Effects of salting-in interactions on macromolecule diffusiophoresis and salt osmotic diffusion

Macromolecule diffusiophoresis (i.e., macromolecule migration induced by a salt concentration gradient) in water and salt osmotic diffusion (i.e., salt migration induced by a macromolecule concentration gradient) are two cross-diffusion mechanisms caused by macromolecule-salt interactions. We investigated the effect of salting-in interactions on the behavior of these two cross-diffusion mechanisms. Our results are distinct from those previously obtained in the case of salting-out interactions. Cross-diffusion was experimentally characterized by Rayleigh interferometry at 25 °C. Specifically, multicomponent diffusion coefficients were measured for a neutral polymer, polyethylene glycol (molar mass, 20 kg/mol), in aqueous solutions of three thiocyanate salts (NaSCN, KSCN, and NH₄SCN) as a function of salt concentration at low polymer concentration (0.5% w/w). Our results on salt osmotic diffusion, which were qualitatively different from those previously obtained for salting-out salts, were used to quantitatively characterize the strength of salting-in interactions. The behavior of polymer diffusiophoresis as a function of salt concentration and cation type reveals that polymer chains have an extrinsic negative charge, consistent with anion binding being the cause of salting-in interactions. To quantitatively examine the effect of anion binding on salt osmotic diffusion and polymer diffusiophoresis, we developed a theoretical model based on the linear laws of nonequilibrium thermodynamics for diffusion, the Scatchard binding model, and particle electrophoresis. This work contributes to the understanding of the multifaceted effects of molecular interactions on cross-diffusion mechanisms, salting-in interactions, and the Hofmeister series.