Everything below concerns Secondary drying. We keep the language plain, cite what the science says, and separate well-supported claims from open questions.
Last reviewed on 2026-07-23. Where a claim depends on a specific study, the study is described rather than over-claimed.
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.
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.
| 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. |
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.
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.
The process relies on the phase diagram of water, where the triple point marks the conditions at which ice, liquid water, and vapor coexist. By maintaining pressure below this point, typically around 0.01 to 0.1 millibar, sublimation becomes the dominant mechanism. Formulations often include excipients such as sugars or polymers that act as lyoprotectants and bulking agents. These additives help preserve the structure of the active ingredient and prevent collapse during drying. The choice of excipient and freezing rate influences the final cake morphology and stability.
Industries use lyophilization for pharmaceuticals, biological products, and food preservation. In the pharmaceutical sector, it extends the shelf life of injectable drugs, vaccines, and proteins that are unstable in aqueous solution. Food manufacturers apply freeze-drying to coffee, fruits, and ready meals to retain flavor and texture. The process is energy-intensive and requires specialized equipment, which limits its use to high-value products. Ongoing research examines how formulation and process parameters affect the quality of the final dried product.
=== Recommended dietary intake === The WHO recommends that both adults and children reduce the intake of free sugars to less than 10% of total energy intake. "Free sugars" include monosaccharides and disaccharides added to foods, and sugars found in fruit juice and concentrates, as well as in honey and syrups. On 20 May 2016, the United States Food and Drug Administration announced changes to the Nutrition Facts panel displayed on all foods, to be effective by July 2018. New to the panel is a requirement to list "added sugars" by weight and as a percentage of Daily Value (DV). For vitamins and minerals, the intent of DVs is to indicate how much should be consumed. For added sugars, the guidance is that 100% DV should not be exceeded. 100% DV is defined as 50 grams. For a person consuming 2000 calories a day, 50 grams is equal to 200 calories and thus 10% of total calories – the same guidance as the WHO. To put this in context, most 12-US-fluid-ounce (355 ml) cans of soda contain 39 grams of sugar. In the United States, a government survey on food consumption in 2013–14 reported that, for men and women aged 20 and older, the average total sugar intakes – naturally occurring in foods and added – were, respectively, 125 and 99 grams per day. The American Heart Association recommends even lower daily consumption of added sugars: 36 grams for men and 25 grams for women.
Bus drivers at National Express West Midlands call a fresh strike for Monday 20 March after Unite claims National Express would not allow them to vote on the latest pay offer. 20 March – An indefinite strike by bus drivers at National Express West Midlands begins, affecting 93% of bus services in Birmingham. National Express operates a limited service to serve major hospitals in the area, and warns people not to travel by bus unless absolutely necessary. 23 March – The British Medical Association announces that junior doctors in England will stage a four-day strike from 11 to 15 April in their continued quest for a 35% pay rise. Harry Kane becomes the England national football team's all-time record scorer with 54 goals in 81 appearances, after scoring a penalty in a 1–2 win against Italy in UEFA Euro 2024 qualifying. 24 March – Andy Burnham, the Mayor of Greater Manchester, is fined £2,000 for speeding along a motorway at 78 mph in July 2022. He also receives three points on his driving licence. 25 March – London City Hall bans its staff from using TikTok on all its official devices. Bus drivers belonging to the Unite union vote to accept a 16.2% pay rise from National Express West Midlands, ending the week-long strike staged by bus drivers in the West Midlands. 26 March – A major incident is declared at Poole Harbour following a leak of 200 barrels of reservoir fluid, including oil, into the water. 27 March – The National Education Union urges teachers to vote against the latest government pay offer for England, raising the prospect of fresh strikes.
Vesicle A small membrane-bound structure within neurons that stores and releases neurotransmitters into the synaptic cleft during synaptic transmission. Vesicular transport The process by which neurotransmitters are packaged into synaptic vesicles and transported to the axon terminal for release. Visual cortex The region of the cerebral cortex responsible for processing visual information. Includes primary visual cortex (V1) and surrounding higher-order visual areas. Visual field The entire area that can be seen when the eyes are fixed in one position. Deficits in specific areas of the visual field are used to localize brain lesions. Volition The cognitive process of making decisions or initiating voluntary movements. Involves the prefrontal cortex and supplementary motor area. Voxel-based morphometry A neuroimaging analysis technique that compares local concentrations of brain tissue (e.g., gray matter) across individuals using MRI data.
=== Criteria === According to the International Classification of Sleep Disorders, there are 4 types of criteria. The first one concerns sleep – excessive sleepiness, non-restorative sleep, fatigue, or insomnia. The second and third criteria are about respiration – waking with breath holding, gasping, or choking; snoring, breathing interruptions, or both during sleep. The last criterion revolved around medical issues such as hypertension, coronary artery disease, stroke, heart failure, atrial fibrillation, type 2 diabetes mellitus, mood disorder, or cognitive impairment. Two levels of severity are distinguished: the first is diagnosed by polysomnography or a home sleep apnea test demonstrating five or more predominantly obstructive respiratory events per hour of sleep; 15 or more events diagnose the higher level of severity. If the events occur fewer than 5 times per hour, no obstructive sleep apnea is diagnosed. A considerable night-to-night variability further complicates the diagnosis of OSA. In unclear cases, multiple testing might be required to achieve an accurate diagnosis.
Sources: en.wikipedia.org
The widespread availability of dietary guidelines has done little to address the problems of overeating and poor dietary choice. From 1971 to 2000, obesity rates in the United States increased from 14.5% to 30.9%. During the same period, an increase occurred in the average amount of food energy consumed. For women, the average increase was 335 calories (1,400 kJ) per day (1,542 calories (6,450 kJ) in 1971 and 1,877 calories (7,850 kJ) in 2004), while for men the average increase was 168 calories (700 kJ) per day (2,450 calories (10,300 kJ) in 1971 and 2,618 calories (10,950 kJ) in 2004). Most of this extra food energy came from an increase in carbohydrate consumption rather than fat consumption. The primary sources of these extra carbohydrates are sweetened beverages, which now account for almost 25 percent of daily food energy in young adults in America, and potato chips. Consumption of sweetened beverages such as soft drinks, fruit drinks, and iced tea is believed to be contributing to the rising rates of obesity and to an increased risk of metabolic syndrome and type 2 diabetes. Vitamin D deficiency is related to diseases associated with obesity. As societies become increasingly reliant on calorie-dense, big-portions, and fast-food meals, the association between fast-food consumption and obesity becomes more concerning. In the United States, consumption of fast-food meals tripled and food energy intake from these meals quadrupled between 1977 and 1995. Agricultural policy and techniques in the United States and Europe have led to lower food prices.
== Crotonyl-CoA and reductases == Before a 2007 report by Alber and coworkers, crotonyl-CoA carboxylases and reductases (CCRs) were known for reducing crotonyl-CoA to butyryl-CoA. A report by Alber and coworkers concluded that a specific CCR homolog was able to reduce crotonyl-CoA to (2S)-ethyl malonyl-CoA which was a favorable reaction. The specific CCR homolog came from the bacterium Rhodobacter sphaeroides. Crotonyl-CoA reductases belong to a broader class of enzymes that catalyze reduction reactions involving coenzyme A thioesters, often contributing to the biosynthesis of complex metabolites in microorganisms. These enzymes are particularly important in metabolic pathways that generate precursors for polyketide synthesis and other secondary metabolites.
==== Diagnosis ==== Asymptomatic necrosis may go unnoticed by the patient and so a diagnosis may not be attempted. Diagnosis may involve X-rays and sensitivity testing with. hot or cold stimuli (using warm gutta-percha or ethyl chloride), or an electric pulp tester. Tooth vitality (blood supply) may be assessed using doppler flowmetry. Sequelae of a necrotic pulp include acute apical periodontitis, dental abscess, or radicular cyst and tooth discolouration.
=== Research on hemophilia gene therapy === High was a faculty member at the University of North Carolina - Chapel Hill for seven years, where she started her career by cloning the normal canine Factor IX gene and then characterizing the mutation in a naturally occurring canine model of hemophilia B, to enable gene therapy studies for the disease in a canine model. She also identified several mutations responsible for human hemophilia B, as well as Factor VII, and Factor X-deficient blood clotting disorders. High moved to the University of Pennsylvania and Children's Hospital of Philadelphia, where she began pioneering clinical trials of gene therapy for blood disorders. During her career at the University of Pennsylvania, High expanded her research into gene therapy solutions for hereditary blindness together with Dr. Jean Bennett. She was the director of the Center for Cellular and Molecular Therapeutics, and beginning in 2001, head of hematology research, at the Children's Hospital of Philadelphia, where she was also an investigator of the Howard Hughes Medical Institute.
=== Enzymatic biotinylation === In contrast to chemical biotinylation methods, enzymatic biotinylation allows biotin to be linked at exactly one residue present in the protein. This biotinylation reaction can also go to completion, meaning that the product is generated with high uniformity and can be linked to streptavidin in a defined orientation e.g. for MHC multimers. Enzymatic biotinylation is most often carried out by E. coli biotin holoenzyme synthetase, also known as biotin ligase (BirA, P06709). The most common way of targeting a protein of interest is by fusing the protein at its N-terminus, C-terminus or at an internal loop to a 15 amino acid peptide (GLNDIFEAQKIEWHE), termed AviTag or Acceptor Peptide (AP). Once tagged, the protein is then incubated with BirA allowing biotinylation to take place in the presence of biotin and ATP. Enzymatic biotinylation can be carried out in vitro but BirA also reacts specifically with its target peptide inside mammalian and bacterial cells and at the cell surface, while other cellular proteins are not modified. Enzymatic biotinylation can also take place in vivo typically through the co-expression of an Avitag tagged protein and BirA. The natural substrate of BirA is the biotin carboxyl carrier protein (BCCP). Before smaller tags were discovered, a protein needed to be fused to the entire BCCP to be targeted. A protein fused by BCCP can be recognized by biotin molecules in vivo and attach to it. A few other small tags have been used before AviTag, but AviTag is the most efficient so far.
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.
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.