Hi, I'm Charles Maxwell from the University of Arkansas and I'm standing here in front of a facility that we built several years ago and this facility is essentially designed with a lot of small pins. In fact, this particular unit has 72 pins. The Guinness Design to do discovery type research where we can take concepts and ideas that are evolving and determined and kind of be the sorting gate for determining which one of those ideas need to be and can be potentially utilized by the industry and should go forward to larger swine production studies to further validate them for industry use. We're also able to incorporate in this facility the concept that we could start looking at reductions in nutrient excretion in pigs. So we built into the system four lagoons that feed into this one building. My part of this whole study is to simply look at nitrogen content and our crude protein content in swindice and the content you might ask why nitrogen. Well, it turns out that nitrogen oxide has 298 times the greenhouse gas effect as CO2. So obviously a little bit goes a long way. Secondly, we think we have the technology that's already developed that we can apply and reduce nitrogen in the dye. And that is amino acid technology. We have at least six amino acids that we can add to our swine dots. Use those to meet the individual amino acid requirements in pigs at the same time reduce soybean mill in these dots and as a result reduce crude protein in the dye. And the third thing in this journal is that we already know that reducing nitrogen in the feed results in a reduction in nitrogen in the fecal and the feces are the manure coming out of a swine productive system. So you might ask, well, what's the problem then? Well, the problem is that we really don't know how far we can go in reducing nitrogen in the dye or reducing crude protein in the dye or reducing soybean mill in the dye and adding back amino acids without impacting animal growth and carcass production. And carcass composition in animal.