Everything below concerns primary drying. We keep the language plain, cite what the science says, and separate well-supported claims from open questions.
Last reviewed on 2026-01-14. Where a claim depends on a specific study, the study is described rather than over-claimed.
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.
Freeze-drying is distinct from simple evaporation and from spray drying. Evaporation removes water at temperatures above freezing, while spray drying rapidly dries droplets in a heated gas stream. Lyophilization avoids high temperatures, which can be useful for heat-sensitive materials such as proteins, vaccines, and some foods. The porous cake produced by sublimation dissolves or rehydrates more quickly than a dense dried mass. Not all materials tolerate freezing or the pH shifts that can occur as solutes concentrate during ice formation.
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.
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.
A typical cycle begins with freezing, which fixes the material into a solid and determines ice crystal size. Primary drying then raises heat under vacuum so ice sublimes, often near or below the collapse temperature of the formulation. Secondary drying removes bound water that remains after ice is gone, usually by gently warming the product. Each stage balances heat input against pressure to avoid melting or structural damage. Temperature probes and pressure sensors guide the transition between stages.
| Property | Value | Notes |
|---|---|---|
| Primary phase change | Sublimation | Ice changes directly to vapor under reduced pressure |
| Typical chamber pressure | 0.01–0.5 mbar (1–50 Pa) | Below the triple point of water; product-specific |
| Typical product temperature during primary drying | −40 °C to −10 °C | Kept below collapse temperature |
| Typical residual moisture | 0.5–3% w/w | Target range varies by formulation and use |
| Common synonyms | Freeze-drying; lyophilisation | Lyophilization is the US spelling |
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.
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.
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 reason that the set of vitamins skips directly from E to K is that the vitamins corresponding to letters F–J were either reclassified over time, discarded as false leads, or renamed because of their relationship to vitamin B, which became a complex of vitamins. The Danish-speaking scientists who isolated and described vitamin K (in addition to naming it as such) did so because the vitamin is intimately involved in the coagulation of blood following wounding (from the Danish word Koagulation). At the time, most (but not all) of the letters from F through to J were already designated, so the use of the letter K was considered quite reasonable. The table Nomenclature of reclassified vitamins lists chemicals that had previously been classified as vitamins, as well as the earlier names of vitamins that later became part of the B-complex. The missing numbered B vitamins were reclassified or determined not to be vitamins. For example, B9 is folic acid and five of the folates are in the range B11 through B16. Others, such as PABA (formerly B10), are biologically inactive, toxic, or with unclassifiable effects in humans, or not generally recognised as vitamins by science, such as the highest-numbered, which some naturopath practitioners call B21 and B22. There are also lettered B substances (e.g., Bm) listed at B vitamins that are not recognized as vitamins. There are other "D vitamins" now recognised as other substances, which some sources of the same type number up to D7. The controversial cancer treatment laetrile was at one point lettered as vitamin B17.
The two substrates of this enzyme are D-glyceric acid and oxidised nicotinamide adenine dinucleotide (NAD+). Its products are 2-hydroxy-3-oxopropanoate, reduced NADH, and a proton. The enzyme can alternatively use nicotinamide adenine dinucleotide phosphate as its cofactor. This enzyme belongs to the family of oxidoreductases, specifically those acting on the CH-OH group of donor with NAD+ or NADP+ as acceptor. The systematic name of this enzyme class is (R)-glycerate:NAD(P)+ oxidoreductase. This enzyme is also called tartronate semialdehyde reductase. This enzyme participates in glyoxylate and dicarboxylate metabolism.
Beyond p53, in cancer, many oncogenes and tumor suppressors have been discovered to be SUMOylated in order for the cancer to progress or not, with each SUMOylation event having one of a variety of effects. When IκB is SUMOylated, the SUMO post-translational modification outcompetes ubiquitination, protecting it from degradation, and by extension, the transcription factor NF-κB is bound in a complex with IκB, preventing the expression of genes that may otherwise cause cells with DNA damage to apoptose. In hypoxic conditions as arise in some cancers, HIF-1α, which is usually SUMOylated followed by subsequent ubiquitination and degradation through the von Hippel-Lindau tumor suppressor's ubiquitin ligase activity, is instead deSUMOylated thereby promoting survival of the tumorigenic cells. The fallout from deSUMOylation of HIF-1α includes promotion of MMPs which are understood to contribute to the progression of EMT, a hallmark of cancer. In atherosclerosis, both p53 and ERK5 are SUMOylated by the stimulus of disturbed blood flow. The stimulus is transduced by the activation of a serine/threonine kinsase called p90RSK, which phosphorylates the human SUMO protease SENP2 at the throenine amino acid residue 368. That phosphorylation is sufficient for the delocalization of the SENP2 from the nucleus. The effects of this phosphorylation-dependent SENP2 inhibition by nuclear export include the SUMOylation of p53 which leads to endothelial cell apoptosis, and SUMOylation of ERK5 which leads to inflammation.
=== brGDGT === The building blocks of brGDGT, specifically the long alkyl groups (iso-diabolic acid), are detected in acidobacteria subdivisions 1, 3, 4, and 6. Small amounts of brGDGT-I was detected in Acidobacteriaceae strain A2-4c by full mass spectrum and tentatively in Acidobacteriaceae strain 307 by single-ion monitoring MS; none has been detected in the 44 other strains tested as of 2018. More complex brGDGTs known from nature have not yet been detected in any cell culture.
=== Prokaryotic === Predicted serpin genes are sporadically distributed in prokaryotes. In vitro studies on some of these molecules have revealed that they are able to inhibit proteases, and it is suggested that they function as inhibitors in vivo. Several prokaryote serpins are found in extremophiles. Accordingly, and in contrast to mammalian serpins, these molecules possess elevated resistance to heat denaturation. The precise role of most bacterial serpins remains obscure, although Clostridium thermocellum serpin localises to the cellulosome. It is suggested that the role of cellulosome-associated serpins may be to prevent unwanted protease activity against the cellulosome.
Sources: en.wikipedia.org
The technology has wide application, in environmental testing laboratories, life science and food companies, chemical/petrochemical firms, power generation facilities, electronics manufacturers, government agencies, and academic institutions. For example, during semiconductor production, Dionex instruments are used to detect and prevent ionic contamination, which can cause degradation of semiconductor surfaces and deterioration of their electrical properties. The Environmental Protection Agency has approved instruments such as the Dionex AS4 column for the analysis of anions in drinking water. Dionex columns are used by municipalities seeking to ensure the safety of drinking water and by companies selling bottled waters. The company made a point of developing worldwide distribution channels: as of 2007 Dionex's sales were distributed relatively evenly between North America, Europe, and the Asia/Pacific area. In the area of ion chromatography (IC), Dionex controlled more than 70 percent of a $200 million worldwide market. In the newer area of high-performance liquid chromatography (HPLC), which Dionex entered in 1998, the company held a much smaller place (1%) in a much larger market ($2 billion market). Bowman directed the company from its early stages of development, as a small branch of a larger company with approximately $1 million in revenues in a year, to its position as publicly traded enterprise with an established international revenue stream in the hundreds of millions of dollars. Bowman retired as president and chief executive officer of Dionex in 2002.
The discovery of penicillin was one of the most important scientific discoveries in the history of medicine. Ancient societies used moulds to treat infections and in the following centuries many people observed the inhibition of bacterial growth by moulds. While working at St Mary's Hospital in London in 1928, Scottish physician Alexander Fleming was the first to experimentally demonstrate that a Penicillium mould secretes an antibacterial substance, which he named "penicillin". The mould was found to be a variant of Penicillium notatum (now called Penicillium rubens), a contaminant of a bacterial culture in his laboratory. The work on penicillin at St Mary's ended in 1929. In 1939, a team of scientists at the Sir William Dunn School of Pathology at the University of Oxford, led by Howard Florey that included Edward Abraham, Ernst Chain, Jean Orr-Ewing, Arthur Gardner, Norman Heatley and Margaret Jennings, began researching penicillin. They devised a method for cultivating the mould, as well as extracting, purifying and storing penicillin from it. They created an assay for measuring its purity. They carried out experiments with animals to determine penicillin's safety and effectiveness before conducting clinical trials and field tests. They derived its chemical formula and determined how it works. The private sector and the United States Department of Agriculture located and produced new strains and developed mass production techniques. Penicillin became an important part of the Allied war effort in the Second World War, saving the lives of thousands of soldiers.
== Initiatives around the globe == In the United States in 2006, JDRF (formerly the Juvenile Diabetes Research Foundation) launched a multi-year initiative to help accelerate the development, regulatory approval, and acceptance of continuous glucose monitoring and artificial pancreas technology. Grassroots efforts to create and commercialize a fully automated artificial pancreas system have also arisen directly from patient advocates and the diabetes community. In April 2024, the NHS announced it would, over the next five years, offer use of a Hybrid Closed Loop system to Type 1 diabetes patients in England.
Prolactin receptors are present in the mammillary glands, ovaries, pituitary glands, heart, lung, thymus, spleen, liver, pancreas, kidney, adrenal gland, uterus, skeletal muscle, skin and areas of the central nervous system. When prolactin binds to the receptor, it causes it to dimerize with another prolactin receptor. This results in the activation of Janus kinase 2, a tyrosine kinase that initiates the JAK-STAT pathway. Activation also results in the activation of mitogen-activated protein kinases and Src kinase. Human prolactin receptors are insensitive to mouse prolactin.
Sources: en.wikipedia.org
Lyophilization relies on sublimation, so water moves from solid ice to vapor without becoming liquid. The material is frozen, pressure is reduced, and controlled heat is supplied. Vapor is captured on a cold condenser, leaving a dry porous solid.
The process has three main stages: freezing, primary drying, and secondary drying. Freezing sets the ice structure, primary drying removes free ice, and secondary drying removes bound water. Each stage uses specific temperature, pressure, and time settings.
No, it is a drying method rather than a sterilization method. Removing water can limit microbial growth, but it does not reliably kill microorganisms. Sterility must come from separate steps such as filtration, heat treatment, or aseptic processing.
Primary drying removes ice by sublimation under vacuum. Secondary drying removes water that is bound to the material, often by warming the product after most ice has left. Both stages occur below temperatures that would cause unwanted melting.