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Here's the key part.
接下來是關鍵的部分。
The solution nearest the wall spins faster than the solution closer to the middle.
離試管壁最近的溶液，要比中間的溶液旋轉得更快。
That difference in velocity creates sheer stresses that repeatedly stretch and contract the proteins
這個速度上的區別產生了剪切應力，會重復拉伸和收縮蛋白質，
until eventually they snap back into their native shapes and stay there.
直到最后它們恢復成原始的形狀，并穩定下來。
By the time the centrifuge stops spinning, the egg white is back in its original unboiled state.
當離心機停止旋轉，雞蛋白就恢復成了未被煮過的形態。
This technique works with all sorts of proteins.
這項技術適用于所有蛋白質。
Bigger, messier proteins can be more resistant to being pulled apart,
更大和更混亂的蛋白質將會更難還原，
so scientists attach a plastic bead to one end that adds extra stress and encourages it to fold up first.
所以科學家會在蛋白質的一端黏上一個塑料珠，以此來產生額外的重量，并會加大收縮，促使其先折疊。
This unboiling method won't work with a whole egg in its shell
這個方法不適用于一個完整的帶殼的蛋，
since the solution has to spread throughout a cylindrical chamber.
因為溶液必須在圓柱體容器內展開。
But the applications go way beyond uncooking your breakfast, anyhow.
但這一實際應用遠超出還原你的早餐。
Many pharmaceuticals consist of proteins that are extremely expensive to produce,
很多含有蛋白質的藥物的生產費用非常高，
partly because they get stuck in tangled up aggregates,
有些是因為他們卡在了聚集蛋白質中，
just like cooked egg whites and have to be untangled and refolded before they can do their jobs.
就像煮熟的蛋白，這些必須在他們開始工作前被打散和展開。
This spinning technique has the potential to be an easier, cheaper and quicker method than other ways to refold proteins,
這個旋轉方法，相比于其他再折疊蛋白質的方式，能成為更簡單、便宜、快速的方法。
so it may allow new drugs to be made available to more people faster.
所以，它可能會使新藥物的出現變得更加快捷。
And there's one more thing you need to keep in mind before trying to uncook all of your food.
在還原你的食物之前，還有一件事情需要你記住。
Boiling an egg is actually an unusual cooking process
煮蛋實際上是個不尋常的過程，
because even though it changes the way proteins are shaped and bound together,
因為即使它使蛋白質的形狀和連接方式發生了改變，
it doesn't actually change their chemical identity.
但它的化學性質并沒有改變。
Most types of cooking are more like the famous Maillard reaction, which makes chemical changes
大多數烹飪過程類似著名的“梅拉德反應”，就是會發生化學變化，
that turn sugars and proteins into delicious caramel crunchiness and are a lot harder to undo.
將糖分和蛋白質轉換成美味的焦糖脆，這會非常難還原。
So you might be able to unboil your egg, but I'm sorry to say you can't unfry it...yet.
所以，你可以還原你的煮蛋，但很抱歉，到目前為止，你還不能還原你的煎蛋。
