The short version of primary drying fits in a sentence. The long version — which is the one that helps — is below.
This page was last updated on 2026-03-31 and is reviewed periodically as new material appears.
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.
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.
| 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 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.
The physical chemistry of freezing influences whether a formulation forms an amorphous glass or a crystalline solid. Amorphous systems can collapse if product temperature rises above the glass transition temperature of the freeze concentrate. Crystalline systems may show eutectic melting, where ice and solute melt together at a fixed temperature. Formulators add bulking agents, lyoprotectants, and buffers to preserve structure and biological activity. The optimum cycle keeps product temperature below critical thresholds during primary drying while allowing efficient sublimation.
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.
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.
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.
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.
Sertraline, sold under the brand name Zoloft among others, is an antidepressant medication of the selective serotonin reuptake inhibitor (SSRI) class used to treat major depressive disorder, generalized anxiety disorder, social anxiety disorder, obsessive–compulsive disorder (OCD), panic disorder, and premenstrual dysphoric disorder. Although also having approval for post-traumatic stress disorder (PTSD), findings indicate it leads to only modest improvements in symptoms associated with this condition. The drug shares the common side effects and contraindications of other SSRIs, with high rates of nausea, diarrhea, headache, insomnia, mild sedation, dry mouth, and sexual dysfunction, but it appears not to lead to much weight gain, and its effects on cognitive performance are mild. In some patients, sexual dysfunction may persist even after the drug is discontinued, a condition known as post-SSRI sexual dysfunction; regulatory agencies including the European Medicines Agency and Health Canada have recommended that sertraline's product labeling warn of this risk. Similar to other antidepressants, the use of sertraline for depression may be associated with a mildly elevated rate of suicidal thoughts in people under the age of 25 years old. It should not be used together with monoamine oxidase inhibitors (MAOIs): this combination may cause serotonin syndrome, which can be life-threatening in some cases. Sertraline taken during pregnancy is associated with an increase in congenital heart defects in newborns.
==== Deoxycholate ==== The original formulation uses sodium deoxycholate to improve solubility. Amphotericin B deoxycholate (ABD) is administered intravenously. As the original formulation of amphotericin, it is often referred to as "conventional" amphotericin.
Dark and old soy sauce (老抽; pinyin: lǎo chōu; Jyutping: lou5 cau1; Cantonese Yale: lóuhchāu), a darker and slightly thicker soy sauce made from light soy sauce. This soy sauce is made through prolonged aging and may contain added caramel colour or molasses to give it its distinctive appearance. It has a richer, slightly sweeter, and less salty flavour than light soy sauce. This variety is mainly used during cooking, since its flavour develops during heating. Dark soy sauce is mainly used to add color and flavor to a dish after cooking. One of the strongest varieties is known as "double black" (雙老頭抽) Mushroom dark soy (草菇老抽 cǎogū lǎochōu): In the finishing and aging process of making dark soy sauce, the broth of Volvariella volvacea (straw mushroom) is mixed into the soy sauce and is then exposed to the sun to make this type of dark soy. The added broth gives this soy sauce a richer flavor than plain dark soy sauce. Thick soy sauce (醬油膏 jiàng yóu gāo) is a dark soy sauce that has been thickened with heat and sugar; occasionally a starch thickener and MSG are used. This sauce is often used as a dipping sauce or finishing sauce and poured on food as a flavorful addition. However, due to its sweetness and caramelized flavors from its production process, the sauce is also used in red cooking. This style is particularly common with Taiwanese breakfast foods. Shrimp soy sauce (蝦子醬油 xiā zǐ jiàngyóu): Fresh soy sauce is simmered with fresh shrimp and finished with sugar, baijiu (a type of distilled liquor, 白酒), and spices. It is a specialty of Suzhou.
In the Cape Colony, increasing tensions between some Dutch Settlers and the British colonial authorities led to a wave of Boer (also known as Voortrekkers) migration northwards from 1836 onwards in order to establish autonomous Boer states independent of British control. The Boers settlers began moving across the Orange River northwards. While travelling they first collided with the Ndebele kingdom, and then with Dingane's Zulu kingdom. In October 1837, the Voortrekker leader Piet Retief visited Dingane at his royal kraal to negotiate a land deal for the voortrekkers. In November, about 1,000 Voortrekker wagons began descending the Drakensberg mountains from the Orange Free State into what is now KwaZulu-Natal. Dingane asked that Retief and his party retrieve some cattle stolen from him by a local chief as part of the treaty for land for the Boers. This Retief and his men did, returning on 3 February 1838. The next day, a treaty was signed, wherein Dingane ceded all the land south of the Tugela River to the Mzimvubu River to the Voortrekkers. Celebrations followed. On 6 February, at the end of the celebrations, Retief's party were invited to a dance, and asked to leave their weapons behind. At the peak of the dance, Dingane leapt to his feet and yelled "Bambani abathakathi!" (isiZulu for "Seize the wizards"). Retief and his men were overpowered, taken to the nearby hill kwaMatiwane, and executed. Some allege that they were killed for withholding some of the cattle they recovered, but it is likely that the deal was a plot to overpower the Voortrekkers.
== Deficiency == Complement defects are associated with an increased risk of infectious or local and inflammatory thrombotic disorders. These complement-linked disorders are rare but tend to show up during childhood. Hereditary angioedema (HAE) result from impaired function of the C1 inhibitor, and complement disorders result in renal disorders, including atypical hemolytic uremic syndrome (aHUS) or C3 glomerulopathy (C3G). Properdin deficiency is a rare X-linked disease in which properdin is deficient. Affected individuals are susceptible to fulminant meningococcal disease, whereas defects of the classical pathway increase the risk of autoimmune disorders. Properdin deficiency has been reported in more than 70 patients, and is linked to infections with Neisseria meningitides and Neisseria gonorrhoea. Mortality rates are higher in individuals with properdin deficiency in comparison to those with terminal complement deficiencies. Three classes of properdin deficiencies are
Sources: en.wikipedia.org
Based on the data provided, the SCCS considers hydroxyapatite (nano) safe when used at concentrations up to 10% in toothpaste, and up to 0.465% in mouthwash. This safety evaluation only applies to the hydroxyapatite (nano) with the following characteristics: – composed of rod-shaped particles of which at least 95.8% (in particle number) have an aspect ratio of less than 3, and the remaining 4.2% have an aspect ratio not exceeding 4.9;
=== Education === Sherrill is active in promoting education in chemistry, quantum chemistry, and data science. He has published an extensive set of notes and lectures on fundamentals of quantum chemistry. His educational efforts have been recognized by his being named the Outreach Volunteer of the Year by the Georgia Section of the American Chemical Society in 2017, and the Class of 1940 W. Howard Ector Outstanding Teacher at Georgia Tech in 2006.
Error can be defined as numerical difference between observed value and true value. The experimental error can be divided into two types, systematic error and random error. Systematic error results from a flaw in equipment or the design of an experiment while random error results from uncontrolled or uncontrollable variables in the experiment. In error the true value and observed value in chemical analysis can be related to each other by the equation
== Other investments == In 2019, 777 Partners bought the London Lions, London's sole men's professional basketball team. They then invested £7 million for 45% of the British Basketball League (BBL). 777 sold a slight minority stake in the London Lions to O.G. Anunoby and became the first British team to ever qualify for EuroCup playoffs. In May 2024, British Basketball revoked the license of the operating company behind the BBL, due to concerns over its financing. The BBL folded and was replaced by Super League Basketball. In August 2024, administrators Hudson Weir allowed the London Lions to be sold to Tesonet, the creators of NordVPN and owners of Lithuanian team BC Žalgiris. The new owners defended their decision to keep Lenz Balan, former vice president of 777 Partners, as CEO of the Lions. In 2022, 777 invested in STX Entertainment, a global film studio known for producing films such as Molly's Game, The Irishman, and Ferrari.
Sources: en.wikipedia.org
=== Industrial === Fatty acids are usually produced industrially by the hydrolysis of triglycerides, with the removal of glycerol (see oleochemicals). Phospholipids represent another source. Some fatty acids are produced synthetically by hydrocarboxylation of alkenes.
== Anthocyanins == Anthocyanins define the blue pigmentation of açaí and the antioxidant capacity of the plant's natural defense mechanisms and in laboratory experiments in vitro. Anthocyanins in açaí accounted for only about 10% of the overall antioxidant capacity in vitro. The Linus Pauling Institute and European Food Safety Authority state that "the relative contribution of dietary flavonoids to (...) antioxidant function in vivo is likely to be very small or negligible". Unlike in controlled test tube conditions, anthocyanins have been shown to be poorly conserved (less than 5%) in vivo, and most of what is absorbed exists as chemically modified metabolites destined for rapid excretion. A powdered preparation of freeze-dried açaí fruit pulp and skin was shown to contain cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside as major anthocyanins (3.19 mg/g). The powdered preparation was also reported to contain twelve flavonoid-like compounds, including homoorientin, orientin, taxifolin deoxyhexose, isovitexin, scoparin, as well as proanthocyanidins (12.89 mg/g), and low levels of resveratrol (1.1 μg/g).
FM (frequency modulation) – in FM the frequency of the radio carrier signal is varied slightly by the audio signal. FM broadcasting is permitted in the FM broadcast bands between about 65 and 108 MHz in the very high frequency (VHF) range. Radio waves in this band travel by line-of-sight so FM reception is limited by the visual horizon to about 30–40 miles (48–64 km), and can be blocked by hills. However it is less susceptible to interference from radio noise (RFI, sferics, static), and has higher fidelity, better frequency response, and less audio distortion than AM. In the US, radiated power (ERP) of FM stations varies from 6–100 kW. Digital radio involves a variety of standards and technologies for broadcasting digital radio signals over the air. Some systems, such as HD Radio and DRM, operate in the same wavebands as analog broadcasts, either as a replacement for analog stations or as a complementary service. Others, such as DAB/DAB+ and ISDB_Tsb, operate in wavebands traditionally used for television or satellite services.
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.
Conventional drying uses heat to evaporate liquid water, often at temperatures that can degrade sensitive materials. Lyophilization freezes the material first and then removes water by sublimation under vacuum. This avoids prolonged exposure to liquid water and high heat.