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Poultry Judging CDE Practice Based on the 2002 State FFA Poultry CDE By: Dr. Frank Flanders and Matthew Flanders Georgia Agricultural Education Curriculum.

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Presentation on theme: "Poultry Judging CDE Practice Based on the 2002 State FFA Poultry CDE By: Dr. Frank Flanders and Matthew Flanders Georgia Agricultural Education Curriculum."— Presentation transcript:

1 Poultry Judging CDE Practice Based on the 2002 State FFA Poultry CDE By: Dr. Frank Flanders and Matthew Flanders Georgia Agricultural Education Curriculum Office Georgia Department of Education April 2002 Click Here to meet the authors Next

2 Patty #1 Click each defect that applies to the patty above. >1 Void Area (batter/breading) ¾ - 1 Void Area (batter/breading) ¼ – ¾ Void Area (batter/breading) >Reddish to Pink Area; Undercooked >1 Meat Void½ - 1 Meat VoidBlack or Burned Area (crumb size or larger) Very Light or Very Dark Broken PattyDifferent Size or ShapeBone Fragment; Non-food ItemNo Defect Next Breast Patty Factors

3 Patty #2 Next Click each defect that applies to the patty above. >1 Void Area (batter/breading) ¾ - 1 Void Area (batter/breading) ¼ – ¾ Void Area (batter/breading) >Reddish to Pink Area; Undercooked >1 Meat Void½ - 1 Meat VoidBlack or Burned Area (crumb size or larger) Very Light or Very Dark Broken PattyDifferent Size or ShapeBone Fragment; Non-food ItemNo Defect Previous Breast Patty Factors

4 Patty #3 Next Click each defect that applies to the patty above. >1 Void Area (batter/breading) ¾ - 1 Void Area (batter/breading) ¼ – ¾ Void Area (batter/breading) >Reddish to Pink Area; Undercooked >1 Meat Void½ - 1 Meat VoidBlack or Burned Area (crumb size or larger) Very Light or Very Dark Broken PattyDifferent Size or ShapeBone Fragment; Non-food ItemNo Defect Previous Breast Patty Factors

5 Patty #4 Next Click each defect that applies to the patty above. >1 Void Area (batter/breading) ¾ - 1 Void Area (batter/breading) ¼ – ¾ Void Area (batter/breading) >Reddish to Pink Area; Undercooked >1 Meat Void½ - 1 Meat VoidBlack or Burned Area (crumb size or larger) Very Light or Very Dark Broken PattyDifferent Size or ShapeBone Fragment; Non-food ItemNo Defect Previous Breast Patty Factors

6 Carton #1 Click each defect that applies to the carton above. Checked/CrackedBody CheckIrregular ShapeCalcium Deposits Definite RidgesAdhering MaterialProminent StainSlight Stain Mixed ColorUneven SizeNo Defect Next Previous Egg Carton Factors

7 Click each defect that applies to the carton above. Checked/CrackedBody CheckIrregular ShapeCalcium Deposits Definite RidgesAdhering MaterialProminent StainSlight Stain Mixed ColorUneven SizeNo Defect Carton #2 Next Previous Egg Carton Factors

8 Carton #3 Next Click each defect that applies to the carton above. Checked/CrackedBody CheckIrregular ShapeCalcium Deposits Definite RidgesAdhering MaterialProminent StainSlight Stain Mixed ColorUneven SizeNo Defect Previous Egg Carton Factors

9 Click each defect that applies to the carton above. Checked/CrackedBody CheckIrregular ShapeCalcium Deposits Definite RidgesAdhering MaterialProminent StainSlight Stain Mixed ColorUneven SizeNo Defect Egg Carton Factors Carton #4 Next Previous

10 2 34 1 Click the pictures to enlarge 12343124 12433142 13243214 13423241 14233412 14323421 21344123 21434132 23144213 23414231 24134312 24314321 NextPrevious Placing Class

11 2 3 4 1 Click the pictures to enlarge 12343124 12433142 13243214 13423241 14233412 14323421 21344123 21434132 23144213 23414231 24134312 24314321 NextPrevious Placing Class

12 Click the pictures to enlarge 12343124 12433142 13243214 13423241 14233412 14323421 21344123 21434132 23144213 23414231 24134312 24314321 NextPrevious Placing Class

13 Click the grade that applies to the hanging hen. Grade A Grade B Grade C No Grade Carcass #1 NextPrevious Ready-to-Cook

14 Click the grade that applies to the hanging hen. Grade A Grade B Grade C No Grade Carcass #2 NextPrevious Ready-to-Cook

15 Click the grade that applies to the hanging hen. Grade A Grade B Grade C No Grade Carcass #3 NextPrevious Ready-to-Cook

16 Carcass #4 Click the grade that applies to the hanging hen. Grade A Grade B Grade C No Grade NextPrevious Ready-to-Cook

17 Click the grade that applies to the hanging hen. Grade A Grade B Grade C No Grade Carcass #5 NextPrevious Ready-to-Cook

18 Click the grade that applies to the hanging hen. Grade A Grade B Grade C No Grade Carcass #6 NextPrevious Ready-to-Cook

19 Click the grade that applies to the hanging hen. Grade A Grade B Grade C No Grade Carcass #7 NextPrevious Ready-to-Cook

20 Click the grade that applies to the hanging hen. Grade A Grade B Grade C No Grade Carcass #8 NextPrevious Ready-to-Cook

21 Click the grade that applies to the hanging hen. Grade A Grade B Grade C No Grade Carcass #9 NextPrevious Ready-to-Cook

22 Click the grade that applies to the hanging hen. Grade A Grade B Grade C No Grade Carcass #10 NextPrevious Ready-to-Cook

23 Breast with ribs- whole or splitDrumstickBackDrumette Breast without ribs- whole or splitThighHalfGizzard Skinless, boneless thighLegBreast quarterLiver Breast quarter without wingWishboneLeg quarterHeart Boneless, skinless whole breastWingBreast tenderloinNeck Boneless, skinless, breast halfWing midjointThigh with back Part #1 NextPrevious Part ID

24 Breast with ribs- whole or splitDrumstickBackDrumette Breast without ribs- whole or splitThighHalfGizzard Skinless, boneless thighLegBreast quarterLiver Breast quarter without wingWishboneLeg quarterHeart Boneless, skinless whole breastWingBreast tenderloinNeck Boneless, skinless, breast halfWing midjointThigh with back NextPrevious Part #2 Part ID

25 Breast with ribs- whole or splitDrumstickBackDrumette Breast without ribs- whole or splitThighHalfGizzard Skinless, boneless thighLegBreast quarterLiver Breast quarter without wingWishboneLeg quarterHeart Boneless, skinless whole breastWingBreast tenderloinNeck Boneless, skinless, breast halfWing midjointThigh with back NextPrevious Part #3 Part ID

26 Breast with ribs- whole or splitDrumstickBackDrumette Breast without ribs- whole or splitThighHalfGizzard Skinless, boneless thighLegBreast quarterLiver Breast quarter without wingWishboneLeg quarterHeart Boneless, skinless whole breastWingBreast tenderloinNeck Boneless, skinless, breast halfWing midjointThigh with back Next Previous Part #4 Part ID

27 Breast with ribs- whole or splitDrumstickBackDrumette Breast without ribs- whole or splitThighHalfGizzard Skinless, boneless thighLegBreast quarterLiver Breast quarter without wingWishboneLeg quarterHeart Boneless, skinless whole breastWingBreast tenderloinNeck Boneless, skinless, breast halfWing midjointThigh with back Next Previous Part #5 Part ID

28 Breast with ribs- whole or splitDrumstickBackDrumette Breast without ribs- whole or splitThighHalfGizzard Skinless, boneless thighLegBreast quarterLiver Breast quarter without wingWishboneLeg quarterHeart Boneless, skinless whole breastWingBreast tenderloinNeck Boneless, skinless, breast halfWing midjointThigh with back NextPrevious Part #6 Part ID

29 Breast with ribs- whole or splitDrumstickBackDrumette Breast without ribs- whole or splitThighHalfGizzard Skinless, boneless thighLegBreast quarterLiver Breast quarter without wingWishboneLeg quarterHeart Boneless, skinless whole breastWingBreast tenderloinNeck Boneless, skinless, breast halfWing midjointThigh with back Next Previous Part #7 Part ID

30 Breast with ribs- whole or splitDrumstickBackDrumette Breast without ribs- whole or splitThighHalfGizzard Skinless, boneless thighLegBreast quarterLiver Breast quarter without wingWishboneLeg quarterHeart Boneless, skinless whole breastWingBreast tenderloinNeck Boneless, skinless, breast halfWing midjointThigh with back Next Previous Part #8 Part ID

31 Breast with ribs- whole or splitDrumstickBackDrumette Breast without ribs- whole or splitThighHalfGizzard Skinless, boneless thighLegBreast quarterLiver Breast quarter without wingWishboneLeg quarterHeart Boneless, skinless whole breastWingBreast tenderloinNeck Boneless, skinless, breast halfWing midjointThigh with back Next Previous Part #9 Part ID

32 Breast with ribs- whole or splitDrumstickBackDrumette Breast without ribs- whole or splitThighHalfGizzard Skinless, boneless thighLegBreast quarterLiver Breast quarter without wingWishboneLeg quarterHeart Boneless, skinless whole breastWingBreast tenderloinNeck Boneless, skinless, breast halfWing midjointThigh with back Next Previous Part #10 Part ID

33 Written Exam Question 1: A commercial egg laying operations major purpose is to: A. produce infertile eggs (table eggs) for human consumption B. produce fertile eggs for hatching purposes. C. produce eggs for Easter and other holidays. D. None of the above NextPrevious

34 Written Exam Question 2: A commercial egg producer strives to produce a dozen table eggs on 3.0 to 3.5 pounds of feed and receive from 285 to 310 eggs per hen housed during the 12 to 14 month lay period. A. TrueB. False NextPrevious

35 Written Exam Question 3: The time span for growing replacement pullets usually is: A. 3 weeksB. 25 weeks C. 20 weeksD. 40 weeks NextPrevious

36 Written Exam Question 4: In broiler production, large integrated companies such as Tyson Foods, Gold Kist, etc. pay for the number of birds marketed but do not provide incentives (bonuses) for efficiency of operation. A. TrueB. False NextPrevious

37 Written Exam Question 5: Most turkeys are marketed in the meat counter as turkey parts. A. TrueB. False NextPrevious

38 Written Exam Question 6: Poultry processing plants now produce chicken meat in the form of hams, patties, tenders, nuggets, frankfurters, bologna, "hot wings", etc. These products are referred to as: A. Aging products B. Using everything but the cackle C. Value-added products D. KFC chicken NextPrevious

39 Written Exam Question 7: A Serologist is a person employed in the poultry pharmaceutical industry whose main job is to develop: A. New hog feedB. Poultry vaccines C. Cattle vaccinesD. New poultry products NextPrevious

40 Written Exam Question 8: Percent hatchability is calculated by: A. Dividing the number of eggs that hatch as dead chicks by the number of fertile eggs set. B. Dividing the number of fertile eggs set by the number of total eggs produced. C. Dividing the number of eggs that hatch as live chicks by the number of fertile eggs set. D. None of the above NextPrevious

41 Written Exam Question 9: On a breeder hen farm floor eggs should be separated from the nest eggs because: A. They are dirty B. Nest eggs are cleaner C. Floor eggs suppress hatchability D. None of the above. NextPrevious

42 Written Exam Question 10: Some of the main effects of storing eggs are: A. Storage extends incubation time B. Storage depresses hatchability C. Eggs stored for 14 days or more depress broiler weights D. All of the above NextPrevious

43 Written Exam Question 11: The normal average incubation time for chicken eggs is: A. 28 days B. 37 days C. 17 days D. 21 days NextPrevious

44 Written Exam Question 12: The following factors influence the total incubation time of eggs. : A. Incubation temperature. B. Size of egg. C. Age of egg. D. All of the above. NextPrevious

45 Written Exam Question 13: Eggs must be turned during incubation to prevent the embryo from sticking to the shell membrane, particularly during the first week of incubation A. Eggs should never be turned. B. Turning eggs applies to Turkeys only C. True D. None of the above NextPrevious

46 Written Exam Question 14: Day old chicks are attracted to nipple drinkers by a water droplet suspended on the nipple if enough light intensity causes a sparkle effect on that droplet. Without this effect, curiosity decreases : A. TrueB. False NextPrevious

47 Written Exam Question 15: In broiler and breeder production, lighting programs in conjunction with the body weight and feeding programs are not responsible for the bird's (male or female) sexual development. A. TrueB. False NextPrevious

48 Written Exam Question 16: Optimum house temperature for laying birds is between 85ºF and 95ºF. A. TrueB. False NextPrevious

49 Written Exam Question 17: During hot weather laying hens will consume two to three times the amount of water that they will normally drink during cold weather. For example, if 10,000 twenty-week- old birds drink 700 gallons of water on a 70ºF day, how much water will they consume on a 90ºF day? A. 700 gallons B. 1,000 gallons C. at least 1,400 gallons D. over 10,000 gallons NextPrevious

50 This illustration indicates that baby chicks are: A. Just right. B. Too drafty. C. Too cold. D. Too hot. Written Exam Question 18: NextPrevious

51 Written Exam Question 19: Water makes up 60-70% of the chicken and is present in all body cells. A. TrueB. False NextPrevious

52 Written Exam Question 20: Today, most broilers in Georgia are grown on built-up (used or re-used) litter. This results in: A. Better litter disposal management. B. Savings. C. More people using peanut hulls as litter. D. Both A and B. NextPrevious

53 Written Exam Question 21: There is a general trend towards the use of nipple drinkers in broiler houses. Birds should always have to: A. Stoop down to drink. B. Reach up slightly to drink. C. Drink out of mud holes. D. None of the above. NextPrevious

54 Written Exam Question 22: Aspergillosis (brooder pneumonia) is a result of: A. A cold hatchery. B. Cold bus transporting baby chicks to grower. C. Musty or moldy litter. D. Using hardwood shavings as litter. NextPrevious

55 Written Exam Question 23: Shrinkage is a major problem in transporting cattle. Shrinkage can also occur in transporting broilers. A. TrueB. False NextPrevious

56 Written Exam Question 24: Feed should not be removed from the feed bins between flocks of broilers : A. TrueB. False NextPrevious

57 Written Exam Question 25: A farm enterprise that compliments growing broilers is : A. Hog production. B. Raising bird dogs. C. Cattle production. D. None of these. NextPrevious

58 Written Exam Question 26: Biosecurity on a poultry farm means : A. Sanitation is very important. B. People are a source of disease. C. Wearing boots that are disinfected. D. All of the above. NextPrevious

59 Written Exam Question 27: Raising backyard chickens for meat or eggs can be a good project (SAE) for FFA members : A. TrueB. False NextPrevious

60 Written Exam Question 28: The most effective air movement in poultry houses for hot conditions is: A. Using small fans. B. Using air conditioners. C. Using tunnel ventilation. D. None of the above. NextPrevious

61 Using hardwood shavings in broiler houses can cause perforations of the crops and gizzards and also body abscesses. This is caused by: Written Exam Question 29: A. Hardwood shavings have a unique smell. B. Hardwood shavings retain moisture. C. Hardwood shavings have a high tannin content and splinter easily. D. All of the above. NextPrevious

62 Written Exam Question 30: To maintain good litter conditions while preventing the atmosphere from becoming too dry or dusty the relative humidity should be maintained at : A. 10% to 20% B. 50% to 70% C. 90% to 100% D. None of the above NextPrevious

63 Team Activity Question 1: Tri-State Poultry is an integrated broiler producer processing 1.25 million birds per week. To be able to deliver 1.25 million birds per week to the processing plant, Tri-State's hatchery must produce 1.35 million chicks each week for placement. Jim Jones is in Tri- State's breeder flock/hatchery. He has asked your assistance as a poultry scientist in evaluating the productive performance of these operations. Tri-State hatchery has a recorded of 80% hatchability for its new multi-stage incubators. Fertility has averaged 92% for all flocks. How many eggs must be set each week to provide the 1.35 million chicks for farm placement? A. 1,350,000B. 1,834,239 C. 993,600D. 1,458,000 Next Previous

64 Team Activity Question 2: Tri-State Poultry is an integrated broiler producer processing 1.25 million birds per week. To be able to deliver 1.25 million birds per week to the processing plant, Tri-State's hatchery must produce 1.35 million chicks each week for placement. Jim Jones in Tri- State's breeder flock/hatchery. He has asked your assistance as a poultry scientist in evaluating the productive performance of these operations. Tri-State has a goal of improving fertility to 94% and hatchability to 84%. If they achieve these goals, how many eggs would they need to set each week? A. 1,458,000B. 1,350,000 C. 1,709,726D. 1,834,000 Next Previous

65 Team Activity Question 3: Tri-State Poultry is an integrated broiler producer processing 1.25 million birds per week. To be able to deliver 1.25 million birds per week to the processing plant, Tri-State's hatchery must produce 1.35 million chicks each week for placement. Jim Jones in Tri- State's breeder flock/hatchery. He has asked your assistance as a poultry scientist in evaluating the productive performance of these operations. It currently costs $7.80 to produce a dozen hatching eggs. If they achieve the new fertility and hatchability goals, how much money will be saved? A. $80,933B. $10,356 C. $244,400D. $314,600 Next Previous

66 Team Activity Question 4: Tri-State Poultry is an integrated broiler producer processing 1.25 million birds per week. To be able to deliver 1.25 million birds per week to the processing plant, Tri-State's hatchery must produce 1.35 million chicks each week for placement. Jim Jones in Tri- State's breeder flock/hatchery. He has asked your assistance as a poultry scientist in evaluating the productive performance of these operations. Upon examination of Tri-State's multi-stage incubators, you find a constant temperature setting of 98.5 F. What should the incubation temperature be? A. 98.5 FB. 98.8 F C. 99.5 FD. 100.5 F Next Previous

67 Team Activity Question 5: Tri-State Poultry is an integrated broiler producer processing 1.25 million birds per week. To be able to deliver 1.25 million birds per week to the processing plant, Tri-State's hatchery must produce 1.35 million chicks each week for placement. Jim Jones in Tri- State's breeder flock/hatchery. He has asked your assistance as a poultry scientist in evaluating the productive performance of these operations. Tri-State's records indicate that hatching eggs are stored an average of 7 days before incubation. Storage of the eggs for this period of time would result in a minimum reduction in hatchability of: A. 0.5%B. 1.0% C. 3.0%D. 3.5% Next Previous

68 Team Activity Question 6: Tri-State Poultry is an integrated broiler producer processing 1.25 million birds per week. To be able to deliver 1.25 million birds per week to the processing plant, Tri-State's hatchery must produce 1.35 million chicks each week for placement. Jim Jones in Tri- State's breeder flock/hatchery. He has asked your assistance as a poultry scientist in evaluating the productive performance of these operations. Tri-State's breeder houses are 2/3 slatted floors and 1/3 litter floor combinations. These houses measure 40 'x 500' of bird space. What is the recommended number of birds to per house for performance? A. 12,000B. 11,500 C. 11,000D. 10,000 Next Previous

69 Team Activity Question 7: Tri-State Poultry is an integrated broiler producer processing 1.25 million birds per week. To be able to deliver 1.25 million birds per week to the processing plant, Tri-State's hatchery must produce 1.35 million chicks each week for placement. Jim Jones in Tri- State's breeder flock/hatchery. He has asked your assistance as a poultry scientist in evaluating the productive performance of these operations. Tri-State has decided to beak trim all of their breeders. What is the best age for this procedure? A. 1 day of ageB. 3 days of ages C. 7-10 days of ageD. 21-24 days of age Next Previous

70 Team Activity Question 8: Tri-State Poultry is an integrated broiler producer processing 1.25 million birds per week. To be able to deliver 1.25 million birds per week to the processing plant, Tri-State's hatchery must produce 1.35 million chicks each week for placement. Jim Jones in Tri- State's breeder flock/hatchery. He has asked your assistance as a poultry scientist in evaluating the productive performance of these operations. Tri-State wants to provide the minimum amount of light intensity necessary to achieve good egg production. What would you recommend? A. 3 foot candlesB. 5 foot candles C. 10 foot candlesD. 32 foot candles Next Previous

71 Team Activity Question 9: Tri-State Poultry is an integrated broiler producer processing 1.25 million birds per week. To be able to deliver 1.25 million birds per week to the processing plant, Tri-State's hatchery must produce 1.35 million chicks each week for placement. Jim Jones in Tri- State's breeder flock/hatchery. He has asked your assistance as a poultry scientist in evaluating the productive performance of these operations. Tri-State maintains a temperature of 70 F in their egg holding room. What would you recommend? A. Leave it at 70 FB. Reduce it to 65 F C. Reduce it to 60 FD. Raise it to 75 F Next Previous

72 Team Activity Question 10: Tri-State Poultry is an integrated broiler producer processing 1.25 million birds per week. To be able to deliver 1.25 million birds per week to the processing plant, Tri-State's hatchery must produce 1.35 million chicks each week for placement. Jim Jones in Tri- State's breeder flock/hatchery. He has asked your assistance as a poultry scientist in evaluating the productive performance of these operations. Tri-State's breeders are projected to consume 33.5 pounds of feed per 100 birds per day for the next two weeks. Tri-State delivers feed on a weekly basis. How much feed will need to be delivered per house each week for the next two weeks? A. 8.75 tonsB. 9.25 tons C. 10.00 tonsD. 11.72 tons Next Previous

73 Team Activity Question 11: Tri-State Poultry is an integrated broiler producer processing 1.25 million birds per week. To be able to deliver 1.25 million birds per week to the processing plant, Tri-State's hatchery must produce 1.35 million chicks each week for placement. Jim Jones in Tri- State's breeder flock/hatchery. He has asked your assistance as a poultry scientist in evaluating the productive performance of these operations. How often would you recommend gathering the hatching eggs from the layer houses? A. Once dailyB. Twice daily C. Three times a dayD. Four times a day Next Previous

74 Team Activity Question 12: Tri-State Poultry is an integrated broiler producer processing 1.25 million birds per week. To be able to deliver 1.25 million birds per week to the processing plant, Tri-State's hatchery must produce 1.35 million chicks each week for placement. Jim Jones in Tri- State's breeder flock/hatchery. He has asked your assistance as a poultry scientist in evaluating the productive performance of these operations. Tri-State recommends separate sex feeding for its breeders. The primary benefit of separate sex feeding is? A. Improved fertilityB. Less fighting C. Improved water consumptionD. Heavier males Next Previous

75 Team Activity Question 13: Tri-State Poultry is an integrated broiler producer processing 1.25 million birds per week. To be able to deliver 1.25 million birds per week to the processing plant, Tri-State's hatchery must produce 1.35 million chicks each week for placement. Jim Jones in Tri- State's breeder flock/hatchery. He has asked your assistance as a poultry scientist in evaluating the productive performance of these operations. What number of males would you recommend for each 100 females in the breeder house? A. 7-8B. 8-9 C. 10-11D. 12-15 Next Previous

76 Team Activity Question 14: Tri-State Poultry is an integrated broiler producer processing 1.25 million birds per week. To be able to deliver 1.25 million birds per week to the processing plant, Tri-State's hatchery must produce 1.35 million chicks each week for placement. Jim Jones in Tri- State's breeder flock/hatchery. He has asked your assistance as a poultry scientist in evaluating the productive performance of these operations. You are asked about the practice of spiking. What does this term mean? A. Adding young females to the flockB. Adding young males to the flock C. Adding medication to the weatherD. Adding medication to the feed Next Previous

77 Team Activity Question 15: Tri-State Poultry is an integrated broiler producer processing 1.25 million birds per week. To be able to deliver 1.25 million birds per week to the processing plant, Tri-State's hatchery must produce 1.35 million chicks each week for placement. Jim Jones in Tri- State's breeder flock/hatchery. He has asked your assistance as a poultry scientist in evaluating the productive performance of these operations. Tri-State recommends the use of blackout houses in rearing pullets. What is the primary benefit of this type of house? A. Saves on electricityB. Saves on feed consumption C. Reduces bird activityD. Allows for better control of lighting Next Previous

78 Hen #1 Click to Return

79 Hen #2 Click to Return

80 Hen #3 Click to Return

81 Hen #4 Click to Return

82 Egg #1 Click to Return

83 Egg #2 Click to Return

84 Egg #3 Click to Return

85 Egg #4 Click to Return

86 Patty #1

87 Click to Return Patty #2

88 Click to Return Patty #3

89 Click to Return Patty #4

90 CORRECT !!!! Click to Return

91 INCORRECT !!!! Click to Return

92 Authors Frank (L) and Matthew (R) Flanders Back

93 THE END How well did you do?


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