Abstract: Game program is comprised of a procedure for setting a block arrangement space 20 having a plurality of block locations 20a so as to correspond to each character, a procedure for instructing to insert a skill block 21 corresponding to a skill into said block arrangement location 20a, a procedure for computing and judging as to whether or not there is a collision between an instructed position of the skill block to be inserted and the skill block already inserted into the block arrangement space and for informing a player of the collision if any, and a procedure for displaying a state of arrangement of the skill blocks in the block arrangement space.

Abstract: Game program is comprised of a procedure for setting a block arrangement space 20 having a plurality of block locations 20a so as to correspond to each character, a procedure for instructing to insert a skill block 21 corresponding to a skill into said block arrangement location 20a, a procedure for computing and judging as to whether or not there is a collision between an instructed position of the skill block to be inserted and the skill block already inserted into the block arrangement space and for informing a player of the collision if any, and a procedure for displaying a state of arrangement of the skill blocks in the block arrangement space.

Abstract: The present invention provides a fat substitute for meat food, which comprises a gelling material comprising a whey protein concentrate and a casein protein, the amount of the whey protein concentrate being from about 5 to about 20 percent by weight of the weight of the gelling material and the amount of the casein protein being from about 1 to about 10 percent by weight of the weight of the gelling material.

Abstract: A denatured whey-protein-containing solution which can be converted to an irreversible gel without heating characterized by the fact that said whey-protein-containing solution is produced by diluting a solution of non-denatured whey protein to an extent that coagulation of the whey protein does not occur when the solution is heated at a temperature higher than that required to denature the whey protein, and then heating this diluted solution to a temperature higher than that required for denaturing the whey protein, to produce a soluble association of denatured whey protein molecules without causing coagulation, which solution undergoes irreversible gelation simply by the addition thereto of monovalent or divalent salt-derived ions to form a transparent, non-heat-coagulated gel product which is highly resistant to water dissociation and stable to heat and therefore can be used extensively in raw, frozen, or heat-processed foods or other foodstuffs.