這段原文翻譯如何翻比較好

他還有一張圖表在此:http://tw.knowledge.yahoo.com/question/question?qid=1607103100797Interaction of tea polyphenol with gelatinConsidering the fact that enzymes are protein in nature

the interaction oftea polyphenols with protein was first investigated

to explore their complexing ability with enzymes. As a typical protein

gelatin (molecular weight 100 kDa) was employed in the investigation. The content of catechins in aqueous solution containing TP and gelatin can be characterized by measuring the absorbance value of catechins at 280 nm

where gelatin has anegligible absorbance. The absorbance should decreasewhen some of catechins were precipitated together with gelatin during the reaction. Supposing that a TP solution with fixed concentration has an initial absorbance

A0

at 280 nm and that after interaction with gelatin the absorbance decreases to A

the relative absorbance could bedefined by RA = (A0 A)/A0. Hence

a higher value of RA means less catechins remaining in solution

or more catechins have been precipitated with gelatin

i.e.

increased TP