Keeping a lot in the condition it was released in

Most receiving problems are decided before the parcel exists. Three things to have in place.

1. Read the certificate for the lot you orderedEvery lot’s certificate is published before it is listed. The retest date, salt form and water content are on it. COA Library.
2. Have the safety data sheet on fileIssued per lot to institutional accounts on request through contact.
3. Reserve storage that matches the certificateThe storage conditions for the lot are stated on its certificate. Have that space ready, dark and dry, before the parcel arrives.

Parcels ship at ambient temperature. Lyophilised peptide does not need coolant in transit, and a vial that warmed on the way is not automatically compromised.

1. Check the lot numbers on the packing note against the orderEvery vial carries its lot and a six-digit verification code.
2. Inspect each vial for an intact crimp seal and an intact cakePhotograph anything doubtful before going further and write to us with the order reference.
3. Resolve a six-digit code at Verify a BatchIt opens the certificate for that exact lot. Verify a Batch.
4. Store sealed vials as the certificate directs, without opening themIf the material is stored cold, equilibrate before opening, section 04.

The certificate for each lot states its storage conditions and its retest date. Both apply to the sealed, lyophilised vial only.

1. Follow the storage conditions on the certificateThey are set per lot, not per compound. COA Library.
2. Note the retest date from the certificateIt is not an expiry date: it is the date after which the certificate's results should not be relied on for a sealed vial without re-assay.
3. Keep vials sealed, dark and dryLight and humidity are the two things a sealed cake still responds to. A closed box is enough.

Cold glass condenses moisture onto the cake. The fix costs fifteen minutes.

1. If stored cold, let the sealed vial reach room temperature firstFifteen to thirty minutes on the bench is usually sufficient for a 3 mL vial.
2. Tap or centrifuge the cake down before openingLyophilised cake carries static and climbs the wall. Material can appear to be missing when it is not.
3. Weigh by difference if you need an exact massThe label mass is the fill target; the certificate reports the net peptide content in milligrams for the lot, and the two are rarely identical.

The certificate covers the lot. Your record covers what happened to it after the seal came off.

1. Log the lot and the date each vial is openedThat is enough to trace any result back to a certificate.
2. Label everything drawn from a vial with its lotA tube without a lot number cannot be tied to a certificate, which makes its result hard to defend.
3. Keep the packing note with the certificate linkThe six-digit codes stay valid after the lot sells out. Certificates are never taken down.