Reporting rather than recommending, on lyophilisation. What happened is above. Whether it should have is a different question and not one I am qualified to answer.
Lyophilisation and why the cake looks the way it does posts 31–38
This is a continuation of a long topic, addressed by post number rather than by page. Start at post 1.
Collapsed as off-topic by two members at trust level 3 or above
Building on post #31 rather than restating it.
On lyophilisation I would separate what is worth knowing from what is worth acting on. The first list is long and the second is short, and conflating them is how threads get heated.
Everything in post #31 holds. The case it does not cover is the one I have.
Light sensitivity varies enormously between peptides depending on the residues present. Tryptophan-containing sequences are the ones where it matters most.
One of those cases where knowing the mechanism does not help the decision.
The most useful reply I ever got about lyophilisation was a request to state my units. It sounds like pedantry and it has saved me twice.
This settles it for me, at least until somebody posts a reason it should not.
Post #35 answers the question as asked. The question underneath it is different.
Lyophilisation removes water by sublimation from the frozen state, which is gentler than evaporation and is why peptides survive it. The cake structure is a record of how well it was done.
I would rather be precise about what I do not know than vague about what I do.
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