The interactions with salts are related to their ability to act as water structure makers (salting-out) or water structure breakers (salting-in). Salting-out salts increase the self-hydration of water through hydrogen bonding and reduce the hydration of the copolymers, thus reducing the critical micelle temperature and critical micelle concentration.
The impact of salts on water is related to their ability to act as builders or destroyers of water structures (salting-out or salting-in). Salts that facilitate salting-out increase water's self-hydration via hydrogen bonding, reduce copolymer hydration, and thereby lower the critical micelle temperature and concentration.