1、Cane Sugar's boiling and crystallisation is an non - linear and slowly time - varied process.
煮糖結(jié)晶過程是一非線性、慢時變過程。

2、Cane Sugar's boiling and crystallisation is an non - linear and slowly time - varied proces.
煮糖結(jié)晶過程是一非線性、慢時變過程，其內(nèi)部機(jī)理復(fù)雜，各變量間相互耦合，建立機(jī)理模型相對困難。

3、However, there is a noticeable lack of systematic study on cooling crystallisation of proteins.
然而，目前還缺乏對連續(xù)降溫冷卻法進(jìn)行蛋白質(zhì)結(jié)晶的系統(tǒng)研究。