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high temperature alta temperatura
high temperature

p. "physics of shock waves and high-temperature hydrodynamic phenomena".
p. "physics of shock waves and high-temperature hydrodynamic phenomena".

during cooking of muscle meat at high temperature, some amino acids may react with creatine to give heterocyclic aromatic amines (haa).
during cooking of muscle meat at high temperature, some amino acids may react with creatine to give heterocyclic aromatic amines (haa).

acetylation to yield 15 required high temperatures due to the steric hindrance of the isopropyl group.
acetylation to yield 15 required high temperatures due to the steric hindrance of the isopropyl group.

en contraste, en la pasteurización htst (""high temperature/short time""), la leche es calentada a 72 °c durante 15 segundos.
an alternative process is htst pasteurization (high temperature/short time), in which the milk is heated to 72°c (161.6°f) for at least 15 seconds.

la tecnología de cerámica a altas temperaturas (high temperature ceramic, htc) permite un análisis preciso de muestras agresivas y corrosivas a elevada temperatura gracias a una extraordinaria robustez y a la ausencia total de catalizadores.
the high temperature ceramic technology (htc) is extremely robust and needs no catalyst; it is easy to run precise analyses, even with aggressive and corrosive samples at high temperatures up to 1500 °c

[the volatile organic liquid extracted from the gas evolved in the high temperature (greater than 700 °c (1292 °f)) destructive distillation of coal.
[the volatile organic liquid extracted from the gas evolved in the high temperature (greater than 700 °c (1292 °f)) destructive distillation of coal.

htst (high temperature short time — breve pasteurización a alta temperatura): pasteurización a 72 °c durante al menos 15 segundos o con efecto de pasteurización equivalente que dé una reacción negativa en la prueba de la fosfatasa en leche de vaca.»
htst high temperature short time pasteurisation at 72 °c for at least 15 seconds or equivalent pasteurisation effect achieving a negative reaction to a phosphatase test in bovine milk.’