lyophilization /ly·oph·i·li·za·tion/ (li-of″ĭ-lĭ-za´shun) the creation of a stable preparation of a biological substance by rapid freezing and dehydration of the frozen product under high vacuum.
lyophilization [li-of″ĭ-lĭ-za´shun]
lyophilization
ly·oph·i·li·za·tion (l - f  -l -z  shn)n. The process of isolating a solid substance from solution by freezing the solution and vaporizing the ice away under vacuum conditions. Also called freeze-drying. ly·oph i·lize (-lz) v. |
lyophilization [li-of″ĭ-lĭ-za´shun]
the creation of a stable preparation of a biologic substance by rapid freezing and dehydration of the frozen product under high vacuum. See also freeze-drying.
lyophilization
the creation of a stable preparation of a biological substance by rapid freezing and dehydration of the frozen product under high vacuum. Called also freeze-drying.
lyophilization
Freeze drying A method for preserving foods or biologicals, where a substance–eg, coagulation factor VIII, is 'snap-frozen' in liquid nitrogen–-70ºC and placed in a high vacuum to remove the water
vapor as it sublimes; once the water is removed, the substance is brought to room temperature and stored. Cf Quick-freeze technique.
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