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Concentrated protein solutions experience a broad range of temperatures ranging from cold storage to body temperature or even higher during an accelerated aging study. Therefore, it is very practical to measure the viscosity of protein formulations at these temperatures to predict the ability to handle or process under all conditions. There is also evidence that the rate of increase in viscosity with inverse temperature, as characterized by the activation energy, reflects the dynamics of protein clusters or aggregates.
To continue our effort to thoroughly characterize a model protein, the temperature dependent viscosity of concentrated Bovine g-Globulin solutions was measured and analyzed.