The seven different formulations are listed in Table 1. Additionally a sucrose/glycine mixture was prepared which contained 234 mM sucrose and 533 mM glycine. All the formulations were lyophilised using a lyophiliser (VirTis, BenchTop, SP Industries, USA), by the following steps: freezing was performed by cooling the shelf to 233 K at 160 mbar, and this temperature was maintained for 30 minutes. Primary drying was performed at 233 K at 133 mbar for 20 minutes, then the temperature was raised to 253 K at 133 mbar for 2440 minutes. This was followed by a secondary drying step at 313 K for 960 minutes, 133 mbar. The vials were subsequently closed under reduced pressure (of 266 mbar), at 298 K using a rubber stopper, and were crimped with aluminium seals. Vials were stored at 278 K until measurement and analysis. The water content for each lyophilised formulation was determined using Karl Fischer coulometric titration, ensuring that the residual moisture for each vial was less than 2.5%. The concentration of representative samples was measured in triplicate by UV-absorbance at 280 nm (A280) using a Trinean DropSense Multi-Channel Spectrophotometer (Unchained Labs, Pleasanton, California, USA).