PT  - JOURNAL ARTICLE
AU  - Philippe Lam
AU  - Thomas W. Patapoff
TI  - An Improved Method for Visualizing the Morphology of Lyophilized Product Cakes
AID  - 10.5731/pdajpst.2011.00749
DP  - 2011 Jul 01
TA  - PDA Journal of Pharmaceutical Science and Technology
PG  - 425--430
VI  - 65
IP  - 4
4099  - http://journal.pda.org/content/65/4/425.short
4100  - http://journal.pda.org/content/65/4/425.full
SO  - PDA J Pharm Sci Technol2011 Jul 01; 65
AB  - Due to low optical contrast, the morphology of lyophilized product cakes is difficult to observe and photograph. Furthermore, internal structures are normally not visible unless the cake is fractured. Because most lyophilized substances are hygroscopic and quite fragile, the product cake, once removed from the vial, will rapidly degrade. We propose herein a technique that allows a lyophilized product cake to be preserved, manipulated, and easily observed outside the vial. This technique yields high-quality, cross sectional images that reveal intricate fine structures without the use of expensive specialized equipment.