# Why should the salt being used in salting out process be neutral?

When doing salting out it's been said that the salt being used should be neutral, meaning both acid and base which make the salt should be categorized as strong acids or bases. Why is that?

For example, $\ce{NaCl}$ could be used as a salting out salt in principle, because $\ce{NaOH}$ is a strong base and $\ce{HCl}$ is a strong acid but using $\ce{NaCH3COO}$ is not right because $\ce{CH3COOH}$ is not a strong acid.

• If you add the salt of a weak acid or weak base, what new equilibrium will result? How could this new equilibrium affect the proteins present in the solution? May 5 '17 at 15:19
• Please don't use irrelevant tags. May 7 '17 at 16:32