A practical reference on primary drying: what it is, how it behaves, what the literature reports, and where the honest uncertainties sit.
Reviewed 2026-02-05. Anything still debated is marked as such rather than presented as settled.
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.
The physics of lyophilization depends on phase boundaries and heat and mass transfer. During primary drying, heat supplied to the product must equal the latent heat of sublimation, while water vapor moves through the drying cake to the condenser. If shelf temperature or pressure is set too high, the ice front can exceed the collapse temperature, causing meltback or pore collapse. If conditions are too cold, drying slows and costs rise. Formulation excipients, vial geometry, and freezing rate alter these limits.
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.
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.
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.
| Property | Value | Notes |
|---|---|---|
| Common synonyms | Freeze-drying; lyophilisation; cryodesiccation | Regional spelling and historical terms. |
| Primary drying pressure | 0.05-0.5 mbar (5-50 Pa) | Kept below the triple point of water; product-specific. |
| Shelf temperature range | -40 to +40 °C | Freezing, primary, and secondary stages use different set points. |
| Cycle duration | 12-72 hours | Depends on fill volume, formulation, and equipment. |
| Condenser temperature | -50 to -80 °C | Must remain below the product's ice temperature. |
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.
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 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.
== Later research == A 1991 review by a cold fusion proponent had calculated "about 600 scientists" were still conducting research. After 1991, cold fusion research only continued in relative obscurity, conducted by groups that had increasing difficulty securing public funding and keeping programs open. These small but committed groups of cold fusion researchers have continued to conduct experiments using Fleischmann and Pons electrolysis setups in spite of the rejection by the mainstream community. The Boston Globe estimated in 2004 that there were only 100 to 200 researchers working in the field, most suffering damage to their reputation and career. Since the main controversy over Pons and Fleischmann had ended, cold fusion research has been funded by private and small governmental scientific investment funds in the United States, Italy, Japan, and India. For example, it was reported in Nature, in May, 2019, that Google had spent approximately $10 million on cold fusion research. A group of scientists at well-known research labs (e.g., MIT, Lawrence Berkeley National Lab, and others) worked for several years to establish experimental protocols and measurement techniques in an effort to re-evaluate cold fusion to a high standard of scientific rigor. Their reported conclusion: no cold fusion.
Either directly or indirectly, wine yeast can be a culprit behind a wide variety of wine faults. These can include the presence of "off flavors" and aromas that can be the by-product of some "wild yeast" fermentation such as those by species within the genera of Kloeckera and Candida. Even the common wine yeast Saccharomyces cerevisiae can be behind some wine faults with some strains of the yeast known to produce higher than ideal levels of acetic acid, acetaldehyde and volatile sulfur compounds such as thiols. Also any yeast can have a low tolerance to nutritional deficiencies, temperature fluctuation or extremes and excessive or low sugar levels that may lead to a stuck fermentation. In the presence of oxygen several species of Candida and Pichia can create a film surface on top of the wine in the tank of barrel. Allowed to go unchecked, these yeasts can rapidly deplete the available free sulfur compounds that keeps a wine protected from oxidation and other microbial attack. The presence of these yeasts is often identified by elevated levels of volatile acidity, particularly acetic acid. Some strains of Pichia will metabolize acetic acid (as well as ethyl acetate and isoamyl acetate that may also be produced) with the side-effect of substantially decreasing the titratable acidity and shifting the pH of wine upwards to levels that make the wine prone to attack by other spoilage microbes. Commonly called "film yeast", these yeasts are distinguished from the flor sherry yeast that are usually welcomed by winemakers in producing the delicate fino-style wines.
There are also dimeric alkaloids formed from two distinct monomers, such as the vinca alkaloids vinblastine and vincristine, which are formed from the coupling of catharanthine and vindoline. The newer semi-synthetic chemotherapeutic agent vinorelbine is used in the treatment of non-small-cell lung cancer. It is another derivative dimer of vindoline and catharanthine and is synthesised from anhydrovinblastine, starting either from leurosine or the monomers themselves.
Erythropoietin (; EPO), also known as erythropoetin, haematopoietin, or haemopoietin, is a glycoprotein cytokine secreted mainly by the kidneys in response to cellular hypoxia; it stimulates red blood cell production (erythropoiesis) in the bone marrow. Low levels of EPO (around 10 mU/mL) are constantly secreted in sufficient quantities to compensate for normal red blood cell turnover. Common causes of cellular hypoxia resulting in elevated levels of EPO (up to 10 000 mU/mL) include any anemia, and hypoxemia due to chronic lung disease. Erythropoietin is largely synthesized in the deep renal cortex by peritubular interstitial fibroblast-like cells, namely located primarily in close association with the peritubular capillaries and proximal convoluted tubule; it is also produced in perisinusoidal cells in the liver. Liver production predominates in the fetal and perinatal period; renal production predominates in adulthood. It is homologous with thrombopoietin. Exogenous erythropoietin, recombinant human erythropoietin (rhEPO), is produced by recombinant DNA technology in cell culture and are collectively called erythropoiesis-stimulating agents (ESA): two examples are epoetin alfa and epoetin beta. ESAs are used in the treatment of anemia in chronic kidney disease, anemia in myelodysplasia, and in anemia from cancer chemotherapy. Risks of therapy include death, myocardial infarction, stroke, venous thromboembolism, and tumor recurrence. Risk increases when EPO treatment raises hemoglobin levels over 11 g/dL to 12 g/dL: this is to be avoided.
Sources: en.wikipedia.org
Chloroplasts, like other endosymbiotic organelles, contain a genome separate from that in the cell nucleus. The existence of chloroplast DNA (cpDNA) was identified biochemically in 1959, and confirmed by electron microscopy in 1962. The discoveries that the chloroplast contains ribosomes and performs protein synthesis revealed that the chloroplast is genetically semi-autonomous. Chloroplast DNA was first sequenced in 1986. Since then, hundreds of chloroplast genomes from various species have been sequenced, but they are mostly those of land plants and green algae—glaucophytes, red algae, and other algal groups are extremely underrepresented, potentially introducing some bias in views of "typical" chloroplast DNA structure and content.
DNA replication in variola virus takes place within the cytoplasm of the infected cell. Recombination of the genome occurs within actively infected cells. The products include transcription factors for transcribing genes for new virions, as well as viral RNA polymerase and other essential enzymes for new viral particles. These proteins are packaged into new infectious virions.
== Protection and management == Rhodiola rosea has not been assessed on the IUCN red list, but is listed on the CITES (Convention on International Trade in Endangered Species of Wild Fauna and Flora) Appendix II which "includes species not necessarily threatened with extinction, but in which trade must be controlled in order to avoid utilization incompatible with their survival.".
=== Distribution === Progesterone crosses the blood–brain barrier. In terms of plasma protein binding, progesterone is 98 to 99% protein-bound in the circulation. It is bound 80% to albumin, 18% to corticosteroid-binding globulin, and less than 1% to sex hormone-binding globulin, with the remaining fraction of 1 to 2% circulating freely or unbound.
=== 2 September === Thirteen people were killed in an SAF drone strike on a market in Mellit. The SAF-aligned government said that it would continue to open the Adre border crossing with Chad until the end of the year.
Sources: en.wikipedia.org
=== Reinke's edema === A voice pathology called Reinke's edema, swelling due to abnormal accumulation of fluid, occurs in the superficial lamina propria or Reinke's space. This causes the vocal fold mucosa to appear floppy with excessive movement of the cover that has been described as looking like a loose sock. The greater mass of the vocal folds due to increased fluid lowers the fundamental frequency during phonation.
== Books == Autobiography Not Bad for a Human – The Life and Films of Lance Henriksen – Lance Henriksen with co-author Joseph Maddrey, published in 2011 by Bloody Pulp Books, featuring art by Bill Sienkiewicz, Mike Mignola, Tom Mandrake, Tim Bradstreet, Eric Powell and Ashley Wood. Comic books To Hell You Ride (five-issue comic book from Dark Horse Comics) (2012) – Lance Henriksen and Joseph Maddrey (co-authors) with Tom Mandrake (artist); a motion-comic video was also made by Dark Horse Comics) (2012) – Lance Henriksen and Joseph Maddrey (co-authors), Tom Mandrake (artist), Lance Henriksen (narrator), TKU: Tecamachalco Underground (Cesar Gallegos/Mateo Latosa) (musical score)
Gorgonzola blue cheese takes its name from the village of Gorgonzola in Italy where it was first made. Belonging to the family of Stracchino cheeses, Gorgonzola is a whole milk, white, and "uncooked" cheese. This blue cheese is inoculated with Penicillium glaucum which, during ripening, produces the characteristic of blue-green veins. There are two variants with different odor: natural and creamy Gorgonzola. 63 components in natural Gorgonzola cheese and 52 components in creamy Gorgonzola cheese contribute to odor with 2-nonanone, 1-octen-3-ol, 2-heptanol, ethyl hexanoate, methylanisole and 2-heptanone being the prominent compounds for odor in both cheeses.
== After Tiselius == By the late 1940s, new electrophoresis methods were beginning to address some of the shortcomings of the Tiselius' moving-boundary electrophoresis, which was not capable of completely separating electrophoretically similar compounds. Rather than charged molecules moving freely through solutions, the new methods used solid or gel matrices in new electrophoresis apparatuses to separate compounds into discrete and stable bands or zones. In 1950, Tiselius dubbed these methods zone electrophoresis. Zone electrophoresis found widespread application in biochemistry after Oliver Smithies introduced starch gel as an electrophoretic substrate in 1955. Starch gel (and later polyacrylamide and other gels) enabled the efficient separation of proteins, making it possible with relatively simple technology to analyze complex protein mixtures and identify minute differences in related proteins. Despite the development of high-resolution zone electrophoresis methods, the accurate control of parameters such as pore size and stability of polyacrylamide gels was still a major challenge in the 20th century. These technical problems were finally solved in the early 2000s with the introduction of a standardized polymerization time for optimized polyacrylamide gels. This enabled, for the first time, to fractionate physiological concentrations of highly purified metal ion cofactors and associated proteins in quantitative amounts for structure analysis.
Sources: en.wikipedia.org
Simple drying usually removes water by evaporation from a liquid or solid, often with heat. Lyophilization first freezes the material and then removes ice by sublimation under vacuum. This avoids prolonged exposure to liquid water and high temperatures.
Reduced pressure lowers the boiling point of water and allows ice to sublime at temperatures below freezing. It also helps remove water vapor from the product toward the condenser. The exact pressure is chosen to stay below the triple point of water.
No. Materials with low solids content or high volatile solvents may form weak or collapsed cakes. Some proteins and cells require stabilizers to survive freezing and drying stresses. Feasibility depends on formulation and process design.
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.