A

PROJECT REPORT
ON
“Wireless Menu Ordering System Using Microcontroller”
SUBMITTED IN PARTIAL FULFILMENT OF THE REQUIREMENT FOR THE
TEEMPLOYABILITY SKILL AND MINI PROJECT
BACHELOR OF ENGINEERING
In
ELECTRONICS AND TELECOMMUNICATION ENGINEERING
By
Mr.Hande Rishi N.
Mr. Hongekar Abhay U.
Mr.Rupam D. Onkar
the Guidance of
Prof.V.M.Sardeshmukh

Submitted to
DEPARTMENT OFELECTRONICS AND TELECOMMUNICATION
ENGINEERING

STES’SSINHGADACADEMYOFENGINEERING,PUNE-411048
2018-2019

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 CERTIFICATE

This is to certify that the project report entitled

“Wireless Menu Ordering System Using Microcontroller”

SubmittedBy
1.Hande Rishi N. T150
2.Hongekar Abhay U. T150
3.Khose Atul S. T150

Is a bonafide work carried out by them under the super vision by Prof.
V.M.Sardeshmukh and it is approved for the partial fulfilment of the requirement of
Savitribai Phule Pune University For the Employability Skill and Mini Project in the Third
Year of Electronics and Telecommunication Engineering.This project report has not been
earlier submitted to any other institute or University for The award of any degree or diploma.

Prof. V.M.Sardeshmukh Prof.A.B.Ingole Dr.K.P.Patil

Project Guide H.O.D Principal,SAOE,Pune

Place: Pune

Date: External Examiner

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 ACKONOWLEGEMENT
This project report itself is an acknowledge to the sincere efforts of all the individuals who
have contributed for the completion of our project we would like to express our greatest
appreciation to the principal Mr.Sakhare Sir who was continuous source of encouragement
and co-operation throughout.

We are highly indebted to our guide Prof. V.M.Sardeshmukh madam who initiated us and
who take pain staking efforts rendering assistance and sincere advice in all face of its
progress and subsequently complete.

We are sincerely thankful to our H.O.D. Prof.A.B.Ingole Sir and professor of Electronics
and Telecommunication engineering for valuable suggestion.

Last but not least we owe to those who directly and indirectly. Contribute in completion of
this semester.

Project Group Members:

1.Hande Rishi N. Exam No.:- T150

2.Hongekar Abhay U. Exam No.:-T150
3.Khose Atul S. Exam No.:- T150

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 ABSTRACT
In today’s world we have automation in all areas; there is one field where
technology not entered yet. It is the menu display & ordering system. In this paper no need of
a person to take the order from the table. The menu will be display on the mobile application
system and we can order directly with the help of touch screen. The ordered food items are
transmitted to kitchen system through wireless technology. From there services to the
appropriate table would be provided. Low power consumption No need of a person to take
order from table, easy to install, long-life. The system gives rich environment to the
restaurants.

The advancement in data and communication technology has greatly influenced

the business transactions. In earlier days, food industry has lagged behind alternative
industries in adopting new technology. But speedy advances in technology and heightened
expectations of customers and have forced the food industry to bring automation within the
method. Nowadays, the adoption of wireless technology and emergence of mobile devices
has crystal rectifier to automation within the food industry. The business and services in
restaurants are often improved with the mixture of wireless and mobile technologies. The
competition in restaurants with regard to business has redoubled with the advancements in
food ordering techniques. In this paper, an automatic food ordering system is proposed which
is able to keep track of user orders and have implemented some data mining techniques for
analyzing the data with respect to future perspective. The implementation of proposed
application uses java and android as the front end and at the backend MySQL database is
used.

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 TABLE OF CONTENTS
Acknowledgement iii
Abstract iv
Table of Contents v
List of figure vi
List of Components vii
Chapter 1 Introduction 1

1.1 Motivation 3
1.2 Problem Statement 4
1.3 Objectives of the proposed work 5

Chapter 2 Literature Review 6

2.1 Introduction 7
2.2 Xxxxxx xxxxxxxxx 8
2.3 XXX Xxxxxxxxx xxxxxx 15
2.3.1 Xxxxxxxxx xxx 15
2.3.2 Xxxxxx xxxxx 17
2.4 Xxxxxxxxxxxxx xxxxxx xxx 21

Chapter 3 Project Description

3.1 Introduction 28
3.2 Block Diagram and explanation 29
3.3 Circuit diagram and explanation 33
3.6 Specifications
Chapter 4 Results
4.1 Simulation results
4.2 PCB artwork. 41
4.3 Layout versus schematic verification results
4.4 Testing procedure
4.5 Test results
Conclusion and Future Scope Xx
References
Datasheets

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 LIST OF COMPONENTS

COMPONENT DESCRIPTION RATING QUANTITY UNIT

Microcontroller PIC 18f4520 1 300
Transformer 15V,1Amp 1 150
LCD 16*2 1 150
Capacitors 33pf(elc) 2 1
0.01uf 2 2
0.1uf 4 2
1000uf` 1 7
Crystal 11.0592 Mhz 1 12
Crystal 32 Khz 1 3
Diodes 1N4007 4 1
Regulator LM 7805 10
Resistor 10k 0.25
330ohm 0.25
Buzzer 1 20
WIFI ESp8266 1 500

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 CHAPTER
1
INTRODUCTION

Page 7
1.1.MOTIVATION:

The food restaurant with automated food ordering system will be equipped
with a user-friendly touch screen, display screen in the kitchen, and software for completing
the process at the backend. For this integral there will be a system bureaucrat who will have
the immunity to enter the menu with their current rampant prices.
The system admin can enter anytime in the system by a secured system password to
innovation of the cuisine contents by enumerating or expunge an item or changing its price.
Now when the customer enters the restaurant, customer will place his order with the aid of
the contact to the screen using the visceral graphical user interface, right from the selection
of menu items, confirming the order and viewing offers. The customer will select from the
food options according to his choice and the system will display the payment amount
customer has to make once finished with the order.

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1.2.PROBLEM STATEMENT:

The basic compilation in the food service industry is that diners are not
actualizing competence that would consequence from improved utilization of technology in
their daily operations. The earlier food ordering system was entirely a hand-operated process
which involved waiters, pen and paper. The waiter had to take down pattern from habitué,
take these patterns to kitchen, refurbish them in records and produce bill. Even though this
setup is plain it may associate personal glitch in taking down the orders. There are many
argumentations leading to the annoyance including being banqueted late in terms of order
taking by the waiter and serve luncheon. To overcome this circumspection in hand-operated
system, multi-palpable restaurant management system is prospective in this paper to imbrue
food ordering process.

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1.3.OBJECTIVES OF THE PROPOSED WORK:

In this system customer orders the food by using android based touchpad.
Figure shows the system architecture, which cover three main areas of the restaurant: the
serving area, the restaurant owner’s working desk (cashier table), and the kitchen. Customer
first orders the food from the touchpad looking at various combination of food which is
further carried to the kitchen for fulfilling the order and the same is passed for billing at each
customer’s tablet.

Figure 1.1: Proposed System Architecture

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10
 CHAPTER
2
LITERATURE REVIEW

Page
11
2.1.Introduction:

Here an appliance of assimilation of hotel management systems by web services

mechanization is presented. Digital Hotel Management assimilates lots of structure of hotel
industry such as Ordering System Kitchen Order Ticket (KOT), Billing System, Customer
Relationship Management system (CRM) together. This assimilated elucidate can enumerate
or expand hotel software system in any size of hotel chains environment. This structure
increases quality and speed of service. This structure also surge aallurement of place for large
range of customers. Enforcing this structure gives a tariff-efficient contingency to give your
clients a personalized service experience where they are in control choosing what they want,
howbeit they want it – from dining to ordering to payment and feedback.
The proposal nonce in-depth on the specialized operation of the Wireless Ordering
System (WOS) including systems architecture, function, constraint and endorsements. It is
believed that with the increase in adopting of handheld device e.g. PDAs in restaurants,
omnipresent application will become a significant tool for restaurants to improve the
management facet by exploiting PDAs to counterpart food ordering could escalate adequate
for restaurants and caterers by preserving time, curtail personal errors and by providing
higher aspect customer service. With the consolidation of simple design and promptly
available turn up communications technologies, it can be wrapped u that this system is an
alluring solution for the affability industry.

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2.2. LITERATURE SURVEY:

SNO Paper Name Journal Author & Year Description

1 IRJET
2018 Mrs.S.Saraswathi, The advancement in data
Digital Menu Kata Harika and communication
Card For technology has greatly
Restaurant influenced the business
transactions. In earlier
days, food industry has
lagged behind alternative
industries in adopting new
technology. But speedy
advances in technology
and heightened
expectations of customers
and have forced the food
industry to bring
automation within the
method. Nowadays, the
adoption of wireless
technology and emergence
of mobile devices has
crystal rectifier to
automation within the food
industry.

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13
 CHAPTER

PROJECT DESCRIPTION

Page
14
3.1.INTRODUCTION:

In facing stiff competition between various fields of hotel industry restaurant

services are getting more efficient and improving ways of displaying menu keeping up to date
with new various technological innovations.
The project acts as a hotel system and comprises of digital menus and digital
display of the same. The projects consist of one master and number of mobile unit. Mobile
which indicate the tables in the hotels. The mobile will act as a menu card. The Master part
consists of controller, Wi-fi module, LCD. The billing done automatically. At mobile side
menu will display on LCD. The user can enter the choice and quantity through touchscreen
mobile. At same time billing done at mobile side automatically. This order sends wirelessly
through Wi-fi module to master unit. The order would be displayed on LCD with table
number at master side. PIC microcontroller is used as chief controller. Wi-fi technology has
been used for wireless transmissions between the mobile and master.
Wi-fi is the wireless transmission of data by digital signals at a particular frequency. The
advantages of a Wi-fi communication is it is wireless, you don't have to lay cable all over
your facility.

 Automating the Current Legacy Hotel System:

 Mobile Application Menu Card.

 The order can be send wirelessly within sec which saves the time

 The customer can get real time estimate of the bill on the menu card.

 Automatic billing within seconds.

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3.2.BLOCK DIAGRAM & WORKING PRINCIPLE:

POWER LCD DISPLAY

SUPPLY

PIC
WIFI Modem
18F4520
BUZZER
µC

Kitchen UNIT

APP Table UNIT

 Working Principle:

Here the µC is connected to android APP via WIFI module. The WIFI
module is connected via Rx and Tx. pins of µC. Initially the user will be shown the full menu
APP with price. The user can select ant one dish using GUI. Once the dish is chosen the APP
will ask for the quantity and will finally display the total amount on GUI. The APP GUI pad
has touch screen represents a menu. The user can navigate the menu using the keys.

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3.3.DESCRIPTION OF BLOCK DIAGRAM:

 MICROCONTROLLER PIC 18f4520:

Here we use PIC184520 microcontroller at receiver side. At mobile side it takes
input from touch screen. User can enter order from touch screen mobile. It will
display on LCD. And orders wirelessly transmit through WI-fi to master unit.At
receiver side controller takes input from decoder, order display on LCD. And when
order come buzzer will on to indicate order is receive.

 Wi-Fi MODULE(ESp8266):

 TRANSMITTER:
It transmits order wirelessly from mobile. There is serial
communication. Encoder takes parallel data from controller. Encoder converts parallel
data into serial and gives to transmitter. Transmitter transmits this serial data
wirelessly.
 RECEIVER:
At master side receiver receives the information which is send by
mobile. This data is in serial form. Decoders decode it and convert that data in to
parallel form.

 LCD:
Here we use 16*4.LCD is use for display the order or display the menu.

 BUZZER:
Buzzer is use to indicate that order is receive. When order is receive,
buzzer will ON.

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3.4..FLOWCHART:

Initialize LCD

Read the menu items displayed on APP GUI

Select the dish and quantity and send to µC via WIFI

Display the Dish with Qty on µC LCD

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3.4. SPECIFICATIONS:-

 Hard ware Features

 µC PIC 18F4520
 WIFI Module: ESP8266, 5V, 20ma
 LCD: 16*2 , 100 mA , Alphanumeric Display
 Power Supply: 5V, 750 mA current.

 Soft ware Features

 µC programming: C language
 MPLAB
 PIC Kit 3
 APP: Basic 4 android Platform

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CHAPTER

RESULT

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20
4.1. SYSTEM RESULT:

The proposed system has two web operation and an android operation. One web
operation will be a Admin module which will be used by the restaurant admin to maintain the
cuisine card of the diner and bill generation. This module will be connected to the android
application running on the tablet. The admin module will use different data digging
techniques like apriori and k-means for inquiry purpose. Second web operation will be used
by the customers who wish to order food online. The bill payment of ordered food will be
handled through cash on delivery basis. Lastly the proposed system will have an android
application which will be running on tablets kept in cafeteria. The customers can view menu
card through the application and can place order accordingly. The customer will get
recommendations on the application and can request for the bill also.

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4.2 PCB DESIGNING

THERE ARE TWO TYPES OF PCB MAKING

1) Photo printing

2) screen printing

 Screen printing:

PCB production by photo printing method is expensive, through accurate. The

screen process uses a resist ink applied through a stencil or mask to the surface of the blank
circuit board. The stencil is produced and attached to a fine mesh, metal, nylon, polyester or
silk screen The resist ink is forced through openings in the stencil onto the surface of the
blank board. This process produces a positive of the circuit on the copper foil. When dry the
board is ready for etching.

 Preparation of screen:

A light rectangular wooden frame is used for this purpose. A piece of screen
fabric material is stretched tightly over the frame. Commercial screens are often made of a
fine wire mesh. Special frames are available in the market to hold this screen. The frame is
hinged on one end of the base of printing board. This base of the printing board is larger in
area than the frame. The following equipment are used for screen printing process.

1. Photosensitive film.

2. Developer.

3. Blackout solution.

4. A rubber squeeze.

5. The rubber paint or link.

A pre-sensitized film is used to make the screen stencil. A major source of this material and
screen process suppliers is the Ulano Company (USA) and wood peck industries (Bombay
‘India).

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 The exposure process is very similar to that used to make photographic negative. A
black sheet of paper is placed on the exposure board. A piece of film larger than the circuit
board is placed film-side down (plastic backing side up) on the top of the paper. The art work
is placed on the top of film. They are all held in place with a piece of untainted glass.
Exposure is about 8 minutes using a number two photoflood lamp. The lamp should be about
18 inch above the film and glass. After exposure, the film is put in a tray of developing
solution for about 90 seconds. Only the developer available from the above companies should
be used. Screen preparation chemicals are also available from lunar caustic Pvt. Ltd., Pune;
Raman industries, Bombay. It is sold in two packages identified as Hi-Fi A and B developer.
The direction states that the temperature of the developing solution should be between
40℃ and 46℃, but the film is in the way emulsion-side up. The developing solution is not
light sensitive as it prepared from light. The developer life is 24 hours. After that, it becomes
useless, fresh developer is required. The tray holding the film and developer must be oriented
during development.

After the required time, the film is removed from the tray of developing solution. It
is washed in running warm water. Placing the soft side down on the bath may run the work,.
The purpose of this process is to wash out the film and remove areas which will permute the
ink to be printed on to the blank circuit board. The wash out water should flow over the
stencil. This will wash away the unexposed emulation on the film. Use gentle water flow;
otherwise it will damage the film. This process requires several minutes to complete. After
the wash out is finished, the film has to cooled. This will firm the screen stencil. Return the
film to flat surface. The glass used to hold the film during the rinse process in convenient, but
any solid flat surface can be used. The stencil film is attached to the screen. In order to
archives good adhesion, the film stencil must be held on the flat surface and must be raised
up higher than the surface you are working on. Use a hard build up about ½”. Gently lower
screen and frame onto the film. The weight of frame is sufficient to press the screen material
onto the soft film emulsion. Place a pad of unused newsprint on top of the screen. Gently
wipe the newsprint with a soft cloth. This will make the soft emulsion work up onto the
screen. Don’t apply pressure; change the newsprint until it no longer shows any green film
color. Do not use printed paper for the pad. Only clean newsprint will work successfully.
Once the moisture is removed by this method, the screen is set aside to dry. This required
about one hour of time. When the emulsion is dry, the blanking material is carefully peeled
off the film. The result is negative mask, attached to the screen. Check the screen again for

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leaks in areas which should be protected. Hold it under a strong light. Tough up with a small
paint brush and block out material thinned with water.

 Printing base Preparation:

We have now a screen to which to a stencil is attached. Areas, which are to appear on the
board as conductor or pads are clear. There is no blackout on the screen in these places. The
next step is to prepare printing base.

The blank board is placed on the printing frame in exactly the same place each time.
The registration guides are used to ensure good registration. Pieces of cardboard or scrap
circuit board are tacked in place on the base board the registration guides are placed on three
sides of the area ,surrounding the blank board sometimes a small piece of double sided tape is
placed in the center to hold the board in place.

The screen frame is held to the printing board base with two hinges. Using a hinge with a
removable pin will make cleaning easier.

Now for actually printing, the resist on PC board, place a clean blank board, copper side
up in the registration area of the base. Lower the screen and frames so that the screen resets
firmly on the copper foil. Pour some of the resist ink or paint on the screening one of the
blocked out area. Take a rubber squeeze, preferably the kind used for screen printing, and
pull the ink over the negative part of the screen. A piece of stiff card board may be
substituted for the squeeze. Continue pass over the negative in to a block out area. One pass
of the ink over the negative part of the screen should do if you have used high ink. Gently lift
the screen frame. The board with resist pattern on the circuit should be seen in all its glory.
Care fully left the board from registration area on the base. Set it aside to dry, the board is
ready for etching when the ink on it is dry. There are several different kinds of ink resist
available. Some use a water based ink, and other use a lacquer or oil base. Oil base ink is
much slow drying than lacquer based ink. This means that the cleanup may be delayed with
oil based product. On the other hand, lacquer based ink dries faster and thus speed up the
overall processing time of the board. The board next step is to clean the board and send it for
etching

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  Etching the board:

All the work done so far has been to prepare to blank copper board etching.
Thematically, any one of the following solution is used to etch a board.

1. Ammonium parasulphite.
2. Chromic acid.
3. Cupric chloride.
4. Ferric chloride.

The most common etchant used in industry is ferric chloride (Fec13). It is cheap chemical
and list dangerous and easily available in market. Never use kitchen utensils for holding
etching solution. Etching is the process of the attacking and removing the unprotected copper
from the PC board to yield the desired conductor pattern.

Method of etching include tray rocking, tank etching and spray etching. Out of these, tray
rocking is the simplest one. This consists of a tray of Pirex glass, attached to powered rocking
table. If powered rocking table is not available, then the PC board is kept on the glass marbles
which are kept in the tray along with the etchant solution. Dry etchants are available liquid
etchants are available. Ferric chloride crystals of 500gm are mixed in water to make total
solution of 1 liter. During the etching process, the concentration weakness because the
soluble cupric and ferric ions precipitated out of the ion, in the form of sludge that tends to
settle on the bottom of the etching .

 Drilling operation:

The PCB gives the holes to take the various components that will be mounted on it. With
greatest precision, these holes must be drilled.

In industry, depending on production volumes, manual semi-automatic or pneumatically

– controlled drilling equipment are used.

A whole stack of boards can be drilled using various jigs and blushes. The speed of drill is
an important consideration with maintaining the size and location of holes with required
tolerances and minimizing deformity at their edges.

For paper laminates, high speed steel can be used at 8000rpm or less.

For epoxy - glass laminates, it uses tungsten carbide bit at about 15,000 rpm.

For high precision, the drill is at 1,00,000 rpm.

If accuracy is not important, jigs are used to punch all holes in PCB.

When holes are drilled in a PCB, the laminate is uncovered in PTH.

To provide a conducting layer within the holes, electrodes less copper platting is used. The
plate is coated with palladium and immersed in an electrolyte containing copper ions.

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4.3.ADVANTAGES ,DISADVANTAGES AND APPLICATION:

 Advantages:
 Less Time Delays
 Quick Response Time
 Fully Automate System
 Robust System, Low Power Requirement
 Efficient way to order restaurant food

 Disadvantages:

 Initial Set up cost High

 Regular Maintenance required

 Applications:

 Hotels
 Malls
 Cafeteria

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CONCLUSION & FUTURE SCOPE:

 Conclusion:
 This system is customizable system therefore it can be customized for the various
types of restaurant. Online payment system for debit & credit card is added in this
system. The implementation of such type of proposed automated system will
minimize the number of employees at the back of the counter. Also, the system will
help to reduce the cost of labor. As there are lots of orders at the restaurants, there is
possibility of human errors during calculations or taking orders. By using this system,
such type of errors can be eliminated and controlled up to some level. The proposed
system would lure customers and also adds to the adaptability of maintaining food
orders at different tables in the restaurant. Another advantage of the automated food
ordering system is that the system will be available 24x7, by the virtue of tappliance is
not going to take any sick or vacation leave. The proposed system will have an admin
module which will help the restaurant owner to get the required analysis.

 From the above concept we can conclude that we have designed an efficient method
to order food at restaurant.

 Future scope:
This project can be extended to by adding some additional menu items and the user
should be able to order on IOT via the internet.
In future, work can be done on providing an embedded alarm whenever the order has
done. The system can be further extended to register and link multiple restaurants to
enhance the dining experience of customers. The module of stock maintenance and raw
material management can tallied to the current system to ease the work of diner admin.

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REFERENCES:

(1)Varsha Chavan, Priya Jadhav, SnehalKorade, Priyanka Teli Prof. Mr. R. B. Anpat
”Implementing Digital Restaurant and Inter-Restaurant Navigation Using Smart Phone”, in
International Journal of Computer Science and Mobile Computing, Volume 4,Issue 2
February 2015.

2)Ashutosh Bhargave, Niranjan Jadhav, Apurva Joshi, Prachi Oke, Prof. Mr. S. R Lahane
Department of Computer Engineering, GES’s RHSCOE, “Digital Ordering System for
Restaurant Using Android”, in International Journal of Scientific and Research Publications,
Volume 3, Issue 4, April 2013.

3) Kirti Bhandge, Tejas Shinde, Dheeraj Ingale, Neeraj Solanki, Reshma Totare, “A Proposed
System for Touchpad Based Food Ordering System Using Android application”, in
International Journal of Advanced Research in Computer Science & Technology (IJARCST
2015), Vol. 3, Issue 1 (Jan. - Mar. 2015).

4) Prof V. B. Dhore, Surabhi Thakar1 , Prajakta Kulkarni2 , Rasika Thorat3 Department of

Computer Engineering, “Digital Table Booking and Food Ordering System Using Android
Application” in International Journal of Emerging Engineering Research and Technology
Volume 2, Issue 7, October 2014

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