If you have been reading about lyophilization and want a single page that covers the useful parts, this is it: definitions, context, how it is studied, and the questions that come up repeatedly.
Last reviewed on 2026-04-13. Where a claim depends on a specific study, the study is described rather than over-claimed.
Freezing determines ice crystal structure and pore size, which affect drying speed and product uniformity. Rapid freezing creates small crystals, while slow freezing creates larger crystals and often faster sublimation. During primary drying, chamber pressure is held below the vapor pressure of ice, and shelf temperature supplies heat for sublimation. The ice front recedes, leaving a porous matrix. Thermal limits such as collapse and eutectic temperatures set safe boundaries for formulation. These limits vary with solute composition and concentration.
Secondary drying removes bound water that remains after ice sublimation. Shelf temperature is raised gradually while pressure remains low, reducing water content to a target range. Over-drying can cause brittleness or electrostatic issues, while under-drying affects stability. The endpoint is often judged by pressure rise tests, temperature measurements, or water content analysis. Scale-up depends on matching heat and mass transfer across equipment sizes. Small changes in shelf temperature or pressure can alter cycle length substantially.
Lyophilization, or freeze-drying, removes water from a material by freezing it and then lowering pressure so ice changes directly to vapor. The process relies on sublimation, the phase transition from solid to gas without an intervening liquid state. It is used for heat-sensitive materials that would degrade in conventional drying. The three stages are freezing, primary drying, and secondary drying, each with distinct temperature and pressure requirements. In practice, cycle design balances these variables.
The physics of freeze-drying couples heat transfer, mass transfer, and phase change. Heat supplied through the shelf must reach the sublimation front without melting the ice or degrading the product. Water vapor then travels through the already dried layer and leaves the chamber, where low pressure and cold traps keep it from returning. The dried layer acts as a resistance to vapor flow, so drying rate changes as the front recedes. Open questions remain about how pore structure and formulation heterogeneity affect drying uniformity at larger scales.
Lyophilization removes water from a frozen material by sublimation under reduced pressure. The process begins with freezing, which converts liquid water into ice and concentrates dissolved solids. Primary drying then lowers chamber pressure so ice changes directly into vapor without passing through a liquid phase. Secondary drying raises the shelf temperature to remove bound water that remains after ice sublimation. The result is a dry, porous structure that can be reconstituted later.
| Property | Value | Notes |
|---|---|---|
| Process name | Lyophilization or freeze-drying | Both terms appear in technical standards and literature. |
| Phase transition | Sublimation | Solid ice becomes vapor without a liquid step. |
| Typical chamber pressure | 0.05-0.5 mbar | Range depends on product temperature and equipment. |
| Typical product temperature | -40 °C to -10 °C | Measured during primary drying; formulation sets limits. |
| Water content after drying | 0.5-3% w/w | Target varies by material and stability needs. |
The process usually has three stages: freezing, primary drying, and secondary drying. Freezing sets the ice crystal structure and can determine pore size in the final cake. Primary drying removes free ice by sublimation at low pressure and low shelf temperature. Secondary drying removes bound water by raising the shelf temperature, although some water may remain as part of the solid. Cycle parameters depend on formulation, fill volume, vial type, and equipment performance.
The physical chemistry of freezing influences whether a formulation forms an amorphous glass or a crystalline solid. Amorphous systems can collapse if product temperature rises above the glass transition temperature of the freeze concentrate. Crystalline systems may show eutectic melting, where ice and solute melt together at a fixed temperature. Formulators add bulking agents, lyoprotectants, and buffers to preserve structure and biological activity. The optimum cycle keeps product temperature below critical thresholds during primary drying while allowing efficient sublimation.
A formulation often contains excipients that protect the active ingredient during freezing and drying. Bulking agents provide structure, while lyoprotectants stabilize sensitive molecules. The freezing step can produce ice crystals whose size and distribution affect the drying rate, and cycle design includes freezing, annealing, and drying phases. If the product temperature rises above a critical value, the cake may collapse or lose its porous structure. Successful lyophilization therefore depends on the interaction between formulation, equipment, and cycle design.
Lyophilization is a dehydration process that removes water from a frozen material by sublimation under low pressure. The material is first frozen to convert liquid water into ice. Next, the pressure is reduced below the triple point of water so that ice changes directly into vapor without passing through a liquid phase. This step is called primary drying. The result is a porous solid or cake that retains the original shape of the frozen solution.
In practice, lyophilization is slower and more energy intensive than simple drying. Cycle times can range from hours to several days depending on load, container, and formulation. Amorphous materials may require excipients that help preserve structure during freezing and drying. The method is widely used for biological materials, pharmaceuticals, and foods where heat drying would cause unacceptable change. Open questions remain about scaling cycles between laboratory and production equipment, and this gap affects technology transfer.
Lyophilization removes water by freezing a material and then lowering pressure so ice changes directly to vapor. The process relies on sublimation, the phase transition from solid to gas without an intermediate liquid state. Because the material remains frozen during primary drying, the structure often stays porous. This porous matrix can rehydrate quickly when water is added back. The low pressure also allows vapor to leave the solid matrix without boiling.
The physics of lyophilization depends on phase boundaries and heat and mass transfer. During primary drying, heat supplied to the product must equal the latent heat of sublimation, while water vapor moves through the drying cake to the condenser. If shelf temperature or pressure is set too high, the ice front can exceed the collapse temperature, causing meltback or pore collapse. If conditions are too cold, drying slows and costs rise. Formulation excipients, vial geometry, and freezing rate alter these limits.
Equipment for lyophilization includes a vacuum chamber, temperature-controlled shelves, a condenser, and a vacuum pump. A refrigeration system cools the shelves and condenser below the product's freezing point. Process monitoring often uses Pirani and capacitance manometers, thermocouples, and resistance sensors. Cycle development balances product quality with time and energy use. Some products are annealed during freezing to improve crystallization of bulking agents. Open questions remain about scaling cycles between laboratory, pilot, and production freeze-dryers.
Lyophilization, also called freeze-drying, removes water from a frozen material by sublimation under reduced pressure. The process begins with freezing, which converts free water into ice and may also produce a glassy phase. Primary drying then lowers chamber pressure so ice sublimes directly to vapor without passing through a liquid stage. Secondary drying raises the temperature modestly to remove bound water. The result is a porous, dry solid that usually reconstitutes quickly. Each stage influences pore structure, residual moisture, and stability.
==== 1900–1999 ==== Local Government (Scotland) Act 1975 (Local Authority Borrowing Limit) Order 1993 (S.I. 1993/1900) Nurses, Midwives and Health Visitors (Entry to Examinations and Training Requirements) Amendment Rules Approval Order 1993 (S.I. 1993/1901) Trade Union Reform and Employment Rights Act 1993 (Commencement No. 1 and Transitional Provisions) Order 1993 (S.I. 1993/1908) Trade Union Ballots and Elections (Independent Scrutineer Qualifications) Order 1993 (S.I. 1993/1909) Teddington Memorial Hospital National Health Service Trust (Establishment) Amendment Order 1993 (S.I. 1993/1932) Money Laundering Regulations 1993 (S.I. 1993/1933) Public Telecommunication System Designation (Scottish Hydro-Electric plc) Order 1993 (S.I. 1993/1934) Public Telecommunication System Designation (Energis Communications Limited) Order 1993 (S.I. 1993/1935) Education (Assisted Places) (Amendment) Regulations 1993 (S.I. 1993/1936) Education (Assisted Places) (Incidental Expenses) (Amendment) Regulations 1993 (S.I. 1993/1937) Education (Grants) (Music and Ballet Schools) (Amendment) Regulations 1993 (S.I. 1993/1938) Social Security (Disability Living Allowance) (Amendment) Regulations 1993 (S.I. 1993/1939) Food Protection (Emergency Prohibitions) (Paralytic Shellfish Poisoning) (No.4 and No.7) Orders 1993 Revocation Order 1993 (S.I. 1993/1940) Value Added Tax (General) (Amendment) (No. 6) Regulations 1993 (S.I. 1993/1941) Road Vehicles (Construction and Use) (Amendment) (No. 1) Regulations 1993 (S.I. 1993/1946) Tobacco Products Labelling (Safety) Amendment Regulations 1993 (S.I.
=== Chemical flocculant === Potassium alum has been used since remote antiquity for purification of turbid liquids. It is still widely used in the purification of water for drinking and industrial processes water, treatment of effluents and post-storm treatment of lakes to precipitate contaminants. Between 30 and 40 ppm of alum for household wastewater, often more for industrial wastewater, is added to the water so that the negatively charged colloidal particles clump together into "flocs", which then float to the top of the liquid, settle to the bottom of the liquid, or can be more easily filtered from the liquid, prior to further filtration and disinfection of the water. Like other similar salts, it works by neutralizing the electrical double layer surrounding very fine suspended particles, allowing them to join into flocs. The same principle is exploited when using alum to increase the viscosity of a ceramic glaze suspension; this makes the glaze more readily adherent and slows its rate of sedimentation.
Research on RNA has led to many important biological discoveries and numerous Nobel Prizes. Nucleic acids were discovered in 1868 by Friedrich Miescher, who called the material 'nuclein' since it was found in the nucleus. It was later discovered that prokaryotic cells, which do not have a nucleus, also contain nucleic acids. The role of RNA in protein synthesis was suspected already in 1939. Severo Ochoa won the 1959 Nobel Prize in Medicine (shared with Arthur Kornberg) after he discovered an enzyme that can synthesize RNA in the laboratory. However, the enzyme discovered by Ochoa (polynucleotide phosphorylase) was later shown to be responsible for RNA degradation, not RNA synthesis. In 1956 Alex Rich and David Davies hybridized two separate strands of RNA to form the first crystal of RNA whose structure could be determined by X-ray crystallography. The sequence of the 77 nucleotides of a yeast tRNA was found by Robert W. Holley in 1965, winning Holley the 1968 Nobel Prize in Medicine (shared with Har Gobind Khorana and Marshall Nirenberg). In the early 1970s, retroviruses and reverse transcriptase were discovered, showing for the first time that enzymes could copy RNA into DNA (the opposite of the usual route for transmission of genetic information). For this work, David Baltimore, Renato Dulbecco and Howard Temin were awarded a Nobel Prize in 1975. In 1976, Walter Fiers and his team determined the first complete nucleotide sequence of an RNA virus genome, that of bacteriophage MS2.
Chalcone synthase or naringenin-chalcone synthase (CHS) is an enzyme ubiquitous to higher plants and belongs to a family of polyketide synthase enzymes (PKS) known as type III PKS. Type III PKSs are associated with the production of chalcones, a class of organic compounds found mainly in plants as natural defense mechanisms and as synthetic intermediates. CHS was the first type III PKS to be discovered. It is the first committed enzyme in flavonoid biosynthesis. The enzyme catalyzes the conversion of 4-coumaroyl-CoA and malonyl-CoA to naringenin chalcone.
=== Sources === Hampson, Norman (1974). The Life and Opinions of Maximilien Robespierre. Duckworth. ISBN 978-0-7156-0741-1. Haydon, Colin; Doyle, William (20 April 2006). Robespierre. Cambridge University Press. ISBN 978-0-521-02605-5. Pfeiffer, L. B. (1913). The Uprising of June 20, 1792. Lincoln: New Era Printing Company. Robespierre, Maximilien de (1958). Bouloiseau, Marc; Lefebvre, Georges; Soboul, Albert; Dautry, Jean (eds.). Oeuvres de Maximilien Robespierre (in French). PUF. OCLC 370022395. Schama, Simon (1989). Citizens : a Chronicle of the French Revolution. New York: Alfred A. Knopf. ISBN 978-0-394-55948-3. Soboul, Albert (2005). Dictionnaire historique de la Révolution française. Paris: Quadrige / PUF. ISBN 978-2130536055.
Sources: en.wikipedia.org
Arby's Restaurant Group, Inc., doing business as Arby's, is an American fast food sandwich restaurant chain with more than 3,200 restaurants. The flagship property of Inspire Brands, it ranked third in systemwide sales in the United States in the quick-service and fast-casual restaurant industries in 2012, behind Subway and Panera Bread. In October 2017, Food & Wine called Arby's "America's second largest sandwich chain (after Subway)". Roark Capital Group acquired 81.5% of Arby's Restaurant Group in July 2011 and is now a majority-owner of Inspire Brands. The Wendy's Company held a minority stake of 18.5% in Arby's after the acquisition by Roark Capital. That share was reduced to 12.3% upon the purchase of Buffalo Wild Wings. It was sold back to Inspire Brands on August 16, 2018 for $450 million, a 38% premium. Arby's is best known for selling roast beef sandwiches. Other menu items the chain is known for include gyros, wraps, chicken sandwiches, and milkshakes. Its headquarters are in Sandy Springs, Georgia, a suburb of Atlanta that uses Atlanta mailing addresses. As of August 2026, there were 3,206 restaurant locations, down from 3,472 in 2019. There are locations in seven countries outside the United States: Canada, Costa Rica, Egypt, Mexico, Saudi Arabia, South Korea and Turkey.
== Medical uses == In the EU, opicapone is indicated as adjunctive therapy to preparations of levodopa/ DOPA decarboxylase inhibitors (DDCI) in adults with Parkinson's disease and end-of-dose motor fluctuations who cannot be stabilised on those combinations. In the US, opicapone is indicated as adjunctive treatment to levodopa/carbidopa in people with Parkinson's disease (PD) experiencing "off" episodes. The COMT inhibitor opicapone is used as an additive to a combination of levodopa and a DOPA decarboxylase inhibitor to treat patients with Parkinson's disease experiencing end-of-dose motor fluctuations, if they cannot be stabilised with this drug combination.
In the field of pharmacokinetics, the area under the curve (AUC) is the definite integral of the concentration of a drug in blood plasma as a function of time (this can be done using liquid chromatography–mass spectrometry). In practice, the drug concentration is measured at certain discrete points in time and the trapezoidal rule is used to estimate AUC. In pharmacology, the area under the plot of plasma concentration of a drug versus time after dosage (called "area under the curve" or AUC) gives insight into the extent of exposure to a drug and its clearance rate from the body.
Intradialytic parenteral nutrition (IDPN) is a nutritional support therapy (medical nutrition therapy) for people on hemodialysis who have a difficult time maintaining adequate nutrition. It is administered directly into the bloodstream of patients with chronic kidney disease (CKD) in an effort to decrease the associated morbidity and mortality experienced in patients with kidney failure. IDPN contains protein (amino acids), carbohydrates (dextrose), and fats (lipids) in an attempt to meet a patient's weekly nutritional needs. Solutions can be individualized for each patient based on weight, needs, medical history and enteral intake.
Sources: en.wikipedia.org
Fermium is a synthetic chemical element; it has symbol Fm and atomic number 100. It is an actinide and the heaviest element that can be formed by neutron bombardment of lighter elements, and hence the last element that can be prepared in macroscopic quantities, although pure fermium metal has not been prepared yet. A total of 20 isotopes are known, with 257Fm being the longest-lived with a half-life of 100.5 days. Fermium was discovered in 1952 in the debris of the first detonation test of a hydrogen bomb, and named after Enrico Fermi, one of the pioneers of nuclear physics. Its chemistry is typical for the late actinides, with a preponderance of the +3 oxidation state but also an accessible +2 oxidation state. Owing to the small amounts of produced fermium and all of its isotopes having relatively short half-lives, there are currently no uses for it outside basic scientific research.
The stated dairy content of a product also varies according to manufacturing processes and labelling practices, and commercial terminology varies between languages and regions. As a result, absolute figures for the amount of lactose consumed (by weight) may not be very reliable. Kosher products labeled pareve or fleishig are free of milk. However, if a "D" (for "dairy") is present next to the circled "K", "U", or other hechsher, the food product likely contains milk solids, although it may also simply indicate the product was produced on equipment shared with other products containing milk derivatives. Lactose is also a commercial food additive used for its texture, flavor, and adhesive qualities. It is found in additives labelled as casein, caseinate, whey, lactoserum, milk solids, modified milk ingredients, etc. As such, lactose is found in foods such as processed meats (sausages/hot dogs, sliced meats, pâtés), gravy stock powder, margarines, sliced breads, breakfast cereals, potato chips, processed foods, medications, prepared meals, meal replacements (powders and bars), protein supplements (powders and bars), and even beers in the milk stout style. Some barbecue sauces and liquid cheeses used in fast-food restaurants may also contain lactose. When dining out, carrying lactose intolerance cards that explain dietary restrictions in the local language can help communicate needs to restaurant staff.
where E is the Young's modulus, ν is Poisson's ratio, and KI is the stress intensity factor in mode I. Irwin also showed that the strain energy release rate of a planar crack in a linear elastic body can be expressed in terms of the mode I, mode II (sliding mode), and mode III (tearing mode) stress intensity factors for the most general loading conditions. Next, Irwin adopted the additional assumption that the size and shape of the energy dissipation zone remains approximately constant during brittle fracture. This assumption suggests that the energy needed to create a unit fracture surface is a constant that depends only on the material. This new material property was given the name fracture toughness and designated GIc. Today, it is the critical stress intensity factor KIc, found in the plane strain condition, which is accepted as the defining property in linear elastic fracture mechanics.
== Appearance and use == The 917 has two trays for racks, plus a stat rack. Racks that hold five test tubes slide in on the left side of the machine. There are two reagents carousels on the right side of the 917. In the centre, towards the back, are the reaction vessels, where the chemical reactions take place.
== Subcellular localization == Within living cells CK1δ can be detected in both, the cytoplasm and the nucleus, and increased levels of CK1δ can be found in close proximity to the Golgi apparatus and the trans Golgi network (TGN). Temporarily, CK1δ can also be localized to membranes, receptors, transport vesicles, components of the cytoskeleton, centrosomes or spindle poles. While the present NLS is not sufficient for nuclear localization of CK1δ, the presence of the kinase domain and even its enzymatic activity are needed for proper subcellular localization of CK1δ.
Sources: en.wikipedia.org
Conventional drying uses heat to evaporate liquid water, often at temperatures that can degrade sensitive materials. Lyophilization freezes the material first and then removes water by sublimation under vacuum. This avoids prolonged exposure to liquid water and high heat.
Lowering pressure reduces the boiling point of water and allows ice to sublimate at temperatures below freezing. Vacuum also limits convective heat transfer, so heat is usually supplied by shelves or radiation. The pressure must stay below the vapor pressure of ice at the product temperature.
The cycle typically includes freezing, primary drying, and secondary drying. Freezing solidifies water and sets the pore structure; primary drying removes bulk ice; secondary drying removes bound water. Some cycles add annealing or pre-freezing steps.
Primary drying removes ice by sublimation at low pressure and low shelf temperature. Secondary drying removes bound water by raising the shelf temperature, often under the same vacuum. The two stages differ in the water state being removed.