And the researchers thought the molecular properties that let them do that might also let them aid chocolate crystal formation.

研究人员认为分子的这种特性也可能有助于巧克力晶体的形成。

It depends on their molecular properties.

这取决于它们的分子特性。

These molecular properties were then mapped to musical qualities, like pitch and tone, duration and timbre, even reverberation.

霍普金：然后将这些分子特性映射到音乐品质，如音高和音调、持续时间和音色， 甚至混响。