One hydrogen bond looks like this.

一个氢键是这样的。

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

它们被周围的氢键牢牢地固定在原地。

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

在氢键里，氢原子在原子之间也被不平等共享。

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

氢键快速形成再断开，就好比是高生之间的关系，真的是速战速。

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

所以，氢键形成比断开还频繁，混乱，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.

但冰的单个分子将比液具有更多的氢键分子。

Urea breaks hydrogen bonds between molecules.

尿素破坏分子间的氢键。

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，形成氢键，DNA 形成扭曲的形状，被称为螺旋结构。

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氢键与相对链上的核苷酸配对，形成链DNA。

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

例如，因其形成氢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.

，同大多数其他物质不同，分子之间有一种独特的的相互作用叫做氢键。

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，我们可以破坏这些氢键，变成液体，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，分子的动能开始跌落低于氢键内能源量。

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

这被称为氢键 —— 液的单个分子只会通过氢键与其他一些分子结合。

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.

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

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，这些分子没有那么多的氢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形成氢键，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.

它们与其他相邻的氢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氢键。

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

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.

氧和那些外部氢之间的氢键足以使分子结合在一起，因此它在室温下不是气。