын
I think crystallize is not the right word here, as the clusters of proteins are amorphous.
@karuceerre9315
Жыл бұрын
🥰
@rociovaldez7096
9 жыл бұрын
Por favor en español !! Con subtítulos :(
@kymiccals4897
2 жыл бұрын
6:18
@blink182izawsm
6 жыл бұрын
Proof that god is real ⬆
@keerthana7353
6 жыл бұрын
I would appreciate it if you stopped moving around. Thanks.
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