A practical reference on collapse temperature: what it is, how it behaves, what the literature reports, and where the honest uncertainties sit.
Reviewed 2026-05-08. Anything still debated is marked as such rather than presented as settled.
Lyophilization is a dehydration technique in which a product is frozen and the solvent is removed under reduced pressure. The low pressure allows ice to sublimate directly into vapor without passing through a bulk liquid phase. This differs from conventional drying, where heat drives evaporation and can damage heat-sensitive structures. The process is used for biological materials, pharmaceutical formulations, and some foods. Its main advantage is preservation of porous structure and rapid reconstitution.
Freezing is the first stage and sets the ice structure that later becomes the pore network. The formulation is cooled below its freezing point, often with a controlled ramp, and solutes concentrate as ice forms. Primary drying then lowers chamber pressure and supplies heat to sublime the ice. The product temperature must stay below its collapse or eutectic temperature to prevent structural loss. Secondary drying raises the temperature modestly to remove bound water and achieve a low residual moisture.
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.
| Property | Value | Notes |
|---|---|---|
| Common synonyms | freeze-drying, lyophilisation, cryodesiccation | Lyophilization is common in pharmaceutical literature. |
| Typical chamber pressure during primary drying | 0.05–0.5 mbar (5–50 Pa) | Must remain below the triple point of water. |
| Typical shelf temperature during freezing | −40 to −20 °C | Lower temperatures may be used for eutectic systems. |
| Typical residual moisture after secondary drying | 0.5–3% w/w | Product-dependent; low moisture improves stability but can cause over-drying. |
| Typical analytical method for residual moisture | Karl Fischer titration or loss on drying | Thermogravimetric methods are also used. |
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.
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.
== History == Before the development of the ELISA, the only option for conducting an immunoassay was radioimmunoassay, a technique using radioactively labeled antigens or antibodies. In radioimmunoassay, the radioactivity provides the signal, which indicates whether a specific antigen or antibody is present in the sample. Radioimmunoassay was first described in a scientific paper by Rosalyn Sussman Yalow and Solomon Berson published in 1960. As radioactivity poses a potential health threat, a safer alternative was sought. A suitable alternative to radioimmunoassay would substitute a nonradioactive signal in place of the radioactive signal. When enzymes (such as horseradish peroxidase) react with appropriate substrates (such as ABTS or TMB), a change in color occurs, which is used as a signal. However, the signal has to be associated with the presence of an antibody or antigen, which is why the enzyme has to be linked to an appropriate antibody. This linking process was independently developed by Stratis Avrameas and G. B. Pierce. Since it is necessary to remove any unbound antibody or antigen by washing, the antibody or antigen has to be fixed to the surface of the container; i.e., the immunosorbent must be prepared. A technique to accomplish this was published by Wide and Jerker Porath in 1966. In 1971, Peter Perlmann and Eva Engvall at Stockholm University in Sweden, and Anton Schuurs and Bauke van Weemen in the Netherlands independently published papers that synthesized this knowledge into methods to perform EIA/ELISA.
== Flavors == Mint chocolate (or chocolate mint) is an individual flavor of chocolate, made by adding a mint flavoring, such as peppermint, spearmint, or crème de menthe, to chocolate. Mint chocolate can be found in a wide variety of confectionery items, such as candy, mints, cookies, mint chocolate chip ice cream, hot chocolate, and others. It is also marketed in a non-edible format in cosmetics with a distinctive mint fragrance. The chocolate component can be milk chocolate, regular dark chocolate, or white chocolate; due to this, mint chocolate has no one specific flavour, and so each chocolate-plus-flavor combination can be unique. The U.S. National Confectioners Association lists February 19 as "Chocolate Mint Day".
General Sir John French, General Officer Commanding the BEF, later wrote 'Without the assistance which the Territorials afforded between October 1914 and June 1915, it would have been impossible to hold the line in France and Belgium. Other Territorial formations were dispatched to Egypt and British India and other imperial garrisons, such as Gibraltar, thereby releasing regular units for service in France and enabling the formation of an additional five regular army divisions by early 1915. Territorial divisions went on to fight in all the major battles of the war in France and Belgium and several campaigns further afield including Gallipoli. (See main article Territorial Force). From 1916, as the war progressed, and casualties mounted, the distinctive character of territorial units was diluted by the inclusion of conscript and New Army drafts. Following the Armistice all units of the Territorial Force were gradually disbanded.
Their work paved the way for the later discovery by Archibald Hill and Otto Fritz Meyerhof that a carbohydrate metabolic cycle supplies the energy used for muscle contraction. In 1912 Hopkins published the work for which he is best known, demonstrating in a series of animal feeding experiments that diets consisting of pure proteins, carbohydrates, fats, minerals, and water fail to support animal growth. This led him to suggest the existence in normal diets of tiny quantities of as yet unidentified substances that are essential for animal growth and survival. These hypothetical substances he called "accessory food factors", later renamed vitamins. It was this work that led his being awarded (together with Christiaan Eijkman) the 1929 Nobel Prize in Physiology or Medicine. During World War I, Hopkins continued his work on the nutritional value of vitamins. His efforts were especially valuable in a time of food shortages and rationing. He agreed to study the nutritional value of margarine and found that it was, as suspected, inferior to butter because it lacked the vitamins A and D. As a result of his work, vitamin-enriched margarine was introduced in 1926. Hopkins is credited with the discovery and characterisation in 1921 of glutathione extracted from various animal tissues. At the time he proposed that the compound was a dipeptide of glutamic acid and cysteine. The structure was controversial for many years but in 1929 he concluded that it was a tripeptide of glutamic acid, cysteine and glycine.
Sources: en.wikipedia.org
Wang Xuefeng, who is the chief executive and the shareholder of Zhenhua Data, has publicly boasted that he supports "hybrid warfare" through manipulation of public opinion and "psychological warfare". In February 2024 The Philippines announced that it had successfully fought off a cyber attack which was traced to hackers in China. Several government websites were targeted including the National coast watch and personal website of the president of the Philippines, Bongbong Marcos. In May 2024 The UK announced that it had taken a database offline that is used by its defense ministry after coming under a cyber attack attributed to the Chinese state.
HbS (α2βS2) causing sickle cell disease HbC (α2βC2) causing mild anemia if homozygous HbE (α2βE2) causing mild anemia if homozygous HbD causing mild anemia if homozygous HbH formed from 4 beta globins in severe alpha thalassemia causing severe anemia
== Causes == The "a calorie is a calorie" model of obesity posits a combination of excessive food energy intake and a lack of physical activity as the cause of most cases of obesity. A limited number of cases are due primarily to genetics, medical reasons, or psychiatric illness. The satiety value shows that the feeling of satiety per calorie varies between food types. Increasing rates of obesity at a societal level are felt to be due to an easily accessible and palatable diet, increased reliance on cars, and mechanized manufacturing. Some other factors have been proposed as causes towards rising rates of obesity worldwide, including insufficient sleep, endocrine disruptors, increased usage of certain medications (such as atypical antipsychotics), increases in ambient temperature, decreased rates of smoking, demographic changes, increasing maternal age of first-time mothers, changes to epigenetic regulation from the environment, increased phenotypic variance via assortative mating, social pressure to diet, among others. According to one study in 2006, factors like these may play as big of a role as excessive food energy intake and a lack of physical activity; however, the relative magnitudes of the effects of any proposed cause of obesity is varied and uncertain, as there is a general need for randomized controlled trials on humans before definitive statement can be made.
As opposed to the member states, the relation of EU law and international law is debated, particularly relating to the European Convention on Human Rights and the United Nations. All individual EU member states are party to both organisations through international treaties. The Treaty on European Union article 6(2) required the EU to accede to the ECHR, but would "not affect the Union's competences as defined in the Treaties". This was thought necessary before the Treaty of Lisbon to ensure that the EU gave adequate protection to human rights, overseen by the external European Court of Human Rights in Strasbourg. However, in Opinion 2/13, after a request by the commission to review their plan to accede, the Court of Justice (in Luxembourg) produced five main reasons why it felt that the accession agreement as it stood was incompatible with the treaties. In summary, these were it (1) undermined the CJEU's autonomy (2) allowed for a parallel dispute resolution mechanism among member states, when the treaties said the CJEU should be the sole arbiter (3) the "co-respondent" system, allowing the EU and member states to be sued together, allowed the ECtHR to illegitimately interpret EU law and allocate responsibility between the EU and member states, (4) did not allow the Court of Justice to decide if an issue of law was already dealt with, before the ECHR heard a case, and (5) the ECtHR was illegitimately being given power of judicial review over Common Foreign and Security Policy.
== External links == Anatomy photo: Digestive/mammal/system1/system10 - Comparative Organology at University of California, Davis - "Mammal, whole system (LM, Low)" Histology image: 55_07 at the University of Oklahoma Health Sciences Center (vermiform appendix)
Sources: en.wikipedia.org
=== Human exposure === Human exposure varies across the globe and depends on factors such as smoking rates, fuel types in cooking, and pollution controls on power plants, industrial processes, and vehicles. Developed countries with stricter air and water pollution controls, cleaner sources of cooking (that is, gas and electricity versus coal or biofuels), and prohibitions of public smoking tend to have lower levels of PAH exposure, while developing and undeveloped countries tend to have higher levels. Surgical smoke plumes have been proven to contain PAHs in several independent research studies.
The browning reactions that occur when meat is roasted or seared are complex and occur mostly by Maillard browning with contributions from other chemical reactions, including the breakdown of the tetrapyrrole rings of the muscle protein myoglobin. Maillard reactions also occur in dried fruit and when champagne ages in the bottle. Caramelization is an entirely different process from Maillard browning, though the results of the two processes are sometimes similar to the naked eye (and taste buds). Caramelization may sometimes cause browning in the same foods in which the Maillard reaction occurs, but the two processes are distinct. They are both promoted by heating, but the Maillard reaction involves amino acids, whereas caramelization is the pyrolysis of certain sugars. In the production of animal feed, the Maillard reaction can reduce feed quality by reducing the digestibility of amino acids. In making silage, excess heat causes the Maillard reaction to occur, which reduces the amount of energy and protein available to the animals that feed on it.
Sephadex is a cross-linked dextran gel used for gel filtration. It was launched by Pharmacia in 1959, after development work by Jerker Porath and Per Flodin. The name is derived from separation Pharmacia dextran. It is normally manufactured in a bead form and most commonly used for gel filtration columns. By varying the degree of cross-linking, the fractionation properties of the gel can be altered. These highly specialized gel filtration and chromatographic media are composed of macroscopic beads synthetically derived from the polysaccharide dextran. The organic chains are cross-linked to give a three-dimensional network having functional ionic groups attached by ether linkages to glucose units of the polysaccharide chains. Available forms include anion and cation exchangers, as well as gel filtration resins, with varying degrees of porosity; bead sizes fall in discrete ranges between 20 and 300 μm. Sephadex is also used for ion-exchange chromatography. Sephadex is crosslinked with epichlorohydrin.
Patrick Ryder (born 14 March 1988) is a former Australian rules footballer who played for the Essendon, Port Adelaide and St Kilda Football Clubs in the Australian Football League (AFL). Ryder was noted for his speed, agility and leap for someone of his size and it was these attributes that had his first AFL coach in Kevin Sheedy comparing him to Indigenous Australian rules football star Graham "Polly" Farmer. Ryder's father, Revis Ryder, played football for East Fremantle.
Citing the Shafer report, a lobbying campaign from 1973 to 1978, spearheaded by the National Organization for the Reform of Marijuana Laws (NORML), convinced 11 states to decriminalize cannabis for personal use. In 1973, Nixon created the Drug Enforcement Administration (DEA) by an executive order accepted by Congress, to "establish a single unified command to combat an all-out global war on the drug menace." The agency was charged with enforcing US controlled substances laws and regulations nationally and internationally, coordinating with federal, state and local agencies and foreign governments, and overseeing legally produced controlled substances. The DEA absorbed the Bureau of Narcotics and Dangerous Drugs, ODALE, and other drug-related federal agencies or personnel from them.
Sources: en.wikipedia.org
Yes, the terms are generally interchangeable. Lyophilization is more common in pharmaceutical and laboratory contexts, while freeze-drying appears widely in food science and general writing. Both describe removal of solvent by sublimation under vacuum after freezing.
Reduced pressure keeps the process below the triple point of water, so ice can sublimate directly to vapor. It also lowers the temperature needed for drying, which helps preserve heat-sensitive materials. Without vacuum, melting or boiling could occur instead of controlled sublimation.
The rate depends on heat transfer to the product and mass transfer of vapor through the dried layer. A cold condenser, adequate vacuum, and suitable shelf temperature all influence speed. Formulation properties such as solid content and collapse temperature also set practical limits.
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.