Abstract: This application discloses a social method and apparatus based on a three-dimensional virtual environment, a device, and a medium, and belongs to the field of virtual environments. The method includes: displaying a first virtual character located at a first position in a three-dimensional virtual environment; receiving a check-in operation, the check-in operation including an operation of editing first social information for a first event; and displaying a first check-in marker created by the first virtual character at a second position in the three-dimensional virtual environment, the first check-in marker being configured for displaying, to a virtual character arriving at the second position, the first social information edited by the first virtual character for the first event. In the foregoing solution, a check-in marker may be placed in the three-dimensional virtual environment to share social information with another virtual character in the three-dimensional virtual environment.

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.

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.