@oriro/orirocli 0.1.8 → 0.1.11

package/skills/trades/trades-cooking-pro/SKILL.md

@@ -1,90 +1,90 @@
----
-watermark: ORIRO
-disable-model-invocation: true
-name: trades-cooking-pro
-provider: ORIRO.ai
-copyright: Copyright (c) 2026 ORIRO.ai
-description: >
-
-
-
-
-  Professional cooking and food service — culinary techniques, food safety, HACCP, kitchen management, and recipe scaling.
-
-  Sources: USDA, OSHA, trade association guidelines, professional kitchen standards.
----
-
-# Professional Cooking and Food Service
-
-## Fundamental cooking techniques
-
-### Heat transfer methods
-
-**Dry heat (no moisture):**
-Roasting/baking: Oven, all-around heat. Good for whole cuts, breads, vegetables.
-Broiling/grilling: High direct heat. Maillard reaction → browning and flavor. Sear then finish.
-Sautéing: High heat, small amount fat, constant movement. Quick cooking of small/tender items.
-Pan-frying: Moderate heat, more fat, less movement.
-Deep-frying: Submerged in oil 325-375°F. Rapid crust formation seals in moisture.
-
-**Moist heat:**
-Poaching: 160-180°F. Gentle. Eggs, fish, fruit.
-Simmering: 185-205°F. Stocks, soups, braises.
-Boiling: 212°F. Pasta, potatoes, blanching.
-Steaming: 212°F+ (steam). Preserves nutrients, gentle.
-Braising: Brown first (dry heat), then cook long in liquid (moist heat). Collagen → gelatin → tender.
-
-### The Maillard reaction
-
-Occurs at 280-330°F between amino acids and sugars. Creates brown crust and hundreds of flavor compounds. Why seared meat tastes different from boiled.
-Requirement: Dry surface. Wet surface = steam first, no Maillard until dry.
-Pat dry before searing. Don't crowd the pan.
-
-### Stock fundamentals
-
-Cold water start. Bring slowly to simmer (never boil — clouds stock).
-Skim impurities (scum) for first 30 minutes.
-Mirepoix: Onion, carrot, celery. 2:1:1 ratio.
-Bouquet garni: Thyme, bay leaf, parsley stems, peppercorns.
-Simmer: Chicken 3-4 hr. Beef 6-8 hr. Fish 30-45 min. Veg 45 min.
-Reduce to concentrate. Cool rapidly (ice bath → refrigerate within 2 hours).
-
-## Food safety (HACCP principles)
-
-**Temperature danger zone:** 40-140°F (4-60°C). Bacteria multiply rapidly here.
-**Cold storage:** Refrigerator ≤40°F. Freezer 0°F.
-**Safe internal temperatures:**
-Poultry: 165°F
-Ground meats: 160°F
-Whole beef/pork/lamb: 145°F + 3-min rest
-Fish: 145°F
-**Two-hour rule:** Discard food left at room temperature > 2 hours (1 hour if > 90°F ambient).
-**Cross-contamination:** Raw proteins on lowest shelf. Separate cutting boards. Sanitize surfaces.
-**FIFO (First In, First Out):** Date all stored items. Use oldest first.
-
-**Handwashing:** 20 seconds, soap, between raw protein handling. Required after bathroom, handling trash, touching face.
-
-## Recipe scaling
-
-Linear scaling: All ingredients multiply by same factor.
-Scale factor = Desired yield / Original yield.
-1/4 recipe → scale factor 0.25.
-Exception: Leavening (baking powder/soda), salt, spices don't scale linearly in large batches. Taste and adjust.
-Pan size affects cooking time when scaling baked goods.
-
-## Kitchen organization and mise en place
-
-**Mise en place:** "Everything in its place." Prep and organize all ingredients and tools before cooking.
-**Station cleanliness:** Clean as you go. Sanitation = 200ppm chlorine solution or approved sanitizer.
-**HACCP critical control points:** Points in the process where control prevents or eliminates food safety hazards. Receiving temperature, storage temperature, cooking temperature, hot/cold holding.
-
-## Menu costing
-
-**Food cost %:** Food cost / Menu price × 100. Target: 28-35% for full-service restaurants.
-**Plate cost:** Total cost of all ingredients in a dish.
-Menu price = Plate cost / Target food cost %
-If plate costs $4.50, target 30% food cost: Menu price = $4.50/0.30 = $15.00
-
-Sources: ServSafe Food Handler certification (servsafe.com — widely referenced),
-HACCP guidelines (FDA, usda.gov), Escoffier culinary foundations (principles),
-National Restaurant Association educational materials
+---
+watermark: ORIRO
+disable-model-invocation: true
+name: trades-cooking-pro
+provider: ORIRO.ai
+copyright: Copyright (c) 2026 ORIRO.ai
+description: >
+
+
+
+
+  Professional cooking and food service — culinary techniques, food safety, HACCP, kitchen management, and recipe scaling.
+
+  Sources: USDA, OSHA, trade association guidelines, professional kitchen standards.
+---
+
+# Professional Cooking and Food Service
+
+## Fundamental cooking techniques
+
+### Heat transfer methods
+
+**Dry heat (no moisture):**
+Roasting/baking: Oven, all-around heat. Good for whole cuts, breads, vegetables.
+Broiling/grilling: High direct heat. Maillard reaction → browning and flavor. Sear then finish.
+Sautéing: High heat, small amount fat, constant movement. Quick cooking of small/tender items.
+Pan-frying: Moderate heat, more fat, less movement.
+Deep-frying: Submerged in oil 325-375°F. Rapid crust formation seals in moisture.
+
+**Moist heat:**
+Poaching: 160-180°F. Gentle. Eggs, fish, fruit.
+Simmering: 185-205°F. Stocks, soups, braises.
+Boiling: 212°F. Pasta, potatoes, blanching.
+Steaming: 212°F+ (steam). Preserves nutrients, gentle.
+Braising: Brown first (dry heat), then cook long in liquid (moist heat). Collagen → gelatin → tender.
+
+### The Maillard reaction
+
+Occurs at 280-330°F between amino acids and sugars. Creates brown crust and hundreds of flavor compounds. Why seared meat tastes different from boiled.
+Requirement: Dry surface. Wet surface = steam first, no Maillard until dry.
+Pat dry before searing. Don't crowd the pan.
+
+### Stock fundamentals
+
+Cold water start. Bring slowly to simmer (never boil — clouds stock).
+Skim impurities (scum) for first 30 minutes.
+Mirepoix: Onion, carrot, celery. 2:1:1 ratio.
+Bouquet garni: Thyme, bay leaf, parsley stems, peppercorns.
+Simmer: Chicken 3-4 hr. Beef 6-8 hr. Fish 30-45 min. Veg 45 min.
+Reduce to concentrate. Cool rapidly (ice bath → refrigerate within 2 hours).
+
+## Food safety (HACCP principles)
+
+**Temperature danger zone:** 40-140°F (4-60°C). Bacteria multiply rapidly here.
+**Cold storage:** Refrigerator ≤40°F. Freezer 0°F.
+**Safe internal temperatures:**
+Poultry: 165°F
+Ground meats: 160°F
+Whole beef/pork/lamb: 145°F + 3-min rest
+Fish: 145°F
+**Two-hour rule:** Discard food left at room temperature > 2 hours (1 hour if > 90°F ambient).
+**Cross-contamination:** Raw proteins on lowest shelf. Separate cutting boards. Sanitize surfaces.
+**FIFO (First In, First Out):** Date all stored items. Use oldest first.
+
+**Handwashing:** 20 seconds, soap, between raw protein handling. Required after bathroom, handling trash, touching face.
+
+## Recipe scaling
+
+Linear scaling: All ingredients multiply by same factor.
+Scale factor = Desired yield / Original yield.
+1/4 recipe → scale factor 0.25.
+Exception: Leavening (baking powder/soda), salt, spices don't scale linearly in large batches. Taste and adjust.
+Pan size affects cooking time when scaling baked goods.
+
+## Kitchen organization and mise en place
+
+**Mise en place:** "Everything in its place." Prep and organize all ingredients and tools before cooking.
+**Station cleanliness:** Clean as you go. Sanitation = 200ppm chlorine solution or approved sanitizer.
+**HACCP critical control points:** Points in the process where control prevents or eliminates food safety hazards. Receiving temperature, storage temperature, cooking temperature, hot/cold holding.
+
+## Menu costing
+
+**Food cost %:** Food cost / Menu price × 100. Target: 28-35% for full-service restaurants.
+**Plate cost:** Total cost of all ingredients in a dish.
+Menu price = Plate cost / Target food cost %
+If plate costs $4.50, target 30% food cost: Menu price = $4.50/0.30 = $15.00
+
+Sources: ServSafe Food Handler certification (servsafe.com — widely referenced),
+HACCP guidelines (FDA, usda.gov), Escoffier culinary foundations (principles),
+National Restaurant Association educational materials

package/skills/trades/trades-electrical/LICENSE

@@ -1,21 +1,21 @@
-MIT License
-
-Copyright (c) 2026 ORIRO.ai
-
-Permission is hereby granted, free of charge, to any person obtaining a copy
-of this software and associated documentation files (the "Software"), to deal
-in the Software without restriction, including without limitation the rights
-to use, copy, modify, merge, publish, distribute, sublicense, and/or sell
-copies of the Software, and to permit persons to whom the Software is
-furnished to do so, subject to the following conditions:
-
-The above copyright notice and this permission notice shall be included in all
-copies or substantial portions of the Software.
-
-THE SOFTWARE IS PROVIDED "AS IS", WITHOUT WARRANTY OF ANY KIND, EXPRESS OR
-IMPLIED, INCLUDING BUT NOT LIMITED TO THE WARRANTIES OF MERCHANTABILITY,
-FITNESS FOR A PARTICULAR PURPOSE AND NONINFRINGEMENT. IN NO EVENT SHALL THE
-AUTHORS OR COPYRIGHT HOLDERS BE LIABLE FOR ANY CLAIM, DAMAGES OR OTHER
-LIABILITY, WHETHER IN AN ACTION OF CONTRACT, TORT OR OTHERWISE, ARISING FROM,
-OUT OF OR IN CONNECTION WITH THE SOFTWARE OR THE USE OR OTHER DEALINGS IN THE
-SOFTWARE.
+MIT License
+
+Copyright (c) 2026 ORIRO.ai
+
+Permission is hereby granted, free of charge, to any person obtaining a copy
+of this software and associated documentation files (the "Software"), to deal
+in the Software without restriction, including without limitation the rights
+to use, copy, modify, merge, publish, distribute, sublicense, and/or sell
+copies of the Software, and to permit persons to whom the Software is
+furnished to do so, subject to the following conditions:
+
+The above copyright notice and this permission notice shall be included in all
+copies or substantial portions of the Software.
+
+THE SOFTWARE IS PROVIDED "AS IS", WITHOUT WARRANTY OF ANY KIND, EXPRESS OR
+IMPLIED, INCLUDING BUT NOT LIMITED TO THE WARRANTIES OF MERCHANTABILITY,
+FITNESS FOR A PARTICULAR PURPOSE AND NONINFRINGEMENT. IN NO EVENT SHALL THE
+AUTHORS OR COPYRIGHT HOLDERS BE LIABLE FOR ANY CLAIM, DAMAGES OR OTHER
+LIABILITY, WHETHER IN AN ACTION OF CONTRACT, TORT OR OTHERWISE, ARISING FROM,
+OUT OF OR IN CONNECTION WITH THE SOFTWARE OR THE USE OR OTHER DEALINGS IN THE
+SOFTWARE.

package/skills/trades/trades-electrical/SKILL.md

@@ -1,146 +1,146 @@
----
-watermark: ORIRO
-disable-model-invocation: true
-name: trades-electrical
-provider: ORIRO.ai
-copyright: Copyright (c) 2026 ORIRO.ai
-description: >
-  Home electrical systems — understanding circuits, outlets, breakers, wiring,
-  and safety. Activate for questions about electrical systems, circuit breakers,
-  outlets, wiring, GFCI, AFCI, electrical safety, reading electrical panels,
-  or when to call an electrician. Sources: NFPA 70 (National Electrical Code)
-  principles, OSHA electrical safety, Electrical Safety Foundation International.
-  Always call a licensed electrician for work inside walls, panel work, or
-  anything requiring permits in your jurisdiction.
----
-
-# Home Electrical Systems
-
-## Safety first — the non-negotiables
-
-**Never work on live circuits.** Turn off the breaker AND verify with a non-contact voltage tester.
-**GFCI outlets** (with TEST and RESET buttons): required near water. Test monthly.
-**Arc-fault breakers (AFCI)**: protect against electrical fires from damaged wiring.
-**When to call an electrician:**
-
-- Any work inside walls
-- Panel/breaker box work
-- New circuits
-- Anything requiring a permit (required in most jurisdictions for all but the simplest work)
-- You're unsure — electrical mistakes can kill you or burn your house down
-
----
-
-## Understanding your electrical panel
-
-**Main breaker:** Controls all power to your home. Usually 100A, 150A, or 200A.
-**Individual circuit breakers:** Protect each circuit from overload.
-
-- Single pole: 15A or 20A, 120V — lights, outlets
-- Double pole: typically 30A, 40A, or 50A, 240V — dryer, range, HVAC, EV charger
-
-**Breaker rating:** The maximum continuous load the circuit should carry.
-Rule: Never exceed 80% of breaker rating for continuous loads.
-20A breaker: max continuous draw = 16A
-
-**Reading the panel:**
-Each breaker should be labeled with what it controls.
-Write down your circuit map if it's missing or inaccurate.
-
-**Why breakers trip:**
-
-1. Overload: too many devices drawing power
-2. Short circuit: hot wire touches neutral or ground (breaker trips immediately)
-3. Ground fault: hot wire touches ground or wet surface
-4. Defective breaker (uncommon but happens)
-
-**Resetting a tripped breaker:**
-Turn OFF then firmly back ON. If it trips again immediately: there's a fault or overload.
-Do NOT repeatedly reset without identifying the cause.
-
----
-
-## Outlet types
-
-**Standard 15A outlet:** Works with standard plugs. Most living areas.
-**20A outlet:** Has a T-shaped slot. For heavy appliances. Uses 12-gauge wire.
-**GFCI outlet:** Ground Fault Circuit Interrupter. Required:
-
-- Bathrooms
-- Kitchens within 6 feet of sink
-- Garages
-- Outdoors
-- Basements
-- Pools and spas
-  Has TEST and RESET buttons. Test monthly.
-
-**AFCI outlet/breaker:** Arc Fault Circuit Interrupter. Required in modern code for:
-Bedrooms, living rooms, dining rooms, most areas (2020 NEC expanded requirements).
-Protects against arcing from damaged or aged wiring — biggest cause of house fires.
-
-**240V outlets:**
-NEMA 14-30: 30A dryer
-NEMA 14-50: 50A range/EV charger
-NEMA 6-20: 20A 240V workshop equipment
-
----
-
-## Basic wiring concepts
-
-**Wire colors (standard residential):**
-
-- Black: hot (ungrounded conductor — carries current)
-- White: neutral (returns current)
-- Green or bare copper: ground (safety path)
-- Red: second hot (in 240V circuits or switch loops)
-
-**Wire gauges (bigger gauge number = thinner wire):**
-
-- 14 AWG: 15A circuits (lights, standard outlets)
-- 12 AWG: 20A circuits (kitchen, bathroom, garage)
-- 10 AWG: 30A circuits (dryer, some AC units)
-- 8 AWG: 40-50A circuits (ranges, large AC)
-
-Using undersized wire creates fire hazard. Never put 14-gauge wire on a 20A breaker.
-
-**Ground fault vs. short circuit:**
-Ground fault: current takes unintended path through ground. GFCI protection addresses this.
-Short circuit: hot touches neutral. Overcurrent. Breaker addresses this.
-
----
-
-## Common DIY-safe electrical tasks
-
-**Replacing an outlet:** De-energize circuit, verify dead with tester, replace like-for-like.
-Same wire colors to same terminals. No changes to circuit.
-
-**Replacing a light switch:** Same principle. Simple single-pole switch replacement is beginner-friendly.
-3-way and 4-way switches are more complex — research the specific configuration before starting.
-
-**Installing a ceiling fan where a light exists:** Usually DIY-safe if box is fan-rated.
-Fan boxes must be rated to support the weight and motion of a ceiling fan.
-
-**Adding a GFCI outlet:** Can replace a standard outlet with GFCI for added protection.
-
----
-
-## When to call an electrician — firm list
-
-- Adding new circuits or outlets (requires opening walls, panel work)
-- Upgrading electrical panel (100A to 200A)
-- Installing EV charger (usually requires new 240V circuit)
-- Any work on the service entrance (the wires from utility to your panel)
-- Whole-house rewiring (aluminum wiring upgrade, knob-and-tube replacement)
-- Installing subpanel
-- Commercial or multi-family buildings
-- Anything requiring a permit in your jurisdiction
-
-**Cost reference (US, 2024):**
-
-- Electrician hourly: $50-100/hour (journeyman), $75-150 (master)
-- GFCI outlet replacement: $150-250
-- New 20A circuit: $300-600
-- Panel upgrade 100A→200A: $1,500-3,500
-
-Sources: NFPA 70 National Electrical Code (nfpa.org), OSHA electrical safety standards,
-Electrical Safety Foundation International (esfi.org), This Old House electrical guides
+---
+watermark: ORIRO
+disable-model-invocation: true
+name: trades-electrical
+provider: ORIRO.ai
+copyright: Copyright (c) 2026 ORIRO.ai
+description: >
+  Home electrical systems — understanding circuits, outlets, breakers, wiring,
+  and safety. Activate for questions about electrical systems, circuit breakers,
+  outlets, wiring, GFCI, AFCI, electrical safety, reading electrical panels,
+  or when to call an electrician. Sources: NFPA 70 (National Electrical Code)
+  principles, OSHA electrical safety, Electrical Safety Foundation International.
+  Always call a licensed electrician for work inside walls, panel work, or
+  anything requiring permits in your jurisdiction.
+---
+
+# Home Electrical Systems
+
+## Safety first — the non-negotiables
+
+**Never work on live circuits.** Turn off the breaker AND verify with a non-contact voltage tester.
+**GFCI outlets** (with TEST and RESET buttons): required near water. Test monthly.
+**Arc-fault breakers (AFCI)**: protect against electrical fires from damaged wiring.
+**When to call an electrician:**
+
+- Any work inside walls
+- Panel/breaker box work
+- New circuits
+- Anything requiring a permit (required in most jurisdictions for all but the simplest work)
+- You're unsure — electrical mistakes can kill you or burn your house down
+
+---
+
+## Understanding your electrical panel
+
+**Main breaker:** Controls all power to your home. Usually 100A, 150A, or 200A.
+**Individual circuit breakers:** Protect each circuit from overload.
+
+- Single pole: 15A or 20A, 120V — lights, outlets
+- Double pole: typically 30A, 40A, or 50A, 240V — dryer, range, HVAC, EV charger
+
+**Breaker rating:** The maximum continuous load the circuit should carry.
+Rule: Never exceed 80% of breaker rating for continuous loads.
+20A breaker: max continuous draw = 16A
+
+**Reading the panel:**
+Each breaker should be labeled with what it controls.
+Write down your circuit map if it's missing or inaccurate.
+
+**Why breakers trip:**
+
+1. Overload: too many devices drawing power
+2. Short circuit: hot wire touches neutral or ground (breaker trips immediately)
+3. Ground fault: hot wire touches ground or wet surface
+4. Defective breaker (uncommon but happens)
+
+**Resetting a tripped breaker:**
+Turn OFF then firmly back ON. If it trips again immediately: there's a fault or overload.
+Do NOT repeatedly reset without identifying the cause.
+
+---
+
+## Outlet types
+
+**Standard 15A outlet:** Works with standard plugs. Most living areas.
+**20A outlet:** Has a T-shaped slot. For heavy appliances. Uses 12-gauge wire.
+**GFCI outlet:** Ground Fault Circuit Interrupter. Required:
+
+- Bathrooms
+- Kitchens within 6 feet of sink
+- Garages
+- Outdoors
+- Basements
+- Pools and spas
+  Has TEST and RESET buttons. Test monthly.
+
+**AFCI outlet/breaker:** Arc Fault Circuit Interrupter. Required in modern code for:
+Bedrooms, living rooms, dining rooms, most areas (2020 NEC expanded requirements).
+Protects against arcing from damaged or aged wiring — biggest cause of house fires.
+
+**240V outlets:**
+NEMA 14-30: 30A dryer
+NEMA 14-50: 50A range/EV charger
+NEMA 6-20: 20A 240V workshop equipment
+
+---
+
+## Basic wiring concepts
+
+**Wire colors (standard residential):**
+
+- Black: hot (ungrounded conductor — carries current)
+- White: neutral (returns current)
+- Green or bare copper: ground (safety path)
+- Red: second hot (in 240V circuits or switch loops)
+
+**Wire gauges (bigger gauge number = thinner wire):**
+
+- 14 AWG: 15A circuits (lights, standard outlets)
+- 12 AWG: 20A circuits (kitchen, bathroom, garage)
+- 10 AWG: 30A circuits (dryer, some AC units)
+- 8 AWG: 40-50A circuits (ranges, large AC)
+
+Using undersized wire creates fire hazard. Never put 14-gauge wire on a 20A breaker.
+
+**Ground fault vs. short circuit:**
+Ground fault: current takes unintended path through ground. GFCI protection addresses this.
+Short circuit: hot touches neutral. Overcurrent. Breaker addresses this.
+
+---
+
+## Common DIY-safe electrical tasks
+
+**Replacing an outlet:** De-energize circuit, verify dead with tester, replace like-for-like.
+Same wire colors to same terminals. No changes to circuit.
+
+**Replacing a light switch:** Same principle. Simple single-pole switch replacement is beginner-friendly.
+3-way and 4-way switches are more complex — research the specific configuration before starting.
+
+**Installing a ceiling fan where a light exists:** Usually DIY-safe if box is fan-rated.
+Fan boxes must be rated to support the weight and motion of a ceiling fan.
+
+**Adding a GFCI outlet:** Can replace a standard outlet with GFCI for added protection.
+
+---
+
+## When to call an electrician — firm list
+
+- Adding new circuits or outlets (requires opening walls, panel work)
+- Upgrading electrical panel (100A to 200A)
+- Installing EV charger (usually requires new 240V circuit)
+- Any work on the service entrance (the wires from utility to your panel)
+- Whole-house rewiring (aluminum wiring upgrade, knob-and-tube replacement)
+- Installing subpanel
+- Commercial or multi-family buildings
+- Anything requiring a permit in your jurisdiction
+
+**Cost reference (US, 2024):**
+
+- Electrician hourly: $50-100/hour (journeyman), $75-150 (master)
+- GFCI outlet replacement: $150-250
+- New 20A circuit: $300-600
+- Panel upgrade 100A→200A: $1,500-3,500
+
+Sources: NFPA 70 National Electrical Code (nfpa.org), OSHA electrical safety standards,
+Electrical Safety Foundation International (esfi.org), This Old House electrical guides

package/skills/trades/trades-hvac/LICENSE

@@ -1,21 +1,21 @@
-MIT License
-
-Copyright (c) 2026 ORIRO.ai
-
-Permission is hereby granted, free of charge, to any person obtaining a copy
-of this software and associated documentation files (the "Software"), to deal
-in the Software without restriction, including without limitation the rights
-to use, copy, modify, merge, publish, distribute, sublicense, and/or sell
-copies of the Software, and to permit persons to whom the Software is
-furnished to do so, subject to the following conditions:
-
-The above copyright notice and this permission notice shall be included in all
-copies or substantial portions of the Software.
-
-THE SOFTWARE IS PROVIDED "AS IS", WITHOUT WARRANTY OF ANY KIND, EXPRESS OR
-IMPLIED, INCLUDING BUT NOT LIMITED TO THE WARRANTIES OF MERCHANTABILITY,
-FITNESS FOR A PARTICULAR PURPOSE AND NONINFRINGEMENT. IN NO EVENT SHALL THE
-AUTHORS OR COPYRIGHT HOLDERS BE LIABLE FOR ANY CLAIM, DAMAGES OR OTHER
-LIABILITY, WHETHER IN AN ACTION OF CONTRACT, TORT OR OTHERWISE, ARISING FROM,
-OUT OF OR IN CONNECTION WITH THE SOFTWARE OR THE USE OR OTHER DEALINGS IN THE
-SOFTWARE.
+MIT License
+
+Copyright (c) 2026 ORIRO.ai
+
+Permission is hereby granted, free of charge, to any person obtaining a copy
+of this software and associated documentation files (the "Software"), to deal
+in the Software without restriction, including without limitation the rights
+to use, copy, modify, merge, publish, distribute, sublicense, and/or sell
+copies of the Software, and to permit persons to whom the Software is
+furnished to do so, subject to the following conditions:
+
+The above copyright notice and this permission notice shall be included in all
+copies or substantial portions of the Software.
+
+THE SOFTWARE IS PROVIDED "AS IS", WITHOUT WARRANTY OF ANY KIND, EXPRESS OR
+IMPLIED, INCLUDING BUT NOT LIMITED TO THE WARRANTIES OF MERCHANTABILITY,
+FITNESS FOR A PARTICULAR PURPOSE AND NONINFRINGEMENT. IN NO EVENT SHALL THE
+AUTHORS OR COPYRIGHT HOLDERS BE LIABLE FOR ANY CLAIM, DAMAGES OR OTHER
+LIABILITY, WHETHER IN AN ACTION OF CONTRACT, TORT OR OTHERWISE, ARISING FROM,
+OUT OF OR IN CONNECTION WITH THE SOFTWARE OR THE USE OR OTHER DEALINGS IN THE
+SOFTWARE.