The short version of secondary drying fits in a sentence. The long version — which is the one that helps — is below.
Reviewed 2025-08-05. Anything still debated is marked as such rather than presented as settled.
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.
Lyophilization is a dehydration process that removes water from a frozen material by sublimation under low pressure. The material is first frozen so that water becomes ice; then the surrounding pressure is lowered below the vapor pressure of ice. Heat is applied gently so ice changes directly to vapor without passing through a bulk liquid phase. The vapor is collected on a cold condenser, leaving a dry porous matrix. This process differs from simple evaporation because the material remains frozen during the main drying stage.
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.
Reconstitution involves adding a suitable diluent, often sterile water or a buffer, to the dried cake. Gentle swirling or inversion helps dissolve the material without creating excessive foam. The time required for complete dissolution can range from seconds to several minutes and depends on the cake structure and the diluent. Improper reconstitution, such as vigorous shaking or using the wrong diluent, can cause protein aggregation or loss of activity. After reconstitution, the product may have a limited shelf life and should be used according to its labeling.
Lyophilized products are typically hygroscopic and require protection from moisture during storage. Manufacturers seal them in glass vials, often under vacuum or an inert gas such as nitrogen. The container closure system, including the stopper and crimp seal, must prevent water vapor ingress. Storage temperature varies from controlled room temperature to refrigerated or frozen conditions, depending on the formulation. Humidity-controlled environments are essential because even brief exposure to ambient air can degrade the product.
Stability of a lyophilized product depends on its glass transition temperature, the temperature at which the amorphous cake transitions from a glassy to a rubbery state. Storage below this temperature minimizes molecular mobility and slows chemical degradation. If the storage temperature exceeds the glass transition temperature, the cake may collapse, shrink, or become sticky. Accelerated stability studies at elevated temperatures and humidity help predict shelf life, but they do not always reflect real-time behavior. Residual moisture content also plays a critical role in long-term stability.
| Property | Value | Notes |
|---|---|---|
| Common synonyms | Freeze-drying, lyophilisation | Lyophilisation is the British spelling; the process is not simple evaporation. |
| Primary drying pressure | 0.05–0.3 mbar | Pressure must remain below the vapor pressure of ice at the product temperature. |
| Sublimation temperature | Below 0 °C | Ice changes directly to vapor while the product remains frozen. |
| Typical shelf temperature | −40 to −10 °C | Exact setting depends on formulation critical temperature and equipment. |
| Cycle duration | 12–72 hours | Time varies with fill volume, formulation, and dryer performance. |
The process generally proceeds in three stages: freezing, primary drying, and secondary drying. During freezing, controlled cooling converts water into ice and may also crystallize or vitrify solutes. In primary drying, the pressure is lowered below the triple point, and heat is supplied so ice sublimes directly to vapor. Secondary drying removes water that remains bound to the solid matrix, yielding a low final water content. Product temperature must stay below the collapse or glass transition temperature to maintain structure. Cycle design therefore balances shelf temperature, chamber pressure, and time.
Freeze-drying is used for materials whose activity or structure depends on low temperature and low water content. Examples include certain biologics, diagnostic reagents, starter cultures, coffee, and porous inorganic precursors. The dried product forms a cake whose porosity aids rapid wetting and dissolution. Main drawbacks are high energy use, long cycle times, and sensitivity to formulation and equipment variation. Questions remain about how freezing rates and ice morphology affect batch uniformity, especially when moving from laboratory to production scale.
Lyophilization, also called freeze-drying, is a dehydration process in which a solvent, usually water, is frozen and then removed by sublimation under reduced pressure. The method preserves heat-sensitive materials that would degrade in conventional drying. Large-scale use grew during the mid-twentieth century for blood plasma and antibiotics, and it later expanded to vaccines, enzymes, foods, and advanced materials. The process produces a dry, porous solid that usually reconstitutes rapidly. It is distinct from simple evaporation because the solvent bypasses the liquid phase during primary removal.
Misconceptions about lyophilization include the idea that dried products are indefinitely stable or that vacuum sealing eliminates all degradation. Chemical reactions can continue in the solid state, and some proteins lose activity even at low moisture. Another misconception is that any freeze-dryer cycle can be scaled by time alone; heat and mass transfer differ with equipment and load. Open questions remain about predicting long-term stability from short accelerated studies, particularly for amorphous formulations. Real-time stability data remain the standard for shelf-life assignment.
After lyophilization, the dried product is often sealed under vacuum or an inert gas to limit moisture and oxygen exposure. Vials, stoppers, and seals must maintain their barrier throughout shelf life. Storage temperature depends on product sensitivity: some cakes tolerate controlled room temperature, while labile biologics require refrigeration. Humidity is a critical variable because dried cakes are hygroscopic and can absorb water when exposed to air. Handling procedures therefore limit open-vial time and use desiccated environments for sampling.
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.
Storage stability depends on water content, oxygen exposure, and temperature. Lyophilized solids are hygroscopic and can absorb water if exposed to humid air. Vials are usually sealed under vacuum or inert gas with rubber stoppers and aluminum crimps. Storage temperatures range from room temperature to refrigerated or frozen conditions depending on the material. Stability studies track potency, moisture, and physical form over time. Accelerated conditions can reveal sensitivity but may not predict long-term behavior.
Analytical methods for lyophilized materials include X-ray diffraction for crystallinity, differential scanning calorimetry for thermal transitions, and scanning electron microscopy for pore morphology. Moisture sorption analysis shows how the cake responds to humidity. These methods help distinguish amorphous from crystalline states and detect phase changes. Open questions remain about how pore structure changes during long-term storage and how best to predict collapse under varied conditions. Comparisons across studies are complicated by differences in formulation, cycle, and storage history.
Quality control for lyophilized products focuses on appearance, moisture level, reconstitution time, and structural integrity. A cake should be uniform, intact, and free of meltback or collapse. Moisture level is measured by Karl Fischer titration or thermogravimetric analysis. Reconstitution time reflects pore structure and formulation. Visual inspection and vial integrity checks detect cracks, stopper defects, or particulate matter. These checks are often performed on samples from each batch. They help confirm that the drying cycle performed as intended.
Another example is spironolactone, a potassium-sparing diuretic of the steroidal spirolactone group, which interferes with the aldosterone receptor (among others) leading to lower blood pressure by the mechanism described above. Aldosterone was first isolated by Sylvia Tait (Simpson) and Jim Tait in 1953; in collaboration with Tadeusz Reichstein.
The soybean oil emulsion does not harm normal human cells, or the cells of most other higher organisms, with the exceptions of sperm cells and blood cells, which are vulnerable to nanoemulsions due to the peculiarities of their membrane structures. For this reason, these nanoemulsions are not used intravenously (IV). The most effective application of this type of nanoemulsion is for the disinfecting of surfaces. Some types of nanoemulsion have been shown to effectively destroy HIV-1 and tuberculosis pathogens on non-porous surfaces.
For the isolation and enumeration of B. cereus, there are two standardized methods by International Organization for Standardization (ISO): ISO 7932 and ISO 21871. Because of B. cereus' ability to produce lecithinase and its inability to ferment mannitol, there are some proper selective media for its isolation and identification such as mannitol-egg yolk-polymyxin (MYP) and polymyxin-pyruvate-egg yolk-mannitol-bromothymol blue agar (PEMBA). B. cereus colonies on MYP have a violet-red background and are surrounded by a zone of egg-yolk precipitate. Below is a list of differential techniques and results that can help to identify B. cereus from other bacteria and Bacillus species.
Three days prior to the final, after being nominated against soap actresses Danniella Westbrook and Stephanie Davis, she became the seventh housemate to be evicted, having received the fewest votes to be saved, spending a total of 29 days in the house. In October 2016, Collins appeared on Sky News where she was interviewed by Kay Burley about the campaign to remove the word "Essex girl" from the Oxford English Dictionary. Collins described the definition, which stereotypes Essex girls as "unintelligent, promiscuous, and materialistic", as derogatory and suggested that the meaning be changed. The expression was removed from the Oxford Advanced Learner's Dictionary following the campaign in December 2020. In January 2017, Collins took part in the second series of Sugar Free Farm, alongside five other celebrities as they attempted to live on a sugar-free diet. During the show she attempted fishing and despite the strict detox plan, Collins said she actually gained weight during the process. In June 2017, Collins returned to Big Brother, as a special guest for a shopping task on the eighteenth civilian series, spending four days in the house alongside fellow ex-housemates Marnie Simpson and Nicola McLean. In October 2017, Collins presented the BBC Radio 1 Teen Award for Best TV Show to Love Island and, after announcing the winner, fell through an opening in the stage. The clip later went viral on social media. In an interview with Irish News, Collins said "the seriousness of it is, it could have been really fatal".
== Non-surgical alternatives == Lip plumper is a cosmetic product used to make lips appear fuller. These products work by irritating the skin of the lips with ingredients such as capsaicin. This makes the lips swell, temporarily creating the appearance of fuller lips. Suction pumps, a device that uses vacuum pumping to increase blood pressure in the lips, causing temporary swelling.
Sources: en.wikipedia.org
The cornea is the transparent front part of the eyeball which covers the iris, pupil, and anterior chamber. Along with the anterior chamber and lens, the cornea refracts light, accounting for approximately two-thirds of the eye's total optical power. In humans, the refractive power of the cornea is approximately 43 dioptres. The cornea can be reshaped by surgical procedures such as LASIK. While the cornea contributes most of the eye's focusing power, its focus is fixed. Accommodation (the refocusing of light to better view near objects) is accomplished by changing the geometry of the lens. Medical terms related to the cornea often start with the prefix "kerat-" from the Greek word κέρας, horn.
== History == The first reported chemical synthesis of HMB was published in 1877 by the Russian chemists Michael and Alexander Zaytsev. HMB was isolated from the bark of Erythrophleum couminga (a Madagascan tree) in 1941 by Leopold Ružička. The earliest reported isolation of HMB as a human metabolite was by Tanaka and coworkers in 1968 from a patient with isovaleric acidemia. The effects of HMB on human skeletal muscle were first discovered by Steven L. Nissen at Iowa State University in the mid-1990s. Nissen founded a company called Metabolic Technologies, Inc. (MTI) around the time of his discovery, which later acquired six HMB-related patents that the company has used to license the right to manufacture and incorporate HMB into dietary supplements. When it first became available commercially in the late 1990s, HMB was marketed solely as an exercise supplement to help athletes and bodybuilders build muscle. MTI subsequently developed two HMB-containing products, Juven and Revigor, to which Abbott Nutrition obtained the market rights in 2003 and 2008 respectively. Since then, Abbott has marketed Juven as a medical food and the Revigor brand of HMB as an active ingredient in food products (e.g., certain formulations of Ensure) and other medical foods (e.g., certain formulations of Juven).
== BOLD-100 derivatives == BOLD-100 is sodium trans-[tetrachlorobis (1H-indazole) ruthenate(III)] with cesium as an intermediate salt form. BOLD-100 was developed from KP1339 (also known as IT-139 or NKP-1339) which is also sodium trans-[tetrachlorobis (1H-indazole) ruthenate(III)], but has different manufacturing methods and purity profiles. The names are often used interchangeably. The precursor to BOLD-100 is KP1019, which is the indazole salt equivalent. KP1019 previously entered Phase 1 clinical trials but development was halted due to low solubility in water, leading to the development of KP1339 and BOLD-100 which are readily soluble in water. KP1019 and KP1339 were invented by Dr. Keppler at the University of Vienna.
=== Appeals === Since the amendment of the Criminal Procedure Code in 1992, all capital cases have been heard by a single judge in the High Court instead of two judges. After conviction and sentencing, the offender has the option of making an appeal to the Court of Appeal. If the appeal fails, the final recourse rests with the President of Singapore, who has the power to grant clemency on the advice of the Cabinet. In exceptional cases since 2012, the Court of Appeal would be asked to review its previous decisions in concluded criminal appeals where it was necessary to correct a miscarriage of justice, most of which involved drug cases attracting the death penalty. The exact number of successful appeals is unknown. In November 1995, one Poh Kay Keong had his conviction overturned after the court found that his statement to a Central Narcotics Bureau officer had been made under duress. Another was the case of Nadasan Chandra Secharan, who was initially found guilty of murder and condemned to death by the High Court in June 1996, but later acquitted of murder by the Court of Appeal in January 1997 after they found the evidence against him was insufficient to show that he had murdered his lover Ramapiram Kannickaisparry.
Sources: en.wikipedia.org
The main change is sublimation, in which ice becomes water vapor without melting into liquid water. This occurs when the chamber pressure is held below the vapor pressure of ice while mild heat is supplied. The result is a dry, porous solid that retains much of its original shape.
Freezing determines ice crystal size, solute distribution, and the pore network left after drying. A slow or fast freezing rate can produce different cake structures and affect reconstitution. It also sets whether the formulation follows an amorphous or crystalline drying path.
It removes most free water during primary drying and part of the bound water during secondary drying. A small residual moisture content often remains and is specified for each product. Complete removal is generally neither practical nor desirable for stability.
Lyophilized products should be stored in airtight containers, protected from moisture and light, at the temperature specified by the manufacturer. Many require refrigeration at 2–8 °C, while some need frozen storage. Always check the product label for specific conditions.