2022 Apr;24(4):461-470. doi: 10.1038/s41556-022-00882-3. A polymeric, polyfunctional oil-in-water or water-in-oil emulsifier could aid in enhancing stability. eCollection 2022 Jul 25. The destabilizing effect of Ostwald ripening has been considered in relation to o/w hexane emulsions stabilized by sodium dodecyl sulfate. Epub 2022 Mar 3. HHS Vulnerability Disclosure, Help Slyozov, Kinetics of diffusive decomposition of supersaturated solid solutions, Journal of Experimental and Theoretical Physics 35, 331 (1959). During the first step ammonia is oxidized to form nitric oxide (NO) and nitrogen dioxide (NO2). Does Ostwald ripening occur as much in emulsions as disproportionation in foams? doi:10.1103/physreve.92.012317 Laser diffraction showed that unlike SDS and CTAB, mixed-emulsifier systems containing C12E4 are stable to both flocculation, Ostwald ripening and coalescence. Ostwald ripening is an observed phenomenon in solid (or liquid) solutions which describes the evolution of an inhomogenous structure over time. The vertical error bars indicate the standard deviations associated with the block average. The formation of micelles can also affect the ripening rate, in qualitative agreement with experiments, although our simulations are not conclusive on such effects. A Disclaimer, National Library of Medicine DWS can, consequently, monitor the size evolution of particles in aging dispersions [4,5]. This difference arises from the difference in the radius of curvature of the drops. Fig. It is proposed that such unstable emulsions may be stabilized with respect to this process by the addition of small amounts of a third component which must distribute preferentially in the dispersed phase. During Ostwald ripening in a two-component system, equilibrium is established when the difference in chemical potential between different size droplets (which results from curvature effects) is balanced by the difference in chemical potential resulting from partitioning of the two components. . Please enable it to take advantage of the complete set of features! The results could be useful for predicting and eventually controlling the long-term stability of emulsions. 8600 Rockville Pike Multiple emulsions are complex polydispersed systems where both oil in water and water in oil emulsion exists simultaneously which are stabilized by lipophillic and hydrophilic surfactants respectively. Simulating the chromatin-mediated phase separation of model proteins with multiple domains. The U.S. Department of Energy's Office of Scientific and Technical Information MeSH Lifshitz, and V.V. [4] D.J. . Figure 2. What is Ostwald ripening in emulsions? This in-turn forms nitric acid. Ostwald ripening is the most frequent instability mechanism, although gravitational separation can also occur with larger particles. sharing sensitive information, make sure youre on a federal When the amount of ethanol is increased as high as the oil, . K. Welin-Berger, B. Bergensthl Materials Science Quarks are among the smallest particles in the universe, and they carry only fractional electric charges. 2004 Mar 19;107(2-3):125-55. doi: 10.1016/S0001-8686(03)00115-5. Epub 2009 Nov 20. 2019 Mar;84(3):440-447. doi: 10.1111/1750-3841.14464. Stability of emulsions is relevant not only in complex fluids but also in biological cells, which contain liquidlike compartments, e.g., germ granules, Cajal bodies, and centrosomes. The https:// ensures that you are connecting to the Federal government websites often end in .gov or .mil. Epub 2009 Feb 26. Subsequently, the emulsion was filled into a 10mm thick glass cuvette (Figure 2), which was loaded in theDWS RheoLab, set to 22C. Both coalescence and Ostwald ripening describe the formation of large masses from small masses; for example, the formation of large crystals from small particles. Emulsification and emulsion stability: The role of the interfacial properties. During the second step, the nitrogen dioxide that was formed is absorbed in water. These emulsions can present in different forms, such as Pickering emulsions or bijels, which can be distinguished by their different topologies and rheology. Emulsion, in physical chemistry, mixture of two or more liquids in which one is present as droplets, of microscopic or ultramicroscopic size, distributed throughout the other . Weitz, and D.J. This effect reduces further growth of droplets. There are four types of instability in emulsions: flocculation, creaming/sedimentation, coalescence, and Ostwald ripening. We have further demonstrated that, after an initial transient period, diffusion-controlled Ostwald ripening becomes the mechanism that determines the aging rate of the emulsion. Water-in-oil emulsions with a low electrolyte content in the internal phase are unstable with respect to Ostwald ripening. Hydrodynamic particle sizes ranged from 5230 to 29.5 nm. The 54 Ostwald ripening in emulsions P. Taylor Materials Science 1995 566 The formation and ageing rates of oil-in-water miniemulsions Emulsion is a biphasic system in which one phase is intimately dispersed in the other phase as minute droplets with diameters ranging from 0.1 to 100 m. It's a thermodynamically . The coarsening of droplets in an emulsion with a size distribution that initially is given by the LifshitzSlyozovWagner (LSW) distribution is studied by means of numerical calculations taking into account elastic interfacial behavior. And big bubbles are generally less stable, so Ostwald ripening leads to foam instability. The, Phase-separation processes frequently result in a polydisperse mixture of two phases of nearly equilibrium compositions and volume fractions. Degradation of kinetically-stable o/w emulsions. . 2014 Mar;205:94-104. doi: 10.1016/j.cis.2013.08.007. Particle Coarsening: a process also called Ostwald ripening. This is because of Ostwald Ripening, the unfair process where large drops get bigger at the expense of smaller ones. Colloidal dispersions of perfluoropentane: : US09535165: : 2000-03-24: (): US06245319B1: (): 2001-06-12: . Emulsions consisting of droplets immersed in a fluid are typically unstable since they coarsen over time. Such mixtures can also be created artificially by. [6] V. Schmitt, and F. Leal-Calderon, Measurement of the coalescence frequency in surfactant-stabilized concentrated emulsions, Europhysics Letters 67, 662 (2004). Epub 2019 Feb 4. This classical LSW theory predicts that the ripening. One important coarsening process is Ostwald ripening, which is driven by the surface tension of the droplets. PMC The concept of disjoining pressure for prevention of coalescence. and transmitted securely. Surfactants prevent agglomeration and Ostwald ripening in solution form, but may prove ineffective in solid form during storage. Ammonia is the feedstock for this reaction. Influence of oil polarity on droplet growth in oil-in-water emulsions stabilized by a weakly adsorbing biopolymer or a nonionic surfactant. Chapter 11 Emulsion Coalescence and its Prevention Driving force for emulsion coalescence : Thinning and disruption of the liquid film between the droplets. Fu Y, Xiao S, Liu S, Chang Y, Ma R, Zhang Z, He J. Langmuir. Careers. What do you mean by emulsion? FOIA The rate of Ostwald ripening has been measured for small emulsions prepared by the dilution of O/W microemulsions containing a range of n-alkanes. The rate of this diffusion process is linked to the solubility of the monomer in the continuous (water) phase of The .gov means its official. Droplet growth could be effectively inhibited by incorporating 10% corn oil into the lipid phase prior to homogenization. Koroleva and Evgeny V. Yurtov-Physics of active emulsions Christoph A Weber, David Zwicker, Frank Jlicher et al.-The influence of Brownian coagulation on the particle-size distribution function in supercooled melts and supersaturated Results The LSW theory of Ostwald ripening predicts that the cube of the number average radius will vary linearly with time (Eq. Ostwald Ripening Quick Start Those who make very fine emulsions (which naturally resist creaming) can be dismayed to find that the emulsion quickly coarsens. In simple terms, Ostwald ripening is the growth of one emulsion droplet at the expense of a smaller one as a result of the difference in chemical potential of the material within the droplets. The line is a fit of the experimental points. While the insoluble species trapped in the bulk of the drops can provide thermodynamic, Advances in colloid and interface science, The lifetime of emulsions may vary considerably from one system to another; it can change from minutes to many years, depending on the nature of the surfactants, the nature of both phases, and their, The emulsifying properties of neutral and anionic polymer surfactants derived from dextran (a neutral polysaccharide) are described. Crystal growth, also known as Ostwald ripening is simply the change in the particle size distribution in pharmaceutical suspensions. What is Ostwald digestion? The influence of nonionic surfactant type and concentration on the kinetics of Ostwald ripening (OR) of hydrocarbon emulsion droplets suspended in aqueous micellar solutions was investigated. The Ostwald process converts ammonia to nitric acid and involves two steps. Ostwald ripening is a diffusional mass transfer process that occurs in polydisperse emulsions, often with the result of threatening the emulsion stability. The outcome of Ostwald ripening is pro- fering in thickness and a few small windows of about 0.5 gressive coarsening of the emulsion, coalescence events m are visible. Particle-stabilized emulsions are commonly used in various industrial applications. Ostwald ripening can be markedly retarded or almost stopped upon the addition of electrolytes to the dispersed aqueous phase in W/O emulsions. asas asd as ffasdf f df df fadsf asd When the process is diffusion-controlled, the radius of the droplets increases witht1/3[7,8]. DWS measurements of the hydrodynamic radiusRhwere performed every 5 min. Disclaimer, National Library of Medicine Influence of surfactant structure on the contribution of micelles to Ostwald ripening in oil-in-water emulsions. Figure 3. Suppression of Ostwald ripening in active emulsions. Weitz, and D.J. the promotion to the compatibility of GEO and VOs to inhibit the phase separation caused by Ostwald ripening. 2021 Feb;288:102344. doi: 10.1016/j.cis.2020.102344. One important coarsening process is Ostwald ripening, which is driven by the surface tension of the droplets. An official website of the United States government. Before The sample remained in the instrument for the entire duration of the experiment. The surface integrity parameters such as surface roughness, residual stresses, and microhardness were evaluated. The digested precipitate is generally purer, and easier to wash and filter. Search by tag or locations,view users photos and videos. The process converts ammonia to nitric acid in two steps. Adv Colloid Interface Sci. In summary, different reaction schemes and catalytic cores can be used to stabilize emulsions and to control their properties. Often if the temperature is too high or the olive oil is added too quickly then the mixture can lose its ability to hold together. This difference arises from the difference in the radius of curvature of the drops. Combining experiments and theory, we elucidate the underlying mechanism. It is shown that Ostwald ripening is especially relevant for nanoemulsions, and this is often the main process leading to degradation of nanoemulsions, thus limiting their practical. Nitric acid is most commonly produced by Ostwald process. Expired Application number Other languages English (en) Accessibility 2022 May 3;121(9):1675-1690. doi: 10.1016/j.bpj.2022.03.032. In step 1, ammonia is oxidized to form nitric oxide and also nitrogen dioxide. the average volume of these droplets grows orders of magnitude faster compared to Ostwald ripening. [3] F. Scheffold, Particle sizing with Diffusing Wave Spectroscopy, Journal of Dispersion Science and Technology 23, 591 (2002). Would you like email updates of new search results? The main objective of this work was to evaluate various strategies for the inhibition of Ostwald ripening so as to develop stable nanoemulsions containing white thyme essential oil as food preservative and Kolliphor EL as surfactant. 2009 Mar;10(3):761-804. doi: 10.3390/ijms10030761. The crystallinity of the processed ARTM was confirmed using differential scanning calorimetry and powder X . What is Ostwald ripening in emulsions? Ostwald ripening is the phenomena in which smaller particles in solution dissolve and deposit on larger particles in order to reach a more thermodynamically stable state wherein the surface to area ratio is minimized. Epub 2021 Jun 11. Adv Colloid Interface Sci. Bookshelf The simulation parameters are tuned to represent two benzene droplets dispersed in water. The results highlight that theDWS RheoLabis a valuable tool for the characterization of aging and stability of emulsions. kinetics and the particle size distribution function are applicable to dilute systems only [i.e. Ostwald ripening is also the key process in the digestion and aging of precipitates, an important step in gravimetric analysis. Keywords: emulsion stability; garlic . Epub 2006 Jul 18. DWS can, indeed, provide the precise mean hydrodynamic radiusRhof solid particles or liquid droplets in highly concentrated suspensions or emulsions (cf. From the particle motion, the rheological properties of the surrounding medium can be obtained via the so-calledmicrorheologyapproach [2], as well as information about particle size [1,3-4]. Webinars. In order to reduce this destabilization mechanism, two different techniques based on the modification of the formulation (addition of rosin gum or Aerosil COK84) were analysed using laser diffraction . The key difference between coalescence and Ostwald ripening is that in coalescence, small masses combine to form a large mass whereas, in Ostwald ripening, small particles dissolve in a solution and redeposit to form large masses. Droplets smaller than the critical radius will shrink while droplets larger than the critical radius will grow. P. Taylor Chemistry Advances in colloid and interface science 2003 98 Inhibition of Ostwald ripening in local anesthetic emulsions by using hydrophobic excipients in the disperse phase. Coalescence stability of emulsions containing globular milk proteins. MeSH Oil (dispersed phase) diffusesthrough water (continuous phase) from smaller to bigger droplets. . Ostwald ripening is much more difficult to control. Mehr . Ostwald ripening is a common aging process, which typically arises in the early stages of the emulsion life as a result of the partial solubility of the dispersed phase in the continuous phase [6]. Immediately after emulsification, the first value measured by DWS wasRh= 152 nm. Harnessing the dynamic structure and properties of reconfigurable complex emulsions presents a new frontier in the design of responsive materials relevant to . The simulation results are quantified in terms of the changes in the droplet volume as a function of time. Unable to load your collection due to an error, Unable to load your delegates due to an error. A variety of advantages can be realized, including thinner and/or larger diameter tabular grains and novel tabular grain forms. Come and meet us at CPHI in Frankfurt, Nov 1-3! The key difference between coalescence and Ostwald ripening is that in coalescence, small masses combine to form a large mass.But, in Ostwald ripening, small particles dissolve in a solution and redeposit to form large masses.. Degradation of kinetically-stable o/w emulsions. [8] C. Wagner, Theory of the aging of precipitates by dissolution-reprecipitation (Ostwald ripening), Zeitschrift fr Elektrochemie 65, 581 (1961). Glass cuvette containing the oil-in-water emulsion under interest. ; Oxford University Press: New York, 652 (1993). 2022 Aug 6;13(1):4586. doi: 10.1038/s41467-022-32350-9. Ostwald ripening is often found in water-in-oil emulsions where oil molecules will diffuse through the aqueous phase and join larger oil droplets. 2022 Jul 5;121(13):2600-2612. doi: 10.1016/j.bpj.2022.05.039. Tcholakova S, Denkov ND, Ivanov IB, Campbell B. Adv Colloid Interface Sci. Figure 3 shows the time-evolution of the mean hydrodynamic radiusRhobtained with theDWS RheoLab. Epub 2022 Apr 11. In agreement with both experimental observations and theory, the addition of surfactants at moderate concentrations decreased the Ostwald ripening rate because of the reduction in the interfacial tension between benzene and water; as the surfactant film becomes dense, other phenomena are likely to further delay the Ostwald ripening. A., & Jlicher, F. (2015). Such cellular systems are driven away from equilibrium, e.g., by chemical reactions, and thus can be called active emulsions. Int J Mol Sci. Nat Cell Biol. Digestion involves dissolution of small particles and reprecipitation on larger ones resulting in particle growth and better precipitate characteristics. Zwicker, D., Hyman, A. For example, in an oil -in-water emulsion polymerization, Ostwald ripening causes the diffusion of monomers from smaller to larger droplets due to greater solubility of the single monomer molecules in the larger monomer droplets. In simple terms, Ostwald ripening is the growth of one emulsion droplet at the expense of a smaller one as a result of the difference in chemical potential of . Ostwald ripening can also occur in emulsion systems, with molecules diffusing from small droplets to large ones through the continuous phase. We show that autocatalytic droplets can be nucleated reliably and their emulsions stabilized by the help of chemically active cores, which catalyze the production of droplet material. CH-1700 Fribourg, Products Ostwald ripening (for emulsions) and disproportionation (for foams) --> polydisperse size-distribution needed, fluid inside droplet is slightly soluble in continuous phase; Report. Would you like email updates of new search results? The site is secure. We first consider the simple case of first-order reactions, which leads to stable, monodisperse emulsions in which Ostwald ripening is suppressed within a range of chemical reaction rates. Stability of emulsions is relevant not only in complex fluids but also in biological cells, which contain liquidlike compartments, e.g., germ granules, Cajal bodies, and centrosomes. The rates were determined as a function of. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.) Please enable it to take advantage of the complete set of features! In this paper, we study such active emulsions by developing a coarse-grained description of the droplet dynamics, which we analyze for two different chemical reaction schemes. Ostwald ripening is a diffusional mass transfer process that occurs in polydisperse emulsions, often with the result of threatening the emulsion stability. HHS Vulnerability Disclosure, Help . Projected diameter, dp is the diameter of a sphere having the same observed area as the asymmetric particle in question when viewed normal to its most stable plain. Sugar esters on the other hand not only act as stabilizers in solid form, but also provide complete dispersion in aqueous media without agitation. Very polar oils in O/W emulsions can lead to Ostwald ripening, a process that eventually leads to phase separation. This process is called Ostwald ripening. It a process whereby small particles in suspension seem to disappear and large particles grow after repeated temperature changes in both directions during storage. The tool life machining tests were performed using PVD coated carbide insert under emulsion conditions. The mechanisms of emulsions breakdown were found to rely on aggregation behaviour and complex structure of F127 and surfactants mixtures in solution. In simple terms, Ostwald ripening is the growth of one emulsion droplet at the expense of a smaller one as a result of the difference in chemical potential of the material within the droplets. Smart nanocrystals of ARTM with particle size of 1611.5 nm and polydispersity index of 0.1720.01 were produced in <1 hour using a wet milling technology, Dena DM-100. Micromeritics The term micromeritics was given to the science and technology of small particles by J. M. DallaValle. 1.Introduction. Mason, D.A. LS Instruments AG The coalescence between the two droplets is prevented via the introduction of membranes, which allow diffusion of benzene from one droplet to the other. Equilibrium mechanisms of self-limiting assembly. J Colloid Interface Sci. Rheology and Viscoelasticity of Proteins and Nucleic Acids Condensates. 8600 Rockville Pike 2006 Nov 16;123-126:259-93. doi: 10.1016/j.cis.2006.05.021. Biophys J. The driving force for Ostwald ripening is the difference in solubility between the small and the large particles. For a zero interfacial elasticity the . On our Instagram viewer you can easy watch Instagram stories, profiles, followers anonymously. 2009 Oct 1;338(1):201-6. doi: 10.1016/j.jcis.2009.05.077. Stability of emulsions is relevant not only in complex fluids but also in biological cells, which contain liquidlike compartments, e.g., germ granules, Cajal bodies, and centrosomes. Spontaneous nucleation of autocatalytic droplets is strongly suppressed and their emulsions are typically unstable. Unfortunately, these emulsions underwent Ostwald ripening, which was demonstrated by the application of the Lifshitz-Slyozov-Wagner theory. Passage du Cardinal 1 Crystal growth also known as Ostwald ripening is a process of aggregation of small-sized particles to produce large-sized particles. Is it healthier to drink herbal tea hot or cold? The agreement with the Lifshitz-Slyozov-Wagner theory becomes quantitative when the simulated solubility and diffusion coefficient of benzene-in-water are considered. This difference arises from the difference in the radius of curvature of the drops. Score: 4.7/5 (47 votes) . In 1914, a German chemist Ostwald developed the Ostwald process to manufacture nitric acid. Due to interfacial tension that makes smaller droplets less stable than bigger droplets, the dispersed phase subsequently diffuses from the smaller . If you need more, fill free to say us The main components of the total pressure acting on the surface of internal phase droplets are considered. The rate of ripening within single component disperse phase emulsions can be described using this theory, provided certain parameters are known, these being the solubility and diffusion coefficient of the disperse phase within the bulk phase, the . 1 shows plots of the cube of the z-average radii of the emulsion droplets as a function of time at three SDS concen- trations. Snead WT, Jalihal AP, Gerbich TM, Seim I, Hu Z, Gladfelter AS. . In fact, the results suggest that the surfactant that yields higher density at the benzene-water interface delayed more effectively Ostwald ripening. Using theDWS RheoLab, we have been able to accurately monitor the time-evolution of the mean hydrodynamic radiusRhof oil droplets dispersed in a concentrated emulsion. This behavior, which was observed for the duration of four days, is consistent with a diffusion-controlled Ostwald ripening process, as described above. Ostwald ripening mechanism. PMC government site. Ostwald Ripening Rate of Orange Oil Emulsions: Effects of Molecular Structure of Emulsifiers and Their Oil Composition. Physical Review E, 92(1). We then consider autocatalytic droplets, which catalyze the production of their own droplet material. Adv Colloid Interface Sci. The ability to manipulate the ordering of liquid interfaces in an emulsion while maintaining droplet stability has greatly enabled new directions for emulsion research and applications. J Colloid Interface Sci. RNA at the surface of phase-separated condensates impacts their size and number. We promise not to spam you, we also hate that. when the volume fraction (Q) of second phase approaces zero: Q 0], in which. Ostwald ripening causes system instability. In simple terms, Ostwald ripening is the growth of one emulsion droplet at the expense of a smaller one as a result of the difference in chemical potential of the material within the droplets. Provided is a composition for oral administration, which can include a combination of an extracellular portion from a mycelial aqueous culture comprising a filamentous fungus, and at least one of a cannabis oil or a cannabinoid and optionally, a material comprising a surfactant or an oil, and wherein the composition has a reduced undesirable taste compared with the same composition lacking the . The addition of a third component to the oil phase gives rise to stability provided it has a lower vapor pressure than the oil itself. Emulsions with unique properties from proteins as emulsifiers. The phenomenon was first described by Wilhelm Ostwald in 1896. Bookshelf Accessibility Services and transmitted securely. 2022 Jun 13;2(7):1506-1521. doi: 10.1021/jacsau.2c00055. . Definition Ostwald ripening (or disproportionation) is the process of disappearance of small particles or droplets by dissolution and deposition on the larger particles or droplets. Reduced density difference between the continuous and dispersed phases. Thus small particles decrease in size until they disappear and large particles grow even larger. Clipboard, Search History, and several other advanced features are temporarily unavailable. Figure 1. Ostwald ripening in macro- and nanoemulsions Marina Yu. Generally, the stability of emulsion limits its application. The emulsion instability is usually caused by emulsion flocculation, coalescence, Ostwald ripening, creaming, sedimentation and phase inversion. It is reacted with oxygen and water using a platinum catalyst to produce nitric acid. For the sake of clarity, the horizontal scale is displayed int1/3, and the reported values ofRhare block-averaged over intervalst1/3= 2.5 s1/3. In simple terms, Ostwald ripening is the growth of one emulsion droplet at the expense of a smaller one as a result of the difference in chemical potential of Ostwald ripening in emulsions: estimation of solution thermodynamics of the disperse phase. Consumables It is thus the study of the fundamental and derived properties of individual as well as a collection of particles. This site needs JavaScript to work properly. The ratio of these surfactants is important in achieving stable multiple emulsions. The use of nanosized foods and nanomaterials in food, the safety issues pertaining to its . The app starts with your chosen size distribution (viewed in a number of ways) and evolves to one with larger bubbles over your chosen timescale. Ostwald ripening is a common aging process, which typically arises in the early stages of the emulsion life as a result of the partial solubility of the dispersed phase in the continuous phase [6]. Ravera F, Dziza K, Santini E, Cristofolini L, Liggieri L. Adv Colloid Interface Sci. [1] D.A. Our simulations show that the coarse-grained DPD formalism is able to capture the molecular phenomena related to Ostwald ripening and reveal molecular level features that could help to understand experimental observations. sharing sensitive information, make sure youre on a federal Before Gas emulsions stabilized with fluorinated ethers having low ostwald coefficientsGas emulsions stabilized with fluorinated ethers having low ostwald coefficients . . . particle-particle interactions are not important. Gracia P, Polanco D, Tarancn-Dez J, Serra I, Bracci M, Oroz J, Laurents DV, Garca I, Cremades N. Nat Commun. Membrane surfaces regulate assembly of ribonucleoprotein condensates. Due to interfacial tension that makes smaller droplets less stable than bigger droplets, the dispersed phase subsequently diffuses from the smaller to larger droplets through the continuous phase. OR rates were determined by measuring changes in the droplet size distribution of 5 wt % n-tetradecane oil-in-water emulsions containing different surfactant types (Tween 20, Tween 40, Tween 60, Tween 80 . This results in an increase in the mean droplet size with time (Figure 1). In simple terms, Ostwald ripening is the growth of one emulsion droplet at the expense of a smaller one as a result of the difference in chemical potential of the material within the droplets. The Kelvin equation shows that the smaller droplets or particles are more soluble than the larger ones and with time, they tend to dissolve (by diffusion of the molecules of the particle or droplet) and become deposited on the larger ones, a process defined as Ostwald ripening or disproportionation. To achieve Highly Surface-Active Chaperonin Nanobarrels for Oil-in-Water Pickering Emulsions and Delivery of Lipophilic Compounds Baomei Xu, Chengkun Liu, Haiyan Sun, Xiaoqiang Wang, Fang Huang

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