reconstitution

Reconstitution is the process of restoring something to its original usable form by adding a suitable solvent or buffer. In scientific and clinical contexts, it often means turning a dry powder or lyophilized material into a liquid solution, suspension, or other ready-to-use form.

In pharmacology and medicine, reconstitution is common for vaccines, antibiotics, and biologic products supplied as powders. The diluent or solvent must match the product specification; volume is important to achieve the intended concentration. Sterile technique, labeling, and awareness of stability limits after reconstitution are essential, as some products degrade quickly or require refrigeration.

In biology and biochemistry, reconstitution describes restoring activity or structure to enzymes, proteins, or protein complexes after isolation or denaturation. This often requires specific buffers, pH, ionic strength, and temperature to promote proper folding or assembly.

In food science, reconstitution refers to adding water or other solvent to dried foods to restore texture and concentration, such as powdered milk, soups, or drink mixes.

Safety and quality considerations include following manufacturer instructions, ensuring solvent compatibility, avoiding contamination, and recording batch or lot numbers and storage conditions. Reconstitution practices aim to preserve efficacy, safety, and accuracy of concentration.