For a while, I've been stepping outside my comfort zone a bit and working with really moisture-sensitive chemicals (isothiocyanates, carbodiimides, succinimides, etc.: stuff that rapidly hydrolyzes and loses functionality). Even though we only purchased a tiny amount each time, we only used a tiny, tiny amount, leaving us with excess. That and the cost of these chemicals meant that we wanted to try to keep them around beyond one round of experiments. In any case, we moved up from vacuum desiccator (we felt that the moisture requirement was more important than the "keep frozen" one), to heat-sealed Ziplocs with desiccant packs (these really don't work long-term: like beyond a month or so, at least according to the humidity indicator cards) to the heat-sealed moisture barriers used for SMT electronics. Unfortunately, we don't have a very good glove box to create a high-quality inert environment in (we can nitrogen purge bottles, which we do, but not sealed bags). For the last while, we've just tried to squeeze out as much air out of the moisture barrier bag as possible prior to sealing with a few packets of desiccant and a humidity indicator card. In any case, I had an idea to use one of the food vacuum sealer units to even further reduce the humidity sealed in with the pouches. Does anybody have any experience with this, or know, back-of-the-envelope whether or not that's a whole lot of effort for not very much gain? Thank you!