One hydrogen bond looks like this.

一个键是这样的。

They're held in place pretty rigidly by all the hydrogen bonds surrounding them.

它们被周围的键牢牢地固定在原地。

In a hydrogen bond, a hydrogen atom is shared, also unequally, between atoms.

在键里，原子在原子之间也被不享。

Hydrogen bonds form and break like high school relationships, that is to say, quickly.

键快速再断开，就好比是高中生之间的关系，真的是速战速决。

So, hydrogen bonds form much more frequently than they break and beautiful structures start to emerge from the chaos.

所以，键比断开还频繁，混乱中，开始呈出新的美妙结构。

But a single water molecule in ice will have more molecules hydrogen bonded to it than in liquid water.

但冰中的单个水分子将比液态水中具有更多的键分子。

Urea breaks hydrogen bonds between molecules.

尿素破坏分子间的键。

The bases pair up, forming hydrogen bonds, and the DNA forms a twisted shape that is known as a double helix.

碱基配对，键，DNA 扭曲的状，被称为双螺旋结构。

The nucleotides on one strand pair up using hydrogen bonds with nucleotides on the opposing strand to create the double-stranded DNA.

一条链上的核苷酸通过键与相对链上的核苷酸配对，双链DNA。

Water, for example, is very well-known for its tendency to form hydrogen bonds.

例如，水因其键的趋势而广为人知。

Water has a special kind of interaction between molecules that most other substances don't have, and it's called a hydrogen bond.

水，同大多数其他物质不同，水分子之间有一种独特的的相互作用叫做键。

As we heat these saturated fats up, slowly, we can disrupt those hydrogen bonds and turn to liquid, called rendering and is delicious.

当我们慢慢加热这些饱和脂肪时，我们可以破坏这些键，变液体，这叫做炼脂，很美味。

But below 4 degrees, the kinetic energy of the water molecules starts to fall below the energy of the hydrogen bonds.

但温度低于4 度时，水分子的动能开始跌落低于键内能源量。

It's known as hydrogen bonding — a single molecule in liquid water will only be hydrogen bonded to a few other water molecules.

这被称为键 —— 液态水中的单个分子只会通过键与其他一些水分子结合。

In a single drop of water, hydrogen bonds form extended networks between hundreds, thousands, millions, billions, trillions of molecules, and these bonds are constantly breaking and reforming.

一滴水里，数百、 数千、 数以百万，数十亿，数万亿的分子之间，键由此而大范围网络，这种连接又不断地断开再重新。

But up here on the surface, these water molecules don't have as many hydrogen bonds holding them in place and they're able to sort of roll around.

但在表面上，这些水分子没有那么多的键将它们固定在原地，所以它们能够滚动。

When glutamate gets in, it forms a hydrogen bond with other compounds near that hinge, and the trap snaps shut, sending the “Mmm, umami” signal to your brain.

当谷氨酸进入时，它会与铰链附近的其他化合物键，然后受体就会关闭，向你的大脑发送“嗯，是鲜味”的信号。

They engage in additional kind of loose relationships with other neighboring hydrogen and oxygen atoms. These loose, somewhat fleeting relationships are called hydrogen bonds.

它们与其他相邻的原子和氧原子建立了一种额外的松散关系。这些松散的、稍纵即逝的关系被称为键。

The nucleotides on one strand form hydrogen bonds to complementary nucleotides on the other strand; specifically, A bonds with T via two hydrogen bonds, and C bonds with G, via three hydrogen bonds.

一条DNA链上的核苷酸通过键与另一条DNA链上的核苷酸互补配对，具体而言，A与T通过两根键配对，而C与G通过三根键配对。

The hydrogen bonds between that oxygen and those outer hydrogens are enough to keep the molecules bound together so it's not gaseous at room temperature.

氧和那些外部之间的键足以使分子结合在一起，因此它在室温下不是气态。