Objective

To assess the association between coffee consumption and life expectancy among the US adults.

Design

Prospective cohort.

Setting

National representative survey in the United States, 2001-2018.

Participants

~A total of 43,114 participants aged 20 years or older with complete coffee consumption data were included from National Health and Nutrition Examination Survey 2001-2018.

Results

Over a median follow-up of 8.7 years, 6,234 total deaths occurred, encompassing 1,929 deaths from cardiovascular disease and 1,411 deaths from cancer. Based on the nationally representative survey, it has been found that coffee consumption is associated with longer life expectancy.

The estimated life expectancy at age 50 was 30.06 years (95% confidence interval, 29.68 to 30.44), 30.82 years (30.12 to 31.57), 32.08 years (31.52 to 32.70), 31.24 years (30.29 to 32.19), and 31.45 years (30.39 to 32.60) in participants consuming 0, ≤1, 1 to ≤2, 2 to ≤3, and >3 cups of coffee per day, respectively.

Consequently, compared with non-coffee drinkers, participants who consumed 1 to ≤2 cups/day had a gain of 2.02 years (1.17 to 2.85) in life expectancy on average, attributable to a 0.61-year (29.72%) reduction in CVD deaths. Similar benefits were found in both males and females.

Conclusion

The findings suggest that moderate coffee consumption (approximately 2 cups per day) could be recommended as a valuable component of a healthy diet and may be an adjustable effective intervention measure to increase life expectancy.

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Background and aims:

MILAN – Global population aging has increased multimorbidity of non-communicable diseases (MNCDs). Coffee bioactive compounds may influence chronic disease pathways, yet their role in MNCDs progression is unclear. This study examines how habitual coffee intake affects transitions from first NCD to MNCDs and subsequent mortality.

Methods and results:

Based on the application of the Cox proportional hazards and multi-state models to the UK Biobank cohort data, this study found that among the 60,616 participants who developed at least one non-communicable disease (NCD), 9938 progressed to MNCDs. Compared with non-coffee drinkers, individuals consuming fewer than 3 cups of coffee daily had a reduced risk of transitioning from an NCD-free state to a first NCD [HR = 0.91, 95 %CI:0.89-0.93(0-1 cups/day); HR = 0.89, 95 %CI:0.87-0.91(1-3 cups/day)] and from a first NCD to MNCDs [HR = 0.85, 95 %CI:0.80-0.90(0-1cups/day); HR = 0.85,95 %CI:0.81-0.90(1-3cups/day)].

Conversely consuming exceeding 5 cups/day was associated with an increased risk of progression from a first NCD to MNCDs (HR = 1.26, 95 %CI:1.17-1.36) and from MNCDs to death (HR:1.19, 95 %CI:1.04-1.36).

The association between high coffee intake (>5 cups/day) and increased risk of progression to MNCDs was more pronounced in participants with the slowest caffeine metabolism (HR = 1.54, 95 %CI: 1.32-1.80), but attuned in those with the fastest caffeine metabolism (HR = 1.17, 95 %CI: 1.03-1.32).

Conclusions

Habitual coffee consumption of fewer 3 cups/day is associated with a lower risk of developing NCDs and MNCDs, whereas intake exceeding 5 cups/day increases the risk of MNCDs and mortality in those with MNCDs, particularly among individuals with slower caffeine metabolism.

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The role of coffee and tea in cancer survival

MILAN – Coffee and tea intake has been suggested to favourably affect survival of cancer patients, but studies published so far produced conflicting results. This systematic review and meta-analysis aimed to summarize the existing evidence on the association between coffee and tea consumption and cancer survival across different types of cancers.

Methods:

There have been included 26 prospective studies (1993-2023) involving over 40,000 cancer patients from North America, Europe, and Asia. Summary hazard ratios (SHR) comparing high versus low consumption levels were calculated using random effects meta-analysis models for recurrence/progression/death.

Results

Overall, a protective effect of coffee and tea consumption on cancer survival was suggested. High coffee and/or tea intake was associated with a 24% reduction in the cancer progression risk (SHR = 0.76, 95% CI 0.67-0.87, I2 = 57%). Subgroup analysis indicated a stronger protective effect for tea consumption (SHR = 0.64, 95% CI 0.44-0.92, I2 = 45%) compared to coffee.

The strongest evidence emerged for colorectal cancer (SHR = 0.75, 95% CI 0.68-0.83, I2 = 12%); for breast cancer, only tea consumption showed a significant reduction in risk. Dose-response meta-analysis revealed that each additional cup of coffee/tea significantly reduced the risk of colorectal and breast cancer progression (SHR = 0.93, 95% CI: 0.91-0.95, I2 = 0% and SHR = 0.89, 95% CI: 0.81-0.99, I2 = 57%, respectively). No significant effects were observed for prostate cancer, while data on other sites were too limited.

Conclusion

This meta-analysis suggests a protective role for coffee and tea in cancer survival, particularly for colorectal cancer. However, further research is needed to better understand their effects on other cancer types.

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The researchers used native bee honey as an edible solvent to extract stimulants such as theobromine and caffeine, which are associated with heart health, from cocoa bean shells. These shells are usually discarded during the production of chocolate and other cocoa derivatives. The ultrasound-assisted extraction process also enriched the honey with phenolic compounds, which have antioxidant and anti-inflammatory properties.

The researchers who tasted it say that, depending on the ratio of honey to shells, it has a strong chocolate flavor, although they are still planning tests on the product’s taste and other sensory properties.

“Of course, the biggest appeal to the public is the flavor, but our analyses have shown that it has a number of bioactive compounds that make it quite interesting from a nutritional and cosmetic point of view,” says Felipe Sanchez Bragagnolo, the first author of the study, which he conducted during his postdoctoral research at the Faculty of Applied Sciences (FCA) at UNICAMP in Limeira with a scholarship from FAPESP.

In partnership with INOVA UNICAMP, the university’s innovation agency, the authors are looking for a partner interested in licensing the patented process and bringing the product to market (read more at agencia.fapesp.br/52969).

Biodiversity

In addition to promoting the sustainable use of local biodiversity, honey from native bees was chosen for its greater potential as a solvent because it generally has higher water content and lower viscosity than honey from European bees (Apis mellifera).

Honey from five species found in Brazil was tested: borá (Tetragona clavipes), jataí (Tetragonisca angustula), mandaçaia (Melipona quadrifasciata), mandaguari (Scaptotrigona postica), and moça-branca (Frieseomelitta varia). The cocoa shells were provided by the São Paulo State Department of Agriculture and Supply’s Comprehensive Technical Assistance Coordination Office (CATI) unit in São José do Rio Preto.

Mandaguari honey was initially chosen for process optimization due to its intermediate water and viscosity values. However, the optimized process was later used for the other honeys analyzed.

Bragagnolo points out that honey is highly susceptible to external influences, such as climate, storage conditions, and temperature. “Therefore, it’s possible to adapt the process to locally available honey, not necessarily mandaguari honey,” he says.

Green chemistry

Ultrasound-assisted extraction involves placing a probe, visually similar to a metal pen, inside a pot containing honey and shells. The probe uses sound waves to enhance the extraction of compounds from the shells, which then migrate to the solvent – in this case, honey.

This method is efficient because it creates microbubbles that implode and temporarily increase the temperature to break down the plant material. This technique is considered environmentally friendly in the food industry because it is faster and more efficient than other methods.

This was one of the positive points in another assessment included in the study, which measured the product’s sustainability. The Path2Green software was used. It was developed by a group led by Professor Mauricio Ariel Rostagno from FCA-UNICAMP, who is also Bragagnolo’s postdoctoral supervisor and coordinator of the study.

The tool verified compliance with 12 principles of green chemistry, such as transportation, post-treatment, purification, and application. Using an edible, local, ready-to-use solvent was one of the most important factors. On a scale of -1 to +1, the product scored +0.118.

“We believe that with a device like this, in a cooperative or small business that already works with both cocoa and native bee honey, it’d be possible to increase the portfolio with a value-added product, including for haute cuisine,” Rostagno suggests.

The researchers are preparing new studies to evaluate the effect of ultrasound on honey microbiology. As with plant material, the method breaks down the cell walls of microorganisms, such as bacteria, that can degrade the product.

“Honey from native bees usually needs to be refrigerated, matured, dehumidified, or pasteurized, unlike honey from European bees, which can be stored at room temperature. We suspect that, simply by being exposed to ultrasound, the microorganisms contained in the honey are eliminated, increasing the stability and shelf life of the product,” he explains.

In the future, they will test other applications using honey from native bees as a solvent for ultrasound-assisted extraction, such as processing other plant residues.

In addition to fellowships for postdoctoral research and an internship abroad for Bragagnolo, the work received a series of scholarships and grants from FAPESP (23/02064-8, 23/16744-0, 21/12264-9, 20/08421-9, 19/13496-0, and 18/14582-5.

About São Paulo Research Foundation (FAPESP)

The São Paulo Research Foundation (FAPESP) is a public institution with the mission of supporting scientific research in all fields of knowledge by awarding scholarships, fellowships and grants to investigators linked with higher education and research institutions in the State of São Paulo, Brazil. FAPESP is aware that the very best research can only be done by working with the best researchers internationally. Therefore, it has established partnerships with funding agencies, higher education, private companies, and research organizations in other countries known for the quality of their research and has been encouraging scientists funded by its grants to further develop their international collaboration. You can learn more about FAPESP at www.fapesp.br/en and visit FAPESP news agency at www.agencia.fapesp.br/en to keep updated with the latest scientific breakthroughs FAPESP helps achieve through its many programs, awards and research centers. You may also subscribe to FAPESP news agency at http://agencia.fapesp.br/subscribe.

Journal: ACS Sustainable Chemistry & Engineering
DOI: 10.1021/acssuschemeng.5c04842

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Javvy Coffee’s Protein Coffee delivers more than just great taste. By combining high-quality coffee concentrate with functional protein, the brand offers a beverage that provides both energy and recovery benefits – perfect for active lifestyles or busy mornings.

“Our mission has always been to make coffee that tastes indulgent but is made with better-for-you ingredients,” said co-founder Brandon Monaghan. “Our flavors give people choice, and we’re excited to continue expanding the lineup to keep things fresh and exciting.”

Better Ingredients, Better Coffee

What sets Javvy Coffee apart is the simplicity and quality of its ingredients. Each Protein Coffee product contains:

• Premium Coffee Concentrate – brewed from high-quality beans for bold flavor.
• Functional Protein – supports energy, satiety, and post-workout recovery.
• Naturally Derived Flavors – indulgent taste without artificial sweeteners, stevia, or added sugar.
• The combination creates a smooth, rich coffee experience. Mix it with milk, water, or plant-based alternatives to enjoy a cup that fits your taste and lifestyle.

More Flavors on the Horizon

Javvy Coffee isn’t stopping with its current lineup. The brand has plans to release additional Protein Coffee flavors in the coming months, continuing its commitment to innovation and variety. By expanding its flavor portfolio, Javvy aims to provide even more options for customers seeking better-for-you coffee that’s convenient, functional, and delicious.

The Bottom Line

Javvy Coffee’s Protein Coffee products combine premium coffee, functional protein, and naturally derived flavors to create a better-for-you option for coffee lovers everywhere. With a wide selection of current flavors and exciting new releases on the way, the brand continues to give consumers choice, customization, and the satisfaction of a coffee that fits their lifestyle.

“We want people to enjoy their coffee without compromise,” said co-founder Justin Kemperman. “With our Protein Coffee, you get the flavor you love, the energy you need, and the confidence that comes from better-for-you ingredients.”

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‘The future of our University must be shaped by increasingly close relations with the local area, at both a strategic and operational level: the renewal of the agreement with illycaffè is an important step for us, strengthening and developing our long-standing collaboration with one of the most important companies in our region,’ commented Rector Vianelli.

The partnership, which has been active since 2004, is based on a shared vision: to integrate academic and industrial expertise to generate excellent results, with a concrete impact on the world of work and scientific progress.

The new agreement provides for the development of projects in strategic areas such as:

• Coffee sciences: sensory, chemical, biological and biochemical aspects
• Technologies and production processes: processing, packaging, sustainability
• Artificial intelligence and machine learning: quality modelling, decision-making systems
• Cybersecurity in the food supply chain
• Coffee economics and marketing
• Language support and document translation

The multidisciplinary nature of the agreement involves the participation of numerous departments of the University, in particular those of Chemistry and Pharmaceutical Sciences, Life Sciences, Engineering and Architecture, Economics, Business, Mathematics and Statistics.

There will also be numerous opportunities for students and researchers, such as traineeships, doctoral scholarships and research grants funded by illycaffè, as well as visits and internships in the company’s laboratories and the Padriciano Research Area. These experiences will offer not only high-level educational opportunities but also concrete professional prospects.

The activities will be coordinated by a Scientific Committee composed of university professors and researchers from illycaffè, with the task of defining strategic guidelines, monitoring projects and promoting joint initiatives.

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They are sometimes called artificial atoms or molecules. However, the effects of this super small size cannot be ignored, and it is their size that gives them unique abilities, including converting light to nearly any color in the visible spectrum with very high efficiency.

At this size range, the energy levels of electrons are no longer continuous and are separated due to the physical phenomenon known as the quantum confinement effect. The electronic characteristics of quantum dots are determined by the quantum confinement effect, depending on their chemical composition, size, shape, so that the wavelength of emission light depends on those characteristics. The unique properties of quantum dots can be utilized for solar cells, displays, bioimaging, photonic crystals, lasers, LEDs, artificial photosynthesis, and quantum-dot computers.

Green Science Alliance has been researching and developing various types of quantum dots and quantum dot-based products, and this time, Dr. Ryohei Mori has successfully synthesized quantum-dot-type pesticides from organic waste (Waste Tea Leaves, Waste Coffee Beans, Waste Woods).

In general, pesticides are classified into insecticides, fungicides, herbicides, repellents, etc.
Among pesticides, antimicrobial and fungicides are especially important because microorganisms such as bacteria, viruses, and filamentous fungi are the main cause of agricultural disease in crops.

Typical diseases caused by bacteria are soft rot, bacterial wilt disease, bacterial canker, etc. Spotted wilt and mosaic disease are typical diseases caused by viruses. Powdery mildew and gray mold are typical diseases caused by filamentous fungi. As such, there are various types of diseases in the agricultural crops industry although it is said that 75% of agricultural diseases in Japan are caused by filamentous fungi, followed by viruses, bacteria, and phytoplasmas.

Therefore, Dr. Ryohei Mori has examined the effect of quantum dot-based pesticides on 3 types of filamentous fungi and those are Phytophthora infestans (tomato as host), Rhizoctonia solani (cause of rice sheath blight), and Botrytis cinerea (cause of gray mold). As a result, even though there is concentration dependence in quantum dot-based pesticides, quantum dots synthesized from waste tea leaves, coffee bean waste and waste woods exhibited a pesticidal effect.

These types of biomass- and organic-material-based quantum dots are regarded as carbon quantum dots, and these pesticides can be regarded as carbon quantum dots type pesticides. Compared to conventional anti-bacterial materials, nano-materials such as quantum dots have a tendency to adhere to the bacterial (fungal) surface more strongly than those of commercial anti-bacterial materials.

Quantum dots may interact or permeate into bacterial (fungal) cell membrane or cell wall more strongly because the size of nano-materials could be so small as a few nanometers. In addition, due to the existence of surface chemical groups on quantum dots, they attach to the bacteria (fungi) surface more strongly. After quantum dots penetrate the bacterial or fungal cell, they will influence their genes or cause active oxygen species so that bacteria (fungi) will be destroyed. Some studies also explained that carbon quantum dots may inhibit enzyme activity in bacteria to suppress peptidoglycan production, which eventually destroys bacteria.

Moreover, because plant ingredients such as flavonoids, polyphenols, alkaloids, catechins, terpenoids, and saponins have anti-microbial effect, quantum dot-based pesticides also possess the same characteristics because these quantum dots are made from plant-based materials such as tea leaves, coffee beans, woods.

In addition, when they are applied at an agricultural field, excited electrons, excitons, and active oxygen species are generated which have anti-microbial properties because quantum dots are reported to exhibit a photocatalytic effect under the sunlight illumination.

Moreover, because these quantum dots are made from natural organic substances such as tea leaves, coffee beans, and waste woods, they are economically and environmentally friendly compared to chemically synthesized, potentially toxic, commercial pesticides.

Therefore, carbon quantum dots made from organic waste could be an innovative type of environmentally and economically friendly pesticide.

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Analysis from the Royal Society of Chemistry found more than a third of water courses tested in England and Wales contain medium or high-risk levels of PFAS, more commonly known as ‘forever chemicals’, with samples from the River Thames recording the highest concentrations in the country.

This group of more than 4,700 widely used chemicals has been linked to a range of health issues including testicular cancer, fertility issues, and developmental defects in unborn children.

The Royal Society of Chemistry is calling on the UK Government to introduce a ‘polluter pays’ principle, which would mandate that companies producing or using problematic chemicals contribute to their removal from the environment, similar to forthcoming EU changes to the Urban Wastewater Treatment Directive. For example, polluting companies could be made to fund additional treatment to reduce or remove chemicals from wastewater.

UK water courses can become contaminated near sites where there has been a significant discharge of PFAS, including industrial facilities that produce or use PFAS, landfill sites where contaminated liquid may leak out of waste into the surrounding soil and water, and airports, military sites, fire training areas, and sites of major fires, as PFAS are commonly used in firefighting foams.

Dr Natalie Sims, Policy Advisor at the Royal Society of Chemistry, said: “Burcu was fined for a cup of coffee down the drain, but industries releasing harmful chemicals into our rivers face no comparable scrutiny. It’s time to apply the polluter pays principle across the board.

“Burcu’s case exposes wider gaps in the way pollution is managed in the UK, with major industrial polluters too often getting off the hook. Companies that pollute the environment with toxic chemicals, like PFAS, should pay for their removal from our waterways, rather than burden already strained public purse strings.

“At the same time, we need to hold ‘diffuse sources’ – such as road run-off, waste emissions and agriculture – to the same level of monitoring and enforcement as water companies.”

Speaking of her fine, Burcu Yesilyurt added: “It’s hard not to feel like there’s one rule for ordinary people and another for big businesses. I was fined for pouring away a small splash of coffee, yet companies that release harmful chemicals into our rivers often face no consequences. If we’re serious about protecting the environment, responsibility has to start at the top.

“We don’t even properly measure how much PFAS is getting into our water, let alone expect companies to help clean it up. Until polluters pay, the rest of us will keep covering the cost. I just want a cleaner, safer future for my daughter — and that’s why I’m writing to my MP, hoping others will too.”

Water management in England and Wales is currently a hot topic in government, with a white paper expected this autumn to lay the groundwork for a Water Reform Bill in 2026.

The Royal Society of Chemistry is encouraging people to write to their MPs to make sure this opportunity is not missed to improve our water quality and impacts on the environment, which can be done at rsc.li/clean-it-up.

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Rising temperatures and changing rainfall patterns cause big variations in crop yields from year to year, meaning that farmers cannot rely on the stability of their harvest, and their produce is at risk.

The researchers specifically investigated Stratospheric Aerosol Injection (SAI) as a way of mitigating climate change in the top grape, coffee and cacao growing regions of western Europe, South America and West Africa.

SAI is a hypothetical solar geoengineering method that involves releasing reflective particles into the stratosphere to cool the Earth’s surface, mimicking the natural cooling effects of volcanic eruptions.

Researchers examined whether SAI could help stabilize growing conditions for the crops between 2036 and 2045. Using climate simulations across 18 key regions, they assessed crop suitability based on temperature, rainfall, humidity, and disease risk. While SAI did reduce surface temperatures, it failed to consistently preserve the conditions needed for successful cultivation of these crops. Only six out of 18 regions showed reliable improvement under SAI scenarios compared to a scenario without SAI.

The study found that unpredictable rainfall and humidity played a major role in undermining SAI’s effectiveness. Although SAI could bring down temperatures, it may not reliably manage floods and humidity, leading to inconsistent outcomes in crop yield and projected revenue.

“Reducing temperature with SAI alone isn’t enough,” said co-author Dr Ariel Morrison. “For instance, cacao species, while more tolerant of hot temperatures than coffee and grapes, are highly susceptible to pests and diseases caused by a combination of high temperatures, rainfall, and humidity. Natural climate variability also cannot be ignored – it leads to a wide range of outcomes under the same SAI scenario that could affect the livelihoods of farmers growing cacao, coffee, and grapes.”

”SAI climate intervention may offer temporary relief from rising temperatures in some regions, but it is not a guaranteed fix for the challenges facing luxury crop farming. Adaptation strategies tailored to local conditions, investment in resilient agricultural practices, and global cooperation are essential to saving these crops and the communities that depend on them,” adds Dr Morrison.

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Morikol is DolCas’ next-generation warm-water fish-derived collagen hydrolysate boasts an ultra-low molecular weight. It is designed to deliver clinically proven benefits at breakthrough low doses—just 1g daily for inside-out skin beauty and 2g daily for joint health.

Morikol delivers bio-active tripeptides GXY, the peptide fragments that make up the smallest functional unit of collagen. Morikol’s tripeptide composition is based on a trio of readily metabolized amino acids: glycine, proline, and (in smaller ratios) hydroxyproline. These essential building blocks of collagen are absorbed intact in the intestinal lining by unique transporter PEPT1.

Morikol’s proprietary enzymatic process further breaks down these small protein-chains, resulting in the precise delivery of targeted, very low molecular weight peptides in standardized, bioactive quantities.

The enzymes are subsequently deactivated, and the gelatinous material undergoes multiple stages of filtration and purification before being spray-dried into a fine, temperature-stable, water-soluble powder making it a perfect addition to the daily coffee routine.

“This cutting-edge formulation of small collagen peptides is completely flavorless and odorless and delivers outstanding bioavailability,” states K. G. Rao, founder and CEO of DolCas Biotech. “This means Morikol is not only more bioactive but also integrates seamlessly into a versatile range of foods, including hot and cold beverages, without altering the flavor, aroma, texture, or appearance. Morikol adds hidden wellness value to favorite daily indulgences such as coffee, tea, hot cocoa, and herbal infusions”.

Collagen meets coffee

Morikol tripeptides are already a star feature in a functional formulation crafted by Cup of Joe, LLC’s Zend Wellness brand of fine roasted functional coffees. Last year, Zend launched MetaGlow Collagen, an all-natural, sugar-free marine collagen peptide complex composed of five branded ingredients including Morikol.

One scoop daily blended into any favorite beverage delivers clinically supported benefits for smoother looking skin, joint health, weight balance, and stress reduction.

“MetaGlow is already generating rave reviews,” adds Rao. “This opens opportunities for Morikol to enhance a wider range of beverage applications, including tea and herbal infusion sachets, powdered drink formulations, hot cocoa mixes, soft drinks, and more. Morikol presents a versatile choice for brands seeking to expand into the booming ‘beauty-from-within’ and joint-health markets through everyday beverages.” Blending sensory joy with wellness is a rapidly growing trend.

To meet consumer demands in this arena, the hot beverage and soft drinks markets are increasingly turning functional. This better-for-you beverage market is ripe for innovation.

Morikol collagen is the bee’s knees for skin and joints

A twelve week clinical trial endorses Morikol’s positive impact on skin elasticity and hydration, supporting its capabilities to help reduce wrinkles at a daily microdose of 1 gram. A second, animal study demonstrated Morikol’s ability to help protect the skin from sun-induced aging. A daily 2g dose was shown to reduce swelling and cracking of the joints within 10 weeks of supplementation. A significant improvement was noticed within 5 weeks. Morikol’s freely absorbable tripeptides reach damaged bone and tendons where they activate osteoblasts and fibroblasts to promote collagen synthesis and support the repair of connective tissues and bone.

According to the results of a recent survey by Innova Market Insights, consuming drinks with health benefits is among the top three ways consumers strive for self-sufficiency. The survey also revealed a 9% compound annual growth in the launch of beverages with health claims over the last five years. Concurrently, supplement launches with collagen ingredients has grown by 7%, especially in Europe where the collagen is appearing in hair, skin, and nail health supplements.

“While collagen is ubiquitous in the beauty-from-within market, it also has strong relevance to sports nutrition space helping maintain joint health against sports induced stress,” concludes Rao. “It can be easily infused into post exercise shots and shakes. Our product is clean label. It contains no added enhancers. It is simply 100% pure all-natural collagen.

About DolCas Biotech

DolCas Biotech, LLC is a leader in branded, science-based nutraceutical ingredients. Headquartered in New Jersey, the company specializes in developing full-spectrum, clinically validated bioactive ingredients that meet modern wellness needs without compromising on natural integrity. With a portfolio that includes market-shaping innovations such as the company’s flagship ingredient, Curcugen® and now Morikol®, DolCas remains at the forefront of clean-label, functional ingredient science.

Visit them at SupplySide Global, Las Vegas, Booth #7519 and taste their branded ingredients in multiple delivery systems such as coffee and chocolate.

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