Correct option is B
Explanation-
Low salt → increases solubility (salting-in)
High salt → decreases solubility (salting-out)
First salting-in, then salting-out.
Resulting curve: first rises, then falls → bell-shaped, as in Option b
pH = pI = 7.0
The protein has no net charge, hence it's least soluble at pI. Salting-in effect is limited around pI but still occurs with low salt. Eventually, at very high salt, water is stripped, and protein precipitates (salting-out).
Final answer : Option b






