Примери за използване на It crystallizes на Английски и техните преводи на Български
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It crystallizes my mission.
When uric acid is heated past its boiling point, it crystallizes.
It crystallizes very quickly.
Lightning strikes sand at the right angle, it crystallizes into the perfect shape of itself.
It crystallizes in the cubic system.
The other polymorph, anhydrous β-lactose,is less common and it crystallizes above 93.5°C.
It crystallizes slowly on fine grains.
As the magma moves towards the Earth's surface, it crystallizes to form young, hot igneous rocks.
It crystallizes in the hexagonal crystal system.
Cholesterol in the plaque may get so supersaturated that it reaches a point that it crystallizes, like rock candy.
If it crystallizes, it must be urgently changed.
To create refined white sugar, the pulp from sugar cane stalks is separated from the juice, andthen the juice is processed and heated until it crystallizes.
It crystallizes very slowly due to greater content of fruit sugar.
But with the development of exchange it fixes itself firmly and exclusively onto particular kinds of commodity, i.e., it crystallizes out into the money form.
It crystallizes slowly, thanks to the high percentage of naturally-occurring fructose.
However, when the kidneys cannot efficiently remove the uric acid, it crystallizes and accumulates in the joints causing what is known as gout.
It crystallizes in a monoclinic cell, and has a distorted rutile,(TiO2) crystal structure.
However, when the kidneys can not efficiently remove it, it crystallizes and accumulates in the joints forming what is known as gout.
It crystallizes in the wurtzite structure, and its bonding is a mix of ionic and covalent.
Honey needs to be kept in a cool place and if it crystallizes, place it in a jar with hot(not boiling) water and mix until it returns to its original state.
It crystallizes in the tetragonal system, often occurring as stubby, pyramidal or tabular crystals.
The balance of these two major sugars causes the crystallization of honey, and the relative percentage of each determines whether it crystallizes rapidly or slowly.
Ultimately it crystallizes as a particular philosophy, which is then passed down to its successors.
The fraction of these two main sugars is the main reason that leads to the crystallization of honey, and the relative percentage each time determines whether it crystallizes quickly or slowly.
It crystallizes in the cubic system with three equidistant axes that are perpendicular to each other.
Starch becomes more resistant to digestion when it is allowed to cool andsit after being cooked, because it crystallizes into structures that digestive enzymes cannot easily break down.
It crystallizes in hexagonal, close-packed alpha form at room temperature; when heated to 1508oK, it transforms into its beta form, which has a body-centered cubic structure.
Therefore, the meek people are salt that moisturizes the air and starts dewing, it dissolves in the water andthis state spreads all over the Earth, until it crystallizes again in beautiful, pure crystals.
It crystallizes in hexagonal, close-packed alpha form at room temperature, but, when heated to 1508 K or more, it transforms into its beta form, which has a body-centered cubic structure.