INDUSTRIAL TRAINING AT NESTLE MOGA ( FML SECTION)

1. 1
INDUSTRIAL TRAINING
REPORT
AT:NESTLE INDIA LTD.
LUDHIANA-FEROZEPUR ROAD,
MOGA,PUNAJB.
-MEHAK SAINI
BSc-3
5089

2. INTRODUCTION TO INDUSTRY
2
 Nestle India is a multinational company with its worldwide operations in over
70 countries. The founder of Nestle was Henri Nestle , who from a very
modest beginning founded the company in 1866 at Switzerland for
manufacturing milk powders for babies.
 At present, Nestlé is the world’s largest food company with its international
headquarters at Vevey,Switzerland.
 When Henri introduced the first commercial infant formula, he also created a
symbol of bird’s nest, which personifies the company’s business. The
symbol, evokes security, motherhood and affection.
 In india,it has eight factories:
1.MOGA
2.CHOLADI
3.NANJANGUD
4.SAMALKHA
5.PONDA
6.PANTNAGAR
7.BICHOLIM
8.TAHLIWAL

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 Nestle India Ltd.,Moga factory is the
oldest factory in india with a layout
spread over nearly 57 acres,and also
the largest factory.the various
departments at Moga are:
 PRODUCTION:MILK OPERATIONS,CULINARY AND CEREAL
PLANT
 NQAC(Nestle Quality Assurance Centre)
 HR Deparment
 QA-Quality Assurance
 INDUSTRIAL PERFORMANCE
 SAFETY
 ENGINEERING
 SUPPLY CHAIN
 FINANCE
 FMPDD:FRESH MILK PROCUREMENT AND DAIRY
DEVELOPMENT

4. QA:FRESH MILK LAB
4
 Nestle receives milk from two sources:
 1.Milk cooling centers
 2.Farm cooling tanks
 Fresh milk lab performs various tests on milk on two
parameters: release and monitoring
 On the arrival of each tanker, the primary tests
i.e.platform tests (release parameters) are
performed.These include:
 1.Alcohol test
 2.Organoleptic test
 3.Temperature
 4.Developed acidity
 Fat,SNF and protein
 Antibiotics(β-lactum and chloramphenicol)

5. The various tests performed are:
5
1.ORGANOLEPTIC:
The organoleptic test permits rapid segregation of
poor quality of milk at the milk receiving
platform.No equipment is required,but the milk
grader must have good sense of sight,smell and
taste.The result of the test is obtained
instantly,and the cost of the tests are low
PROCEDURE:
1.Opened the milk bottle.
2.Immediately smelled the milk.
3.Observe the appearance of the milk.
4.If still unable to make a clear judgement,taste the
milk,but do not swallow.

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 2.ALCOHOL TEST
 Objective: To rapidly assess stability of milk for processing purpose. Useful as an
indication of the mineral balance of milk. Rapid detection of fresh milk having a
too advanced acidification.
 Principle: More or less fine coagulation in the presence of alcohol, the milk
acidified naturally by micro-organisms.
 Material required: Beakers 100ml, pipette 5ml, water bath
 Chemicals : Ethyl Alcohol neutralized (68%(w/V)Phenolphthalein 2%
 Procedure
 Preheat the milk sample to 27°C.
 Pipette out 5 ml of milk in a 100ml beaker.
 Slowly add 5 ml of alcohol to the milk & mix properly.
 Check for coagulation or precipitates.
 Observation & Results :
 Presence of clot or flake +ve test
 No clot or flake -ve test
 NOTE:
 The diluted alcohol must be neutral to phenolphthalein.
 Never use a pipette with broken tip.



7. 3.TEMPERATURE
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 OBJECTIVE: To check temperature of milk
received at the factory.The temperature should be
6 degrees or less as elevated temperatures may
result in the production of Staphylococcus
enterotoxin,especially typeA
 Procedure:
i. Dip the thermometer in milk sample
ii. Stir the thermometer in milk for at least 3-4 seconds
iii. Read the temperature when it is stable.

8. 4.DETERMINATION OF DEVELOPED ACIDITY
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 Objective: To check the developed acidity on milk
 Definition: Acidity is freshness indicator. It indicates the initial
quality of the fresh milk.
 Principle: Determination of acidity by titration with sodium
hydroxide upto the final pH point, i.e. PINK COLOR
 Material required: Beakers 50ml, pipettes & burette
 Chemicals required: N/9 NaOH, Phenolphthalein 2g/100ml
ethanol
 PROCEDURE
 PREHEAT MILK SAMPLE TO 27°C
 PIPETTE OUT 10ML MILK IN A 100ML BEAKER
 ADD 1-2 DROPS OF PHENOLPHTHALEIN
 TITRATE IT AGAINST N/9 NAOH UP TO THE END POINT (LIGHT
PINK COLORWHICH PERSIST FOR MIN.30 SECONDS)
 NOTE DOWN THE AMOUNT OF N/9 NAOH USED
 ACIDITY = VOL. OF N/9 NAOH USED/10

9. 5.DETERMINATION OF FAT,SNF AND
PROTEIN
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 PROCEDURE:
1) Preheated the milk sample to 40 degres
2) Plunged the sample thoroughly
3) Wrote the name of the tour code on the computer
and press start button
4) Noted the FAT,SNF and protein reading
5) Press F10 for automatic cleaning
6) Calculate protein % as:
PROTEIN%: (protein/SNF)×100

10. 6.MEASUREMENT OF SODIUM
CONTENT IN MILK
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 Sodium is measured to detect if any sodium based neutralizer has been
added in milk to prolong the keeping quality of milk and to decide its
acceptance as per norms.
 PROCEDURE:
 Measure 25ml of milk sample at 27°C + 1°C in a beaker & add 0.5 ml
ISA sol. in it
 Clean the electrode bulb with sodium rinsing solution & blot it dry.
 Dip the electrode into the sample.
 Ensure proper mixing of ISA by giving swirling motion to the beaker.
 Press exit key to start the meter.
 Press READ/enter key for Hach meter reading.
 Note Hach meter reading after stabilization(accompanied by beep
sounds)
 Switch off the meter by pressing exit key.
 Wash the electrode with sodium rinsing solution. & keep it in Sodium
std. Solution of 500mg/L.
 Calculate the sodium content in milk as follows :
 Sodium: Hach reading/SNF×100


11. 7.DETERMINATION OF pH IN MILK
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 Take out pH electrode from the 3 mol/l KCL storage
solution.
 Rinse electrode membrane with dist. water properly
and blot it gently by tissue paper.
 Immerse the electrode in to the sample at room temp.
 Stir well the sample without creating air bubbles.
 Press the knob of pH meter & note down the reading,
when it is stable.
 Take out the electrode from the sample & rinse with
distilled water & blot with tissue paper.
 Store back the electrode in 3 mol/l KCL storage sol.

12. ADULTERATION IN MILK
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 Adulteration is an act of intentionally debasing the
quality of food offered for sale either by the
admixture or substitution of inferior substances or
by the removal of some valuable ingredient.

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 METHODS FOR THE DETECTION OF COMMON ADULTERANTS
ARE:
ADULTERANT METHOD OF DETECTION PURPOSE PRINCIPLE
1.FORMALIN Pipette out 10 ml milk---
added 5ml sulphuric acid---
observe the color at the
junction of two liquids
Added to
increase
the
keeping
quality of
milk
Formalin
Leads to the
formation of
a violet
color in
reaction
with
sulphuric
acid (in the
presence of
ferric
chloride as
impurities)
2.STARCH Pipette out 3ml milk---keep
on a boiling water bath for 3
mins---allow it to cool at
room temperature—added
two drops of iodine and
Added to
increase
the
lactometer
reading
Iodine gives
intense blue
color in the
presence of
starch.

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3.Added
Detergents
Pipette out 1 ml milk--
-added 1ml methylene
blue dye---added 2ml
chloroform and
vortex---centrifuge at
1600 rpl
Added in
synthetic
milk
Interation
between cationic
dye and anionic
detergent
4.Added
dextrose(glucose)
Pipette out 1ml milk in
a test tube---added 1
ml fehling solution A
and mix---keep on
boiling water bath for 3
mins---cool under
running water for 2
mins---addded 1ml of
fehling solution
B,mixed and observe
color change
Added to
increase the
lactometer
reding of milk
Formation of deep
blue coloration in
the presence of
barfoed’s reagent
and
phosphomolybdic
acid
5.Added
ammonium based
salts(ABS)
Pipette out 5ml of milk
in a test tube---added 1
ml nessler reagent---
observed color change
Added to
increase
lactometer
reading
Nesslers reagent
reacts with
ammonia and form
ammonobasic
mercuric iodide
which gives yellow

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6.Added
hydrogen
peroxide
Take 5 ml milk—
added 5 drops of
p-phenylene
diamine –
observe color
change
Used to inhibit
the microbial
growth or as a
preservative
Development of
intense blue
color of p-
phenylene
diamine in the
presence of
H2O2
7.Added borax Take 5 ml milk—
added 0.7 ml
HCl—soak
turmeric paper---
keep it on hot
plate and observe
color change
when dried
Added to increase
the keeping
quality of milk
Reaction of boric
acid with turmeric
in acidic
medium,forming a
red color
8.Added sucrose Added 2 drops in
a test tube—
added 1 drop of
20% napthol—
added 3ml conc
HCl(fuming)—
place the tube in
It is added to the
milk to increase
its carbohydrate
content of the milk
and thus the
density of milk will
be increased.The
The formation of a
violet coloration in
the test sample
indicates the
presence of
sucrose
.however,the

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9.ADDED
NEUTRALISERS
Take 5 ml milk---
added 5ml absolute
alcohol---vortex---
added few dropws of
rosalic acid solution
Added to neutralise
the acidity in milk
Alcohol reacts with
the carbonates and
gives a red color
with the dye
10.ADDED UREA/
SYNTHETIC MILK
Took 5 ml milk---
added 0.2 ml urease
solution—added 0.1
ml bromothymol
blue—observe color
change
To increase keeping
quality
Urease acts upon
the urea present in
the milk and breaks
it down into
ammonia and
carbonddioxide .The
bromothymol blue
dye reacts with
ammonia
11.ADDED
MALTODEXTRIN
20ML milk---boil—
added lactic acid—
separte whey---
added iodine
solution
To increase the
economic value of
milk
The iodione reacts
with the whey
proteins
12.ADDED
VEGETABLE OIL
50ml milk—
centrifuge—cream—
heat—ghee—take
BR—if positive—
confirmatory tets—
To increase fat
value of milk
Mineral oil have
lower BR

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 DETECTION OF NITRITES IN MILK
 Intoduction: Nitrates occur naturally in the soil,water
and foods that cows consume and pass to the
excreted milk.once the nitrates enter our system,the
can be converted into nitritres in our saliva and
digestive tract
 PROCEDURE:
1. Take 20 ml milk and boiled it
2. added a few drops of lactic acid for whey formation
3. Sepate whey
4. Took 1ml whey and added 4 drops of p-sulphaninlic
acid
5. Added 3 drops of alpha napthylamine
6. Observe color change
7. Formation of pink color indicates presence of nitrites

18. ANTIBIOTICS
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 The word "antibiotics" comes from the Greek anti ("against") and bios ("life"). The
noun “antibiotic” was suggested in 1942 by Dr. Selman A. Waksman, soil
microbiologist 4.
 An antibiotic is a drug that kills or slows the growth of bacteria. Antibiotics are
one class of antimicrobials, a larger group which also includes anti-viral, anti-
fungal, and anti-parasitic drugs. Antibiotics are chemicals produced by or derived
from microorganisms (i.e. bugs or germs such as bacteria and fungi
 Antibiotics are used on many farms to treat mastitis infections. Cows under
antibiotic treatment for mastitis infections may have antibiotic residues in their
milk, therefore, milk from treated cows is either discarded or collected into a
separate tank. Milk containing antibiotic residues is not used for human
consumption.
 There are many different types of antibiotics, few are given below.

 Chloramphenicol
 Enrofloxacin
 Sulphanamide
 Aminoglycosides
 Tetracyclines

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 Chloramphenicol
 Introduction - Chloramphenicol is an antibiotic useful for the treatment of a number of bacterial infections.
Chloramphenicol, also known as chlornitromycin, is effective against a wide variety of Gram-
positive and Gram-negative bacteria, including most anaerobic organisms.
 Adverse effect - Chloramphenicol injection may cause a decrease in the number of certain types of blood
cells in the body. In some cases, people who experienced this decrease in blood cells later developed
leukemia (cancer that begins in the white blood cells). You may experience this decrease in blood cells
whether you are being treated with chloramphenicol for a long time or a short time. If you experience any of
the following symptoms, call your doctor immediately: pale skin; excessive tiredness; shortness of breath;
dizziness; fast heartbeat; unusual bruising or bleeding; or signs of infection such as sore throat, fever, cough,
and chills.
 PRINCIPLE – The charm ROSA Chloramphenicol test is an immune receptor assay utilizing ROSA lateral
flow technology to detect the CAP in fresh milk.
 Milk is added to the sample compartment of the charm ROSA CAP lateral flow dipstick. The first reagent that
the milk comes in contact with the colloidal gold beads conjugated to a receptor specific for the
chloramphenicol drug. If any CAP is present in the milk sample, the free CAP binds to the Gold-conjugated
receptor beads.
 As the milk and the gold-conjugated complex migrate up the ROSA Strip, they come in contact with 2
different capture lines, a test line for CAP and a control line.
 PROCEDURE –
 Mix all the samples before testing.
 Label the test strip with sample identification.
 Place test strip in CHARM incubator.
 Holding test strip in CHARM incubator, use tab and peeling tape to peel to here line.
 Using 300µl pipette , drawn up sample.
 Holding pipette vertically, slowly pipette 300µl sample into sample compartment in incubator.
 Reseal tape over sample compartment.
 Close the lid, timer starts and red light blinks.
 Incubate 8 min, not more than 10 min.
 After 8 min, beeper starts.
 Remove the test strip and read the result on CHARM reader.

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 Enrofloxacin
 Introduction- Enrofloxacin is a broad spectrum antibiotic used in veterinary medicine to treat
animals afflicted with certain bacterial infections. This drug belongs to a class of antibiotics
known as fluoroquinolones and is not effective against infections caused by viruses, fungi or
parasites.
 Harmful effects - Enrofloxacin may interact with one or more medications. Common culprits
include iron supplements, antacids and stomach protectants. When given to animals, avoid
giving with dairy products (such as cheese, cream cheese, or yogurt) because the calcium
can bind to the drug, limiting its effectiveness.
 CHARM ROSA – The charm enrofloxacin test is an immunoreceptor assay utilizing ROSA,
The milk sample interacts with color beads and the intensity of colour in test zone is read
visually or by the ROSA reader. Enrofloxacin is a fluoroquinolone antimicrobial drug used to
treat the cattle. The charm enrofloxacin test detects enrofloxacin at or below EU MRL
(Maximum Residue Limit) in milk.
 PRINCIPLE – The charm enrofloxacin test is an immunoreceptor assay utilizing ROSA lateral
flow technology. The milk sample intracts with colored bends and the intensity of the colour in
the test zone is read visually or by the ROSA reader.
 PROCEDURE –
 Mix all the samples before testing.
 Label the test strip with sample identification.
 Place test strip in CHARM incubator.
 Holding test strip in CHARM incubator, use tab and peeling tape to peel to here line.
 Using 300µl pipette , drawn up sample.
 Holding pipette vertically, slowly pipette 300µl sample into sample compartment in incubator.
 Reseal tape over sample compartment.
 Close the lid, timer starts and red light blinks.
 Incubate 8 min, not more than 10 min.
 After 8 min, beeper starts.
 Remove the test strip and read the result on CHARM reader.

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 Sulphanamide
 INTRODUCTION-Sulfonamide or sulphonamide is the basis of several groups of drugs. The original
antibacterial sulfonamides (sometimes called sulfa drugs or sulpha drugs) are synthetic
antimicrobial agents that contain the sulfonamide group. Some sulfonamides are also devoid of
antibacterial activity.
 CHARM ROSA (PRINCIPLE) – The CHARM II Sulpha drug test is a rapid microbial receptor assay
that detects sulphonamides in milk. The charm II sulpha drug test uses bacteria with a specific
receptor sites that binds all sulpha drug. The bacteria are added to amilk sample along with an
exempt amount of [³H] labeled sulphamethazine. Any sulpha drug already in the milk competes for
the binding sites with the labeled sulphamethazine. The amount of [³H] sulphamethazine that binda
to the receptor sites is measured and compared to the previously determined control point.
 PROCEDURE –
 Add white tablets to the empty test tube.
 Add 300µl water.
 Mix for 10 sec to break up the tablets.
 Add 5ml sample in it.
 Add pink tablet into the test tube.
 Immediately vortex, by swirling milk up and down.
 Incubate 85°C for 3 min.
 Centrifuge for 3 min.
 Immediately remove from centrifuge and pour off milk.
 Break fat ring with cotton swab.
 Remove fat ring.
 Add 300µl water and mix
 Add 3ml scintillation fluid (OPTIFLOUR). Cap and mix.
 Count in analyzer for 60 seconds.
 Read CPM (Count Per Minute) on analyzer.

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 Aminoglycosides
 Introduction – The CHARM II Aminoglycosides test for Gentamicin and neomycin is a rapid microbial
receptor assay. The performance of this test has been validated for raw milk as well as for finished milk.
 PRINCIPLE- The CHARM II Aminoglycosides test for Gentamicin and neomycin uses receptors that binds
gentamicin and neomycin type aminoglycoside drug.
 PROCEDURE –
 Prepare sample by filling test tube 3/4th full with well mixed sample.
 Centrifuge for 3min at 3400rpm.
 Cool the sample to 0-7°C.
 Add white tablets to the empty test tube.
 Add 300µl water.
 Mix for 10 sec to break up the tablets.
 Add 5ml sample in it.
 Add Yellow tablet into the test tube.
 Immediately vortex, by swirling milk up and down.
 Incubate 35°C for 3 min.
 Centrifuge for 3 min.
 Immediately remove from centrifuge and pour off milk.
 Break fat ring with cotton swab.
 Remove fat ring.
 Add 300µl water and mix
 Add 3ml scintillation fluid (OPTIFLOUR).
 Cap and mix.
 Count in analyzer for 60 seconds.
 Read CPM (Count Per Minute) on analyzer.


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 Tetracyclines
 INTRODUCTION –Tetracyclines got their name because they
share a chemical structure that has four rings. They are derived
from a species of Streptomyces bacteria.Tetracyclines are
determined by tetra sensors, tetrasensor milk is a receptor
based assay for rapid determination of the amount of every
tetracyclines molecules present in the milk sample. The
sensitivity of the test KIT014 is set at 25 ppb for tetracyclines.
 HARMFUL EFFECTS - Common side effects associated with
tetracyclines include cramps or burning of the stomach,
diarrhea, sore mouth or tongue. Tetracyclines can cause skin
photosensitivity, which increases the risk of sunburn under
exposure to UV light.
 PROCEDURE –
 Add 200ml of milk sample.
 Mix to get Homogeneous solution.
 Incubate over 3 min at RT
 Dip one Dipstick into the µwell.
 Incubate over 7 minutes at RT
 Interpret by comparing the colored lines get on the strip.
 Use read sensor for optical measurement and result storage.

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 Beta-lactam
 INTRODUCTION - β-Lactum antibiotics are a broad class of
antibiotics, consisting of all antibiotic agents that contains a β-
Lactum nucleus in its molecular structure.
 β-Lactum antibiotics work by inhibiting cell wall synthesis by the
bacterial organism and are the most widely used group of
antibiotics. β-s.t.a.r. is a receptor assay for rapid determination of
βLactum antibiotics extensively used in the prevention and
treatment of dairy cattle diseases, particularly mastitis.
 PROCEDURE –
 First prepared the Beta-star vials of 25µl.
 Place the vials in incubator of 45°C.
 Than add milk sample of 100µl.
 Mix it.
 Label the strip similar to sample label for identification.
 Place the strip into sample for 5 minutes.
 Observe the band in 5 min.
 If lower band is darken than upper band - NEGATIVE
 If lower band is lighter than upper band – POSITIVE

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 AFLATOXIN
 Aflatoxin M1, also known as “milk toxin”, is a hydroxylated metabolite of aflatoxin B1
formed in lactating animals after the ingestion of aflatoxin B1-contaminated feedstuffs.
Approximately 1 % -3 % of the aflatoxin B1 initially present in the animal feed is excreted
as aflatoxin M1 in the milk, but this carry-over rate varies from animal to animal, from day
to day, and also from one milking to the next.

 SOURCE OF CONTAMINATION
 Aflatoxin-producing members of Aspergillus are common and widespread in nature. They
can colonize and contaminate grain before harvest or during storage. Host crops are
particularly susceptible to infection by Aspergillus following prolonged exposure to a high
humidity environment or damage from stressful conditions such as drought, a condition
which lowers the barrier to entry.
 The native habitat of Aspergillus is in soil, decaying vegetation, hay, and grains
undergoing microbiological deterioration and it invade all types of organic substrates
whenever conditions are favourable for its growth. Favourable conditions include high
moisture content (at least 7%) and high temperature.
 Crops which are frequently affected include cereals (maize, sorghum, pearl millet, rice,
wheat), oilseeds (peanut, soybean, sunflower, cotton), spices (chilli peppers, black
pepper, coriander, turmeric, ginger), and tree nuts (almond, pistachio, walnut, coconut,
brazil nut).The toxin can also be found in the milk of animals which are fed contaminated
feed.
 Aflatoxin m1 is most stable in raw fresh milk whereas it becomes very unstable in
pasteurized milk or other milk derived products. Hence we prefer to analyze M1 in raw
fresh milk only. It is not supposed to e analyzed in skimmed milk powder, pasteurized milk
or any product containing milk.

 HARMFUL EFFECTS OF AFLATOXIN M1

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 PROCEDURE-

 Milk sample is properly and filled in 2ml vial.
 These vials are homogenised at 37 degrees for 5 minutes.
 (Homogenisation is must to get uniform composition of milk sample).
 Now the sample is centrifuged for 5 minutes at 4000 rpm to get the fat
separated.
 It is must to separate the fat as M1 is insoluble in fat and if fat is not
removed, it can lead to the lower values of aflatoxin m1.
 Vials are now kept for chilling for 5 minutes so that the fat layer get
harder and clear and can be easily separated.
 Fat is removed carefully and slowly with the help of spatula.
 Now again the vials are given 5 minutes chilling to maintain the
temperature(if varied) variation as samples must be maintained at 4
degrees for this analysis.
 Now 300 µl of each sample and buffer are mixed and kept at 4 degrees
for 4 minutes.
 The strip is sealed off and kept in Rosa incubator and 300 µl sample is
spiked in it and it is incubated for 8 minutes.
 The strip is now removed and read in the Rosa reader by inserting and
pressing enter.

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