Potassium nitrate, otherwise called potassium nitrate, potassium nitrate, potassium nitrate, Indian saltpeter (other names are possible), is an inorganic binary compound, a potassium salt of nitric acid. Chemical formula – KNO 3.
Previously, it was extracted from wood ash or limestone, but today it is extracted from plants. Potassium nitrate is also found in nature as a mineral. Since one of its largest deposits is located in the East Indies, this is where the name “Indian saltpeter” comes from.
In the food industry, potassium nitrate is known as food preservative E252. It is used to ensure the safety of products, since it is an obstacle to the reproduction and growth of fungi and bacteria.
On the territory of the Russian Federation, its use is prohibited, however, in other countries, manufacturers are officially allowed to add it to products, albeit in limited quantities.
Properties of potassium nitrate
Externally, it is a crystalline powder that is odorless or colorless. Decomposes only at high temperatures (over 400 degrees), releasing oxygen. May react with flammable materials.
One of the properties of potassium nitrate is its good solubility in water In addition, the substance has some hygroscopicity, but is odorless and non-volatile. It also dissolves in glycerin, liquid ammonia, hydrazine, but does not dissolve in pure ethanol and ether. Amenable to purification by recrystallization.
Applications of potassium nitrate
The main application today is the use of potassium nitrate as a fertilizer in agriculture. This fertilizer combines two elements that somewhat block the absorption of each other by plants.
In addition, the substance is indispensable in pyrotechnics, the production of black powder, and caramel rocket fuel. It is used in such areas as the electric vacuum industry, optical glass melting (with its help, technical crystal glasses are decolorized and brightened, and strength is imparted to glass products).
Potassium nitrate is also used in metallurgy as an oxidizing agent, for example, in the process of processing nickel ores.
In the food industry, preservative E252 is used in the production of meat products such as sausages, sausages and canned meat, as well as for the production of cheeses. Due to the high content of potassium nitrate, the product may change color, which is why it is used in the processing of anchovies. It should be noted that the preservative has some antimicrobial effect.
In addition, this food preservative is contained in prophylactic toothpastes.
Harm of potassium nitrate
Preservative E252 may be harmful to human health. This is due to the fact that when it is used for preparing food, a fairly large part of it enters the body. There it can be transformed into nitrites, which have negative effects on the internal systems of the human body.
If potassium nitrate enters the body for a long time and in large doses, it can affect the kidneys, cause anemia, pulse irregularities. The main symptom of its excess in the body is abdominal pain; in addition, vomiting, weakness, and loss of coordination may occur. In asthma sufferers, it may cause suffocation due to its ability to affect the oxygen balance in the blood. It aggravates some diseases and is considered a provocateur of tumor development. Children are strictly contraindicated from consuming foods that contain this food additive.
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Potassium nitrate
Chemical properties
Potassium nitrate is also called Indian nitrate, potassium nitrate or potassium nitrate. Potassium nitrate formula and potassium nitrate formula: KNO3.
This is an inorganic chemical compound, non-volatile, colorless, hygroscopic, and has no specific odor. Easily soluble in water, non-toxic. Insoluble in ether and pure ethanol. Molar mass of the substance = 101.1 grams per mole.
In nature, the compound can be found in the form of a mineral nitrocalite , the main deposit of which is in India. Included in some plants and animals. The crystals have a characteristic needle-like shape, are quite long, and are easy to clean from impurities by recrystallization. Crystals have an ionic lattice structure, hexagonal or rhombic.
Chemically, it is a strong oxidizing agent. At high temperatures from 400 to 520 degrees, the substance decomposes to potassium nitrite And oxygen . The product reacts with reducing agents and flammable materials, sometimes, after grinding, an explosion occurs and the mixtures spontaneously ignite. Reaction copper nitrate And potassium iodide :2Cu(NO3)2 + 4KI = I2 + 4KNO3 + 2CuI(precipitates).
What is potassium nitrate used for? Application of the substance
Most convenient potassium nitrate apply as fertilizer. It contains two chemical elements that mutually enhance each other’s properties and have a beneficial effect on the growth and vegetative functions of plants. Saltpeter is usually fed to beets, strawberries, raspberries, carrots, grapes and tobacco. The composition of potassium nitrate is about 44% potassium and 13% nitrogen. Thanks to this ratio, it is possible to use fertilizer after the plant has flowered, when it has formed ovaries.
The substance is also used in the manufacture of smoke bombs or black powder, caramel rocket fuel (35% sorbitol and 60% - nitrate K ); used in the production of pyrotechnics. It should be remembered that making pyrotechnic installations with saltpeter at home is dangerous.
The chemical compound is used in optical glass melting to brighten crystal, impart strength to products, and in the electric vacuum industry. Electrolysis is used in laboratory conditions to synthesize elemental potassium. The substance is used in metallurgy, during the processing of nickel ore.
Nitrate K has found application in the food industry for preservation, code E252 . When the product is added to food products, usually meat products, potassium nitrite is formed, which has a pronounced antibacterial effect. The substance is also used in the production of cheeses and toothpaste for sensitive teeth.
pharmachologic effect
Potassium nitrite has an antibacterial effect.
Pharmacodynamics and pharmacokinetics
Potassium nitrate is used as a preservative and is converted into nitrite , which exhibits pronounced antibacterial properties. When added to toothpaste, it significantly reduces tooth sensitivity. When taken in large dosages, it has a carcinogenic effect on the body.
Indications for use
The most common use of potassium nitrate is for non-medical purposes. Potassium nitrate is used as a preservative and added to toothpaste.
Contraindications
Potassium nitrate is contraindicated for use by children. Caution should be observed: patients bronchial asthma , patients with kidney and digestive tract diseases, and cardiovascular diseases.
Side effects
Potassium nitrate if consumed excessively, it can provoke the following reactions:
- abdominal pain, muscle weakness, nausea, exacerbation;
- vomiting, increased heart rate, asthma attacks;
Instructions for use (Method and dosage)
Overdose
In case of overdose potassium nitrate Severe abdominal pain and cardiac dysfunction occur.
With frequent use in large doses - renal failure, anemia , the risk of developing malignant neoplasms .
Interaction
No information about lek. interaction.
Terms of sale
No prescription required.
For children
Drugs containing (Analogs)
Potassium nitrate is included in:
- eye drops Uzala ;
- toothpaste PresiDENT Sensitive , Colgate for sensitive teeth, Blendamed Pro-Expert for sensitive teeth, PRESIDENT Sensitive Plus and etc.
Wheat flour is today an incredibly popular type of flour, as well as one of the most highly consumed products in the world (in the form of baked goods). The great popularity of this product is due to the fact that this plant was one of the first to be cultivated, and because wheat grains are extremely nutritious and healthy. Read the article about the benefits and harms of wheat flour, calorie content and methods of use by variety.
Wheat flour benefits and harms
Due to differences in production conditions and plant species, wheat flour is divided into different varieties intended for specific purposes. However, this classification differs in different parts. In the USA, for example, flour is classified into types conventionally based on the type of wheat and the volume fraction of gluten. In Russia and neighboring countries, clear standardization has been adopted, developed in Soviet times and subsequently refined.
Today, the quality of wheat flour in the Russian Federation is established by two GOSTs: “Wheat flour. General tech. conditions" and "Durum wheat flour for pasta".
In the first case, there is a division into 6 grades for baking (wallpaper, extra, highest, 1st, 2nd, grit) and 8 grades for general purpose. Marking, for example M 45-23 or M 100-25, depends on the ash content and grinding level. GOST establishes three grades for pasta flour: highest, first and second.
Due to the fact that the particles of flour from durum grains are larger than baking ones, varieties can be named according to the size of the fragment: “grain” (highest) and “semi-grain” (first).
What are the differences between types of wheat flour?
The most common flours on sale today are premium, first, second grade flour, as well as wallpaper, semolina and, rarely, extra.
Photo: wheat flour benefits and harms
From the point of view of beneficial qualities, the most important criterion is the ash content of the substance. These are minerals that will be preserved if the grain is burned. For example, the German marking T550 marks flour with an ash content of 0.55%, which approximately corresponds to the Russian premium grade.
In Italy, such a product would be designated “0000” - the fewer zeros, the larger the fraction.
Premium wheat flour: benefits and harms
The popular opinion that bread made from premium flour is as healthy as possible is incorrect. The fact is that this powder is made from the central part of the endosperm - the edible part of the grain, wrapped in bran. Almost all the beneficial substances of the grain are stored in the endosperm shell, and inside, in fact, there is starch, which helps to saturate and gain weight.
Premium flour particles are the smallest in size - up to 30-40 microns. This product makes the fluffiest, softest bread, but not the healthiest, because it has minimal ash content. According to GOST, this variety must have a white or white-cream tint and at least 28% gluten in its composition.
First grade flour
Fractions of flour from grade 1 wheat have a size of up to 60 microns and color the powder white with shades of yellowish or grayish. The reason for this darkening is the presence of ground shell particles in the product. According to GOST, the ash content of this product is 0.75%, and gluten occupies at least 30% of the composition. The crumb is usually white or grayish. The taste can be very different, depending on additional ingredients and baking conditions.
Second grade flour
From the point of view of chemical composition, this flour is the most beneficial for health. Its ash content is 1.1-1.25%, its color is yellowish or grayish. When comparing it with the highest or 1st grade, the difference in particle size becomes visible to the naked eye. Despite its rich composition, this product is not good enough for baking in its pure form, since it contains less gluten. For this reason, it is usually mixed with higher grades for baking.
Wallpaper flour (coarse)
Wallpaper flour made from wheat grains consists of fractions of various sizes (60-200 microns) and usually contains even less gluten than second-grade flour. The most nutrient-rich bread is baked from it, but it often turns out loose, falling apart and slightly tough. Because of this, wallpaper is also mixed with adhesive varieties.
The type of flour has virtually no effect on the taste and healthiness of the bread obtained from it. For any type of raw material, it is possible and necessary to select technological conditions in which good bread will be obtained.
Characteristic is the fact that some of the baking properties of wheat flour cannot be calculated in advance and reflected quantitatively. They appear directly during baking and are determined by the quality of the final product.
Durum wheat flour
Durum wheat flour used in the production of pasta is classified according to similar indicators:
- Top grade. The cereal is creamy-yellow in color with an ash content of 0.90% and at least 28% gluten in the composition. Fraction size – no more than 0.56 mm.
- First grade. Light cream powder with an ash content of 1.2% and a grain size of up to 0.39 mm. Contains at least 28% gluten.
- Second grade. Particle size – from 0.18 to 0.27 mm (like semolina), ash content – 1.9%, gluten – from 25%.
Nutritional value and composition of wheat flour
The following table shows the caloric content, nutritional content, as well as the content of some vitamins and minerals in 100 g of baking wheat flour.
| Nutrient | Top grade | First grade | Second grade |
|
The nutritional value |
|||
| Squirrels | 10.3 g | 10.6 g | 11.7 g |
| Fats | 1.1 g | 1.3 g | 1.8 g |
| Carbohydrates | 68.8 g | 67.6 g | 63,7 |
| Calorie content (kcal) | |||
|
Vitamins (mg) |
|||
| B1 | 0,17 | 0,25 | 0,37 |
| B2 | 0,04 | 0,08 | 0,012 |
| PP | 1,2 | 2,2 | 4,55 |
| Carotene | 0 | 0 | 0,01 |
|
Macro- and microelements (mg) |
|||
| Sodium | 3 | 4 | 6 |
| Potassium | 122 | 176 | 251 |
| Calcium | 18 | 24 | 32 |
| Magnesium | 16 | 44 | 73 |
| Phosphorus | 86 | 115 | 184 |
| Iron | 1,2 | 2,1 | 3,9 |
Wheat flour: how to choose and preserve beneficial properties
To purchase a quality product, you should look at the available labels:
- GOST - flour is manufactured in accordance with the accepted state standard and meets the technical specifications;
- PCT or “Voluntary Certification” - the manufacturer’s products are voluntarily tested for compliance with sanitary and hygienic standards, do not contain heavy metals, toxins and are safe for health;
- ISO – compliance with international production standards (according to expert estimates, no more than 20% of manufacturers have them).
Wheat flour: shelf life
Another important parameter is expiration date. A good natural product, by definition, cannot be stored for more than 6-9 months. If there is a product on the counter with a stated shelf life of 10-18 months, a chemical stabilizer has been added to it to extend its “life.” The composition of flour mixtures from different cereals reduces their shelf life by another 30-50%.
The choice of a specific type of flour depends on what you plan to cook:
- extra and highest grade - the best choice for biscuits, buns, cakes, muffins and thickening sauces;
- 1st grade - a good choice for homemade bread, pies, pancakes, buns and pancakes;
- Grade 2 is suitable for baking, cookies, gingerbread;
- From wallpaper you get tasty and healthy bread.
To preserve its benefits, flour must be protected from pests, dampness and direct sunlight. Therefore, one of the best places for storage is the top shelf of the refrigerator, as it is dark, cool and dry.
For long-term storage, it is advisable to place a clove of garlic, a chili pepper, a bag of salt or a bay leaf in a container to repel pests. It is better to put aromatic products such as tea, spices, coffee or cleaning products away so that the flour does not absorb someone else's aroma.
It is also advisable to avoid sudden changes in temperature. Self-milled flour spoils very quickly, so it must be consumed within 2 weeks after production.
Second grade wheat flour: properties
Calorie content: 324 kcal.
Energy value of the product Second grade wheat flour: Proteins: 11.7 g.
Fat: 1.81 g.
Carbohydrates: 63.7 g.
Second grade wheat flour stands out among other options due to its darker shade and coarser structure, since it contains a large number of grain shells, the percentage of which should not be more than 10. Gluten is within 25%, but there is little starch in this variety. The shade of this type of flour can vary from grayish to brown. For use in cooking, this type of wheat flour is often combined with the first one. The distinctive features of such flour include the presence of the smell and taste of bread. The dough prepared on the basis of such flour comes out bulky, but what is interesting is that baked goods and baked goods do not become stale for a long time. Most often, it is used to make baked goods and table bread.
Beneficial features
The benefit of second grade wheat flour lies in the presence of various substances that are important for normal life. Products prepared on its basis are especially appreciated by people who watch their figure. This type of flour contains a large amount of B vitamins, which are important for the nervous system and metabolic processes. Second grade flour also contains vitamins PP, H, E and A, which are important for many functions in the body. It also has a wide mineral composition, which increases the speed of many chemical processes, and they also control the amount of glucose in the blood. Second grade wheat flour is used in health nutrition.
Use in cooking
Second grade wheat flour is most often used for making dumplings, waffles and other similar products. Some confectionery products are also prepared on its basis, for example, various versions of cookies and gingerbread. When combined with rye flour, you can make delicious dietary baked goods.
Harm of second grade wheat flour and contraindications
Second-grade wheat flour can cause harm when consuming products prepared on its basis in large quantities.
Second grade flour is determined by the content of bran or crushed grain shells within 8-10%, gluten - about 25%, and a small starch content. Colors range from yellowish to gray or even brown. This flour turns out to be very beneficial for the body. It is necessary for improving nutrition.
Calorie content of 2nd grade wheat flour
The calorie content of 2nd grade wheat flour is 324 kcal per 100 grams of product.
Composition and beneficial properties of 2nd grade wheat flour
2nd grade wheat flour contains significantly more vitamins compared to other types of flour. It contains vitamins B1, B2, B9, PP, as well as H, E, A in large quantities. Vitamins cover all functions of the body, maintaining its vitality (calorizer). Microelements that are present in any flour - potassium, magnesium, a lot of iron, sulfur, phosphorus - form its mineral basis. Contains zinc, aluminum, vanadium, manganese, molybdenum, some copper, chromium, and cobalt in small quantities. These elements improve the absorption of iron, are included in enzymes, accelerate chemical processes, increase the activity of hormones, regulate the amount of glucose, participate in the formation of tissues, bone formation, and regulate the functions of the nervous system.
2nd grade wheat flour in cooking
Baked goods made from 2nd grade wheat flour have an aroma, are porous, but not fluffy. It is not used to make pastry, but gingerbread and cookies are prepared. It is suitable for pancakes, dumplings, dumplings. Very often it is mixed with rye flour and dietary bread is baked from it.
Wheat is, without exaggeration, the most important cereal crop for humanity. It is grown on almost all continents, and dishes made from this product or using it are found in the cuisine of every nation in the world. In some dishes, the grains are used whole or crushed, but most often they are finely ground. What are the varieties, properties and calorie content of wheat flour? Is this product useful or not? Let's figure it out.
Flour variety
Depending on the grains used, the coarseness of grinding and processing methods, different varieties are distinguished. There are quite a lot of them, and they vary slightly in different countries. But there are basic ones that are found almost everywhere:
1. Premium grade wheat flour. It is most often used for preparing a variety of pastries, bread, pasta, both on an industrial scale and at home. This flour is very finely ground, has a beautiful white color and contains almost no starch. The baked goods made from it are very soft and tasty.
2. The first grade is the most common. It also has an excellent fine structure, but the color is distinguished by the presence of a yellowish tint. It is most often used for pies, buns or pancakes. On an industrial scale (bread, pasta) it is used to produce cheaper products, which, undoubtedly, will be inferior in taste to similar premium products.
3. Second grade flour has a coarser grind and contains remnants of bran and crushed grain shells. Its color can range from yellow to brown. This variety is very aromatic, well suited for making gingerbread, cookies, and diet bread.
4. Whole grain wheat flour appeared on store shelves in the post-Soviet space not so long ago. It is obtained by grinding grain without removing any particles, so it is coarse and contains a lot of bran. On an industrial scale, this variety is not very popular, because its shelf life is two times lower than, for example, that of the highest grade, and the dough is heavy and not very convenient to use for large bakeries. But homemade bread made from whole grain flour is very tasty and healthy.
Calorie content of wheat flour
Today, health, slim, toned bodies and a balanced diet are in fashion. That is why many are very interested in the question about the calorie content of wheat flour. This indicator varies depending on the varieties, although the difference is insignificant.
Highest – 335 kcal.
The first one is 330 kcal.
The second one is 320 kcal.
Whole grain – 300 kcal.
These data are approximate and cannot be accurate to the nearest unit, since the calorie content of this product varies slightly depending on the method and degree of processing, storage method and even the place of cultivation.
Huge benefit
Different types of wheat flour also differ in the content of vitamins, micro- and macroelements. Moreover, the coarser the grind, the “lower” the grade, the more useful substances the product will give the body.
Topping this list is whole wheat flour. It is very rich in vitamins B, E and PP, and also contains such vital substances as calcium, potassium, magnesium, phosphorus, iron and sodium and many others. This variety can be eaten even by those for whom flour products are contraindicated. For example, for diseases such as obesity, diabetes and hypertension.
Second grade flour is slightly inferior in terms of benefits. Although it also contains quite a lot of vitamins E, B and PP, as well as micro- and macroelements, metals.
First grade flour has beneficial properties that are approximately one and a half to two times lower than those discussed above. It is not so rich in iron, phosphorus, magnesium, potassium and calcium.
The poorest in terms of the content of elements necessary for the body is premium wheat flour. Beautiful color, texture and taste are the result of significant processing, during which the naturalness and usefulness of the product are lost. Of course, some still remains, but in small quantities.
It should also be noted that flour is rich in fiber, which is very necessary for the body to function properly. The situation with this substance is similar - the more processing, the lower the content.
A spoon of tar
The high calorie content of wheat flour is not the only disadvantage of this product. Do not forget about the content of a large amount of so-called gluten, due to which particles stick together when preparing dough or various dishes. This substance is not always well absorbed and processed by the body, and its excess can cause problems in the digestive tract.
It is worth giving up flour products completely only if strictly prescribed by doctors. You should not deprive yourself of this product of your own free will. The main thing is to choose the right variety and know when to stop.
If healthy whole grain flour itself doesn’t like the taste and doesn’t inspire enthusiasm, then you should try mixing it with other types of wheat flour. There are also many recipes with the addition of various grains - rice, rye, buckwheat, etc. By experimenting, you can choose your own balanced product - both healthy and tasty.
Taking into account the variety of quality of harvested wheat, it is classified into separate groups according to type, glassiness, flour strength, etc.
The classification of wheat by type is based on the following characteristics: type (soft or hard), shape (spring or winter) and grain color (red-grain or white-grain). According to the standards for wheat harvested and distributed, it is divided into five types: Type I - spring red grain, Type II - spring durum (durum), Type III - spring white grain, Type IV - winter red grain, Type V - winter white grain.
The classification of wheat into subtypes is based on color shade and glassiness. Thus, when dividing wheat of types I and IV into subtypes, color shade and glassiness are taken into account, for type II - color shade, and for type III - glassiness. Type V wheat is not divided into subtypes. Type I and IV wheat are of greatest importance for the flour milling industry as they are the most common and have high technological properties. Type II wheat is used to produce pasta flour.
In Russia, wheat baking flour is produced in six varieties: extra, higher, gritty, first, second, wallpaper.
Flour of the highest, first and second grades is produced using two- and three-grade grinding, as well as single-grade grinding. With two- and three-grade grinding, two or three types of flour are obtained simultaneously, while with single-grade grinding, one specific grade is obtained. When grinding three-grade grain with a total flour yield of 75%, the highest grade flour is selected 10–30, the first grade - 50-40, the second - 15-5%. With two-grade grinding, the flour obtained is 50–60% of the first grade, and 25–15% of the second grade. With single-grade grinding, the yield of first-grade flour is 72%, second-grade flour is 85%, and wallpaper is 96%. The type of grinding and the yield of flour when grinding grain determine the type and chemical composition of the flour.
Premium flour consists of finely ground particles of the inner layer, endosperm (average particle size 30–40 µm), characterized by white color, the highest (79–80%) starch content and a medium or low amount (10–14%) of proteins; the yield of raw gluten is approximately 28%, ash content is no more than 0.55%. It contains a minimal amount of fiber (0.1–0.15%), fat and sugar. This type of flour is most common in the manufacture of higher grades of flour products. High-grade wheat flour has good baking properties; products made from it have good volume and finely developed porosity. This flour is best used for shortbread, puff pastry and yeast dough, in sauces and flour dressings.
Krupchatka- consists of uniform small grains of light cream color, its ash content is 0.60%. Contains almost no bran. It is rich in gluten and has high baking properties. Krupchatka is produced from special varieties of wheat and is characterized by a larger size of individual particles. It is advisable to use this flour for yeast dough with a high content of sugar and fat for products such as Easter cakes, muffins, etc. For insipid yeast dough, semolina is of little use, since the dough made from it is poorly suited, and the finished products have poor porosity and quickly become stale.
First grade flour is the most common. It consists of finely ground particles (40–60 µm in size) of the endosperm and a small amount (3–4% of the flour weight) of crushed shell particles, i.e. shell particles with an aleurone layer. The amount of starch is on average 75%, relatively high (13–15%) protein, and the yield of raw gluten is 30%. First grade flour contains slightly more sugars (up to 2%) and fat (1%) than premium flour, its ash content is no more than 0.75%, and fiber contains an average of 0.27–0.3%. The color of first grade flour is from pure white to white with a yellowish or grayish tint. First grade flour is good for savory baked goods (buns, pies, pancakes, pancakes, sautéing, national types of noodles, etc.), and for baking various bread products. Finished products made from it become stale more slowly. High-quality bakery and confectionery products are usually made from high-grade wheat flour.
Second grade flour consists of crushed endosperm particles with a significant admixture (8–10% of the grain weight) of shell particles. Particle size ranges from 30–40 to 150–200 microns. Flour contains 70–72% starch, this flour contains 13–16% protein, the yield of raw gluten is at least 25%, the amount of sugars is 1.5–2.0%, fat is about 2%, ash content is 1.1– 1.2%, fiber content on average 0.7%. The color of flour ranges from light with a yellowish tint to darker - gray and brown. The latter is better in terms of baking qualities - the baked goods from it turn out fluffy, with a porous crumb. It is used mainly for baking table varieties of white bread and savory flour products. It is often mixed with rye flour. This flour is used in the manufacture of some confectionery products (gingerbreads and cookies).
Wallpaper flour obtained by single-grade wallpaper grinding with a yield of 96%. Flour consists of almost the same tissues as wheat grains, but differs in a slightly smaller number of fruit membranes and germ. Wallpaper flour is relatively coarse, heterogeneous in particle size (the largest size reaches 600, and the smallest 30–40 microns). Its chemical composition is close to the composition of the original grain (ash content is 0.07–0.1%, and fiber content is 0.15–0.2% less than in grain). This flour has high moisture capacity and sugar-forming ability, the yield of raw gluten is 20% or more. As a composition similar to wallpaper wheat flour, you can use a mixture of 9 parts of premium wheat flour and 1 part of wheat bran (one tenth, 10%). Wallpaper flour is used mainly for baking table breads, and is rarely used in cooking.
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