Thermal Stability of Insulin Made from Zinc Insulin Crystals

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Abstract
A commercial insulin preparation was stored for 2 years, its normal shelf-life, at temperatures from 2° to 36°. Full potency was retained for 2 years when the sample was kept at 2°. However, the activity of the insulin decreased with time as the storage temperature was increased. After one year at room temperature (20° to 25°) the activity of the insulin sample was 20 per cent below that stated on the label. Between 2° and 20° there was a consistent but not significant drop in activity. In the initial period the loss in potency may be essentially a reaction of zero order.
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