The reaction, which requires a catalyst, turns the methanol and water into protons and electrons (in other words, dissociated hydrogen atoms) and carbon dioxide.

这种反应，需要催化剂，将甲醇和水变成质子和电子（换句话说，就是游离的氢原子）以及二氧化碳。

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However, there is only a moderate correlation between the hydrogen ion concentration of a food and its perceived sourness due to the penetration of non-dissociated acids inside the taste cells.

然而，因为未分离酸渗透到味觉细胞中，饲料的氢离子浓度和它的酸味感觉之间仅仅有一个中度相关性。

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