How do polar charged amino acids contribute to protein precipitation at low salt concentrations?

Why do high salt concentrations lead to protein precipitation in the salting out process?

Based on the solubility graph, what happens to protein solubility as salt concentration increases from low to high?

How does salting out help in removing unwanted proteins?

If a protein has a solubility curve that decreases sharply at 1.5 M salt concentration, what is the likely salt concentration needed to precipitate it?

What is the consequence of high salt concentrations competing with water interactions?

How does ammonium sulfate affect protein sedimentation during salting out?