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Ethanol

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Normal alkane RI, polar column, temperature ramp

Go To: Top, References, Notes

Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director

Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-FFAPFFAPHP-InnowaxHP-FFAPFFAP
Column length (m) 25.30.60.30.30.
Carrier gas HeliumNitrogenHeliumHeliumN2
Substrate      
Column diameter (mm) 0.320.320.250.250.32
Phase thickness (mum) 0.500.500.250.250.5
Tstart (C) 45.35.60.40.35.
Tend (C) 220.250.220.120.320.
Heat rate (K/min) 15.4.3.3.4.
Initial hold (min)  5.1.3.5.
Final hold (min)  45.5.5.45.
I 944.883.939.913.883.
ReferenceWanakhachornkrai and Lertsiri, 9999Budryn, Nebesny, et al., 2011Feng, Zhuang, et al., 2011Guzman-Geronimo, Lopez, et al., 2008Nebesny, Budryn, et al., 2007
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CP-Wax 52CBCP-Wax 52CBTR-WAXDB-WaxCarbowax 20M
Column length (m) 60.60.60.60.50.
Carrier gas HeHeH2HeHelium
Substrate      
Column diameter (mm) 0.320.320.250.250.25
Phase thickness (mum) 0.50.50.250.250.25
Tstart (C) 40.40.40.60.40.
Tend (C) 220.220.200.180.190.
Heat rate (K/min) 4.4.3.3.4.
Initial hold (min) 8.8.10.8.2.
Final hold (min) 20.20.10.80.30.
I 938.938.932.937.928.
ReferencePovolo, Contarini, et al., 2007Povolo, Contarini, et al., 2007Tena N., Lazzez A., et al., 2007Wei A. and Shibamoto T., 2007de la Fuente, Martinez-Castro, et al., 2005
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase StabilwaxStabilwaxDB-WaxDB-WaxDB-Wax
Column length (m) 30.30.60.60.60.
Carrier gas H2 N2Nitrogen 
Substrate      
Column diameter (mm) 0.320.320.250.320.53
Phase thickness (mum) 0.50.50.250.501.
Tstart (C) 40.40.70.35.50.
Tend (C) 280.280.230.235.180.
Heat rate (K/min) 6.6.2.2.3.
Initial hold (min) 5.5.2.4.10.
Final hold (min) 5.5.20.30. 
I 922.922.930.955.900.
ReferenceJirovetz, Buchbauer, et al., 2005Jirovetz, Buchbauer, et al., 2005, 2Njoroge, Koaze, et al., 2005Qian and Wang, 2005Rizzolo, Cambiaghi, et al., 2005
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxHP-FFAPPEG-20MPEG-20MDB-Wax
Column length (m) 60.30.50.50.30.
Carrier gas  He  H2
Substrate      
Column diameter (mm) 0.250.250.200.200.25
Phase thickness (mum) 0.50.250.200.200.5
Tstart (C) 35.40.40.40.50.
Tend (C) 240.120.180.180.200.
Heat rate (K/min) 4.5.3.3.3.
Initial hold (min) 5.5.5.5.10.
Final hold (min) 10.3.30.30.10.
I 942.913.926.930.946.
ReferenceChida, Sone, et al., 2004López, Guzmán, et al., 2004Narain, Almeida, et al., 2004Narain, Almeida, et al., 2004Alves and Franco, 2003
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxSupelcowax-10Supelcowax-10Supelcowax-10
Column length (m) 30.30.30.30.30.
Carrier gas   HeHeHe
Substrate      
Column diameter (mm) 0.250.250.250.250.25
Phase thickness (mum) 0.250.250.250.250.25
Tstart (C) 30.30.40.40.40.
Tend (C) 250.250.200.200.200.
Heat rate (K/min) 4.4.3.3.3.
Initial hold (min) 1.1.10.10.10.
Final hold (min)      
I 934.934.932.926.927.
ReferenceTanaka, Yamauchi, et al., 2003Tanaka, Yamauchi, et al., 2003Vichi, Castellote, et al., 2003Vichi, Pizzale, et al., 2003Vichi, Pizzale, et al., 2003, 2
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-FFAPDB-WaxDB-WaxDB-WaxFFAP
Column length (m) 25.30.60.60.30.
Carrier gas HeHeHe He
Substrate      
Column diameter (mm) 0.320.250.250.250.32
Phase thickness (mum) 0.50.250.25 1.
Tstart (C) 45.40.40.60.35.
Tend (C) 220.250.220.180.240.
Heat rate (K/min) 15.8.3.3.5.
Initial hold (min)  5.10.4.3.
Final hold (min)  5.10.  
I 944.937.934.931.924.
ReferenceWanakhachornkrai and Lertsiri, 2003Fu, Yoon, et al., 2002Hayata, Sakamoto, et al., 2002Ito, Sugimoto, et al., 2002Lecanu, Ducruet, et al., 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-FFAPHP-WaxDB-WaxHP-WaxHP-Wax
Column length (m) 25.60.60.60.60.
Carrier gas  HeHeHeHe
Substrate      
Column diameter (mm) 0.320.250.250.250.25
Phase thickness (mum) 0.520.50.250.50.5
Tstart (C) 60.40.40.40.40.
Tend (C) 240.190.200.190.190.
Heat rate (K/min) 5.3.2.3.3.
Initial hold (min) 1.6.2.6.6.
Final hold (min) 5.    
I 924.913.926.913.913.
ReferenceQian and Reineccius, 2002Sanz, Maeztu, et al., 2002Umano, Hagi, et al., 2002Maeztu, Sanz, et al., 2001Sanz, Ansorena, et al., 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxCP-Wax 52CBSupelcowax-10Innowax
Column length (m) 60.60.50.60.30.
Carrier gas HeNitrogenH2H2 
Substrate      
Column diameter (mm) 0.250.250.320.320.25
Phase thickness (mum) 0.25 0.220.50.25
Tstart (C) 40.40.60.35.40.
Tend (C) 200.200.190.250.240.
Heat rate (K/min) 2.2.2.5.6.
Initial hold (min)  10.4.5.10.
Final hold (min)   21.20.25.
I 934.940.900.908.950.
ReferenceWei, Mura, et al., 2001Tamura, Boonbumrung, et al., 2000Hwan and Chou, 1999Campeanu, Burcea, et al., 1998Petersen, Poll, et al., 1998
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxPEG-20MTC-WaxDB-Wax
Column length (m) 60.60.50.60.30.
Carrier gas HeHeNitrogen Hydrogen
Substrate      
Column diameter (mm) 0.250.250.250.250.32
Phase thickness (mum)   0.25 0.50
Tstart (C) 60.50.60.80.30.
Tend (C) 180.200.180.240.190.
Heat rate (K/min) 2.3.2.3.3.
Initial hold (min)    5.6.
Final hold (min)  40.   
I 922.959.921.913.946.
ReferenceSekiwa, Kubota, et al., 1997Wada and Shibamoto, 1997Kubota, Matsujage, et al., 1996Shuichi, Masazumi, et al., 1996Young, Gilbert, et al., 1996
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxCarbowax 20MDB-WaxDB-WaxCarbowax 20M
Column length (m) 60.50.60.60.50.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.250.250.250.250.25
Phase thickness (mum)   0.250.25 
Tstart (C) 40.60.50.50.60.
Tend (C) 200.180.230.230.180.
Heat rate (K/min) 2.2.2.2.2.
Initial hold (min) 2.4.4.4.4.
Final hold (min)      
I 932.925.930.930.925.
ReferenceUmano, Hagi, et al., 1995Kawakami, Kobayashi, et al., 1993Shimoda, Shiratsuchi, et al., 1993Shimoda, Shiratsuchi, et al., 1993Kawakami and Kobayashi, 1991
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase PEG-20MCarbowax 20MDB-WaxDB-WaxDB-Wax
Column length (m) 50.80.60.60.60.
Carrier gas N2 HeHeHe
Substrate      
Column diameter (mm) 0.250.20.320.320.32
Phase thickness (mum)   0.250.250.25
Tstart (C) 60.70.30.30.30.
Tend (C) 180.170.180.180.180.
Heat rate (K/min) 2.2.2.2.2.
Initial hold (min)   4.4.4.
Final hold (min)      
I 915.900.927.927.927.
ReferenceKubota, Nakamoto, et al., 1991Anker, Jurs, et al., 1990Takeoka and Butter, 1989Takeoka and Butter, 1989Takeoka and Butter, 1989
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxDB-WaxFFAPBP-20
Column length (m) 60.60.60.50.25.
Carrier gas HeHeHeHe 
Substrate      
Column diameter (mm) 0.320.320.320.280.2
Phase thickness (mum) 0.250.250.25  
Tstart (C) 30.30.30.60.70.
Tend (C) 180.180.180.240.180.
Heat rate (K/min) 2.2.2.2.3.
Initial hold (min) 4.4.4.5.5.
Final hold (min)      
I 936.940.940.900.900.
ReferenceTakeoka and Butter, 1989Takeoka and Butter, 1989Takeoka and Butter, 1989Vernin, Metzger, et al., 1988MacLeod and Snyder, 1985
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Normal alkane RI, polar column, temperature ramp, Notes

Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Wanakhachornkrai and Lertsiri, 9999
Wanakhachornkrai, P.; Lertsiri, S., Comparison of determination method for volatile compounds in Thai soy sauce, Analytical, Nutritional and Clinical Methods, 9999, 1-11. [all data]

Budryn, Nebesny, et al., 2011
Budryn, G.; Nebesny, E.; Kula, J.; Majda, T.; Krysiak, W., HS-SPME/GC/MS Profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews, Czech. J. Food Sci., 2011, 29, 2, 151-160. [all data]

Feng, Zhuang, et al., 2011
Feng, T.; Zhuang, H.; Ye, R.; Jin, Z.; Xu, X.; Xie, Z., Analysis of volatile compounds of Mesona Blumes gum/rice extrudates via GC-MS and electronic nose, Sensors and Actuators B: Chemical, 2011, 160, 1, 964-973, https://doi.org/10.1016/j.snb.2011.09.013 . [all data]

Guzman-Geronimo, Lopez, et al., 2008
Guzman-Geronimo, R.; Lopez, M.G.; Dorantes-Alvarez, L., Microwave processing of avocado: volatile flavor profiling and olfactometry, Innvative Food Sci. Eng. Technol., 2008, 9, 501-506. [all data]

Nebesny, Budryn, et al., 2007
Nebesny, E.; Budryn, G.; Kula, J.; Majda, T., The effect of roasting method on headspace composition of robusta coffee bean aroma, Eur. Food Res. Technol., 2007, 225, 1, 9-19, https://doi.org/10.1007/s00217-006-0375-0 . [all data]

Povolo, Contarini, et al., 2007
Povolo, M.; Contarini, G.; Mele, M.; Secchiari, P., Study on the influence of pasture on volatile fraction of Ewes' dairy products by solid-phase microextraction and gas chromatography-mass spectrometry, J. Dairy Sci., 2007, 90, 2, 556-569, https://doi.org/10.3168/jds.S0022-0302(07)71539-4 . [all data]

Tena N., Lazzez A., et al., 2007
Tena N.; Lazzez A.; Aparicio-Ruiz R.; Garcia-Gonzalez D.L., Volatile compounds characterizing tunisian chemiali and chetoui virgin olive oils, J. Agric. Food Chem., 2007, 55, 19, 7852-7858, https://doi.org/10.1021/jf071030p . [all data]

Wei A. and Shibamoto T., 2007
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de la Fuente, Martinez-Castro, et al., 2005
de la Fuente, E.; Martinez-Castro, I.; Sanz, J., Characterization of Spanish unifloral honeys by solid phase microextraction and gas chromatography-mass spectrometry, J. Sep. Sci., 2005, 28, 9-10, 1093-1100, https://doi.org/10.1002/jssc.200500018 . [all data]

Jirovetz, Buchbauer, et al., 2005
Jirovetz, L.; Buchbauer, G.; Ngassoum, M.B.; Parmentier, M., Chemical composition and olfactory characterization of essential oils of fruits and seeds of African pear (Dacryodes edulis (G. Don) H. J. Lam) from Cameroon, Flavour Fragr. J., 2005, 20, 2, 215-218, https://doi.org/10.1002/ffj.1324 . [all data]

Jirovetz, Buchbauer, et al., 2005, 2
Jirovetz, L.; Buchbauer, G.; Stoyanova, A.; Balinova, A.; Guangjiun, Z.; Xihan, M., Solid phase microextraction/gas chromatographic and olfactory analysis of the scent and fixative properties of the essential oil of Rosa damascena L. from China, Flavour Fragr. J., 2005, 20, 1, 7-12, https://doi.org/10.1002/ffj.1375 . [all data]

Njoroge, Koaze, et al., 2005
Njoroge, S.M.; Koaze, H.; Karanja, P.N.; Sawamura, M., Essential oil constituents of three varieties of Kenyan sweet oranges (Citrus sinensis), Flavour Fragr. J., 2005, 20, 1, 80-85, https://doi.org/10.1002/ffj.1377 . [all data]

Qian and Wang, 2005
Qian, M.C.; Wang, Y., Seasonal Variations of Volatile Composition and Odor Activity Value of Marion (Rubus spp. hyb) and Thornless Evergreen (R.laciniatus L.) Blackberries, J. Food. Sci., 2005, 70, 1, c13-c20, https://doi.org/10.1111/j.1365-2621.2005.tb09013.x . [all data]

Rizzolo, Cambiaghi, et al., 2005
Rizzolo, A.; Cambiaghi, P.; Grassi, M.; Zerbini, P.E., Influence of 1-Methylcyclopropene and Storage Atmosphere on Changes in Volatile Compounds and Fruit Quality of Conference Pears, J. Agric. Food Chem., 2005, 53, 25, 9781-9789, https://doi.org/10.1021/jf051339d . [all data]

Chida, Sone, et al., 2004
Chida, M.; Sone, Y.; Tamura, H., Aroma characteristics of stored tobacco cut leaves analyzed by a high vacuum distillation and canister system, J. Agric. Food Chem., 2004, 52, 26, 7918-7924, https://doi.org/10.1021/jf049223p . [all data]

López, Guzmán, et al., 2004
López, M.G.; Guzmán, G.R.; Dorantes, A.L., Solid-phase microextraction and gas chromatography-mass spectrometry of volatile compounds from avocado puree after microwave processing, J. Chromatogr. A, 2004, 1036, 1, 87-90, https://doi.org/10.1016/j.chroma.2004.03.020 . [all data]

Narain, Almeida, et al., 2004
Narain, N.; Almeida, J.N.; Galvão, M.S.; Madruga, M.S.; de Brito, E.S., Volatile compounds in passion fruit (Passiflora edulis forma Flavicarpa) and yellow mombin (Spondias mombin L.) fruits obtained by dynamic headspace technique, Cienc. Tecnol. Aliment. Campinas, 2004, 24, 2, 212-216, https://doi.org/10.1590/S0101-20612004000200009 . [all data]

Alves and Franco, 2003
Alves, G.L.; Franco, M.R.B., Headspace gas chromatography-mass spectrometry of volatile compounds in murici (Byrsonima crassifolia L. Rich), J. Chromatogr. A, 2003, 985, 1-2, 297-301, https://doi.org/10.1016/S0021-9673(02)01398-5 . [all data]

Tanaka, Yamauchi, et al., 2003
Tanaka, T.; Yamauchi, T.; Katsumata, R.; Kiuchi, K., Comparison of volatile components in commercial Itohiki-Natto by solid phase microextraction and gas chromatography, Nippon Shokuhin Kagaku Kogaku Kaishi, 2003, 50, 6, 278-285, https://doi.org/10.3136/nskkk.50.278 . [all data]

Vichi, Castellote, et al., 2003
Vichi, S.; Castellote, A.I.; Pizzale, L.; Conte, L.S.; Buxaderas, S.; López-Tamames, E., Analysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionization detection, J. Chromatogr. A, 2003, 983, 1-2, 19-33, https://doi.org/10.1016/S0021-9673(02)01691-6 . [all data]

Vichi, Pizzale, et al., 2003
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Vichi, Pizzale, et al., 2003, 2
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Wanakhachornkrai and Lertsiri, 2003
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Fu, Yoon, et al., 2002
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Hayata, Sakamoto, et al., 2002
Hayata, Y.; Sakamoto, T.; Kozuka, H.; Sakamoto, K.; Osajima, Y., Analysis of aromatic volatile compounds in 'Miyabi' melon (Cucumis melo L.) using the Porapak Q column, J. Jpn. Soc. Hortic. Sci., 2002, 71, 4, 517-525, https://doi.org/10.2503/jjshs.71.517 . [all data]

Ito, Sugimoto, et al., 2002
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Lecanu, Ducruet, et al., 2002
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Qian and Reineccius, 2002
Qian, M.; Reineccius, G., Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry, J. Dairy Sci., 2002, 85, 6, 1362-1369, https://doi.org/10.3168/jds.S0022-0302(02)74202-1 . [all data]

Sanz, Maeztu, et al., 2002
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Umano, Hagi, et al., 2002
Umano, K.; Hagi, Y.; Shibamoto, T., Volatile chemicals identified in extracts from newly hybrid citrus, dekopon (Shiranuhi mandarin Suppl. J.), J. Agric. Food Chem., 2002, 50, 19, 5355-5359, https://doi.org/10.1021/jf0203951 . [all data]

Maeztu, Sanz, et al., 2001
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Sanz, Ansorena, et al., 2001
Sanz, C.; Ansorena, D.; Bello, J.; Cid, C., Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee, J. Agric. Food Chem., 2001, 49, 3, 1364-1369, https://doi.org/10.1021/jf001100r . [all data]

Wei, Mura, et al., 2001
Wei, A.; Mura, K.; Shibamoto, T., Antioxidative activity of volatile chemicals extracted from beer, J. Agric. Food Chem., 2001, 49, 8, 4097-4101, https://doi.org/10.1021/jf010325e . [all data]

Tamura, Boonbumrung, et al., 2000
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Hwan and Chou, 1999
Hwan, C.-H.; Chou, C.-C., Volatile components of the Chinese fermented soya bean curd as affected by the addition of ethanol in ageing solution, J. Sci. Food Agric., 1999, 79, 2, 243-248, https://doi.org/10.1002/(SICI)1097-0010(199902)79:2<243::AID-JSFA179>3.0.CO;2-I . [all data]

Campeanu, Burcea, et al., 1998
Campeanu, G.; Burcea, M.; Doneanu, C.; Namolosanu, I.; Visan, L., GC/MS characterization of the volatiles isolated from the wines obtained from the indigenous cultivar Feteasca Regala, Analusis, 1998, 26, 2, 93-97, https://doi.org/10.1051/analusis:1998117 . [all data]

Petersen, Poll, et al., 1998
Petersen, M.A.; Poll, L.; Larsen, L.M., Comparison of volatiles in raw and boiled potatoes using a mild extraction technique combined with GC odour profiling and GC-MS, Food Chem., 1998, 61, 4, 461-466, https://doi.org/10.1016/S0308-8146(97)00119-2 . [all data]

Sekiwa, Kubota, et al., 1997
Sekiwa, Y.; Kubota, K.; Kobayashi, A., Characteristic flavor components in the brew of cooked clam (Meretrix lusoria) and the effect of storage on flavor formation, J. Agric. Food Chem., 1997, 45, 3, 826-830, https://doi.org/10.1021/jf960433e . [all data]

Wada and Shibamoto, 1997
Wada, K.; Shibamoto, T., Isolation and identification of volatile compounds from a wine using solid phase extraction, gas chromatography, and gas chromatography/mass spectrometry, J. Agric. Food Chem., 1997, 45, 11, 4362-4366, https://doi.org/10.1021/jf970157j . [all data]

Kubota, Matsujage, et al., 1996
Kubota, K.; Matsujage, Y.; Sekiwa, Y.; Kobayashi, A., Identification of the characteristic volatile flavor compounds formed by cooking squid (Todarodes pacificus Steenstrup), Food Sci. Technol., 1996, 2, 3, 163-166. [all data]

Shuichi, Masazumi, et al., 1996
Shuichi, H.; Masazumi, N.; Hiromu, K.; Kiyoshi, F., Comparison of volatile compounds berween the crude drugs, Onji-tsutsu and Onji-niki, Nippon nogei kagaku kaishi, 1996, 70, 2, 151-160. [all data]

Young, Gilbert, et al., 1996
Young, H.; Gilbert, J.M.; Murray, S.H.; Ball, R.D., Causal effects of aroma compounds on Royal Gala apple flavours, J. Sci. Food Agric., 1996, 71, 3, 329-336, https://doi.org/10.1002/(SICI)1097-0010(199607)71:3<329::AID-JSFA588>3.0.CO;2-8 . [all data]

Umano, Hagi, et al., 1995
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Kawakami, Kobayashi, et al., 1993
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Notes

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