Monosodium glutamate is the synthesized version, and it’s usually made by fermenting bacteria so that they excrete it.

谷氨酸钠是合成的，通常是通过发酵细菌制成的，以便它们将其排出体外。

At a physiologic pH of about 7.4, uric acid loses a proton and becomes a urate ion, which then binds sodium and forms monosodium urate crystals.

在生理环境下，体液的pH值约为7.4，此时尿酸会失去一个质子，变为尿酸离子；尿酸离子与钠离子结合，形成单钠尿酸盐结晶。

He wrote a letter detailing his symptoms to a prestigious medical journal, pondering whether his illness had resulted from eating monosodium glutamate — also known as MSG.

他写信给一份很有名望的医学期刊详述他的症状，怀疑他的不适是不是因为吃了谷氨酸钠，又名味精。

Well, Monosodium Glutamate contains seventy-eight point two per cent (78. 2%) glutamate twelve point two per cent (12. 2%) sodium and nine point six per cent (9. 6%) water.

味精富含78。2%的谷氨酸盐，12。2%的钠和9。6%的水。

At a physiologic pH, uric acid loses a proton and becomes a urate ion, which then binds sodium, forming monosodium urate which crystallizes and ultimately forms uric acid stones.

生理PH值下，尿酸失去一个质子变成尿酸盐离子，随之与钠结合，形成单钠尿酸盐，结晶后最终形成尿酸结石。

Just like if you wanted your food to be saltier, you’d add salt, if you wanted to give your food a kick of umami, a more savory taste, you’d add monosodium glutamate.

就像如果你想让你的食物更咸， 你会加盐，如果你想让你的食物更鲜味， 更美味， 你会添加味精。

Half a century ago, a letter published in The New England Journal of Medicine described a terrifying new condition whose symptoms — headache, sweating, heart palpitations — were associated with a common ingredient of dishes served in Chinese restaurants: monosodium glutamate, or MSG.

半个世纪以前，一封发表在《新英格兰医学杂志》上的信描述了一种可怕的新性疾病，其症状——头痛、出汗、心悸——都与中餐馆中常见的一种调料有关：味精。