We're the only ones who can activate the shield.

Almost any allergy-causing substance-including insect venom, pollen, latex, certain foods and drugs-can cause anaphylaxis.

几乎所有的致敏物质 —— 包括昆虫毒液 、 花粉 、 橡胶 、 某些食物和药品 —— 都能引发过敏症.

This article reviewed the present situation and the mechanism of reducing food allergenicity by irradiation.

本文综述了辐照降低食物过敏原致敏性的机理,并介绍了辐照脱敏研究的发展现状.

Cooking methods seem to decrease the allergenicity of peanut.

加工方式影响花生蛋白的致敏性.

I was detained for a few hours in jail.

我在狱中被滞留了几个小时.

She was chewing her lips; her round , thin face was frozen with uncertainty.

她咬着嘴唇; 瘦削的脸上滞留着犹豫不定的神色.

They met last night to clear up any lingering doubts.

他们昨晚会面,消除一切滞留的疑点.

That is a visually stunning piece of cinema.

那是一部视觉效果令人惊叹的电影。

She can see, hear, touch, smell, and taste.

她有视觉、听觉、触觉、嗅觉和味觉。

And Ginseng and pseudo-ginseng can improve the faculty of memory to achieve better learning effect on mice, in this aspect, Ginseng is obviously superior to pseudo-ginseng.

采用一次性训练的被动回避性条件反应和水迷宫法，观察到人参和三七均可提高小鼠学习效应和改善记忆力，但人参明显优于三七。

The cognitive function training adapted to those patients who had the decreased faculty of memory and the cognitive disorder in the early stage so as to improve their cognitive function and enhance their memory.

对记忆力下降、认知功能障碍者，尽早进行认知功能训练，以提高患者认知功能，改善记忆力；

I can't trust my memory. I'd better write everything down.

我的记性靠不住, 最好把什么都写下来.

English a pain in my head, but I am crazy for it.

最近一直在学英语,记性又不好, 很累.

I thought about it, and lots of people have bad memories, right?

我知道的, 很多人记性都不好, 对 吗 ?

My memory's not very reliable these days.

近来我的记性不太好.

If my memory serves me.

如果我的记性不错.

I have forgotten his name -- I have a bad memory.

我忘了他的名字 ― ―我的记性不好.

My memory is really dreadful-manager's daughter? "

我记性真坏 —— 经理的小姐? ”

I can't trust my memory. I'd better write everything down.

我的记性靠不住, 我最好把什么都写下来.

The Six Sigma Black Belt should be able to quantify the value of customer retention.

6西格玛黑带应能量化顾客保持力的数值.

This paper determinates the transparency, freeze-thaw stability and viscosity properties of several modified starches, discusses their influence to the retentiveness, emulsibility and gel characters of hen surimi and the relations between the properties and the effect of application.

本文测定了几种变性淀粉的透明性，冻融稳定性和粘度特性，以及它们对鸡肉糜保水性，乳化性和凝胶特性的影响，探讨了淀粉本身特性与应用效果的关系。