受热或者是酸度的变化能够打断普通的氨基酸之间的键，从而引起蛋白质失去其空间结构。
Changes in heat and acidity break normal bonds between amino acids, causing proteins to lose their 3D structure.
这些药品的特性被设计为根据酸度的微小变化更改自身的生物药效率，以使它们作用于人体的特定组织。
Drugs are designed so that small changes in acidity alter their bioavailability, helping to route them to the bodily tissues where they are needed.
正常的链接是二硫键，可以被热度和酸度变化所破坏，导致蛋白质失去三维结构。
The normal kind of bonds - disulphide bonds - can be broken by changes in heat and acidity, causing proteins to lose their 3d structure.
测定给药后大鼠胃液分泌量、胃酸ph、胃液总酸度值、胃蛋白酶活性的变化。
Test the gastric acid secretion, PH, total gastric acidity value, total pepsin activity of change after irrigation.
高径比、酸度、还原糖、水分、重量、乳酸菌和酵母菌是馒头加工过程中主要的理化和微生物变化指标。
The ratio of height to diameter, ph value, reducing sugar, moisture, weight, lactobacillus, microzyme are primary physicochemical and microbial index during the process of steamed bread.
在低温下，对不同时期的贮藏荔枝的酸度和含糖量进行了测定，对比了不同贮藏方法下，荔枝内部发生的变化。
The content of litchi's glucose and acid was determined after being kept under low temperature. The different change under different conservation condition were compared.
表明其变化表现为分形布朗运动，各月份降水酸度值是相互关联的。
The results show that monthly rain acidity series exhibit fractal Brown motion with Hurst exponent H> 0.
牛乳软质和豆牛乳软质奶酪的酸度值在加工过程中的变化都表现出了前期快速上升、后期平缓下降的趋势；
The acid change of this two sorts of cheese were both ascended quickly at the initial stages, then descended graduately during the later ripening stages.
该文实验研究了不同酸度条件下的焦亚硫酸盐溶液的染色效果，并测量了这些溶液的溶液电位随存放时间的变化。
This paper researches experimentally the colour results of metabisulfite with various acid valve, and measuring the relation between solution electric potential and store time.
对样品保存过程中酸度变化的研究表明，时间、温度、水分是影响酸度变化的主要因素。
Meanwhile a series of results can be observed from the changing acidity during the storing procedure. Time, moisture and temperature were cr…
随着水解母液酸度的降低，五氯化锑溶液水解产物陈化五天后的晶型由非晶态向晶态变化；
With decreasing acid concentration in the mother liquid, the hydrolysis products of antimony pentachloride transforms from amorphous to crystalline after aging of 5d.
随着水解母液酸度的降低，五氯化锑溶液水解产物陈化五天后的晶型由非晶态向晶态变化；
With decreasing acid concentration in the mother liquid, the hydrolysis products of antimony pentachloride transforms from amorphous to crystalline after aging of 5d.
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