Abstract: A hybrid faucet assembly configured to operate in a touchless, hands-free automatic mode and a manual mode comprises a faucet body; a faucet spout; a first manual flow control valve connected to a cold water source; a second manual flow control valve connected to a hot water source; an electromechanical valve connected to a cold water source or to both a cold water source and a hot water source; a controller; and an activator device. The hybrid faucet assembly may comprise an override mechanism to disable an automatic mode during operation of a manual mode.

Abstract: Described are methods of using a lipase for hydrolysis and esterification. In a first method of producing a medium chain fatty acid by hydrolysis, the method comprises providing a polypeptide with at least 90% degree of identity to SEQ ID No. 3, and contacting the polypeptide with a medium chain fatty acid ester and water to produce the medium chain fatty acid. In a second method of forming an ester, the method comprises providing a polypeptide with at least 90% degree of identity to SEQ ID No. 3; and contacting the polypeptide with a long chain fatty acid, an alcohol, and water to form the ester of the long chain fatty acid and the alcohol.

Abstract: Described are methods of using a lipase for hydrolysis and esterification. In a first method of producing a medium chain fatty acid by hydrolysis, the method comprises providing a polypeptide with at least 90% degree of identity to SEQ ID NO. 3, and contacting the polypeptide with a medium chain fatty acid ester and water to produce the medium chain fatty acid. In a second method of forming an ester, the method comprises providing a polypeptide with at least 90% degree of identity to SEQ ID NO. 3; and contacting the polypeptide with a long chain fatty acid, an alcohol, and water to form the ester of the long chain fatty acid and the alcohol.

Abstract: The present invention discloses a microwave and conduction combined heating method for improving the gel strength of surimi products, belonging to the technical field of food processing. According to the present invention, surimi is first fully gelatinized by conduction heating, and then heated by microwave heating so that surimi gel can pass through a gel cracking zone quickly. This kind of microwave and conduction combined heating way can not only increase the gel strength of the surimi to achieve the desired elasticity, but also can save a lot of time and improve the production efficiency. Compared with ordinary microwave heating, the microwave and conduction combined heating method of the conduction and microwave heat preservation, i.e.