The addition of a small amount of a salt, such as (NH₄)₂SO₄, to a solution containing a charged protein increases the solubility of the protein in water. This observation is called the salting-in effect. However, the addition of large amounts of salt can decrease the solubility of the protein to such an extent that the protein precipitates from solution. This observation is called the salting-out effect and is used widely by biochemists to isolate and purify proteins. Consider the equilibrium PX_ν(s) ⇌ P^ν+(aq)+ν X−(aq), where P^ν+ is a polycationic protein of charge ν+ and X⁻ is its counter ion. Use Le Chatelier’s principle and the physical principles behind the Debye–Hückel theory to provide a molecular interpretation for the salting-in and salting-out effects.