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Vitrification of sugar-based solutions plays an important role in cryopreservation, lyophilization, and the emerging field of anhydrous preservation. An understanding of the glass transition characteristics of such formulations is essential for determining an appropriate storage temperature to ensure an extended shelf life of vitrified products. To better understand the effect of salts on the glass...
Sugars such as trehalose and sucrose have been used in numerous formulations to improve the shelf-life of products ranging from foods to pharmaceuticals and more recently they have also been used as a key protectant for preserving cell-based products. Disaccharides are known to have high glass transition temperatures and thus can immobilize molecules at high storage temperatures. Frequently these...
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