Several aspects of Hofmeister effect are presented. One of the aspects of the Hofmeister series is that the effect of anions is more pronounced than that of cations. One of the early explanations of salting-in and salting-out was based on the effects of inert salts on the structure of water. The salting-out effect is widely used in analytical extraction methods such as liquid-liquid extraction and solid-phase extraction. The process reduces the mutual miscibility (emulsification) of two phases. The hydration of electrolytes disrupts the weak intermolecular forces between water and solute, so the solute solubility in water is reduced. The addition of electrolytes leads to improvements in the extraction efficiency. The addition of salts has the opposite effect in liquid-phase microextraction that is when the volume of extracting (organic) solvent is low.
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