生食的理论基础是，食物升温到118度（译注：此处应为华氏度，约48摄氏度）以上将会破坏宝贵的酶类，而这些酶本来可以辅助你的身体吸收营养。
The theory behind eating raw is that raising a food's temperature above 118 degrees can destroy valuable enzymes that aid in your body's absorption of nutrients.
单分子控制旋转实验，预测，测试和与F1-ATP酶停止实验的比较的理论。
Theory of single-molecule controlled rotation experiments, predictions, tests, and comparison with stalling experiments in F1-ATPase.
利用海因酶法生产d -氨基酸理论上可以达到100%的纯度。
The 'hydantoinase method' can be used for the production of D-amino acid with 100% theoretical yield.
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