Unfortunately, these black smokers are very acid, which prevents amino-acid stabilization, and thus the formation of organic molecules.
但是因为上述黑烟囱都呈酸性，因此不利于氨基酸的稳定与有机分子的形成。
2
Black garlic is made from white garlic which is then fermented. The natural sugars and amino-acids then combine to give a black coloring on the cloves known as melanoidin.
黑蒜由普通大蒜发酵而成，其中的自然糖分和氨基酸合成一种名为“类黑精”的物质，使大蒜颜色变成黑色。
3
The black shade refers to acidentical amino acids, the gray shade denotes amino acids with partial identity.