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 2026-01-27. Where a claim depends on a specific study, the study is described rather than over-claimed.
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.
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.
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 synonym | Freeze-drying | Same dehydration operation |
| Typical vacuum | 10-100 Pa | Pressure during primary drying |
| Primary drying temperature | -40 to -10 °C | Below collapse temperature for many formulations |
| Cycle duration | 12-72 hours | Varies with load, container, and formulation |
| Key phase change | Sublimation | Solid ice to water vapor |
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 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.
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.
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.
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.
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.
Dover grew further after the Norman invasion of 1066 as a member of the Confederation of Cinque Ports. After the martyrdom of Archbishop Thomas Becket at Canterbury Cathedral in 1170, Dover flourished as the only designated port of entry for foreign pilgrims and as a point of departure for the third and subsequent crusades. Following Edward III's success at the Battle of Sluys in 1340, a large defensive wall was built around the town. Although few concerted attempts to manage the shingle deposits blocking the harbour entrance were made during the late Middle Ages, a short pier and two defensive towers were constructed at the port in years immediately prior to Henry VIII's departure to the royal summit known as the Field of the Cloth of Gold in 1520.
== Uses == Ammonium bicarbonate is used in the food industry as a leavening agent for flat baked goods, such as cookies and crackers. It was commonly used in the home before modern-day baking powder was made available. Many baking cookbooks, especially from Scandinavian countries, may still refer to it as hartshorn or hornsalt, while it is known as "hirvensarvisuola" in Finnish, "hjortetakksalt" or "hornsalt" in Norwegian, "hjortetakssalt" in Danish, "hjorthornssalt" in Swedish, and "Hirschhornsalz" in German (lit., "salt of hart's horn"). Although there is a slight smell of ammonia during baking, this quickly dissipates, leaving no taste. It is used in, for example, Swedish "drömmar" biscuits and Danish "klejner" Christmas biscuits, and German Lebkuchen. In many cases it may be replaced with baking soda or baking powder, or a combination of both, depending on the recipe composition and leavening requirements. Compared to baking soda or potash, hartshorn has the advantage of producing more gas for the same amount of agent, and of not leaving any salty or soapy taste in the finished product, as it completely decomposes into water and gaseous products that evaporate during baking. It cannot be used for moist, bulky baked goods however, such as normal bread or cakes, since some ammonia will be trapped inside and will cause an unpleasant taste. It has been assigned E number E503 for use as a food additive in the European Union. It is commonly used as an inexpensive nitrogen fertilizer in China, but is now being phased out in favor of urea for quality and stability.
=== Other explanations === In the UK, psychiatrist Kingsley Jones sees the support of the Board of Control as important in persuading psychiatrists to use insulin coma therapy. The treatment then acquired the privileged status of a standard procedure, protected by professional organizational interests. He also notes that it has been suggested that the Mental Treatment Act 1930 encouraged psychiatrists to experiment with physical treatments. British lawyer Phil Fennell notes that patients "must have been terrified" by the insulin coma therapy procedures and the effects of the massive overdoses of insulin, and were often rendered more compliant and easier to manage after a course. Leonard Roy Frank, an American activist from the psychiatric survivors movement who underwent 50 forced insulin coma treatments combined with ECT, described the treatment as "the most devastating, painful and humiliating experience of my life", a "flat-out atrocity" glossed over by psychiatric euphemism, and a violation of basic human rights. In 2013, French physician-and-novelist Laurent Seksik wrote a historical novel about the tragic life of Eduard Einstein: Le cas Eduard Einstein. He related the encounter between Dr Sakel and Mileva Maric, Albert Einstein's first wife (and Eduard's mother), and the way Sakel's therapy had been given to Eduard, who had schizophrenia.
=== Cosmetics === Some hair shampoos on the market include estrogens and placental extracts; others contain phytoestrogens. In 1998, there were case reports of four prepubescent African-American girls developing breasts after exposure to these shampoos. In 1993, the FDA determined that not all over-the-counter topically applied hormone-containing drug products for human use are generally recognized as safe and effective and are misbranded. An accompanying proposed rule deals with cosmetics, concluding that any use of natural estrogens in a cosmetic product makes the product an unapproved new drug and that any cosmetic using the term "hormone" in the text of its labeling or in its ingredient statement makes an implied drug claim, subjecting such a product to regulatory action. In addition to being considered misbranded drugs, products claiming to contain placental extract may also be deemed to be misbranded cosmetics if the extract has been prepared from placentas from which the hormones and other biologically active substances have been removed and the extracted substance consists principally of protein. The FDA recommends that this substance be identified by a name other than "placental extract" and describing its composition more accurately because consumers associate the name "placental extract" with a therapeutic use of some biological activity.
=== Elyzol dental gel - parodontitis === Camurus has partnered with Colgate-Palmolive for the marketing of their Elyzol dental gel for the treatment of parodontitis. Elyzol 25% dental gel contains metronidazole in the form of metronidazole benzoate as the active substance.
Sources: en.wikipedia.org
=== Biosynthesis === α-Bungarotoxin is a peptide, therefore it undergoes the protein synthesis pathway, involving transcription and translation. The specific genes encoding for the protein are transcribed into mRNA, which is then translated via the ribosomes, leading to the synthesis of the prepropeptide. Lastly, post-translational modification and folding occur. The mature peptide is stored in the venom gland until envenomation when it gets released.
== Description == All Artocarpus species are laticiferous trees or shrubs that are composed of leaves, twigs and stems capable of producing a milky sap. The flora type is monoecious and produces unisexual flowers; furthermore, both sexes are present within the same plant. The plants produce small, greenish, female flowers that grow on short, fleshy spikes. Following pollination, the flowers grow into a syncarpous fruit, and these are capable of growing into very large sizes. The stipulated leaves vary from small and entire (Artocarpus integer) to large and lobed (Artocarpus altilis), with the cordate leaves of the species A. altilis ending in long, sharp tips.
== Regulation == Bassoon protein and pLG72, are the current known proteins to physically interact and modulate human DAAO. plG72 is the product of the primate-specific G72 gene, and higher levels of both were observed in schizophrenia patients. Interaction of plG72 with hDAAO was observed to cause a time-dependent inactivation with the oxidase. This is believed to be caused by plG72 binding limiting the amount of the enzyme that is catalytically competent, and can be negated by the cofactor or any active-site ligands. The plG72 structure is not fully determined so the specific physical interaction with hDAAO is not completely understood as well. Experiments with the basson protein and hDAAO has resulted with a decrease in enzymatic activity similar to plG72. Researchers suspect the bassoon protein prevents D-serine depletion particularly in the presynaptic neuron. Additionally, researchers focused on compounds that could act as hDAAO inhibitors. Over 500 different compounds have been observed in vitro/in vivo to act as inhibitors on the oxidase and most of them do by competitive inhibition. All of these compounds have two similar, main portions. The first portion is the planar portion which interacts with the active site of hDAAO. The planar site’s chemical structure is formed by one or two fused rings and must have a negatively charged carboxylic group. The second portion is the substrate chain, which can participate in the active zone or entrance of the enzyme.
=== List of superintendents === Shawn Joseph (interim 2025–2026; 2026-present) Millard House II (2023–2025) Monica Goldson, CEO (interim 2018–2019; 2019–2023) Kevin M. Maxwell, CEO (2013–2018) Alvin Crawley (interim 2012–2013) William R. Hite, Jr. (interim 2008–2009; 2009–2012) John E. Deasy (2006–2008) Howard A. Burnett (interim 2005–2006) André J. Hornsby (2003–2005) Iris T. Metts (1999–2003) Jerome Clark (1995–1999) Edward M. Felegy (1991–1995) John A. Murphy (1984–1991) Edward J. Feeney (1976–1984) Carl W. Hassel (1970–1976) William S. Schmidt (1951–1970) G. Gardner Shugart (1944–1951) Nicholas Orem Sr. (1921–1943) E.S. Burroughs (1915–1921) Frederick Sasscer Jr. (1902–1914)
Sources: en.wikipedia.org
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.
Sublimation requires the solvent to remain solid so vapor leaves without passing through a liquid phase. If the product melts, the porous structure can collapse and drying becomes uneven. Maintaining frozen conditions preserves the intended physical form.
No, freeze-drying is a dehydration method, not a sterilization step. It can reduce water activity and limit microbial growth during storage, but it does not reliably kill microbes or remove endotoxins. Sterility must come from separate validated processes.
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.