Abstract: Disclosed are an information interaction method and apparatus, and an electronic device. One specific embodiment of the method comprises: in response to a user logging in to a live interface initiated based on a multimedia conference, displaying a live data stream of the multimedia conference in the live interface initiated based on the multimedia conference, wherein the live data stream is generated on the basis of an interactive data stream of a participating user of the multimedia conference; receiving interactive content input by the user on the basis of the live data stream, and generating interactive information according to the interactive content; and sending the interactive information to a serving end, so as to instruct the serving end to send the interactive information to a terminal device that displays the live interface. The communication efficiency of information related to the content of a multimedia conference is thus improved.

Abstract: An example apparatus having a heterogenous memory system includes a first sensor layer, of a plurality of stacked sensor layers, including an array of pixels; and one or more semiconductor layers of the plurality of stacked sensor layers located beneath the first sensor layer, the one or more semiconductor layers configured to process pixel data output by the array of pixels, the one or more semiconductor layers including a first memory to store most significant bits (“MSBs”) of data involved in the processing of the pixel data; a second memory to store least significant bits (“LSBs”) of the data; and wherein the first memory has a lower bit error rate (“BER”) than the second memory.

Abstract: The present disclosure relates to a green color-protecting bacteriostatic crisp-preserving fresh-cut sweetheart apple and biological preservation technology. Two fermentation liquids of Xanthomonas campestris and Lactobacillus plantarum are separately fermented, and are removal of the bacterial species, and then mixed in the ratio of 1:1 to obtain a bacterial solution, the bacterial solution is diluted 20-30 times for use, and then calcium chloride with a final concentration of 1-5 wt % is added to the bacterial solution. The extracellular polysaccharide produced by the metabolism of xanthomonas in the fresh keeping agent in the present disclosure is a safe food additive, which has good film-forming, thickening, stabilizing and water-holding effects, and strong biological activity. Acidic substances produced by the metabolism of Lactobacillus plantarum have bacteriostatic effects. Besides, calcium is a common substance used to keep the fruits and vegetables crisp after harvest.