Figure 2.

Concentration-dependent effects of additives and pH on the dynamic viscosity of mAb-J solutions. Effects of (A) NaCl and (B) arginine on solution viscosity as a function of mAb-J concentration. Effects of (C) 10% (w/v) sucrose and trehalose and (D) pH on solution viscosity of mAb-J solutions at 60 g/L protein concentration. All measurements of solution viscosity were taken at 25°C. In panels A, B and C, all samples of mAb-J were prepared in the control solution containing additional amounts of NaCl, arginine, or sugars. In panel D, mAb-J samples were prepared in the control with pH adjusted to (5.0, 6.0 and 7.0). The error bars represent one standard deviation from a set of 3 independent measurements in A and B the error bars are smaller than the symbols.