How does LyLyophlization work? What is the directing phenomenon?
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Posted 26 October 2004 - 10:43 AM
The mechanism of lyophilisation is simple and follows PV = nRT
(pressure*volume = #mol * constant * temperature)
Evaporation of water occurs at relatively high temperature at normal pressure. In a lyophilisator, the pressure is so low that evaporation (or sublimation) occurs at a very very low temperature, so the equation stay balanced.
Hope it answers your question.
PS: it's like when Englishmen (Hillary I think) tried to make tea on the Everest... pressure was so low that water boiled at around 60°C, wich was insufficient to infuse the tea leaves....
Simon
(pressure*volume = #mol * constant * temperature)
Evaporation of water occurs at relatively high temperature at normal pressure. In a lyophilisator, the pressure is so low that evaporation (or sublimation) occurs at a very very low temperature, so the equation stay balanced.
Hope it answers your question.
PS: it's like when Englishmen (Hillary I think) tried to make tea on the Everest... pressure was so low that water boiled at around 60°C, wich was insufficient to infuse the tea leaves....
Simon
