Temperature during storage

Ascorbic acid is photosensitive and unstable in aqueous solution at room temperature. During storage of foods, vitamin C is inactivated by oxygen. This process is accelerated by heat and the presence of catalysts. Ascorbic acid concentration in human organs is highest in adrenal and pituitary glands, eye lens, liver, spleen, and brain. Potatoes, citrus fruits, blade currants, sea buckthorns, acerola, rose hips, and red paprika peppers are among the most valuable vitamin C sources [1,2]. 

Studies with the freeze dried DPPC liposomes in trehalose solution showed, that not Tg )f the amorphous sugar is the critical temperature during storage, but the bilayer transition emperature Tm. for the lyposomes determines the short term stability of the formulation. With trehalose as lyoprotectant and a low residual water content, Tm proved to be 10 to 30 °C below the onset of T . 30 min heating above Tm but well below T% decreased the retention of CF after rehydration. Tm< after the heating was reduced from 40 to 80 °C to below 25 °C. 

Oxygen control by timely topping of wine tanks Control of temperature during storage... 

On the one hand, wine is a typical preserved food because its shelf life is affected by time and temperature during storage. Conversely, many wines are considerably improved by moderate storage after packaging. Much has been written about the development of bottle bouquet during the aging of wine in glass (13, 14, 15, 16, 17). 

Kett et al. [1.162] studied Tg in freeze-dried formulations containing sucrose as a function of relative humidity and temperature during storage by TMDSC and ther-mogravimetric analysis. Craig et al. [1.163] found it helpful to asses the relaxation behavior of freeze-dried amorphous lactose by MTDSC. Relaxation times were calculated from measurements of Tg, and the magnitude of the relaxation endotherm. Scannnig was performed at 2°C/min with a modulation amplitude of 0.3 °C and a period of 60 s. 

Quite often the containers of an adhesive or sealant will bear a special label stating the safe upper limit of temperature during storage. Containers should be checked when received to see if such a label is present. As soon as the container is received, the user should place an additional label on it, stating the date received and the date when the shelf life will expire. This will provide useful information when it comes to scrapping old product or maintaining the freshest product in inventory. A record should also be kept of the manufacturer s lot number for possible future reference. Containers should be kept tightly closed, and labels should be kept clean for proper identification. 

Earley, R.R., Hansen, A.P. 1982. Effect of process and temperature during storage on ultra high temperature steam-injected milk. J. Dairy Sci., 65, 11-16. 

In another study, the effects of moisture and temperature during storage of mixed pure solid components (i.e., no milling or grinding) were investigated to determine whether cocrystal products would form... 

Both, the thermal and photochemical decomposition of 5-fluorouracil (5-FU), result in the opening of the pyrimidine ring and the production of urea. Therefore, 5-FU injection solutions need to be protected from strong window-glass-filtered daylight and elevated temperatures during storage. The solutions are administered undiluted, by IV push, or diluted and administered by IV infusion. 

Water content of model systems over various RVP (54.5, 65.6, and 76.1%) at room temperature during storage. 

The USP recommends monitoring the temperature during storage and shipment, and calculation of the MKT for a deflned time period, facilitating the assessment of the impact of temperature excursions on the stability of the substances and products. 

Temperature during storage Some very reactive adhesives such as epoxy one component film adhesives or some cyanoacrylates should be stored in refrigerators at — 10 or — 20°C before utilization in order to increase storage life. At these temperatures they may be stored several months, while at 20°C they could only be stored a few weeks. Suppliers always indicate the shelf life of their A and S. 

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