And so the protein begins to aggregate, and by aggregating, it stabilizes the protein structure, because it decreases the amount of surface area that is exposed to that water. So before, the entire surface area of these proteins were exposed, but now only these sections are exposed, and this section here is not exposed to the water. And so what that means is it accommodates that decrease in hydrogen bonds that results as a result of the addition of that salt into our mixture. So when we add salt, the charged ions interact with water. And this means that there are less solvent water molecules to interact with the protein. And as a result, to stabilize that structure, protein molecules begin to aggregate.