If you were to make that change you would find that the molecule now has completely different biological and chemical properties.

如果要做出这样的变化,你会发现,分子的生物形状,和化学性质完全改变了。

麻省理工公开课 - 化学原理课程节选

And the reason we didn't do that is because we're actually going to spend much of the rest of the course relating these different properties to the properties of molecules in terms of bonding, and also in terms of chemical reactions.

我们至今没有这样做的原因是,实际上我们这门课程以后的大部分时间都将花在,如何将这些性质与分子的性质联系起来,在成键以及化学反应的方面。

麻省理工公开课 - 化学原理课程节选

Chemical properties: so let's put something up as a hypothesis.

化学性质：,我们先提出一些假设。

麻省理工公开课 - 固态化学导论课程节选

You make not small changes in their chemistry but big changes in their chemistry.

它们的化学性质,就会发生巨大的改变

耶鲁公开课 - 生物医学工程探索课程节选

Hydrogenation is an interesting process and will bring us to the discussion of Trans fat in just a few minutes, but it's basically when you hydrogenate a food you are altering its chemical properties to take a soft fat and make it more solid.

氢化是个有趣的过程并且,一会儿我们将由它引出反式脂肪的话题,但基本上,对食物进行氢化,是在改变食物的化学性质,将软脂酸变为硬脂酸

耶鲁公开课 - 关于食物的心理学、生物学和政治学课程节选

But you actually need to keep a few caveats in mind as you do this, which is the fact that trends predict a lot of chemical properties, but they can't predict everything in terms of biological properties.

不过在你使用的过程中,需要牢记一些注意事项,那就是元素周期律可以预言很多化学性质，但是不能预言一切性质,比如生物学性质。

麻省理工公开课 - 化学原理课程节选

And what he did what he actually grouped things in terms of their chemical properties.

他所做的，实际上他是根据元素的化学性质,来对它们进行归类的。

麻省理工公开课 - 化学原理课程节选

They are chemically inert.

它们的化学性质不活泼。

麻省理工公开课 - 固态化学导论课程节选

And there will be a little bit of history in there, but this is mostly modern chemistry and represents the basic properties of matter, and it's basic properties of all matter, including living matter, which was what really interested me, that connection between chemistry and biology.

它们都有一些历史，但都是最现代的化学,代表了物质的最基本的性质，而且是所有物质的最基本性质，包括生物，这个让我很感兴趣，因为它连接着化学和生物学。

麻省理工公开课 - 化学原理课程节选

Another is how much it's processed and how if you take things that started out as food like wheat or corn, and then they're processed many different ways, and things are added to them or done to them that change their chemical properties, does that affect whether we would consider them food?

另一个是它们被加工过程和程度,比如对于用来食用的麦子和玉米,有很多种加工方式,可以向它们添加一些东西,或进行一些加工去改变它们的化学性质,这会影响我们去判断它们是否为食品吗

耶鲁公开课 - 关于食物的心理学、生物学和政治学课程节选

So that explains why they're so reactive, they're all very willing to give up that one s orbital and then drop to a lower energy level.

这就解释了它们的化学性质为什么非常活泼，它们都很愿意失去那个，s，电子,然后降到更低的能级上去。

麻省理工公开课 - 化学原理课程节选

So, my final example is from Alan Davidson's lab, and Alan is an inorganic chemist -- he loved those transition metals and they're unique properties, and he designed this compound, it's called Cardiolite, Cardiolite and it's used in heart imaging.

最后一个例子是Alan，Davidson实验室，他是个无机化学家-,他喜欢研究过渡金属,和它们的奇特性质，他设计了这种化合物，叫做。

麻省理工公开课 - 化学原理课程节选

Synthesis always occurs in one direction and that makes sense to you now because you know there's a directionality and the chemistry is different going one way than the other and this DNA polymerase only works on the chemistry going in one direction.

NA复制过程是单向的,现在你们该明白原因了,因为DNA单链有方向性,DNA在两个方向上化学性质不同,DNA聚合酶,只在一个方向上起作用

耶鲁公开课 - 生物医学工程探索课程节选