Chemistry
How pH and Ionic Strength Modulate Protein-Ligand Binding Affinities in Solution
Quick fact
Changing the ionic strength from 10 mM to 150 mM can weaken a protein-ligand interaction by over an order of magnitude, simply by screening the electrostatic interactions between charged residues.
Why this is interesting
Have you ever noticed that a biochemical reaction works perfectly in one buffer but fails in another? The same protein and ligand can have wildly different affinities just by changing the pH or salt concentration.