然而，研究人员发现，一个长期以来众所周知的使食物变色和变硬的过程也可能与年龄相关的细胞和组织损伤有关。
Nevertheless, researchers have discovered that a process long known to discolor and toughen foods may also contribute to age related impairment of both cells and tissues.
这种现在被命名为高尔基染色法或者“高尔基浸渍法”的方法，包括在重铬酸钾和氨水中浸渍，使组织变硬，接着浸泡在硝酸银溶液中。
The method, now known as Golgi staining or Golgi impregnation, involves hardening of tissue in potassium bichromate and ammonia, followed by immersion in a silver nitrate solution.
船上的生活已经使他变硬朗了。
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