Influenza virus Insulin

There is evidence to support the view that products can be overdried. Some water may be needed to maintain the structural stability of the biological and removal of this may lead to destabilization. Extended drying of insulin resulted in a rise in the level of degradation products detected by reverse phase HPLC analysis, as shown in Table 4 [17]. Other researchers have noted loss of activity in influenza virus with excessive drying [18]. The optimum level of dryness should be determined for each material to be dried [19], where feasible, given the number of formulations to be dried. 

The reader may find of interest some of the following papers in which aldehydes (principally formaldehyde) have been allowed to act on serum proteins (256) gelatin (257,246) the enzymes pancreatic amylase (186) and chymotrypsin (51) antibodies (179, 258) the hormones, insulin (259, 102, 260), gonadotrophin (116), lactogenic (261), and luteinizing (262) the toxins of purified diphtheria (173,236,253,255), tetanus (251), and meningococcus (263) and the viruses of eastern equine encephalomyelitis (264), potato X virus (265), influenza (266, 267), foot and mouth disease (153), vaccinia (268), Jap. B. encephcMtia (269,270, 379), typhus (357), and scrub typhus (380). 

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