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Salting-out is used in the extraction process to separate proteins or other biomolecules from a solution by increasing the ionic strength. This technique involves adding salts to the solution, which reduces the solubility of the target molecules, causing them to precipitate out of the solution. It is commonly employed in protein purification and enzyme extraction, enhancing the efficiency of separation by exploiting differences in solubility. Overall, salting-out facilitates the isolation of specific compounds while minimizing the presence of contaminants.

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