moisture content comes up often in conversation and rarely with the context attached. Here we lay out the basics in order, then work through the practical considerations.
Last reviewed on 2026-01-11. Where a claim depends on a specific study, the study is described rather than over-claimed.
Lyophilization is a drying process in which a solvent, usually water, is removed from a frozen material by sublimation under reduced pressure. The material is first solidified, then placed under vacuum so that ice transitions directly to vapor without a bulk liquid phase. This approach suits heat-sensitive substances that would degrade during conventional evaporation. Primary drying removes unbound ice, while secondary drying reduces water that remains adsorbed to the solid matrix. The result is a porous, lightweight solid that can be reconstituted later.
A typical cycle begins with freezing, sometimes including an annealing step to control ice crystal size. Freezing conditions influence the pore network that later allows vapor escape. During primary drying, shelf temperature and chamber pressure are set so heat enters the product while its temperature stays below the collapse or eutectic point. Secondary drying then raises the shelf temperature to desorb bound water and lower residual moisture. Cycle design depends on formulation, fill volume, container type, and equipment capability.
The physics of lyophilization couples heat transfer, mass transfer, and phase behavior. Sublimation requires a vapor pressure difference between the ice front and the chamber, and the dried layer adds resistance to vapor flow. Amorphous formulations are characterized by a glass transition temperature of the maximally freeze-concentrated solute, often denoted Tg'. Crystalline bulking agents can provide structure, while amorphous excipients stabilize labile components. Open questions remain about spatial heterogeneity, edge effects, and how laboratory cycles scale to production.
After lyophilization, the product is usually a porous cake or powder with a large internal surface area. This structure can absorb moisture quickly if exposed to humid air, so vials are sealed under vacuum or an inert gas. Moisture uptake may lower the glass transition temperature of the dried matrix and accelerate chemical or physical degradation. Storage conditions therefore depend on the formulation, container, and intended shelf life. Some products remain stable at room temperature, while others require refrigeration or freezing.
Quality control for lyophilized products includes appearance, cake structure, reconstitution time, pH, residual moisture, and potency. Residual moisture is a key attribute because excess water can reduce stability, while excessively low moisture may cause structural changes or aggregation in some systems. Stability studies compare real-time and accelerated conditions to estimate shelf life. Analytical methods must be validated for the specific matrix, container, and moisture range. Sterility and container integrity are also monitored for sterile products.
| Property | Value | Notes |
|---|---|---|
| Physical state | Solid, porous cake or powder | Depends on formulation and container |
| Typical storage temperature | 2–25 °C, protected from moisture | Some materials require colder conditions |
| Solubility class | Usually readily soluble after reconstitution | Not an intrinsic chemical property |
| Common analytical method | Karl Fischer titration | Used for residual moisture |
| Common synonyms | Freeze-drying; lyophilisation | Lyophilisation is a spelling variant |
Lyophilization removes water from a frozen material by sublimation under reduced pressure. The process begins with freezing, which converts liquid water into ice and fixes the structure of the sample. After freezing, primary drying lowers pressure so ice changes directly to vapor without passing through a liquid phase. Secondary drying then removes bound water that remains after ice sublimation. The result is a dry, porous solid that often retains its original shape.
The low pressure used during drying allows water vapor to move from the ice surface to a cold condenser. Energy supplied as heat drives sublimation but must stay below the collapse temperature of the frozen matrix. If the product becomes too warm, the frozen structure may soften or melt, reducing pore formation and slowing drying. Formulations often include bulking agents, stabilizers, or buffers to support a rigid cake. The final moisture content depends on formulation, freezing rate, and the length of secondary drying.
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.
Formulation composition influences whether freeze-drying produces an intact cake or a collapsed mass. Excipients such as sugars and polymers can raise the collapse temperature and provide bulk during drying. The critical temperature for primary drying is often the collapse temperature or the glass transition temperature of the maximally concentrated phase. If the product temperature exceeds this threshold, the frozen matrix may soften and lose structure. Established practice therefore links shelf temperature and chamber pressure to the formulation's thermal properties.
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.
Henry's law states that the mole fraction of a dissolved gas (xg) is equal to the partial pressure of the gas (pg) at equilibrium divided by Henry's law constant (H). Gas solubility coefficients are used to calculate Henry's law constant:
On January 8, 1850, a U.S. post office was established in Albany, with John Burkhart appointed as the first U.S. Postmaster. The town was renamed as "New Albany" on November 4, 1850, but the name was changed back to Albany in 1853. In 1851, Albany was designated as the county seat, replacing Calapooia (near modern-day Brownsville and Sweet Home), and all court meetings were held there. The first Albany courthouse was built in 1852 on 10 acres (4.0 ha) of land donated by the Monteiths to ensure Albany would remain the county seat. The new two-story octagonal courthouse was completed on April 26, 1853. The courthouse has since been replaced, but the new courthouse stands on the same site. During 1853–1854, residents of the east side of Albany persuaded the Oregon Legislative Assembly to name both towns Takenah. Though Takenah meant "deep pool," in reference to the confluence of the Calapooia and Willamette rivers, it was commonly translated as "Hole in the Ground". Partially due to this translation, the legislature restored the name Albany to the town in 1855. Finally in 1864, 16 years after the Monteiths founded the town and 19 years after the first European Americans arrived, it became incorporated as a city.
Alan Dershowitz, Claus's attorney, wrote a book about the case, Reversal of Fortune: Inside the von Bülow Case (New York, Random House 1986 and London, Penguin Books 1991). The 1990 film Reversal of Fortune was based on Dershowitz's books about the case, with Glenn Close playing Sunny and Jeremy Irons playing Claus von Bülow, a performance for which he was awarded an Academy Award for Best Actor. Bill Kurtis narrated an episode of the series American Justice titled "Von Bulow: A Wealth of Evidence". The American television series Biography produced and aired a documentary episode titled "Claus von Bülow: A Reasonable Doubt", with interviews of Claus Von Bülow and Alan Dershowitz. The case is referenced in the Seinfeld episode "The Suicide". Jerry Seinfeld is in a hospital room watching over a comatose neighbor. To the neighbor's ex-girlfriend he remarked, "It's not like a Sunny Von Bülow coma. Doctor said he should snap out of it anytime." Sunny is referenced in the American television show Will & Grace, in which socialite Karen Walker asks more than once about Sunny being “out of bed.”
Sources: en.wikipedia.org
cereus through analysis of 16S rRNA sequences as well as similarity of morphological and biochemical characteristics. PHBs may be produced when there is excess carbon or limited essential nutrients present in the environment, and they are later broken down by the microbe as a fuel source under starvation conditions. This indicates the potential role of B. cereus in producing biodegradable plastic substitutes. PHB production was highest when provided with glucose as a carbon source.
3-Hydroxyphencyclidine (3-HO-PCP) is a dissociative of the arylcyclohexylamine class derived from PCP. It has been sold online as a designer drug. 3-HO-PCP primarily acts as an NMDA antagonist. However, it also has strong activity at opioid receptors compared to related drugs, and has significant activity at the σ1 receptor.
Twelve European countries (Austria, Andorra, Cyprus, Czech Republic, Finland, Germany, Greece, Hungary, Italy, Latvia, Luxembourg and Spain) have universal varicella vaccination (UVV) policies, though only six of these countries have made it available at no cost via government funding. EU member states that have not implemented UVV cite reasons such as "a perceived low disease burden and low public health priority," the cost and cost-effectiveness, the possible risk of herpes zoster when vaccinating older adults, and rare fevers leading to seizures after the first dose of the MMRV vaccine. "Countries that implemented UVV experienced decreases in varicella incidence, hospitalizations, and complications, showing overall beneficial impact." Varicella vaccination is recommended in Canada for all healthy children aged 1 to 12, as well as susceptible adolescents and adults 50 years of age and younger; "may be considered for people with select immunodeficiency disorders; and "should be prioritized" for susceptible individuals, including "non-pregnant women of childbearing age, household contacts of immunocompromised individuals, members of a household expecting a newborn, health care workers, adults who may be exposed occupationally to varicella (for example, people who work with young children), immigrants and refugees from tropical regions, people receiving chronic salicylate therapy (for example, acetylsalicylic acid [ASA])," and others. Australia has adopted recommendations for routine immunization of children and susceptible adults against chickenpox.
Sources: en.wikipedia.org
== International Mass Spectrometry Foundation == The major awards from the International Mass Spectrometry Foundation are the Thomson Medal Award, the Curt Brunnée Award, and the Jochen Franzen Award.
=== Benefactor and corporate members === Benefactor and corporate members can be companies, universities, national, regional or international organisations, laboratories, associations or any other structure active in or connected to the refrigeration industry or IIR activities.
When yeast cells die, they sink to the bottom of the fermentation vessel where they combine with insoluble tartrates, grape seeds, skin and pulp fragments to form the lees. During fermentation, the first significant racking which removes the bulk of dead yeast cells is often referred to as the gross lees as opposed to the less coarse fine lees that come as the wine continues to settle and age. During the time that the wine spends in contact with the lees, a number of changes can impact the wine due to both the autolysis (or self-metabolize) of the dead yeast cells as well as the reductive conditions that can develop if the lees are not aerated or stirred (a process that the French call bâtonnage). The length of time that a wine spends on its lees (called sur lie) will depend on the winemaking style and type of wine. The process of leaving the wine to spend some contact with the lees has a long history in winemaking, being known to the Ancient Romans and described by Cato the Elder in the 2nd century BC. Today the practice is widely associated with any red wines that are barrel fermented, Muscadet, sparkling wine Champagne as well as Chardonnay produced in many wine regions across the globe. Typically when wines are left in contact with their lees, they are regularly stirred in order to release the mannoproteins, polysaccharides and other compounds that were present in the yeast cell walls and membranes.
Sources: en.wikipedia.org
Freezing only converts liquid to solid. Lyophilization adds vacuum and controlled warming so frozen solvent sublimes, leaving a dry porous solid. The two steps are related but not interchangeable.
Reduced pressure keeps the solvent below its triple point, allowing ice to become vapor without melting. Vacuum also helps remove water vapor from the product chamber. The exact pressure is chosen with the formulation and equipment.
Residual moisture is water that remains in the dried solid after secondary drying. It is often measured by Karl Fischer titration, near-infrared spectroscopy, or thermogravimetry. Acceptable levels depend on the material and its stability profile.
Collapse occurs when the product temperature rises above its collapse or eutectic temperature during drying. The frozen matrix loses structure, producing a shrunken or melted appearance. This can slow reconstitution and may affect stability.