Factors that affect the stability of dextran include: temperature, enzymatic degradation, pH, oxidation, and storage conditions. Dextran degrades at high temperatures, causing a decrease in molecular weight and loss of viscosity. Thus, it is essential to store dextran at the appropriate temperature and limit its exposure to heat. Oxidation is another factor, as dextran is oxidized by free radicals (e.g. those generated by UV irradiation or chemical oxidants). pH is another factor, as dextran is stable at a wide range of pHs but goes through hydrolysis at extreme acidic pHs. Alkaline conditions can cause oxidation and degradation. Lastly, dextran can be degraded through various enzymes (e.g. dextranases and amylases) which break down the glycosidic bonds in the molecule.