这是因为，如果原始的蛋白质的集合对于所有的生物都是一样的话，那么只需要相对少量的突变就可以成为现代的蛋白质，他说。
That's because, if the original protein set was the same for all creatures, a relatively small number of mutations would have been needed to arrive at the modern proteins, he said.
在蛋白质进化到具有与皮质醇结合的新功能后产生的这些突变，如果蛋白质返回到原始状态，会导致其结构上产生冲突。
These mutations, which occurred after the protein evolved its new function to bind to cortisol, would cause structural clashes within the protein if it were returned to its ancestral state.
在原始人的时代，男人是猎手，要依赖蛋白质来长肌肉，并把肉类看作是战利品。而女人则负责采集水果和蔬菜。
As cavemen, he suggests, men were hunters, relying on protein to build muscles, and seeing meat as a reward, while women were gatherers of fruit and vegetables.
几乎可以肯定，这种DNA,RNA和蛋白质系统进化的能力，要比上述所希望的原始细胞的更大一些。
The capacity of such DNA, RNA, protein systems to evolve is almost certainly much greater than the protocells hoped for above.
各碳水化合物、可溶性蛋白含量的增加为紫苏花芽生理分化所必需。这可能与花器原始体形成所需碳水化合物和酶的合成有关。
The increase in carbohydrate and soluble protein were necessary in floral initiation, as might be related with synthesis of carbohydrate and enzyme needed in the formation of floral primordia.
该方法用蛋白质原始序列的子序列分布来描述氨基酸序列，从而充分考虑了蛋白质序列的信息。
FDOD describes protein primary sequences by their subsequence distributions, therefore, the information of protein sequences is sufficiently taken into account.
具体工作可以总结为以下几个方面：（1）通过数据预处理方法从原始质谱数据中提取有效的蛋白峰簇。
The main contributions of this paper are listed as follows:(1) Applied the data preprocessing method to obtain the effective protein peak clusters.
可直接对原始生物样品(即含有脂类、蛋白质和矿物质的样品)进行检测。
Assays can be directly performed on raw biological samples i. e., in the presence of lipid, protein and minerals.
因此HTS1菌株的出现，可能是原始菌株长时间保存后蛋白表达能力下降的原因之一。
We proposed that the appearance of strain HTS1 was responsible partly for the protein expression decrease during the preservation.
创立是为了维护所有原始再生和免疫增强天然蛋白质成分。
Created to maintain all original regenerative and immune enhancing native protein components.
创立是为了维护所有原始再生和免疫增强天然蛋白质成分。
Created to maintain all original regenerative and immune enhancing native protein components.
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