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酸和涩的味道在热的情况下尝起来更强烈，并且比在冷冻的情况下持续的时间更长。
Both sour and astringent solutions tasted stronger at warm temperatures, and the intensity lasted longer than it did with chilled drinks.
败育的杉木涩籽中只积累较多的脱落酸，说明了败育涩籽的衰败和失活。
The abortive seeds only accumulated large absciss acid, which caused the abortion and inactivation.
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