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Glycerol ester of gum rosin has roots stretching back to the push for better food and drink stability in the twentieth century. Chemists started tinkering with tree-derived resins and glycerol, aiming to produce compounds that could stabilize flavor oils, improve texture, and extend shelf life. Soon after, food scientists caught on. Manufacturers working in the 1950s and 60s found that this additive could replace older, less pure stabilizers. Over time, the crude resins underwent more thorough cleaning, and the refining process for glycerol took a leap forward, putting food safety in the spotlight when public health became a higher priority. The result delivered an ingredient with a unique spot in the food and industrial sectors.
This compound comes out as an amber-colored, solid resin that melts at relatively low temperatures, doesn’t smell much, and resists breaking down in the presence of oils and acids. Glycerol ester of gum rosin stands out for binding capabilities and its toughness under stressful processing conditions, like high heat. Soft drink makers like it because this compound helps citrus oils stay mixed in water-based sodas. Chewing gum and confectionery workers favor it for better texture and bite. Across the board, it replaces older, dirtier resins that once risked adding off-flavors or odd textures to finished products.
This additive usually arrives as pale chunks or golden-colored beads, showing off its stickiness and glassy appearance. It melts between 80°C and 90°C, dissolves well in organic solvents, holds firm against water, and offers a neutral taste. Its acid number, softening point, and molecular weight all matter during quality checks. For instance, keeping acid numbers between 8–25 KOH mg/g means fewer unwanted tastes and better product stability. Solubility in food-grade oils makes it handy for mixing up flavorings and emulsions. Hydroxyl values stay low to guard against spoilage reactions, which contributes to shelf life.
Producers report specs by listing acid value, color (Gardner scale), melting point, and presence of unwanted chemicals like heavy metals. Regulatory systems like Codex Alimentarius (E445), U.S. FDA, and EU food laws require transparent labeling with batch numbers and safety marks. Color grades matter since beverage and food companies prefer resin that won’t add a yellow or brown tint. Rigorous testing batches make the additive traceable, so safety complaints go straight back to the source if problems crop up.
Most producers start with cleaned gum rosin, usually from pine trees. They combine this rosin with high-purity glycerol at controlled temperatures, catalyzing the reaction with acids or bases. Time, temperature, and pressure shape the resin quality, and careful separation strips out unwanted byproducts before cooling the mix. Big tanks and industrial mixers mean consistent products at every batch, but small changes in reaction temperature or mixing speed can still shift quality. Purification steps—like filtration, deodorizing, and vacuum drying—remove compounds that might taint flavor or shelf life.
The base reaction links rosin acids with glycerol, making esters that hold up under physical and chemical stress. If producers tweak the blend with hydrogenation or extra purification, this changes color and stability. Adding antioxidants during processing can stop the resin from degrading under light or heat, which matters for long-haul storage and shipping. Food companies want chemically stable additives that won’t react oddly with flavorings, sweeteners, or packaging materials. Here, real research comes into play, pushing innovation while keeping to safety standards.
You might see “glycerol ester of wood rosin,” “glycerol esters of gum rosin,” or “glyceryl rosinates” on ingredient lists—these all point to the same basic substance. E445 rings out in European markets, while Americans usually spot “ester gum.” Major players in the soft drink, candy, and cosmetics supply trades know these names; their regulatory filings mention E445, INS 445, and CAS 8050-31-5.
Factories keep their gear clean and follow Hazard Analysis Critical Control Points (HACCP) plans, especially because the resin comes in close contact with foods and beverages. Global agencies like the WHO and FDA mandate limits on residual solvents, heavy metals, and potential contaminants. Plants track everything from raw pine sourcing to delivery, which helps avoid supply chain fraud and cross-contamination. The focus on operational standards got sharper as health scares hit headlines, and real consequences force plants to swap equipment or tighten up recipes with every complaint.
Soft drink bottlers depend on this additive to keep flavor oils mixed and prevent the famous “ring” at the top of orange sodas. Candy makers blend it in to stop sugar crystallization, maintain chewiness, and boost shelf appeal. The resin also works outside foods—in adhesives, inks, and personal care products—where it acts as a tackifier and viscosity booster. A walk through a beverage plant or sweets factory shows vats of glycerol ester making up base syrups and gum bases, while lab techs test sample draws for flavor and stability before shipping.
Companies invest in new processes to cut contamination and bring costs down, often by trial-and-error batch runs or pilot plant testing. Some research labs aim for “greener” methods—maybe using sustainable forestry or recycled glycerol from biofuel plants. Scientists compare old-school and modern resins for stability, purity, and performance, rolling out regular tweaks to compete for contracts. Academic studies regularly get cited in trade journals, comparing resin blends, food compatibility, and shelf life results. In some places, crowdsourcing residue testing means citizen scientists step in when big brands slip up.
Long-term feeding studies with rats and other lab animals give insight on how this compound behaves in the body. Typical findings show low toxicity at dietary exposure levels common in soda or gum, but regulators still demand constant refreshes of the study pool. Safety panels weigh every clinical finding, considering special cases—like kids who may chew more gum on average, or workers who face direct contact in the factory. Reports from European, American, and Asian agencies line up, putting strict limits on maximum allowed concentrations in any given product. Factory audits and recalls kick in if anything changes, so public trust relies on clean science, open data, and a paper trail.
The drive for clean-label foods means producers look for ways to cut out artificial additives, even in hidden corners like stabilizers. Glycerol ester of gum rosin—because of its plant origins—finds appeal with “natural” branding, even though it’s produced in industrial quantities. Research teams are always looking for tweaks: lower-impact purification, greener catalysts, or even brands of resin made from other regional trees. Innovation in soft drinks and snack foods keeps this additive on shopping lists, though fewer, simpler ingredients are the trend. Food tech investors want plant-based solutions that stand up to climate, rising costs, and evolving science, with real proof that products stay safe and tasty. Safety transparency, steady supply chains, and advances in green chemistry will shape where this ingredient goes next, both behind the scenes and on labels.
Glycerol ester of gum rosin seems like something you’d find on the back of a food label and just move on. Yet, this ingredient pops up in places you might not expect. Think soft drinks, chewing gum, pharmaceuticals, inks, and even footballs. If you hold a clear orange soda or chew a piece of minty gum, there’s a solid chance you’ve run into this substance without realizing it.
Food and drink makers often face a challenge: oil likes to separate from water. Anyone who’s poured oil and vinegar in the same bowl knows the struggle. Glycerol ester of gum rosin lends a hand by keeping flavors, oils, and colors in drinks from splitting out. You get a smooth, good-looking soda with its flavor right where you expect it, not floating on top. The FDA and food safety authorities in Europe and Asia approve it, but only for certain products and amounts. Their research backs its safety, though health agencies always call for ongoing studies since people’s diets and habits keep changing.
Chewing gum needs a base that stretches just right—not too brittle, not too gooey. Glycerol ester of gum rosin helps bind the gum base, so your favorite piece holds up in your mouth. Too much or the wrong type, and you’d either be picking gum bits off your teeth or fighting to keep it from falling apart. Texture matters, and this ingredient has earned its spot through years of trial and error. Big gum makers like Wrigley and Perfetti Van Melle rely on suppliers who keep flavors consistent batch after batch.
Beyond the lunchbox, glycerol ester of gum rosin acts as a tackifier. This means it makes things sticky. Glue sticks and pressure-sensitive labels grab on better to surfaces thanks to a bit of this rosin. I remember working a summer job in packaging and the glues that dried too quickly forced us to scrap entire batches. Blends with rosin let adhesives work longer and grip boxes tighter. In printing inks, it helps bind pigments and stick to glossy paper. Even sporting goods make use of it. The grip on some synthetic leather footballs improves with a dusting of this material, and nobody wants to fumble on a muddy field.
As with any widely used chemical, the spotlight lands on safety. The source—pine trees—means production has a renewable angle, though there’s debate about deforestation and sustainability. Food science research keeps tabs on possible allergies and metabolic effects. So far, medical literature calls out skin reactions in some manufacturing workers but little risk for people eating typical amounts. Still, more transparency from food and chemical companies would help build trust. People expect clear labels and honest answers about where ingredients come from, especially if they’re eating them.
No magic ingredient solves every problem for food and industry. Makers find value in rosin because it works, and it’s stood the test of time—both in the factory and in kitchen cabinets. Researchers keep poking at ways to blend natural gums, starches, or even algae to offer alternatives, driven by folks worried about allergies, animal rights, or the climate. Until those options check all the same boxes as rosin, though, you’ll keep finding glycerol esters in your soft drink and chewing gum as a quiet workhorse shaping the stuff we eat, drink, and use every day.
Picture a soda can sweating in your hand on a warm afternoon, the orange fizz inside shimmering in the sun. That satisfying mouthfeel and steady taste don’t just happen by accident. Food scientists put in plenty of effort to keep flavors mixed and stable, and that’s where additives like glycerol ester of gum rosin come in. It sounds a bit like something you’d find in a laboratory jar, yet it’s a staple in soft drinks and chewing gum around the world.
Glycerol ester of gum rosin starts with rosin—the sticky sap from pine trees. Producers mix it with food-grade glycerol to make a resin. The final product keeps oil and water based ingredients hanging together in a steady emulsion, so you don’t end up with flavor blobs floating around. I’ve always taken a curious look at labels, and seeing this ingredient pop up in citrus sodas feels a bit technical, but not entirely foreign once you know the back-story.
Concern bubbles up anytime additives are mentioned in food. No one wants to serve family and friends something that science hasn’t checked out. Glycerol ester of gum rosin has quite the resume, though. The U.S. FDA says it’s generally recognized as safe (GRAS) when used at the amounts approved for food. The Joint FAO/WHO Expert Committee on Food Additives has signed off, too. Many food safety agencies in the EU and elsewhere have called it a safe emulsion stabilizer.
A few studies have looked into possible health risks. High doses in lab animals led to no major problems, and there isn’t evidence linking everyday amounts to allergic reactions or toxic effects in people. Regulators set upper limits for how much goes into food. As someone who pays attention to ingredient lists because of a family member’s allergies, regulations like this provide peace of mind.
Plenty of folks struggle with trust in their food supply, especially with chemical-sounding names. Seeing clear, honest labeling helps. When companies explain in plain language why each ingredient appears, I notice people become more comfortable. Kids still might ask, “What’s that stuff?” but adults can look it up and see oversight from food safety authorities.
Fact is, not all additives play the villain. Glycerol ester of gum rosin keeps flavors intact, stops separation, and supports shelf life. These functions make foods safer and tastier to ship, store, and enjoy. It can spark stronger cravings for transparency, not just compliance—companies sharing straightforward ingredient information right at the point of sale, and inviting customer questions.
All that said, food science never stands still. More research always helps, especially looking into long-term effects or uncovering how sensitivity shows up in certain people. Allowing experts to revisit recommended levels, and encouraging independent studies by universities, can strengthen community trust. Third-party testing keeps everyone honest.
Health-conscious families don’t need endless jargon or scare tactics. Reliable safety data, up-to-date studies, and clear communication all go further in making food choices easier. For most of us—reading those tiny print labels on the weekend grocery trip—the presence of glycerol ester of gum rosin points to the way food technology blends tradition and science. Seeking facts and pushing for even better transparency keeps that blend working for everyone’s benefit.
Nobody wants a cloudy beverage or hazy adhesive. The biggest thing I appreciate about glycerol ester of gum rosin is how it brings clarity to drinks and products. In soft drinks, this clarity gives manufacturers a clean look that customers expect from a quality beverage. It’s not just for show — clear emulsifiers signal purity and reliable mixing, which helps companies steer clear of consumer complaints and recalls.
I have watched packaging lines stop dead because the glue failed. Gum rosin esters come in and save the day because they stick so well. This tackiness isn’t just about gluing paper or labels — it helps make strong adhesives for tapes, book bindings, and even construction products. When running a print shop, nothing tests your patience like a label that peels right off the box, but with this resin, those headaches rarely happen.
Many brands try new ingredients, only to find their formulas separating after a few weeks. Glycerol ester of gum rosin dissolves easily in fatty foods, oils, and alcohol-based mixes. This matters in everything from citrus drinks to perfume production. I learned this after watching soft drink companies hunt for alternatives that keep citrus oils mixed, so each can tastes the same. Without gum rosin esters, you often get slicks of floating oil or uneven flavor.
Heat destroys many adhesives, but this ester doesn’t melt away easily. It handles temperature swings with little change in performance. That means products can ship across deserts or spend a day on a loading dock without losing quality. People who transport snacks or bottled drinks can count on a stable mix, which protects the company’s reputation.
No customer wants odd flavors or smells in their drinks. I’ve seen R&D labs dump batches down the drain after running tests with poor-quality resins. Glycerol ester of gum rosin brings a neutral taste and scent. Since it leaves beverages and foods untainted, it meets strict international safety standards. The FDA and EFSA both gave it a nod for use in food, so brands use it not just for performance, but trust as well.
Whether you’re producing chewing gum, printing ink, or soda, this resin finds a place on the production floor. You don’t get this kind of reach from every ingredient. The same resin that holds a label to a bottle also emulsifies oils in an orange soda. Few other materials work in so many categories, which helps manufacturers simplify their ingredient sourcing and reduce cost.
Regulations have shifted in the last few years, so safer additives matter more than ever. Glycerol ester of gum rosin starts life as a natural pine harvest product instead of something made from petroleum. That’s reassuring to people who watch for toxins in consumer goods. Still, industry needs to keep an eye on sustainable forestry so the supply chain stays clean. Responsible sourcing and traceability stand out as solutions here, and global certification programs help companies make sure they’re not causing problems with over-harvesting or unethical practices.
Glycerol ester of gum rosin goes into many products you see at the grocery store, especially chewing gum and food glazes. Even though it sounds technical, this ingredient plays a major role in keeping flavors consistent and textures just right. If it sits in the wrong conditions, all kinds of trouble follow—think clumping, sticky messes, and even chemical changes. Keeping storage right protects not just the raw ingredient, but every product it touches.
Humidity causes more headaches than people realize. Moisture seeps in, and suddenly the ester sticks to itself, making it nearly impossible to handle on production lines—imagine pouring syrup into a flour jar. Temperatures go up, and chemical changes start to creep in. Even 30°C on a hot summer day in a warehouse triggers softening. The key lies with a dry, shaded area, where temperatures hang closer to a comfortable room temperature. In practice, a range between 15°C and 25°C usually keeps things steady.
Sunlight can mess with this ester over time. Direct UV rays trigger unwanted reactions, changing how it looks and works. Color can shift, odor may become off, and performance drops off. Sealing up original packaging becomes an easy habit that pays off. Most shipments arrive in bags, drums, or lined boxes, so it makes sense to hold back from opening containers until the material will get used. Even after opening, sealing up containers tight stops air from adding to the confusion—oxygen exposure can turn this product sticky or affect purity as days tick by.
Contamination ranks high on the list of things that keep quality managers up at night. Simple misplaced tools or dusty shelves could ruin a lot of inventory. Designating a clean, dry spot in a warehouse for food-grade additives helps, plus keeping food and chemicals apart avoids crossovers. Trained staff make fewer mistakes. Gloves, clean scoops, and careful labeling sound old-fashioned to some, but the cost of an off-batch far outweighs the few extra minutes spent on careful handling.
Safe storage goes beyond just keeping the additive dry and cool. Traceability also plays a big part, especially if the product will go near food. Label containers with batch numbers and expiry dates. Rotate stock—use oldest material first. This isn't just about ticking boxes for regulators. It helps when a recall or quality issue hits. The companies who can trace issues back to a pallet or batch avoid big headaches and show real responsibility to their customers.
Warehouse managers with experience know the pain of cutting corners—spilled materials, lost product, or insurance issues. Simple racking systems, pallets that keep boxes off damp floors, and dedicated climate-controlled spaces all add up to peace of mind. For bulk storage, closed drums with proper linings prove worth every penny. Every lost kilogram takes money out the door.
For any company looking to protect their raw materials and reputation, smart storage of glycerol ester of gum rosin pays off. The payoff shows up in better finished goods, fewer customer complaints, and more reliable production schedules. That kind of earned trust means a lot in a market where one slip can leave customers looking for an alternative. Thoughtful storage isn't just about following rules—it’s about building quality people can taste and trust.
Glycerol ester of gum rosin sounds like a handful, but people run into it more often than they realize. Food manufacturers and beverage companies put it to work every day, usually as an emulsifier in soft drinks or a stabilizer in chewing gum and candies. Its job? Helping oil-based flavorings mix smoothly into drinks that are mostly water. This task proves tricky because, by nature, oil and water don’t get along.
Not every substance mixes well with water, and this holds true for glycerol ester of gum rosin. Try stirring it into plain water and disappointment follows: it stays clumpy and floats around. This pattern shows up practically everywhere it lands. Water molecules just don’t mingle with it. The greasy feel gives away its leanings—this compound prefers fat and oil.
Slip the same ingredient into oil, and the mood changes. It dissolves with ease. Citrus oil, for instance, welcomes glycerol ester of gum rosin with open arms. It’s like adding sugar to hot coffee, everything just blends. Without a doubt, oil is where it wants to be. Chemists call this “lipophilic” or “oil-loving.” That’s the opposite of “hydrophilic,” substances that buddy up with water. Glycerol ester of gum rosin picks sides, and that side is oil, not water.
This matters in food, drinks, cosmetics, and even everyday household products. If drinks come out cloudy, flavors separate, or labels fail to deliver as promised, big questions get asked. That’s where trust sits—nobody wants floating droplets in an orange soda or strange layers forming in a favorite shampoo.
The science explains why products either stay smooth or separate on store shelves. Say a beverage company wants a bright orange, tangy soda. Most orange flavor extracts ride in oil. But soft drinks are mostly water. Pour the flavor in straight and a mess results—oil floats, nothing mixes, the drink looks unappetizing. Adding glycerol ester of gum rosin makes things possible because it helps dissolve flavor oils, which then blend easier into the drink. It acts almost like a bridge between oil and water, though it never truly dissolves in water itself. Instead, it helps keep oil droplets suspended and spread out without breaking apart.
Problems crop up if manufacturers ignore how ingredients work together. Skipping research or using the wrong emulsifier leads to new batches that separate, waste inventory, and leave customers confused. Food safety authorities, including the FDA, set rules on how much can go into a product for this reason. Going past those limits risks everything from fines to dangerous products on shelves.
Smart product developers stay up-to-date with the research. They test new recipes on the bench before rolling out for production. They talk to ingredient suppliers, read studies, and keep up with regulations—all because customers expect safe, appealing food. Paying attention to ingredient solubility and compatibility sets companies apart in crowded markets. For food scientists and manufacturers who choose the right stabilizers and thoroughly test their blends, fewer surprises follow. That keeps consumers safe and happy—just as it should.
| Names | |
| Preferred IUPAC name | Glycerol rosinate |
| Other names |
Glycerol Ester of Wood Rosin Ester Gum Gum Rosin Ester Glycerol Ester Gum E445 |
| Pronunciation | /ˈɡlɪsərəʊl ˈɛstər əv ɡʌm ˈrəʊzɪn/ |
| Preferred IUPAC name | glyceryl (E)-rosinate |
| Other names |
Glycerol Ester of Gum Rosin Gum Rosin Glycerol Ester Glyceryl Rosinate Glycerol Ester Ester Gum INS 445 E445 |
| Pronunciation | /ˈɡlɪsərəʊl ˈɛstər ʌv ɡʌm ˈrəʊzɪn/ |
| Identifiers | |
| CAS Number | 8050-31-5 |
| Beilstein Reference | 1911044 |
| ChEBI | CHEBI:132153 |
| ChEMBL | CHEMBL266635 |
| ChemSpider | 14421362 |
| DrugBank | DB14193 |
| ECHA InfoCard | 03e1cab0-b6d4-4e2c-b8cd-247e9038c61c |
| EC Number | EC 500-120-7 |
| Gmelin Reference | Gm.10617 |
| KEGG | C01947 |
| MeSH | D051379 |
| PubChem CID | 24899748 |
| RTECS number | MA8050000 |
| UNII | W238N2A8D1 |
| UN number | UN3082 |
| CompTox Dashboard (EPA) | DTXSID8034377 |
| CAS Number | 8050-31-5 |
| Beilstein Reference | 2201013 |
| ChEBI | CHEBI:537388 |
| ChEMBL | CHEMBL1201472 |
| ChemSpider | 21241904 |
| DrugBank | DB14193 |
| ECHA InfoCard | ECHA InfoCard: 03-2119980137-30-0000 |
| EC Number | 01-2119485604-34-xxxx |
| Gmelin Reference | 5980 |
| KEGG | C16296 |
| MeSH | D005959 |
| PubChem CID | 24899781 |
| RTECS number | **TCJ0500000** |
| UNII | W238TU12V1 |
| UN number | UN1212 |
| CompTox Dashboard (EPA) | DTXSID4020738 |
| Properties | |
| Chemical formula | C3H5(C20H29COO)3 |
| Molar mass | 378.5 g/mol |
| Appearance | Pale yellow to amber-colored solid or viscous liquid |
| Odor | Odorless |
| Density | 0.99 ~ 1.10 g/cm³ |
| Solubility in water | insoluble |
| log P | 0.87 |
| Vapor pressure | Negligible |
| Acidity (pKa) | ~4.5 |
| Basicity (pKb) | 6.93 |
| Magnetic susceptibility (χ) | Diamagnetic (-95.0×10⁻⁶ cgs units) |
| Refractive index (nD) | 1.490 - 1.520 |
| Viscosity | Viscosity: 70 – 120 Poise |
| Dipole moment | 1.21 D |
| Chemical formula | C3H5(COOR)3 |
| Molar mass | 572.654 g/mol |
| Appearance | Pale yellow to amber solid |
| Odor | resinous |
| Density | DENSITY: 1.05 g/cm3 |
| Solubility in water | Insoluble |
| log P | 0.6 |
| Vapor pressure | Negligible |
| Acidity (pKa) | 12.7 |
| Basicity (pKb) | 7.75 |
| Refractive index (nD) | 1.4900 - 1.5100 |
| Viscosity | 350 cP (25°C) |
| Dipole moment | 1.8 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 663.6 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -1600 kJ/mol |
| Std enthalpy of combustion (ΔcH⦵298) | -9553 kJ/mol |
| Std molar entropy (S⦵298) | 695.8 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -1165.0 kJ/mol |
| Std enthalpy of combustion (ΔcH⦵298) | -6780 kJ/mol |
| Pharmacology | |
| ATC code | A06AX01 |
| ATC code | A06AX01 |
| Hazards | |
| Main hazards | Irritating to eyes, respiratory system, and skin |
| GHS labelling | No GHS label required. |
| Pictograms | GHS07,GHS09 |
| Hazard statements | No hazard statement. |
| Precautionary statements | P261, P264, P272, P273, P280, P302+P352, P305+P351+P338, P333+P313, P337+P313, P362+P364 |
| NFPA 704 (fire diamond) | 1-1-0 |
| Flash point | 250°C (Closed cup) |
| Autoignition temperature | Autoignition temperature: 400°C (752°F) |
| Lethal dose or concentration | LD50 (oral, rat) > 5,000 mg/kg |
| LD50 (median dose) | 6700 mg/kg (rat, oral) |
| NIOSH | SF8570000 |
| PEL (Permissible) | Not established |
| REL (Recommended) | E445 |
| Main hazards | May cause skin and eye irritation. |
| GHS labelling | No GHS label required. |
| Pictograms | Flame |
| Hazard statements | H319: Causes serious eye irritation. |
| Precautionary statements | May cause mild skin irritation. Avoid breathing dust. Wash thoroughly after handling. Use only outdoors or in a well-ventilated area. Wear protective gloves and eye protection. |
| NFPA 704 (fire diamond) | 1-1-0 |
| Flash point | > 250°C (482°F) |
| Autoignition temperature | 410°C |
| Lethal dose or concentration | LD50 (Oral, Rat): > 5,000 mg/kg |
| LD50 (median dose) | 3500 mg/kg (rat, oral) |
| NIOSH | RN: 8050-31-5 |
| PEL (Permissible) | PEL (Permissible Exposure Limit) for Glycerol Ester Of Gum Rosin: Not established |
| REL (Recommended) | 100 mg/kg |
| Related compounds | |
| Related compounds |
Gum rosin Partially hydrogenated gum rosin Tall oil rosin Wood rosin Glycerol Pentaerythritol ester of gum rosin Methyl ester of rosin Maleic anhydride modified rosin |
| Related compounds |
Gum rosin Hydrogenated rosin Pentaerythritol ester of rosin Maleic rosin Polymerized rosin |
