Purple sand wine containing material as well as preparation method and application thereof

Abstract

The invention relates to the technical field of white spirit, in particular to a purple sand wine containing material as well as a preparation method and application thereof. The raw materials of the purple sand wine containing material comprise purple sand mud, carborundum and silicon nitride. The mass ratio of the carborundum to the silicon nitride is (3-4): 2; the ratio of the total mass of the carborundum and the silicon nitride to the mass of the purple grit mud is (0.05-0.15): 1. When the purple sand wine containing material is used as a wine container for placing and storing white wine, ester substances and impurities which are easy to drink in the white wine can be removed, and components which influence the quality of the white wine are obviously reduced while the taste of the white wine is not influenced, so that the phenomenon that the white wine gets drunk after being drunk is relieved or avoided, the quality of raw wine is recovered, and the original flavor is ensured.

Description

Technical Field

[0001] The present invention relates to the technical field of Chinese liquor, and particularly relates to a purple sand material for storing liquor, a preparation method thereof, and an application thereof. Background Art

[0002] "Getting a hangover" after drinking means experiencing symptoms such as flushing of the face, headache, nausea, vomiting, dizziness, etc. after drinking alcohol, and some people also experience dry mouth. The main reason for getting a hangover from Chinese liquor is the excessive content of ester substances in the liquor.

[0003] For existing Chinese liquors, in order to meet the market demand, "base liquor" is generally used for blending. However, blending often loses the quality of the "base liquor", manifested in: the aroma type characteristics are not obvious, and "getting a hangover" occurs. In addition, in order to maintain the original characteristics of the aroma type, currently, for distilled liquors, the "additive (flavor essence)" technology is mostly used, but the phenomenon of "getting a hangover" is even more serious.

[0004] Headache and hangover after drinking are currently very sensitive topics for both Chinese liquor enterprises and consumers. When consumers choose among many Chinese liquor brands, they not only pay attention to the popularity of the brand, but more importantly, they pay attention to whether the liquor will "get a hangover" after drinking, and take this as the first criterion for selection.

[0005] In view of this, the present invention is proposed. Summary of the Invention

[0006] The purpose of the present invention is to provide a purple sand material for storing liquor, a preparation method thereof, and an application thereof, so as to solve the problems existing in the above-mentioned prior art. By using the purple sand material for storing liquor of the present invention as a liquor container for placing and storing liquor, the quality of the "base liquor" is restored to ensure the original "aroma type" and eliminate the drawback of "getting a hangover".

[0007] To achieve the above purpose, the present invention provides the following solutions:

[0008] One of the technical solutions of the present invention: Provide a purple sand material for storing liquor, the raw materials include purple sand mud, emery, and silicon nitride; the mass ratio of the emery to the silicon nitride is (3 - 4):2; the total mass ratio of the emery and the silicon nitride to the purple sand mud is (0.05 - 0.15):1.

[0009] Further, the purple sand mud raw material is one or a mixture of two or more of purple mud, green mud, or red mud in purple sand ore.

[0010] Further, the raw materials are powders passed through a 60-mesh sieve.

[0011] Furthermore, the raw materials are powders passed through an 80-mesh sieve.

[0012] The second technical solution of the present invention is a method for preparing the above-mentioned purple sand wine material, comprising the following steps: mixing purple sand mud, corundum and silicon nitride and then adding water to blend into mud material;

[0013] The mud material is refined to obtain mud segments;

[0014] The clay segments are formed and fired to obtain the purple clay wine-holding material.

[0015] Furthermore, the state of the clay material is that it can be shaped by kneading and will fall apart when it is pushed back.

[0016] The clay material can be directly kneaded into shape by hand, but the shape is not firm and will fall apart with a little external force. After being kneaded into shape, it can be fired into shape.

[0017] Furthermore, the refining specifically includes: mixing the mud material with water, crushing it, mixing it, and then vacuum treating it, and then squeezing it into mud strips and cutting it into mud segments.

[0018] Furthermore, the firing conditions are: firing at 1000° C.-2000° C. for 1-5 times.

[0019] Furthermore, the preparation method of the purple clay wine material (purple clay wine pot) comprises the following steps:

[0020] 1. Manufacturing of wine materials:

[0021] Purple clay wine pot (decanter) process flow

[0022] 1.1. Clay material selection:

[0023] Select purple clay, green clay and red clay from the original purple sand ore in Dingshu Town, Yixing City, Jiangsu Province;

[0024] 1.2. Clay production process:

[0025] 1.2.1. Extracting raw mud from the ore layer - mud-like blocky ore rock

[0026] First, choose the category.

[0027] 1.2.2 Natural weathering - natural decomposition of ore bodies

[0028] After being exposed to wind, rain, sun and dew for months or even years, the ore body is gradually broken down into flakes, which the "mill owners" call "melon slices", and then become loose small particles and are ground through the feeding port of the stone mill.

[0029] 1.2.3. Remove debris - pick out impurities

[0030] Carefully selected to remove impurities such as iron, limestone, basalt, etc., and magnetic steel adsorption method is used to remove iron.

[0031] 1.2.4. Mineral crushing - grinding into fine powder

[0032] Use electric stone mill method.

[0033] 1.2.5. Powder sieving - sieving out usable mud powder

[0034] Sieving is also called screening, usually 60 mesh or 80 mesh. (Depending on the size of the container)

[0035] 1.2.6. Mixing ingredients - Mix the powders in a certain proportion

[0036] Materials of the wine vessel: purple clay (1), corundum (2), silicon nitride (3).

[0037] The mass ratio of materials used is: (2): (3) = 3-4:2, (1): [(2) + (3)] = 1: 0.05-0.15.

[0038] 1.2.7. Mixing mud - mixing with water

[0039] Use an appropriate amount of rainwater to make it into a shape that "will fall apart if you push it back."

[0040] 1.2.8. Refining cooked mud - refining finished mud

[0041] The mud is mixed with water, crushed with a stone mill, and then further mixed with a twin-shaft mixer.

[0042] Then it is sent to a vacuum mud refiner for vacuum treatment to increase its density; then it is extruded into cylindrical or rectangular mud strips and cut into mud segments.

[0043] 1.3. Purple clay wine pot (decanter) production process:

[0044] 1.3.1. Beating the clay into flakes - Beating the finished clay into flakes

[0045] 1.3.2. Making the body of the barrel: beating the clay pieces into the main part of the required shape

[0046] 1.3.3. Making the cover and bottom: Beat the clay pieces into the cover and bottom

[0047] 1.3.4. Assemble the kettle body - install the lid and bottom on the main body

[0048] 1.3.5. Making the handle, knob and spout of the pot - kneading the clay

[0049] 1.3.6. Install the handle, button and mouth respectively at the designated position of the main body

[0050] 1.3.7. Polishing: modifying the surface of the wine vessel to make it smooth

[0051] 1.3.8, Imprinted seal - stamping a seal on the bottom of the wine vessel

[0052] 1.4. Firing process of purple sand wine pot (decanter):

[0053] Fire the prepared embryo at 1000°C - 2000°C for 1 - 5 times.

[0054] 2.0. Appearance design of the wine container.

[0055] In the third technical solution of the present invention, the application of the above purple sand wine - holding material in improving the quality of white wine.

[0056] Furthermore, the purple sand wine - holding material is prepared into a wine container for storing and placing white wine.

[0057] Furthermore, the white wine is Luzhou - flavor white wine or Maotai - flavor white wine or Fen - flavor white wine.

[0058] In the fourth technical solution of the present invention, a method for improving the quality of white wine is to place the white wine in the above purple sand wine - holding material and seal it for 10 min - 3 days.

[0059] Furthermore, improving the quality of white wine specifically refers to improving the phenomenon of getting a headache after drinking white wine.

[0060] The present invention discloses the following technical effects:

[0061] The present invention provides a purple sand wine - holding material for containing white wine. The raw materials include purple sand mud, emery, and silicon nitride. In the raw materials, the purple sand mud contains various different trace metal elements (such as manganese, cobalt, nickel, etc.), which have a catalytic effect and can catalyze the conversion reaction of organic components in white wine. The addition of emery and silicon nitride can accelerate the process of this catalytic reaction. By limiting the ratio of the three, the purple sand wine - holding material can quickly change the substance composition of white wine. Combining with the porous structure of the purple sand material, the purple sand wine - holding material of the present invention has a dual function of adsorption and catalysis. The two functions cooperate synergistically to significantly reduce the components affecting the wine quality without affecting the taste of white wine, thereby alleviating or avoiding the phenomenon of getting a headache after drinking white wine.

[0062] During the brewing process of white wine, in addition to mainly generating ethanol, decomposition metabolites and their derivatives such as alcohols, aldehydes, ketones, acids, and esters will also be generated. Among them, it is found that ester substances and aldehyde substances are easy to pass through the blood - brain barrier, resulting in serious defects such as discomfort and large side effects after drinking white wine, and are also one of the main factors causing dry mouth and getting a headache. After using the purple sand wine - holding material described in the present invention to hold white wine for a period of time, based on the pore structure and catalytic effect of the purple sand wine - holding material, the ester substances and impurities that are easy to get a headache in white wine are removed, thereby improving the original quality of the wine. Description of the Drawings

[0063] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the accompanying drawings required for use in the embodiments. Obviously, the accompanying drawings in the following description are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other accompanying drawings can be obtained based on these drawings.

[0064] Figure 1 It is a sample picture of a purple sand wine pot prepared from the purple sand material for storing wine in the embodiments of the present invention;

[0065] Figure 2 It is a picture of a 50-kilogram purple sand wine storage vessel prepared from the purple sand material for storing wine in the embodiments of the present invention. Detailed implementation manners

[0066] Now, various exemplary implementation manners of the present invention will be described in detail. This detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, characteristics, and implementation schemes of the present invention.

[0067] It should be understood that the terms described in the present invention are only for describing specific implementation manners and are not used to limit the present invention. Additionally, for the numerical ranges in the present invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Any intermediate value within any stated value or stated range, as well as each smaller range between any other stated value or intermediate value within the stated range, is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded from the range.

[0068] Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the art to which the present invention pertains. Although the present invention only describes preferred methods and materials, any methods and materials similar or equivalent to those described herein can also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials related to the documents. In case of conflict with any incorporated document, the content of this specification shall prevail.

[0069] Without departing from the scope or spirit of the present invention, various improvements and changes can be made to the specific implementation manners of the present invention specification, which are obvious to those skilled in the art. Other implementation manners obtained from the present invention specification are also obvious to those skilled in the art. The present invention specification and embodiments are only exemplary.

[0070] Regarding the use of "comprising", "including", "having", "containing", etc. in this article, they are all open-ended terms, meaning including but not limited to.

[0071] In the following embodiments of the present invention, the purple sand mud raw material used is the purple mud in the original purple sand ore in Dingshu Town, Yixing City, Jiangsu Province. Using the other two purple sand ore materials (green mud and red mud), or a mixture of purple mud, green mud and red mud as raw materials will not affect the realization of the technical effects of the present invention.

[0072] The emery raw material used in the following embodiments of the present invention is purchased on the market, with a specification of 200 mesh; emery raw materials from other sources will not affect the realization of the technical effects of the present invention.

[0073] The silicon nitride raw material used in the following embodiments of the present invention is purchased on the market, with a specification of 45 microns; silicon nitride raw materials from other sources will not affect the realization of the technical effects of the present invention.

[0074] Details not elaborated in the preparation process of the wine-containing material in the specific implementation manner of the present invention are all routine operations of those skilled in the art and will not affect the realization of the technical effects.

[0075] For the flavor type of wine, since it is at the μg.ng.pg. level, according to international practice, wine tasters mainly use "olfaction" and "taste" to judge, supplemented by GC-MS identification (GC is called the "electronic nose"). Therefore, in the embodiments of the present invention, the quality of white wine is evaluated by the method of wine tasters + GC-MS; in the following embodiments of the present invention, the "headspace injection" and "gas chromatography-mass spectrometry" are used to analyze and resolve the changes in the material components of the samples before and after decanting. The specific content is the routine operation of those skilled in the art and will not be elaborated here. After testing, it is found that through decanting, the esters that cause headaches are removed, and at the same time, some harmful substances such as benzene, acids, naphthalene, pyran, and furan are removed, thereby improving the original quality of the wine.

[0076] The wine tasters of the sample in the embodiment of the present invention hold the Shanghai Alcoholic Beverage Production and Sales Operator Qualification Certificate.

[0077] Example 1

[0078] 1. Manufacture of wine-containing material:

[0079] Process flow of purple sand wine pot (decanting vessel)

[0080] 1.1. Selection of mud material:

[0081] Select the purple mud in the original purple sand ore in Dingshu Town, Yixing City, Jiangsu Province;

[0082] 1.2. Mud material production process:

[0083] 1.2.1. Extract raw mud from the ore layer - the mud is like massive ore rock

[0084] First, select and classify.

[0085] 1.2.2. Natural weathering - natural decomposition of the ore body

[0086] After being exposed to wind, rain, sun, and dew for several months or even years, the ore body gradually decomposes into flakes, which the "millers" call "melon slices", and then becomes loose small particles, and is ground on the upper grinding opening of the stone mill.

[0087] 1.2.3. Removal of impurities - Picking out impurities

[0088] Select and remove impurities such as iron, limestone, and basalt. The iron is removed by the method of magnetic steel adsorption.

[0089] 1.2.4. Ore material crushing - Grinding into fine powder

[0090] Use the electric stone mill method.

[0091] 1.2.5. Screening of powder - Screening out available mud powder

[0092] All raw materials are screened through an 80-mesh sieve.

[0093] 1.2.6. Batching and mixing - Blending and mixing the powder in a certain proportion

[0094] Materials for the wine container: purple sand mud (1), emery (2), silicon nitride (3).

[0095] Mass ratio of materials used: (2):(3) = 3:2, (1):[(2)+(3)] = 1:0.08.

[0096] (The following parameters can be used in this step to achieve the effect of sobering up: Materials for the wine container: purple sand mud (1), emery (2), silicon nitride (3); Mass ratio of materials used: (2):(3) = 3 - 4:2, (1):[(2)+(3)] = 1:0.05 - 0.15)

[0097] 1.2.7. Kneading the mud - Mixing with water

[0098] Use an appropriate amount of rainwater to adjust to "able to form a shape when pinched and disperse when released."

[0099] 1.2.8. Refining the mature mud - Refining the finished mud material

[0100] After the mud material is mixed with water, it is ground and mashed with a stone roller, and then further mixed with a double-shaft mixer.

[0101] Then it is sent to a vacuum mud refining machine for vacuum treatment to improve its density; then it is extruded into a cylindrical or cuboid mud strip and cut into 50-cm mud segments.

[0102] 1.3. Production process of purple sand wine pot (sobering up device):

[0103] 1.3.1. Beating the mud sheet - Beating the finished mud material into a sheet

[0104] 1.3.2. Making the body barrel - surrounding and beating the clay slices to form the main part of the required shape

[0105] 1.3.3. Making the lid and bottom - surrounding and beating the clay slices to make the lid and bottom

[0106] 1.3.4. Assembling the pot body - installing the lid and bottom on the main body

[0107] 1.3.5. Making the pot handle, pot button and pot spout - kneading with clay

[0108] 1.3.6. Installing the handle, button and spout - installing them at the designated positions on the main body respectively

[0109] 1.3.7. Smoothing and decorating the blank - decorating the surface of the wine vessel to make it smooth

[0110] 1.3.8. Imprinting the seal - stamping the seal on the bottom of the wine vessel

[0111] 1.4. Firing process of the purple sand wine pot (decanter):

[0112] Fire the made blank at 1200 °C for 5 times.

[0113] (This step can achieve the decanting effect by firing at 1000 °C - 2000 °C for 1 - 5 times)

[0114] 2.0. The appearance design of the wine container is as Figure 1-2 shown, Figure 1 There are two capacities, 250 cc and 600 cc respectively.

[0115] Example 2

[0116] Use the 600 cc purple sand wine pot prepared in Example 1 to hold white liquor, and then ask the wine taster to evaluate. Specifically:

[0117] Selected white liquors: Wuliangye (strong aroma), BaiNian YingJia (strong aroma)

[0118] Wine holding time: 5 minutes, 10 minutes, 20 minutes, 30 minutes respectively (sealed and placed).

[0119] Wine tasting indicators: aroma type, discomfort reaction.

[0120] The evaluation results are shown in Table 1.

[0121] Table 1

[0122]

[0123]

[0124] The results show that: 1. For "Wuliangye", after holding (decanting) the wine, it has a pure strong aroma.

[0125] 2. After "Wine of Yingjia's Centenary Celebration" is decanted (or sobered up) and consumed, there is no phenomenon of "getting a head rush" 30 minutes later and the next day.

[0126] Example 3

[0127] Use the 600cc purple clay wine pot prepared in Example 1 to hold Chinese liquor, and then ask professional wine tasters to evaluate. Specifically:

[0128] Selected Chinese liquors: Langjiu (sauce fragrance), Xijiu (sauce fragrance), Baiyunbian (sauce fragrance)

[0129] Wine holding time: 5 minutes, 10 minutes, 20 minutes, 30 minutes respectively (sealed and placed).

[0130] Wine tasting indicators: fragrance type, discomfort reaction.

[0131] The evaluation results are shown in Table 2.

[0132] Table 2

[0133]

[0134] 1. For "Langjiu and Xijiu", after decanting (or sobering up), the sauce fragrance is pure and the lingering aftertaste is charming.

[0135] 2. For "Baiyunbian", there is no phenomenon of "getting a head rush" until the next day after decanting (or sobering up).

[0136] After decanting (or sobering up) the sauce-flavored Chinese liquor, there is no phenomenon of "getting a head rush" within 30 minutes.

[0137] Example 4

[0138] Use the 600cc purple clay wine pot prepared in Example 1 to hold Chinese liquor, and then ask professional wine tasters to evaluate. Specifically:

[0139] Selected Chinese liquors: Fenjiu (light fragrance), Beijing Erguotou (light fragrance)

[0140] Wine holding time: 5 minutes, 10 minutes, 20 minutes, 30 minutes respectively (sealed and placed).

[0141] Wine tasting indicators: fragrance type, discomfort reaction.

[0142] The evaluation results are shown in Table 3.

[0143] Table 3

[0144]

[0145]

[0146] 1. For "Fenjiu", after decanting (or sobering up), the light fragrance is more pure.

[0147] 2. After drinking "Beijing Erguotou" after decanting the wine, the phenomenon of "getting a headache" is basically eliminated 30 minutes later.

[0148] Example 5

[0149] Use the 250cc purple sand wine pot prepared in Example 1 to hold white liquor, and then ask a wine taster to evaluate it. Specifically:

[0150] Selected white liquor: Tianzhilan (strong aroma)

[0151] Wine holding time: 5 minutes, 10 minutes, 20 minutes, 30 minutes (sealed and placed) respectively.

[0152] Wine tasting indicators: aroma type, discomfort reaction.

[0153] The evaluation results are shown in Table 4.

[0154] Table 4

[0155]

[0156] For "Tianzhilan", before decanting the wine, the pungency is obvious and it is difficult to swallow.

[0157] After decanting the wine, it is thick, smooth and sweet when entering the mouth, and the effect is very obvious!

[0158] After decanting the wine, it has a pure strong aroma, and the phenomenon of "dry throat" does not occur within 5 hours.

[0159] Example 6

[0160] Use the 600cc purple sand wine pot prepared in Example 1 to hold Beijing Erguotou (light aroma) for 20 minutes, and then analyze and resolve the changes in the material components of the samples before and after decanting through "headspace injection" and "gas chromatography-mass spectrometry". The results of the material components before and after decanting are shown in Table 5. The table of the changes in the material components before and after decanting is shown in Table 6.

[0161] Table 5

[0162]

[0163]

[0164]

[0165]

[0166]

[0167] Before decanting, in addition to the above 67 components in the white liquor, there are also 7 other material components that are not determined.

[0168] Table 6

[0169] Before sobering up Type After sobering up Type 1. Esters 23 Esters 7 2. Alcohols 11 Alcohols 6 3. Aldehydes 5 Aldehydes 3 4. Alkenes 9 Alkenes 4 5. Ketones 9 Ketones 1 6. Alkanes 4 Alkanes 1 7. Benzene 1 Benzene 0 8. Acid 4 Acid 0 9. Alkyne 1 Alkyne 0 10. Pyran 1 Pyran 0 11. Phenol 2 Phenol 0 12. Naphthalene 1 Naphthalene 0 13. Brain 1 Brain 0 14. Furan 1 Furan 0 15. Sulfur 1 Sulfur 0

[0170] As can be seen from Table 5-6, obvious changes have occurred in the volatile components in the liquor before and after sobering up. The number has decreased from 74 before sobering up to 22 after sobering up; in the liquor sample before adsorption by the sobering device of the present invention, there are 15 component functional groups. After adsorption, only 6 component functional groups remain. Among them, esters, alcohols, alkenes, ketones, and aldehydes are the most significant, and harmful substances such as benzene, acids, naphthalenes, pyrans, and furans have been removed, and the effect is very remarkable.

[0171] At the same time, by comparing the components in Table 5, it is found that during the sobering-up process, many components are selectively "adsorbed", making them "disappear (below the minimum response value)" or "decrease in quantity"; in addition, due to the various functions of the "residue" of purple sand mud such as adsorption and catalysis, some are also "transformed" (new biomaterials).

[0172] It is further experimentally verified in the present invention that when the dosages of purple sand mud (1), emery (2), and silicon nitride (3) are in the range of (2):(3) = 3 - 4:2 and (1):[(2)+(3)] = 1:0.05 - 0.15, the purple sand liquor storage materials prepared all have good sobering-up effects. When the dosage ratio of the raw materials exceeds the above range, or when emery and / or silicon nitride are omitted, the sobering-up effect is not obvious. The reason may be that the change in the type or ratio of the raw materials affects the catalytic effect of the liquor storage material on the substance components in the liquor, resulting in incomplete removal of the components that are likely to cause headaches, thus affecting the change in the substance components in the liquor after sobering up. It is experimentally verified in the present invention that the effect of the sobering device provided by the present invention on improving the quality of liquor is: "strong-flavor liquor" is better than "maotai-flavor liquor" which is better than "light-flavor liquor".

[0173] The embodiments described above are only descriptions of the preferred embodiments of the present invention, and do not limit the scope of the present invention. Without departing from the design spirit of the present invention, various deformations and improvements made by those of ordinary skill in the art to the technical solutions of the present invention shall fall within the protection scope determined by the claims of the present invention.

Claims

1. A purple sand material for holding wine, characterized in that, The raw materials include purple sand mud, emery, and silicon nitride; the mass ratio of emery to silicon nitride is (3 - 4):2; the total mass ratio of emery and silicon nitride to purple sand mud is (0.05 - 0.15):

1.

2. The purple sand wine storage material according to claim 1, characterized in that, The purple sand mud raw material is one or a mixture of two or more of purple mud, green mud, or red mud in purple sand ore.

3. The purple sand wine storage material according to claim 1, wherein The raw materials are powders that have passed through a 60-mesh sieve.

4. A preparation method of the purple sand wine storage material according to any one of claims 1-3, characterized in that, It includes the following steps: Mix purple sand mud, emery, and silicon nitride, and then add water to reconcile them into a mud material. The mud material is refined to obtain a mud section. The mud section is formed and fired to obtain the purple sand wine container material.

5. The preparation method of the purple sand wine storage material according to claim 4, characterized in that, The state of the mud material is: it can be shaped when pinched and disperses when released.

6. The preparation method of the purple sand wine storage material according to claim 4, characterized in that The refining specifically includes: the mud material is reconciled with water, mashed, mixed, then subjected to vacuum treatment, and then extruded into a mud strip and cut into mud sections.

7. The preparation method of the purple sand wine storage material according to claim 4, characterized in that The firing conditions: fired at 1000°C - 2000°C for 1 - 5 times.

8. Use of the purple sand wine container material according to any one of claims 1 - 3 in improving the quality of white liquor.

9. A method for improving the quality of Chinese liquor, characterized in that, Place the white liquor in the purple sand wine container material according to any one of claims 1 - 3 and seal it for 10 min - 3 days.

10. The method for improving the quality of Baijiu according to claim 9, wherein, The improvement of the quality of white liquor specifically refers to improving the phenomenon of headache after drinking white liquor.

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