Our molecular partition function.(我們的分子配分函數。)

Not just the molecular one.(而不是分子配分函數。)

And now, most of the British public is familiar even with Heston Blumentha's molecular gastronomy.(而現在，大多數英國人甚至對赫斯頓·布魯門塔分子美食學也很熟悉。)

Those were all the molecular states available.(那就是所有可能的分子狀態。)

Whereas molecular gastronomy is concerned primarily with the food or "smell" molecules, neurogastronomy is more focused on the receptor molecules and the brain's spatial images for smell.(分子美食學主要關注食物或“氣味”分子，而神經美食學更關注受體分子和大腦對氣味產生的空間圖像。)

Now they are trying to figure out what molecular signaling processes activate those seed-building genes in resurrection plants—and how to reproduce them in crops.(現在他們正試圖弄清楚是什么分子信號過程激活了復活植物的種子構建基因——以及如何在作物中復制它們。)

The molecular state.(分子的狀態。)

Study the genes of polydactyly and molecular mechanism can help us to know how limbs form and reveal the producing process of limbs.(對控制多趾的相關基因及其分子機制進行研究，有利于我們深入了解多指（趾）畸形的形成機制，揭示肢體發育的過程和機理。)

Elucidating the extrasynaptic NMDA receptors-mediated molecular mechanisms is useful.(闡明突觸外NMDA受體參與的分子機制是非常有用的。)

The relatively new discipline of molecular gastronomy, especially, relies on understanding the mechanics of aroma to manipulate flavor for maximum impact.(尤其是分子美食學，它是一門相對較新的學科，依賴于對香氣作用機制的理解，從而最大限度地利用香氣。)