Everything below concerns primary drying. We keep the language plain, cite what the science says, and separate well-supported claims from open questions.
Updated 2026-06-15. Numbers and descriptions here follow the published literature rather than marketing material.
After primary drying, secondary drying removes water that remains bound to the material. This stage raises the shelf temperature while maintaining low pressure, which encourages desorption of unfrozen water. Residual moisture can be reduced to a low percentage, improving stability for many products. The process parameters, including freezing rate, shelf temperature, and chamber pressure, influence the final pore structure and reconstitution behavior. Control of these variables helps prevent collapse or meltback during drying.
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.
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 |
|---|---|---|
| Common synonyms | Freeze-drying, lyophilisation | Lyophilization is the American spelling; lyophilisation is British |
| Primary drying mechanism | Sublimation of ice | Occurs under vacuum below the triple point |
| Typical chamber pressure | 0.05-0.5 mbar | Range depends on product and equipment |
| Typical shelf temperature during freezing | -40 to -20 °C | Lower temperatures may be used for labile products |
| Resulting product form | Porous cake or powder | Appearance depends on formulation and cycle |
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.
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.
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.
=== Ecumenical/Interdenominational === International Order of the King's Daughters and Sons – founded in 1886, this fraternal order, which is open to Christians of any Christian denomination (e.g. Anglican, Baptist, Evangelical-Lutheran, Methodist, Moravian, Orthodox, Quaker, Reformed, Roman Catholic), engages in philanthropic work including "building churches; paying mortgages on those already built; educating the young men and women for the ministry and for the foreign mission field; taking care of orphans and widows, of the old and the sick; building hospitals and infirmaries; sending trained nurses to the homes of the poor; and following the sailors with evidences of loving care." Its insignia is a "silver cross as the outward symbol of their pledge of love and service and more than one thousand different lines of work upon which they have entered". Orange Institution - The Grand Orange Lodge of British America, more commonly known as the Grand Orange Lodge of Canada or simply Orange Order in Canada, is a Protestant fraternal organization established in Toronto in 1830. It is open to Christians who belong to Protestant Churches.
Rhinoplasty, sometimes referred to as a "nose job," is a plastic surgery procedure performed to change the shape, size, or proportions of the nose or to improve nasal function and breathing. There are two types of plastic surgery used – reconstructive surgery that restores the form and functions of the nose and cosmetic surgery that changes the appearance of the nose. Reconstructive surgery seeks to resolve nasal injuries caused by various traumas including blunt, and penetrating trauma and trauma caused by blast injury. Reconstructive surgery can also treat birth defects, breathing problems, and failed primary rhinoplasties. Rhinoplasty may remove a dorsal hump, narrow the nostril width, alter the nasolabial angle, or address injuries, birth defects, or other functional issues that affect breathing, such as a deviated nasal septum, internal nasal valve collapse, or external nasal valve collapse. Surgery only on the septum is called a septoplasty. In closed rhinoplasty and open rhinoplasty surgeries – a plastic surgeon, an otolaryngologist (ear, nose, and throat specialist), or an oral and maxillofacial surgeon (jaw, face, and neck specialist), creates a functional, aesthetic, and facially proportionate nose by separating the nasal skin and the soft tissues from the nasal framework, altering them as required for form and function, suturing the incisions, using tissue glue and applying either a package or a stent, or both, to immobilize the altered nose to ensure the proper healing of the surgical incision.
==== Vegetables ==== The guidelines for the safe storage of vegetables under dry conditions vary. This is because different vegetables have different characteristics; for example, tomatoes contain a lot of water, while root vegetables such as carrots and potatoes contain less. These factors, and many others, affect how long a vegetable can be kept in dry storage and the temperature required to preserve its usefulness. The following guideline shows the required dry storage conditions:
Changes to the curriculum of American history during the 2010s, especially in left-leaning states, have led to large numbers young Americans having a low opinion of their country and their historical figures. On the other hand, the decline of belief in American exceptionalism is a long-term trend, not unique to this cohort.
== Awards and honors == In 2020, Flegg was awarded the JH Michell Medal for excellence in research by ANZIAM (Australian and New Zealand Industrial and Applied Mathematics), as well as the Christopher Heyde Medal from the Australian Academy of Science and the Society of Mathematical Biology. In 2025, Flegg was awarded the EO Tuck Medal by the Australian Mathematical Society in recognition of her outstanding research and distinguished service to the field of applied mathematics. She was elected a Fellow of the Australian Academy of Science in 2026.
Sources: en.wikipedia.org
== Industrial collaborations == Brenner is a former member of the Scientific Advisory Board of Sirtris Pharmaceuticals. He currently serves as chief scientific advisor of Niagen Bioscience and NADMED.
=== Acoustic lysis === This method uses ultrasonic waves to generate areas of high and low pressure which causes cavitation and in turn, cell lysis. Though this method usually comes out clean, it fails to be cost effective and consistent.
A liquid in an area of low pressure (vacuum) vaporizes and forms bubbles, which then collapse as they enter high pressure areas. This causes liquid to fill the cavities left by the bubbles with tremendous localized force, eroding any adjacent solid surface.
=== Non-inhibitory roles === Non-inhibitory extracellular serpins also perform a wide array of important roles. Thyroxine-binding globulin and transcortin transport the hormones thyroxine and cortisol, respectively. The non-inhibitory serpin ovalbumin is the most abundant protein in egg white. Its exact function is unknown, but it is thought to be a storage protein for the developing foetus. Heat shock serpin 47 is a chaperone, essential for proper folding of collagen. It acts by stabilising collagen's triple helix whilst it is being processed in the endoplasmic reticulum. Some serpins are both protease inhibitors and perform additional roles. For example, the nuclear cysteine protease inhibitor MENT, in birds also acts as a chromatin remodelling molecule in a bird's red blood cells.
Sources: en.wikipedia.org
Specifically, it binds to microtubule-associated proteins and/or to tubulin and produces depolymerization of microtubules (Kd = 10–20 μM for estramustine), resulting in the arrest of cell division in the G2/M phase (specifically metaphase). EMP was originally thought to mediate its cytostatic effects as a prodrug of normustine, a nitrogen mustard, and hence was thought to be an alkylating antineoplastic agent. However, subsequent research has found that EMP is devoid of alkylating actions, and that the influence of EMP on microtubules is mediated by intact estramustine and estromustine, with normustine or estradiol alone having only minor or negligible effects. As such, the unique properties of the estramustine and estromustine structures, containing a carbamate-ester bond, appear to be responsible for the cytostatic effects of EMP. In addition to its antimitotic actions, EMP has also been found to produce other cytostatic effects, including induction of apoptosis, interference with DNA synthesis, nuclear matrix interaction, cell membrane alterations, induction of reactive oxygen species (free oxygen radicals), and possibly additional mechanisms. EMP has been found to have a radiosensitizing effect in prostate cancer and glioma cells, improving sensitivity to radiation therapy as well. The cytostatic metabolites of EMP are accumulated in tissues in a selective manner, for instance in prostate cancer cells.
Although vultures are the only birds that depend on carrion for food, many other birds eat carrion opportunistically. Numerous birds of prey, for example wedge-tailed eagles, brown goshawks and buzzards, feed on carrion. Long-eared owls and great horned owls also feed on carrion, as do wading birds such as the marabou stork and greater adjutant, seabirds such as the northern giant petrel and ivory gull, and passerine birds such as the carrion crow, rook and forest raven. Types of carrion eaten include dead wildlife, dead livestock, roadkill, and carrion stolen from vultures or raided from crocodile caches.
== Further reading == Robertson, G. L. (2013). Food Packaging: Principles & Practice. CRC Press. ISBN 978-1-4398-6241-4 Yam, K. L., Encyclopedia of Packaging Technology, John Wiley & Sons, 2009, ISBN 978-0-470-08704-6 Harwell, Edward M., Packaging and Displaying Meats in Self-Service Meat Markets, United States Department of Agriculture. June 1953
== See also == Varying oxidation of sulfur Dimethyl sulfide (DMS), the corresponding sulfide, also produced by marine phytoplankton and emitted to the oceanic atmosphere where it is oxidized to DMSO, SO2 and sulfate Dimethyl sulfone, commonly known as methylsulfonylmethane (MSM), a related chemical often marketed as a dietary supplement Related compounds with methyl on oxygen Dimethyl sulfite, the corresponding sulfite Dimethyl sulfate (also DMS), the corresponding sulfate: a mutagenic alkylating compound Methyl methanesulfonate, another methylating agent Death of Gloria Ramirez, where DMSO taken by a terminally ill patient caused medical staff to fall ill
== Signal transduction pathway == The insulin receptor is a type of tyrosine kinase receptor, in which the binding of an agonistic ligand triggers autophosphorylation of the tyrosine residues, with each subunit phosphorylating its partner. The addition of the phosphate groups generates a binding site for the insulin receptor substrate (IRS-1), which is subsequently activated via phosphorylation. The activated IRS-1 initiates the signal transduction pathway and binds to phosphoinositide 3-kinase (PI3K), in turn causing its activation. This then catalyses the conversion of Phosphatidylinositol 4,5-bisphosphate into Phosphatidylinositol 3,4,5-trisphosphate (PIP3). PIP3 acts as a secondary messenger and induces the activation of phosphatidylinositol dependent protein kinase, which then activates several other kinases – most notably protein kinase B, (PKB, also known as Akt). PKB triggers the translocation of glucose transporter (GLUT4) containing vesicles to the cell membrane, via the activation of SNARE proteins, to facilitate the diffusion of glucose into the cell. PKB also phosphorylates and inhibits glycogen synthase kinase, which is an enzyme that inhibits glycogen synthase. Therefore, PKB acts to start the process of glycogenesis, which ultimately reduces blood-glucose concentration.
Sources: en.wikipedia.org
Lyophilization removes water by sublimation from a frozen material, while evaporation changes liquid water into vapor. The low-pressure freezing step avoids the liquid phase and can preserve heat-sensitive structures.
Vacuum lowers the pressure below the triple point of water, allowing ice to sublimate directly into vapor. It also helps remove water vapor from the product chamber and shortens primary drying.
Many aqueous solutions and suspensions can be freeze-dried, but some formulations collapse or do not form a stable cake. The process requires careful formulation and cycle development.
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.