Monday, September 15, 2025

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Una escena realista que representa a 'Davidmartinrius', un investigador, involucrado en un innovador ambiente de laboratorio en el MIT. Lleva una capa de laboratorio y gafas de seguridad, manipulando las 'cápsulas de hidrogel' llenas de 'levadura', diseñada para filtrar 'agua contaminada' al absorber el 'plomo' y otros 'metales pesados'. El laboratorio está equipado con equipos científicos avanzados, que muestra un entorno dinámico de 'investigación e innovación'. David se centra mientras examina las cápsulas bajo un microscopio, destacando el intrincado proceso de 'biosorción'. En el fondo, una pantalla digital muestra un diagrama de flujo que explica el 'proceso de filtración', yuxtapuesto con imágenes de métodos de purificación de agua. La iluminación en el laboratorio es brillante y profesional, asegurando una representación vívida y realista del trabajo científico que se está llevando a cabo.
Infographics

Can beer save the world? Let the yeast do its magic

by David Martín Rius
written by David Martín Rius

Transforming waste into solutions

Every year, millions of liters of beer occur, but what about the leftover yeast? A brilliant initiative of MIT and Georgia Tech scientists is about to take an unexpected turn to this residue, making it a hero of our water, through a process that absorbs contaminants such as lead.

The yeast: more than just an beer ingredient

Imagine this: instead of throwing the yeast that breweries discarded, science teaches us that it can be packaged inside hydrogel capsules. These little wonders act as filters that eliminate heavy metal from water. Patricia Stathatau, a MIT researcher, describes this hydrogel as “the entrance door to pure water.”

The yeast capsules: a new superhero?

The capsules, with an approximate size of half a millimeter, are designed to allow water to flow through them and react with yeast cells, which act as sponges to absorb pollutants. And the best part is that once the yeast has done its job, it can be easily and quickly removed.

Science that joins forces

The idea of ​​encapsular yeast in hydrogels did not arise in a vacuum; It was the result of a synergy between two research teams. When Stathatou and his colleague, Athanasiou, met another group of researchers who worked in similar technologies, collaboration was a genius. The recipe? A little creativity, a lot of teamwork, and a research cocktail.

The manufacturing process

To create the capsules, a polymer called polyethylene glycol (PEG), an ideal partner in medical applications is used. Through a simple process that involves mixing water, yeast and UV light, these capsules are generated that have the potential to revolutionize water treatment in communities.

Scalability and global potential

Researchers are convinced that these capsules are not only resistant, but can also handle the demands of common water systems. What does this imply? The possibility of transforming tap water into purified drinking water directly from home or in large treatment facilities.

A step towards environmental justice

This approach not only seeks to clean water, but also embraces the circular economy, promoting a more responsible use of resources. Those who reside in low -income communities, where pollution has been a persistent problem, can see a light at the end of the tunnel thanks to this innovative solution.

Looking to the future

The investigation does not stop here. With each advance, scientists look for methods to recycle yeast, in addition to exploring their ability to capture other pollutants such as microplastics. The lesson is clear: do not underestimate the power of combined nature and science!

Beer and science: a perfect combination

So the next time you enjoy a beer, remember that behind that foam there can be a cleaner future for our waters. This only demonstrates that sometimes, the most surprising solutions can come from less expected places.

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Una imagen realista de 'Davidmartinrius', un entusiasta de la tecnología en la industria de la cerveza, que interactúa con una interfaz blockchain que muestra datos como el seguimiento de la cadena de suministro para ingredientes como 'cebada' y 'lúpulo'. Está rodeado de equipos de elaboración de cerveza, incluidos tanques y lúpulo, y una pantalla digital que muestra gráficos de métricas de 'control de calidad' como la temperatura y los niveles de pH. El escenario es un entorno de cervecería moderno que destaca los esfuerzos de 'sostenibilidad', con contenedores de reciclaje y paneles solares visibles a través de una gran ventana. David se centra en examinar los datos, simbolizando la fusión de la "tecnología blockchain" y la industria de la "elaboración artesanal".
ingredients and manufacturing process

Health to innovation! How Blockchain is changing beer

by David Martín Rius
written by David Martín Rius

The hops and the code: the blockchain revolution

In a corner of the world where beer is more than a drink, Blockchain technology stands like the new heroine in history. Famous for its ability to improve efficiency and traceability, this digital tool is transforming the way brewers produce and distribute their liquid gold.

From the farm to the table: Tracing 101

Imagine being able to track each hops and each barley grain to its origin. With Blockchain, this is not only a dream, but a reality. Cervecerías can certify the quality of their ingredients, ensuring that every sip we take comes from reliable sources and is a genuine delight. This not only increases consumer confidence, but also gives them a reason to raise a cup in thanks.

A trip without problems: quality monitoring

The creation of a good beer is an art, and Blockchain is here to help the beer teachers. By storing crucial data such as temperature and pH levels in an immutable format, brewers can detect problems in their production process with the ease of clicking.

Smart contracts: The new invisible hand

Can you imagine a world where agreements are executed automatically? So are intelligent contracts. From the moment an ingredient provider puts its foot on the door, until the last beer lot is placed in a barrel, the agreements are fulfilled without human intervention. Goodbye to bureaucratic complications and hello to fresh beer.

Towards a greener beer: sustainability on the agenda

The beer industry is no stranger to environmental pressures, and Blockchain stands as a formidable ally in waste management. When registering and tracking the generation of waste, breweries can identify ways to reduce their ecological footprint, thus optimizing their operation for a more sustainable future.

Tags speaking: authenticity within reach

Today, consumers are more critical than ever. Thanks to Blockchain, breweries can validate the authenticity of their labels, making sure that the information presented is the pure truth, confirming their commitment to sustainable and responsible practices.

The love for beer: loyalty programs that shine

Imagine receiving rewards for every glass you enjoy in your favorite bar. Blockchain loyalty programs allow customers to accumulate points quickly and easily, making each visit even more rewarding.

Circular and sustainable: the economy of the future

The recycling and use of renewable energies are becoming fundamental pillars of beer production. With Blockchain, brewers can not only promote circular economy initiatives, but also effectively collaborate with other actors in the sector for a positive impact beyond their own doors.

Thus, blockchain technology is not just an avant -garde concept; The rules of the game in the beer industry are changing. With each innovation, brewers are not only improving their efficiency, but also providing consumers with a more authentic and conscious experience. In this new world, each Sorbo counts.

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Un retrato realista de 'Hildegarda de Bingen', una abadesa, escritora, compositor y científica alemana del siglo XII. Ella es representada en una abadía medieval, rodeada de textos antiguos e ilustraciones botánicas, con un "hábito benedictino" tradicional con una expresión serena. El fondo incluye manuscritos iluminados, plantas y herramientas utilizadas para elaborar 'cerveza' con lúpulo. La luz natural suave se filtra a través de las vidrieras, que funden patrones coloridos en las paredes de piedra, creando una atmósfera de conocimiento y espiritualidad.
History and culture

Hildegarda, the visionary who dreamed of hops and turned beer into history

by David Martín Rius
written by David Martín Rius

From nun to pioneer: the multifaceted life of Bingen’s Hildegarda

Did you ever imagine that a thirteenth -century nun not only wrote about spirituality, but also sensed secrets about ingredients that are today part of the heart of the beer world? Bingen’s Hildegarda’s story goes far beyond his visions and sacred songs; She was a real woman ahead of her time, with talents that covered from music to medicine, through botany and, surprisingly, the science of beer.

A story written by flashes: the first mention of hops in beer history

At that time, the elaboration of beer was essentially an art that the monks and nuns perfected in their cloisters. Before the hops conquered breweries, fermentation alchemists used herbal mixtures called Gruit to give flavor and keep it. But, in the twelfth century, Hildegarda focused his attention on a plant that would change the world of beer forever: hops.

A legend in beer history narrates that, in 1150, the wise nun documented for the first time the properties of hops, pointing to its bitter qualities and its ability to prolong the useful life of the drink. Despite its adstringent character and its pungent aroma, this plant showed being the key to keeping fresh beer without losing its flavor, an innovation at the time.

The impact of Hildegarda’s knowledge on the German beer tradition

Although the use of hops in beer took centuries to consolidate, its introduction was a turning point. By the time in the fifteenth century they began to be used massively in the southern region of Germany, the need to conserve beer in displacements and in long trade routes caused the plant to be established as one of the indispensable ingredients.

To such an extent came its recognition that, in 1516, the famous law of purity of Bavaria – one of the oldest regulations of beer – explicitly authorized the use of hops as one of its official components, a testimony of the weight that Hildegarda’s wisdom had in the European beer history.

In addition to science: Hildegarda’s vision on the benefits of beer

Hildegarda was not only a pioneer in hops documentation, but also recognized the possible healing effects of beer. In his treaties, he advised that, in certain circumstances, consuming beer or wine could be beneficial, even more than water, which at that time used to be contaminated and was a focus of diseases.

For her, in moments of fever or relaxation, these drinks could relieve ailments such as paralysis and epilepsy, always in moderation – a warning that still resonates in modern recommendations on responsible consumption.

The legacy beyond history: the spirit of a visionary woman

Hildegarda was not just a nun; She was a woman with a brilliant mind and a tireless passion to explore knowledge. At 81, he left behind a monumental work that he covered from medical and scientific treaties to musical compositions and plays, all in a time where few women managed to leave a mark like this.

Its influence transcends centuries, being considered a saint in several churches and recognized as a doctor of the Catholic Church in 2012. In addition to its religious and scientific facet, the figure of Hildegarda also shines in less conventional areas: ecology, music, medicine and, of course, beer.

Looking to the future: Hildegarda’s return and his legacy in modern culture

Today, Hildegarda’s ideas continue to resonate, inspire scientists, musicians and experts in equal sustainability. The admiration for its way of combining spirituality and science invites us to reconsider history and to understand that sometimes, innovation arises from the union between the spiritual and the earthly, between tradition and experimentation.

Perhaps, in her honor, we should provide with a beer that, like her, has known centuries and continues to keep her soul in each sip.

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Una foto realista con 'Davidmartinrius' sentado en un sofisticado bar de sushi, rodeado de una variedad de rollos de sushi bellamente arreglados, sashimi y Nigiri. Está sosteniendo un vaso de cerveza 'Kölsch', disfrutando de una deliciosa combinación de sabores. El bar está bien iluminado, acentuado con la decoración japonesa tradicional y una selección de cervezas que se muestran en el fondo, incluidos 'Sapporo', 'Kirin' y 'Asahi'. 'Davidmartinrius' parece comprometido y contento, ya que sabe las deliciosas combinaciones de sushi y cerveza, contemplando el equilibrio armonioso de los sabores, con un ambiente acogedor de la barra de sushi creando una atmósfera cálida y culinaria.
Gastronomy and Pairings

Sushi and beer: a couple that can be much bold

by David Martín Rius
written by David Martín Rius

Breaking schemes: how to combine sushi with beers that surprise

Have you ever thought that sushi only combines with Sake or Green Tea? It’s time to turn that idea. The beer, that versatile and refreshing friend, has a lot to say at the table with the delicate cuts of sticky fish and rice. But it is not enough to choose any usual lager. We will explore a variety of options and understand how and why they work in perfect harmony.

Of balance and harmony: the perfect pairing key

It is not just about combining flavors, but to create a dialogue between textures, aromas and flavors that enhance each one. The central idea here is to play with the intensity of both elements: the softer the sushi, the lighter must be beer, and vice versa. Imagine Sashimi’s softness with a subtle and bubbling foam, or the intensity of a roll stuffed with bold ingredients, accompanied by a more robust variety in the drink.

Adventures in the world of beers next to Japanese delicate

Delicacy in each bite: Sashimi and Nigiri

Sashimi, pure perfection in thin slices and with aromas that seem to dance in the air, requires beers that can clean and cool the palate without stealing prominence. Here, options such as a Kölsch or Helles vigorize subtly, highlighting fish notes and helping to reduce oily sensation. But if you are looking for a more fruit and citrus touch, a Saison with its spicy spark can be the ideal complement.

As for Nigiri, the experience changes a bit. The portion of glaze rice and the slice of delicate fish demand a piece that can balance that softness, without drowning it. Light lagers, such as a Czech Pilsner or a German pils, provide that fresh and bubbling character. For more intense fish, an softened IPA or a Pale Ale can offer an interesting counterpoint.

The upper level: Anguilla and Tamago

When it comes to Anguilla Unagi, with his sweet and smoked glaze, not any beer accompanies him. A Schwarzbier, with its roasted touch like a dark chocolate, can create a palate symphony. For an even more sophisticated touch, a Dunkelweizen with its toasted, spicy and fruity notes, it can be the option that will make the experience memorable.

Seat rolls: from classic to the most daring

Simple and elegant: tuna and salmon

Traditional rolls, such as salmon and tuna, do not demand too much in terms of pairing. A Pale Lager, a Cream Ale or a Helles are enough to highlight their flavors without overloading.

Of complex textures and flavors: empanized and spicy rolls

Fried rolls with tempura or filling with cream cheese need extra doses of character in beer. Here, the Belgian Pale Ales, IPAS with moderate bitterness or even Amber Lager type beers play their role. These styles work well with their creaminess and roasted notes, in addition to cleaning fat and fried dough in a single sip.

For rolls with a spicy touch, a beer with character, such as a Belgian Blond or an IPA session, achieves the perfect balance; The contrast of heat and spices is softened by maltose sweetness and effervescence.

What beers do each phase of the Sushi experience better?

From the first bite with a hot and comforting broth, to the last bite of an elaborate roll, the choice of beer can transform all the experience. The trick is to adapt each style to each moment and dish in particular, creating a symphony of flavors that are complemented.

The world of pairing opens every day more, and the options of artisanal beers with unique profiles allow to experience and discover combinations that, at first glance, might seem unlikely. You just have to get carried away, play with intensity and, above all, enjoy the process.

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Una escena histórica que representa 'cerveceros' del siglo XIX que transportan barriles de cerveza usando vehículos tradicionales como una 'Carreta', un carro bajo sin bandas y un 'flotador', un carro de ruedas altas con un eje de cigüeñal. El escenario está en Burton sobre Trent, mostrando la cervecería y la estación de tren cercana con barriles de 'cerveza' y 'robusta' listos para el envío. El entorno debe ser realista, capturando los detalles de los vehículos, la arquitectura de la cervecería y el paisaje típico de esa época. La imagen debe transmitir una sensación de artesanía y la importancia histórica del transporte de cerveza en la industria de la elaboración de cerveza.
Beer styles

Beer: From types to styles? A sparkling trip

by David Martín Rius
written by David Martín Rius

A walk along the nineteenth -century beer roads

Imagine in the nineteenth century, a time when beers were traveling in carts that seemed taken from a jeans. Yes, the brewers used a variety of vehicles to carry their golden elíxir, from traditional carts to floats that crossed the streets of Burton Upon Trent, carrying barrels as if they were treasures. These transport were pure ingenuity. But, curiously, in those days nobody could imagine talking about “beer styles.” Instead, they talked about “types”, as if each beer was a different chapter in an adventure book.

From the malt to modern styles: the evolution of beer language

As the decades passed, the beer language began to take shape. In a book of 1830, William Brande was already beginning to classify beers into categories such as Porters and Ales. Meanwhile, in 1852, Marcus Lafayette Byrn took the next step when referring to “species” of beer. Quickly, this beautiful beer language was built on the variety premises, but the term “styles” was not yet on the table!

Books that marked the story

A look at some emblematic publications reveals how the notion of classifying beers was taking more way. In 1934, an anonymous author identified 20 varieties and subsequently referred to five “types.” But it was Michael Jackson in the 80s who made the great jump, by clearly differentiating between types of beers and their styles. His “World Guide To Beer” brought a revolution that made each brewer think twice before seeing their beers only as ‘Ale’ or ‘Lager’ classifications.

The great hero of style: Michael Jackson

Michael Jackson, a name that almost resonates like a rock star in the beer universe, gave voice to what was previously a mere whisper in the world of beer. Already in 1988, he had established the division between beers into three large joints: high fermentation, low and those that had a touch of wheat. This brought with it the understanding that we are not only talking about beers, but of a rich cultural heritage.

Styles vs. Types: definitive differentiation

Over time, the term ‘beer style’ became popular worldwide, differentiating them by their characteristics of aroma, flavor and appearance. They were no longer mere types, but packaged works of art, each with their history to tell. Jackson, in turn, also laid the foundations for what we know today as the “Beer Judge Certificion Program”, making each home brewer competition a scenario to demonstrate his styles master.

The home brewer’s revolution and the future of style

Thanks to pioneers like Jackson and Fred Eckhardt, the beer culture in the United States went from being a hobby to become a flourishing industry. Varieties of beer styles began to flourish in an authentic explosion of creativity and passion. Today, although their definitions have evolved, the essence of these styles is still alive and vibrant, with brewers around the world seeking to imitate and celebrate beer traditions through their own creations.

What tells us the future?

As we advance in the 21st century, the beer world continues to expand at an accelerated pace. New techniques, ingredients and styles emerge almost weekly, which makes us ask ourselves: what new beer styles will emerge on the horizon? Only time will say it, but what is clear to us is that each sip is part of an evolutionary story that still has many chapters to write.

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Una escena realista que representa 'David Martin Riuss' celebrando 'Día Nacional de la Cerveza' en Argentina. Está rodeado de amigos y familiares en un vibrante festival de cerveza, disfrutando de una variedad de 'Cerveza Artesanal' y 'Cerveza Quilmes'. El ambiente es festivo con 'Musica en vivo', carpas coloridas y camiones de comida en el fondo. David sostiene una cerveza fría, sonriendo y se dedica a una conversación, que encarna la camaradería que representa la celebración. El entorno captura la esencia de la cultura argentina, destacando la importancia de la cerveza en las reuniones sociales, con colores vivos y personas que se divierten.
News

Style health! Argentina celebrates its beer day with all the joy

by David Martín Rius
written by David Martín Rius

Why on May 31? The story behind the country’s most beer day

Every May 31, the Argentine streets dress in celebration to honor that drink that has been complicit at important times and in the daily life of thousands of people. But where does this feast arise that goes beyond a simple excuse to open a bottle? The answer has deep roots and an especially Argentine flavor.

The birth of a tradition: from Quilmes to popular culture

This day commemorates Quilmes’ legacy, the brewery that since 1888 marked a before and after in the country’s beer history. Founded by the German immigrant Otto Bemberg in the city that bears his name, this factory was not only a pioneer to bring European styles, but also became a symbol of national identity. The May 31 election pays tribute to that story, recognizing how beer transcends its character of simple drink and becomes an essential part of Argentine culture.

Transformations and new trends in the Argentine brewer scene

La historia de la cerveza en Argentina puede considerarse un espejo de sus transformaciones sociales y culturales. En sus primeras décadas, las grandes cervecerías dirigieron la escena, sirviendo predominante estilo lager europeo, especialmente alemán. Pero el panorama cambió con la llegada de pequeños productores artesanales que hoy dominan la escena con una paleta mucho más diversa. From IPA with character to intense Stouts, these beer artisans are breaking schemes and giving new ways to the traditional Argentine beer, attracting those looking for unique flavors and different experiences.

Celebrate with flavor: the activities that turn on the spark of May 31

The National Beer Day does not go unnoticed in various parts of the country. It is a time to disconnect from the routine and immerse yourself in festivals that combine music, gastronomy and, of course, a good variety of beers. Most cities organize fairs full of local and international producers, where attendees can taste diverse styles, from the classic lagers to the innovative artisanal beers.

Many breweries also open their doors for tours and tastings, allowing curious to know all the secrets of the elaboration process. In addition, bars and restaurants enjoy special promotions, encouraging encounters around a cold jug. And for those who want to learn more, there is no lack of workshops and talks about the history and trends of the industry, which make this date much more than an excuse to drink.

Beer, a union symbol in local culture

In Argentina, beer is much more than a drink: it is a social catalyst. From a roast with friends to football matches that unite millions in front of the screen, beer accompanies those moments of joy, friendship and celebration. In a country where the passion for sport and tango is intertwined with traditions, beer has become the third protagonist, the link that reinforces ties and enriches social life.

National Beer Day invites you to review that inheritance that is transmitted from generation to generation, reinventing and adapting to new tastes. Whether enjoying a quilmes in the stadium or experiencing with the innovative artisanal beers, this date is an opportunity to provide for history, for the unique identity of the country and, of course, for many more days in which good company and beer will be the protagonists.

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Una escena altamente realista y detallada en un interior moderno y exclusivo de restaurantes con un grupo diverso de personas que participan en un evento de degustación basado en genética. En primer plano, una estación de prueba genética sofisticada con un pequeño 'kit de prueba de ADN' y una 'computadora portátil' que muestra 'datos genéticos'. A un lado, un chef amigable en una bosque blanco crujiente que prepara platos personalizados basados ​​en ideas genéticas, con toques visuales de motivos de 'hélice de ADN' incorporados sutilmente en la decoración. Las placas de los participantes se presentan elegantemente, que muestran platos vibrantes y gourmet adaptados a preferencias de sabor individuales, incluidos segmentos con ingredientes como 'hierbas frescas', 'mariscos' y 'especias exóticas'. En el fondo, una pantalla grande muestra una 'hélice doble de ADN' y ilustraciones de 'receptor de sabor', vinculadas por un diagrama científico que muestra cómo la 'variación genética' influye en la percepción del sab
Gastronomy and Pairings

Letter flavors: genetics revolutionizes personalized gastronomy

by David Martín Rius
written by David Martín Rius

What tells us our DNA about our palate?

Since time immemorial, gastronomy has been an art that adapts to cultures, traditions and, of course, individual tastes. However, in the modern era, it seems that our genetic code began to take its role in the construction of these preferences. Recent research has begun to decipher how a molecule called DNA not only defines us as individuals, but also dictates what flavors tempt us and which are not, raising a new era for culinary personalization.

The genetic code and its impact on the sense of taste

The DNA, that double propeller that loads all the information of our being, is composed of billions of bases that make up a unique book for each. But, in addition to determining physical characteristics or predispositions to diseases, it also influences how we experience flavors. The key is in the flavor receptors in the mouth, which vary according to our genetic variants. These variations can intensify or soften the perception of sweetness, bitterness and acid, creating unique sensory profiles.

A tasting with genetic intelligence

An example of how this is being applied in practice occurred in an innovative event organized in a famous city restaurant. With the guide of Ricardo Fernández-Ramires, an expert in genetics applied to gastronomy, attendees underwent a genetic analysis that allowed them to discover in what aspects their tastes are influenced by their own DNA. This analysis identified genes related to the perception of flavor, in addition to detecting predispositions at high or low levels of certain proteins that modulate the sensory experience.

The classic side and the half full glass: the science of flavors

Since 2003, the TAS2R38 gene was identified, in charge of the perception of bitter taste, which explains why some people enjoy beers with bitter notes and others reject them. This discovery became the basis to understand that our culinary elections are not only likely, but also a genetic issue. Beer, in particular, can be appreciated in a very different way according to our genetic profile, and now this has become an opportunity to transform the experience of taste a glass of beer into something much more personalized.

The future of delight: Total customization on your dish and your cup

What would happen if before dinner, through a simple test, you could know what flavors they conquer and which are not? The trend advances towards offering custom culinary experiences, where each dish and each drink are created from the genetic profile of each diner. The chef could enhance the sweetness that you like most and reduce the nuances that you do not like, achieving a unique symphony of flavors for you.

From science to the table: a revolution that has just begun

Each advance in the understanding of genetics applied to gastronomy opens a world of possibilities. Not only is it about creating exclusive experiences, but also to improve personalized diets that fit our genetic characteristics, optimizing health and enjoyment. Personalized gastronomy is no longer a futuristic dream, but a reality that begins to take shape in selected clubs and specialized events.

And although it is still in initial phases, the idea of ​​experiencing in your next meal with a genetic profile as a guide promises to be a revolution in the way we understand and live the passion for the good table. Science and creativity come together to offer a tailored flavor, where you are the main protagonist in the history of taste.

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Can beer save the world? Let the yeast do its magic
Health to innovation! How Blockchain is changing beer
Hildegarda, the visionary who dreamed of hops and turned beer into history

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