And what that means is, if we destabilize the structure of these individual molecules, they will begin to aggregate. And that's because by aggregating, by interacting between the non polar sections of these amino acids, that will in turn, stabilize the structure of this entire aggregate molecule. And so we see that as we add the salt into our mixture, because some of those water molecules that were interacting with the protein before are now forming hydrogen bonds with these ions, dissolved ions, we have less H bonds to basically stabilize the protein. 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.