选择精确的蛋白质稳定性的分析技术才能得到对结果的真实评价。

In order to get true interpretation from experimental data, one must use accurate techniques for analyzing protein stability.

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因此，啤酒泡沫的稳定性来源于一种很强的吉布斯-马朗戈尼效应，这种效应在吸附的蛋白质可以有效改变表面张力时是最优化的。

Beer foam stability is thus promoted by a strong gibbs-marangoni effect, which is optimized when absorbed proteins are efficient at changing the surface tension.

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已折叠蛋白质的化学稳定性越高，玩家的得分就越多。

The more chemically stable the folded protein becomes, the more points the players are awarded.

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