Salting out

You're salting out the proteins? I think not, because then you had to add larger volume and thus more dilute your sample. What ...

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... semi-permeable........being permeable it allows any thing to enter without any restrictions.......but cell walls of bacteria(only eubacteria) contain ... the bacteria will die out of plasmolysis......this forms the basis of salting the food substances for storage purposes.....

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