Nanostructured biodegradable polymeric films for food packaging applications

El presente trabajo tiene como objetivo desarrollar una película biodegradable a partir de caseinato de calcio y almidón modificado nanoestructurado con bentonita. Las películas se prepararon mediante el método de moldeo en solución con la adición de glicerol como plastificante y PVA para mejorar su...

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Fecha de publicación:
2019
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Universidad de Bogotá Jorge Tadeo Lozano
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spa
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oai:expeditiorepositorio.utadeo.edu.co:20.500.12010/7617
Acceso en línea:
http://hdl.handle.net/20.500.12010/7617
Palabra clave:
Bionanocompuesto
Caseína
Almidón
Materiales para empaques
Soluciones (Química)
Ingeniería química -- Trabajos de grado
Caseína -- Investigaciones
Biopolímeros -- Investigaciones
Almidón -- Investigaciones
Ingeniería química
Bionanocomposite
Caseinate
Rights
License
Abierto (Texto Completo)
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oai_identifier_str oai:expeditiorepositorio.utadeo.edu.co:20.500.12010/7617
network_acronym_str UTADEO2
network_name_str Expeditio: repositorio UTadeo
repository_id_str
dc.title.spa.fl_str_mv Nanostructured biodegradable polymeric films for food packaging applications
title Nanostructured biodegradable polymeric films for food packaging applications
spellingShingle Nanostructured biodegradable polymeric films for food packaging applications
Bionanocompuesto
Caseína
Almidón
Materiales para empaques
Soluciones (Química)
Ingeniería química -- Trabajos de grado
Caseína -- Investigaciones
Biopolímeros -- Investigaciones
Almidón -- Investigaciones
Ingeniería química
Bionanocomposite
Caseinate
title_short Nanostructured biodegradable polymeric films for food packaging applications
title_full Nanostructured biodegradable polymeric films for food packaging applications
title_fullStr Nanostructured biodegradable polymeric films for food packaging applications
title_full_unstemmed Nanostructured biodegradable polymeric films for food packaging applications
title_sort Nanostructured biodegradable polymeric films for food packaging applications
dc.contributor.advisor.none.fl_str_mv Pataquiva-Mateus, Alis Yovana
dc.subject.spa.fl_str_mv Bionanocompuesto
Caseína
Almidón
topic Bionanocompuesto
Caseína
Almidón
Materiales para empaques
Soluciones (Química)
Ingeniería química -- Trabajos de grado
Caseína -- Investigaciones
Biopolímeros -- Investigaciones
Almidón -- Investigaciones
Ingeniería química
Bionanocomposite
Caseinate
dc.subject.lemb.spa.fl_str_mv Materiales para empaques
Soluciones (Química)
Ingeniería química -- Trabajos de grado
Caseína -- Investigaciones
Biopolímeros -- Investigaciones
Almidón -- Investigaciones
Ingeniería química
dc.subject.keyword.spa.fl_str_mv Bionanocomposite
Caseinate
description El presente trabajo tiene como objetivo desarrollar una película biodegradable a partir de caseinato de calcio y almidón modificado nanoestructurado con bentonita. Las películas se prepararon mediante el método de moldeo en solución con la adición de glicerol como plastificante y PVA para mejorar sus propiedades. Se realizó un análisis estadístico para encontrar la proporción entre la caseína y el almidón. Las caracterizaciones físicas y químicas se realizaron utilizando SEM, EDS y FTIR. Mediante un análisis de permeabilidad al vapor de agua se encontró una disminución en el valor con respecto a las películas de caseína y almidón sin PVA, atribuidas a la adición de arcilla. Las pruebas microbiológicas informaron un número total de bacterias admisibles en las películas de caseína y pocas colonias de levadura atribuidas a su manipulación. La prueba de biodegradabilidad mostró que las películas pueden degradarse en un tiempo de 13 semanas a temperatura ambiente, donde el suelo no se ajustó a ninguna condición de humedad. Se concluyó que la inclusión de PVA y almidón modificado con suspensión de bentonita nanoestructurada en la formulación de la película de caseína mejora las propiedades mecánicas, en comparación con películas similares con hasta un 30% de aumento en la resistencia a la tracción con un valor de 13.083 ± 2.1 MPa.
publishDate 2019
dc.date.created.none.fl_str_mv 2019
dc.date.accessioned.none.fl_str_mv 2020-02-25T14:36:28Z
dc.date.available.none.fl_str_mv 2020-02-25T14:36:28Z
dc.type.coar.fl_str_mv http://purl.org/coar/resource_type/c_7a1f
dc.type.local.spa.fl_str_mv Trabajo de grado
dc.type.driver.spa.fl_str_mv info:eu-repo/semantics/bachelorThesis
dc.identifier.uri.none.fl_str_mv http://hdl.handle.net/20.500.12010/7617
dc.identifier.instname.spa.fl_str_mv instname:Universidad de Bogotá Jorge Tadeo Lozano
dc.identifier.reponame.spa.fl_str_mv reponame:Repositorio Institucional de la Universidad de Bogotá Jorge Tadeo Lozano
url http://hdl.handle.net/20.500.12010/7617
identifier_str_mv instname:Universidad de Bogotá Jorge Tadeo Lozano
reponame:Repositorio Institucional de la Universidad de Bogotá Jorge Tadeo Lozano
dc.language.iso.spa.fl_str_mv spa
language spa
dc.relation.references.spa.fl_str_mv J. D. Wicochea-Rodríguez, P. Chalier, T. Ruiz, and E. Gastaldi, “Active Food Packaging Based on Biopolymers and Aroma Compounds: How to Design and Control the Release,” Front. Chem., vol. 7, Jun. 2019.
H. Ritchie and M. Roser, “Plastic Pollution,” Our World Data, no. August, p. 1, 2018.
S. Rajmohan K., R. C, and S. Varjani, “Plastic pollutants: Waste management for pollution control and abatement,” Curr. Opin. Environ. Sci. Heal., 2019.
Y. Pan, M. Farmahini-Farahani, P. O’Hearn, H. Xiao, and H. Ocampo, “An overview of bio-based polymers for packaging materials,” J. Bioresour. Bioprod., vol. 1, no. 3, pp. 106–113, 2016.
B. Ucpinar Durmaz and A. Aytac, “Poly (vinyl alcohol) and casein films: The effects of glycerol amount on the properties of films,” Res. Eng. Struct. Mater., 2019.
J. Gómez-Estaca, R. Gavara, R. Catalá, and P. Hernández-Muñoz, “The Potential of Proteins for Producing Food Packaging Materials: A Review,” Packag. Technol. Sci., vol. 29, no. 4–5, pp. 203–224, Apr. 2016.
S. A. Bhawani, H. Hussain, O. Bojo, and S. S. Fong, “Proteins as Agricultural Polymers for Packaging Production,” in Bionanocomposites for Packaging Applications, Cham: Springer International Publishing, 2018, pp. 243–267.
M. L. Picchio, Y. G. Linck, G. A. Monti, L. M. Gugliotta, R. J. Minari, and C. I. Alvarez Igarzabal, “Casein films crosslinked by tannic acid for food packaging applications,” Food Hydrocoll., vol. 84, pp. 424–434, Nov. 2018.
H. P. S. Abdul Khalil et al., “Biodegradable Films for Fruits and Vegetables Packaging Application: Preparation and Properties,” Food Eng. Rev., vol. 10, no. 3, pp. 139–153, Sep. 2018.
M. L. Picchio, L. I. Ronco, M. C. G. Passeggi, R. J. Minari, and L. M. Gugliotta, “Poly(n-butyl acrylate)–Casein Nanocomposites as Promising Candidates for Packaging Films,” J. Polym. Environ., vol. 26, no. 6, pp. 2579–2587, 2018.
A. Shendurse, “Milk protein based edible films and coatings–preparation, properties and food applications,” J. Nutr. Heal. Food Eng., vol. 8, no. 2, 2018.
C. L. Murrieta-Martínez, H. Soto-Valdez, R. Pacheco-Aguilar, W. Torres-Arreola, F. Rodríguez-Felix, and E. Márquez Ríos, “Edible protein films: Sources and behavior,” Packag. Technol. Sci., vol. 31, no. 3, pp. 113–122, 2018.
P. F. Fox and A. Brodkorb, “The casein micelle: Historical aspects, current concepts and significance,” Int. Dairy J., vol. 18, no. 7, pp. 677–684, 2008.
S. Jafari, Biopolymer Nanostructures for Food Encapsulation Purposes. Charlote Cockle, 2019.
M. L. Picchio et al., “pH-responsive casein-based films and their application as functional coatings in solid dosage formulations,” Colloids Surfaces A Physicochem. Eng. Asp., vol. 541, pp. 1–9, 2018.
S. Saez-Orviz, A. Laca, and M. R. M. Díaz, “Approaches for casein film uses in food stuff packaging,” Afinidad, vol. 74, no. 577, pp. 26–29, 2016.
O. Abu Diak, A. Bani-Jaber, B. Amro, D. Jones, and G. P. Andrews, “The manufacture and characterization of casein films as novel tablet coatings,” Food Bioprod. Process., vol. 85, no. 3 C, pp. 284–290, 2007.
F. Minaei, S. A. H. Ravandi, S. M. Hejazi, and F. Alihosseini, “The fabrication and characterization of casein/PEO nanofibrous yarn via electrospinning,” E-Polymers, vol. 19, no. 1, pp. 154–167, 2019.
S. Selvaraj, R. Thangam, and N. N. Fathima, “Electrospinning of casein nanofibers with silver nanoparticles for potential biomedical applications,” Int. J. Biol. Macromol., vol. 120, no. Pt B, pp. 1674–1681, Dec. 2018.
M. C. G. Pellá et al., “Effect of gelatin and casein additions on starch edible biodegradable films for fruit surface coating,” Food Chem., p. 125764, Oct. 2019.
Y. R. Wagh, H. A. Pushpadass, F. M. E. Emerald, and B. S. Nath, “Preparation and characterization of milk protein films and their application for packaging of Cheddar cheese.,” J. Food Sci. Technol., vol. 51, no. 12, pp. 3767–75, Dec. 2014.
L. M. Bonnaillie, H. Zhang, S. Akkurt, K. L. Yam, and P. M. Tomasula, “Casein films: The effects of formulation, environmental conditions and the addition of citric pectin on the structure and mechanical properties,” Polymers (Basel)., vol. 6, no. 7, pp. 2018–2036, 2014.
G. Hu, Y. Zheng, Z. Liu, Y. Xiao, Y. Deng, and Y. Zhao, “Effects of high hydrostatic pressure, ultraviolet light-C, and far-infrared treatments on the digestibility, antioxidant and antihypertensive activity of α-casein,” Food Chem., vol. 221, pp. 1860–1866, 2017.
D. Domene-López, J. J. Delgado-Marín, I. Martin-Gullon, J. C. García-Quesada, and M. G. Montalbán, “Comparative study on properties of starch films obtained from potato, corn and wheat using 1-ethyl-3-methylimidazolium acetate as plasticizer,” Int. J. Biol. Macromol., vol. 135, pp. 845–854, 2019.
B. Imre and B. Pukánszky, “Compatibilization in bio-based and biodegradable polymer blends,” Eur. Polym. J., vol. 49, no. 6, pp. 1215–1233, 2013.
C. A. Gómez-Aldapa, G. Velazquez, M. C. Gutierrez, E. Rangel-Vargas, J. Castro-Rosas, and R. Y. Aguirre-Loredo, “Effect of polyvinyl alcohol on the physicochemical properties of biodegradable starch films,” Mater. Chem. Phys., vol. 239, p. 122027, 2020.
L. Huang et al., “Properties of thermoplastic starch films reinforced with modified cellulose nanocrystals obtained from cassava residues,” New J. Chem., vol. 43, no. 37, pp. 14883–14891, 2019.
R. Fattahi and A. Bahrami, “Application of edible and biodegradable starch films in food packaging: A review,” J. Babol Univ. Med. Sci., vol. 20, 2018.
F. Parvin, M. A. Rahman, J. M. M. Islam, M. A. Khan, and A. H. M. Saadat, “Preparation and characterization of starch/PVA blend for biodegradable packaging material,” Adv. Mater. Res., vol. 123–125, pp. 351–354, 2010.
E. Karaogul, E. Altuntas, T. Salan, and M. Hakki Alma, “The Effects of Novel Additives Used in PVA/Starch Biohybrid Films,” Fill. - Synth. Charact. Ind. Appl., 2019.
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dc.publisher.spa.fl_str_mv Universidad de Bogotá Jorge Tadeo Lozano
dc.publisher.program.spa.fl_str_mv Ingeniería Química
dc.publisher.faculty.spa.fl_str_mv Facultad de Ciencias Naturales e Ingeniería
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spelling Pataquiva-Mateus, Alis YovanaGómez Mesa, Nikolay EstivenBogotá D.C., Colombia2020-02-25T14:36:28Z2020-02-25T14:36:28Z2019http://hdl.handle.net/20.500.12010/7617instname:Universidad de Bogotá Jorge Tadeo Lozanoreponame:Repositorio Institucional de la Universidad de Bogotá Jorge Tadeo LozanoEl presente trabajo tiene como objetivo desarrollar una película biodegradable a partir de caseinato de calcio y almidón modificado nanoestructurado con bentonita. Las películas se prepararon mediante el método de moldeo en solución con la adición de glicerol como plastificante y PVA para mejorar sus propiedades. Se realizó un análisis estadístico para encontrar la proporción entre la caseína y el almidón. Las caracterizaciones físicas y químicas se realizaron utilizando SEM, EDS y FTIR. Mediante un análisis de permeabilidad al vapor de agua se encontró una disminución en el valor con respecto a las películas de caseína y almidón sin PVA, atribuidas a la adición de arcilla. Las pruebas microbiológicas informaron un número total de bacterias admisibles en las películas de caseína y pocas colonias de levadura atribuidas a su manipulación. La prueba de biodegradabilidad mostró que las películas pueden degradarse en un tiempo de 13 semanas a temperatura ambiente, donde el suelo no se ajustó a ninguna condición de humedad. Se concluyó que la inclusión de PVA y almidón modificado con suspensión de bentonita nanoestructurada en la formulación de la película de caseína mejora las propiedades mecánicas, en comparación con películas similares con hasta un 30% de aumento en la resistencia a la tracción con un valor de 13.083 ± 2.1 MPa.Requerimientos de sistema: Adobe Acrobat ReaderThe present work aims to develop a bionanocomposite film from calcium caseinate and starch modified nanostructured with bentonite. The films were prepared by the solution casting method with the addition of glycerol as a plasticizer and PVA to improve their properties. A statistical analysis was performed to find the proportion to be used between casein and starch. Physical and chemical characterizations were performed using SEM, EDS and FTIR. From water vapor permeability analysis, a decrease in value was found with respect to casein and starch films without PVA, attributed to the addition of clay. Microbiological tests reported a total number of admissible bacteria in casein films and few yeast colonies due to their manipulation. The biodegradability test showed that films can be degraded at a rate of 13 weeks under ambient temperature and soil was not adjusted for any humidity conditions. It was concluded that the inclusion of PVA and modified starch with nanostructured bentonite suspension in the casein film formulation improves mechanical properties, compared to similar films with up to 30% increase in tensile strength with a value of 13.083± 2.1 MPa.Ingeniero Químico17 páginasapplication/pdfspaUniversidad de Bogotá Jorge Tadeo LozanoIngeniería QuímicaFacultad de Ciencias Naturales e IngenieríaBionanocompuestoCaseínaAlmidónMateriales para empaquesSoluciones (Química)Ingeniería química -- Trabajos de gradoCaseína -- InvestigacionesBiopolímeros -- InvestigacionesAlmidón -- InvestigacionesIngeniería químicaBionanocompositeCaseinateNanostructured biodegradable polymeric films for food packaging applicationsTrabajo de gradoinfo:eu-repo/semantics/bachelorThesishttp://purl.org/coar/resource_type/c_7a1fAbierto (Texto Completo)http://purl.org/coar/access_right/c_abf2J. D. Wicochea-Rodríguez, P. Chalier, T. Ruiz, and E. Gastaldi, “Active Food Packaging Based on Biopolymers and Aroma Compounds: How to Design and Control the Release,” Front. Chem., vol. 7, Jun. 2019.H. Ritchie and M. Roser, “Plastic Pollution,” Our World Data, no. August, p. 1, 2018.S. Rajmohan K., R. C, and S. Varjani, “Plastic pollutants: Waste management for pollution control and abatement,” Curr. Opin. Environ. Sci. Heal., 2019.Y. Pan, M. Farmahini-Farahani, P. O’Hearn, H. Xiao, and H. Ocampo, “An overview of bio-based polymers for packaging materials,” J. Bioresour. Bioprod., vol. 1, no. 3, pp. 106–113, 2016.B. Ucpinar Durmaz and A. Aytac, “Poly (vinyl alcohol) and casein films: The effects of glycerol amount on the properties of films,” Res. Eng. Struct. Mater., 2019.J. Gómez-Estaca, R. Gavara, R. Catalá, and P. Hernández-Muñoz, “The Potential of Proteins for Producing Food Packaging Materials: A Review,” Packag. Technol. Sci., vol. 29, no. 4–5, pp. 203–224, Apr. 2016.S. A. Bhawani, H. Hussain, O. Bojo, and S. S. Fong, “Proteins as Agricultural Polymers for Packaging Production,” in Bionanocomposites for Packaging Applications, Cham: Springer International Publishing, 2018, pp. 243–267.M. L. Picchio, Y. G. Linck, G. A. Monti, L. M. Gugliotta, R. J. Minari, and C. I. Alvarez Igarzabal, “Casein films crosslinked by tannic acid for food packaging applications,” Food Hydrocoll., vol. 84, pp. 424–434, Nov. 2018.H. P. S. Abdul Khalil et al., “Biodegradable Films for Fruits and Vegetables Packaging Application: Preparation and Properties,” Food Eng. Rev., vol. 10, no. 3, pp. 139–153, Sep. 2018.M. L. Picchio, L. I. Ronco, M. C. G. Passeggi, R. J. Minari, and L. M. Gugliotta, “Poly(n-butyl acrylate)–Casein Nanocomposites as Promising Candidates for Packaging Films,” J. Polym. Environ., vol. 26, no. 6, pp. 2579–2587, 2018.A. Shendurse, “Milk protein based edible films and coatings–preparation, properties and food applications,” J. Nutr. Heal. Food Eng., vol. 8, no. 2, 2018.C. L. Murrieta-Martínez, H. Soto-Valdez, R. Pacheco-Aguilar, W. Torres-Arreola, F. Rodríguez-Felix, and E. Márquez Ríos, “Edible protein films: Sources and behavior,” Packag. Technol. Sci., vol. 31, no. 3, pp. 113–122, 2018.P. F. Fox and A. Brodkorb, “The casein micelle: Historical aspects, current concepts and significance,” Int. Dairy J., vol. 18, no. 7, pp. 677–684, 2008.S. Jafari, Biopolymer Nanostructures for Food Encapsulation Purposes. Charlote Cockle, 2019.M. L. Picchio et al., “pH-responsive casein-based films and their application as functional coatings in solid dosage formulations,” Colloids Surfaces A Physicochem. Eng. Asp., vol. 541, pp. 1–9, 2018.S. Saez-Orviz, A. Laca, and M. R. M. Díaz, “Approaches for casein film uses in food stuff packaging,” Afinidad, vol. 74, no. 577, pp. 26–29, 2016.O. Abu Diak, A. Bani-Jaber, B. Amro, D. Jones, and G. P. Andrews, “The manufacture and characterization of casein films as novel tablet coatings,” Food Bioprod. Process., vol. 85, no. 3 C, pp. 284–290, 2007.F. Minaei, S. A. H. Ravandi, S. M. Hejazi, and F. Alihosseini, “The fabrication and characterization of casein/PEO nanofibrous yarn via electrospinning,” E-Polymers, vol. 19, no. 1, pp. 154–167, 2019.S. Selvaraj, R. Thangam, and N. N. Fathima, “Electrospinning of casein nanofibers with silver nanoparticles for potential biomedical applications,” Int. J. Biol. Macromol., vol. 120, no. Pt B, pp. 1674–1681, Dec. 2018.M. C. G. Pellá et al., “Effect of gelatin and casein additions on starch edible biodegradable films for fruit surface coating,” Food Chem., p. 125764, Oct. 2019.Y. R. Wagh, H. A. Pushpadass, F. M. E. Emerald, and B. S. Nath, “Preparation and characterization of milk protein films and their application for packaging of Cheddar cheese.,” J. Food Sci. Technol., vol. 51, no. 12, pp. 3767–75, Dec. 2014.L. M. Bonnaillie, H. Zhang, S. Akkurt, K. L. Yam, and P. M. Tomasula, “Casein films: The effects of formulation, environmental conditions and the addition of citric pectin on the structure and mechanical properties,” Polymers (Basel)., vol. 6, no. 7, pp. 2018–2036, 2014.G. Hu, Y. Zheng, Z. Liu, Y. Xiao, Y. Deng, and Y. Zhao, “Effects of high hydrostatic pressure, ultraviolet light-C, and far-infrared treatments on the digestibility, antioxidant and antihypertensive activity of α-casein,” Food Chem., vol. 221, pp. 1860–1866, 2017.D. Domene-López, J. J. Delgado-Marín, I. Martin-Gullon, J. C. García-Quesada, and M. G. Montalbán, “Comparative study on properties of starch films obtained from potato, corn and wheat using 1-ethyl-3-methylimidazolium acetate as plasticizer,” Int. J. Biol. Macromol., vol. 135, pp. 845–854, 2019.B. Imre and B. Pukánszky, “Compatibilization in bio-based and biodegradable polymer blends,” Eur. Polym. J., vol. 49, no. 6, pp. 1215–1233, 2013.C. A. Gómez-Aldapa, G. Velazquez, M. C. Gutierrez, E. Rangel-Vargas, J. Castro-Rosas, and R. Y. Aguirre-Loredo, “Effect of polyvinyl alcohol on the physicochemical properties of biodegradable starch films,” Mater. Chem. Phys., vol. 239, p. 122027, 2020.L. Huang et al., “Properties of thermoplastic starch films reinforced with modified cellulose nanocrystals obtained from cassava residues,” New J. Chem., vol. 43, no. 37, pp. 14883–14891, 2019.R. Fattahi and A. Bahrami, “Application of edible and biodegradable starch films in food packaging: A review,” J. Babol Univ. Med. Sci., vol. 20, 2018.F. Parvin, M. A. Rahman, J. M. M. Islam, M. A. Khan, and A. H. M. Saadat, “Preparation and characterization of starch/PVA blend for biodegradable packaging material,” Adv. Mater. Res., vol. 123–125, pp. 351–354, 2010.E. Karaogul, E. Altuntas, T. Salan, and M. Hakki Alma, “The Effects of Novel Additives Used in PVA/Starch Biohybrid Films,” Fill. - Synth. Charact. Ind. 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Universidad Jorge Tadeo Lozanoexpeditiorepositorio@utadeo.edu.coQXV0b3Jpem8gYWwgU2lzdGVtYSBkZSBCaWJsaW90ZWNhcyBVbml2ZXJzaWRhZCBkZSBCb2dvdMOhIEpvcmdlIFRhZGVvIExvemFubyBwYXJhIHF1ZSBjb24gZmluZXMgYWNhZMOpbWljb3MsIHByZXNlcnZlLCBjb25zZXJ2ZSwgb3JnYW5pY2UsIGVkaXRlIHkgbW9kaWZpcXVlIHRlY25vbMOzZ2ljYW1lbnRlIGVsIGRvY3VtZW50byBhbnRlcmlvcm1lbnRlIGNhcmdhZG8gYWwgUmVwb3NpdG9yaW8gSW5zdGl0dWNpb25hbCBFeHBlZGl0aW8KCkV4Y2VwdHVhbmRvIHF1ZSBlbCBkb2N1bWVudG8gc2VhIGNvbmZpZGVuY2lhbCwgYXV0b3Jpem8gYSB1c3VhcmlvcyBpbnRlcm5vcyB5IGV4dGVybm9zIGRlIGxhIEluc3RpdHVjacOzbiBhIGNvbnN1bHRhciB5IHJlcHJvZHVjaXIgZWwgY29udGVuaWRvIGRlbCBkb2N1bWVudG8gcGFyYSBmaW5lcyBhY2Fkw6ltaWNvcyBudW5jYSBwYXJhIHVzb3MgY29tZXJjaWFsZXMsIGN1YW5kbyBtZWRpYW50ZSBsYSBjb3JyZXNwb25kaWVudGUgY2l0YSBiaWJsaW9ncsOhZmljYSBzZSBsZSBkZSBjcsOpZGl0byBhIGxhIG9icmEgeSBzdShzKSBhdXRvcihzKS4KCkV4Y2VwdHVhbmRvIHF1ZSBlbCBkb2N1bWVudG8gc2VhIGNvbmZpZGVuY2lhbCwgYXV0b3Jpem8gYXBsaWNhciBsYSBsaWNlbmNpYSBkZWwgZXN0w6FuZGFyIGludGVybmFjaW9uYWwgQ3JlYXRpdmUgQ29tbW9ucyAoQXR0cmlidXRpb24tTm9uQ29tbWVyY2lhbC1Ob0Rlcml2YXRpdmVzIDQuMCBJbnRlcm5hdGlvbmFsKSBxdWUgaW5kaWNhIHF1ZSBjdWFscXVpZXIgcGVyc29uYSBwdWVkZSB1c2FyIGxhIG9icmEgZGFuZG8gY3LDqWRpdG8gYWwgYXV0b3IsIHNpbiBwb2RlciBjb21lcmNpYXIgY29uIGxhIG9icmEgeSBzaW4gZ2VuZXJhciBvYnJhcyBkZXJpdmFkYXMuCgpFbCAobG9zKSBhdXRvcihlcykgY2VydGlmaWNhKG4pIHF1ZSBlbCBkb2N1bWVudG8gbm8gaW5mcmluZ2UgbmkgYXRlbnRhIGNvbnRyYSBkZXJlY2hvcyBpbmR1c3RyaWFsZXMsIHBhdHJpbW9uaWFsZXMsIGludGVsZWN0dWFsZXMsIG1vcmFsZXMgbyBjdWFscXVpZXIgb3RybyBkZSB0ZXJjZXJvcywgYXPDrSBtaXNtbyBkZWNsYXJhbiBxdWUgbGEgVW5pdmVyc2lkYWQgSm9yZ2UgVGFkZW8gTG96YW5vIHNlIGVuY3VlbnRyYSBsaWJyZSBkZSB0b2RhIHJlc3BvbnNhYmlsaWRhZCBjaXZpbCwgYWRtaW5pc3RyYXRpdmEgeS9vIHBlbmFsIHF1ZSBwdWVkYSBkZXJpdmFyc2UgZGUgbGEgcHVibGljYWNpw7NuIGRlbCB0cmFiYWpvIGRlIGdyYWRvIHkvbyB0ZXNpcyBlbiBjYWxpZGFkIGRlIGFjY2VzbyBhYmllcnRvIHBvciBjdWFscXVpZXIgbWVkaW8uCgpFbiBjdW1wbGltaWVudG8gY29uIGxvIGRpc3B1ZXN0byBlbiBsYSBMZXkgMTU4MSBkZSAyMDEyIHkgZXNwZWNpYWxtZW50ZSBlbiB2aXJ0dWQgZGUgbG8gZGlzcHVlc3RvIGVuIGVsIEFydMOtY3VsbyAxMCBkZWwgRGVjcmV0byAxMzc3IGRlIDIwMTMsIGF1dG9yaXpvIGEgbGEgVW5pdmVyc2lkYWQgSm9yZ2UgVGFkZW8gTG96YW5vIGEgcHJvY2VkZXIgY29uIGVsIHRyYXRhbWllbnRvIGRlIGxvcyBkYXRvcyBwZXJzb25hbGVzIHBhcmEgZmluZXMgYWNhZMOpbWljb3MsIGhpc3TDs3JpY29zLCBlc3RhZMOtc3RpY29zIHkgYWRtaW5pc3RyYXRpdm9zIGRlIGxhIEluc3RpdHVjacOzbi4gRGUgY29uZm9ybWlkYWQgY29uIGxvIGVzdGFibGVjaWRvIGVuIGVsIGFydMOtY3VsbyAzMCBkZSBsYSBMZXkgMjMgZGUgMTk4MiB5IGVsIGFydMOtY3VsbyAxMSBkZSBsYSBEZWNpc2nDs24gQW5kaW5hIDM1MSBkZSAxOTkzLCBhY2xhcmFtb3MgcXVlIOKAnExvcyBkZXJlY2hvcyBtb3JhbGVzIHNvYnJlIGVsIHRyYWJham8gc29uIHByb3BpZWRhZCBkZSBsb3MgYXV0b3Jlc+KAnSwgbG9zIGN1YWxlcyBzb24gaXJyZW51bmNpYWJsZXMsIGltcHJlc2NyaXB0aWJsZXMsIGluZW1iYXJnYWJsZXMgZSBpbmFsaWVuYWJsZXMuCgpDb24gZWwgcmVnaXN0cm8gZW4gbGEgcMOhZ2luYSwgYXV0b3Jpem8gZGUgbWFuZXJhIGV4cHJlc2EgYSBsYSBGVU5EQUNJw5NOIFVOSVZFUlNJREFEIERFIEJPR09Uw4EgSk9SR0UgVEFERU8gTE9aQU5PLCBlbCB0cmF0YW1pZW50byBkZSBtaXMgZGF0b3MgcGVyc29uYWxlcyBwYXJhIHByb2Nlc2FyIG8gY29uc2VydmFyLCBjb24gZmluZXMgZXN0YWTDrXN0aWNvcywgZGUgY29udHJvbCBvIHN1cGVydmlzacOzbiwgYXPDrSBjb21vIHBhcmEgZWwgZW52w61vIGRlIGluZm9ybWFjacOzbiB2w61hIGNvcnJlbyBlbGVjdHLDs25pY28sIGRlbnRybyBkZWwgbWFyY28gZXN0YWJsZWNpZG8gcG9yIGxhIExleSAxNTgxIGRlIDIwMTIgeSBzdXMgZGVjcmV0b3MgY29tcGxlbWVudGFyaW9zIHNvYnJlIFRyYXRhbWllbnRvIGRlIERhdG9zIFBlcnNvbmFsZXMuIEVuIGN1YWxxdWllciBjYXNvLCBlbnRpZW5kbyBxdWUgcG9kcsOpIGhhY2VyIHVzbyBkZWwgZGVyZWNobyBhIGNvbm9jZXIsIGFjdHVhbGl6YXIsIHJlY3RpZmljYXIgbyBzdXByaW1pciBsb3MgZGF0b3MgcGVyc29uYWxlcyBtZWRpYW50ZSBlbCBlbnbDrW8gZGUgdW5hIGNvbXVuaWNhY2nDs24gZXNjcml0YSBhbCBjb3JyZW8gZWxlY3Ryw7NuaWNvIHByb3RlY2Npb25kYXRvc0B1dGFkZW8uZWR1LmNvLgoKTGEgRlVOREFDScOTTiBVTklWRVJTSURBRCBERSBCT0dPVMOBIEpPUkdFIFRBREVPIExPWkFOTyBubyB1dGlsaXphcsOhIGxvcyBkYXRvcyBwZXJzb25hbGVzIHBhcmEgZmluZXMgZGlmZXJlbnRlcyBhIGxvcyBhbnVuY2lhZG9zIHkgZGFyw6EgdW4gdXNvIGFkZWN1YWRvIHkgcmVzcG9uc2FibGUgYSBzdXMgZGF0b3MgcGVyc29uYWxlcyBkZSBhY3VlcmRvIGNvbiBsYSBkaXJlY3RyaXogZGUgUHJvdGVjY2nDs24gZGUgRGF0b3MgUGVyc29uYWxlcyBxdWUgcG9kcsOhIGNvbnN1bHRhciBlbjogaHR0cDovL3d3dy51dGFkZW8uZWR1LmNvL2VzL2xpbmsvZGVzY3VicmUtbGEtdW5pdmVyc2lkYWQvMi9kb2N1bWVudG9zCg==

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