𝐂𝐀𝐏𝐒𝐀𝐈𝐂𝐈𝐍𝐀: 𝐔𝐧 𝐚𝐥𝐥𝐞𝐚𝐭𝐨 “𝐏𝐢𝐜𝐜𝐚𝐧𝐭𝐞”

𝐿𝘢 𝘤𝑎𝘱𝑠𝘢𝑖𝘤𝑖𝘯𝑎 (𝘥𝑒𝘵𝑡𝘢 𝘢𝑛𝘤ℎ𝘦 𝘤𝑎𝘱𝑠𝘪𝑐𝘪𝑛𝘢 𝘰 𝘤𝑎𝘱𝑠𝘦𝑖𝘤𝑖𝘯𝑎) 𝘦̀ 𝘶𝑛 𝑐𝘰𝑚𝘱𝑜𝘴𝑡𝘰 𝘤ℎ𝘪𝑚𝘪𝑐𝘰 𝘱𝑟𝘦𝑠𝘦𝑛𝘵𝑒, 𝘪𝑛 𝑑𝘪𝑣𝘦𝑟𝘴𝑒 𝑐𝘰𝑛𝘤𝑒𝘯𝑡𝘳𝑎𝘻𝑖𝘰𝑛𝘪, 𝑖𝘯 𝘱𝑖𝘢𝑛𝘵𝑒 𝑑𝘦𝑙 𝑔𝘦𝑛𝘦𝑟𝘦 𝘊𝑎𝘱𝑠𝘪𝑐𝘶𝑚 (𝘢𝑑 𝑒𝘴𝑒𝘮𝑝𝘪𝑜 𝑛𝘦𝑙 𝑝𝘦𝑝𝘦𝑟𝘰𝑛𝘤𝑖𝘯𝑜 𝑝𝘪𝑐𝘤𝑎𝘯𝑡𝘦). 𝘌̀ 𝘶𝑛 𝑖𝘳𝑟𝘪𝑡𝘢𝑛𝘵𝑒 𝑐𝘩𝑖𝘮𝑖𝘤𝑜 𝑝𝘦𝑟 𝑖 𝑚𝘢𝑚𝘮𝑖𝘧𝑒𝘳𝑖, 𝘤𝑜𝘮𝑝𝘳𝑒𝘴𝑜 𝑙’𝑢𝘰𝑚𝘰, 𝑒 𝑝𝘳𝑜𝘥𝑢𝘤𝑒 𝑢𝘯𝑎 𝑠𝘦𝑛𝘴𝑎𝘻𝑖𝘰𝑛𝘦 𝘥𝑖 𝑏𝘳𝑢𝘤𝑖𝘰𝑟𝘦 𝘪𝑛 𝑡𝘶𝑡𝘵𝑖 𝑖 𝑡𝘦𝑠𝘴𝑢𝘵𝑖 𝑐𝘰𝑛 𝑐𝘶𝑖 𝑣𝘪𝑒𝘯𝑒 𝑎 𝑐𝘰𝑛𝘵𝑎𝘵𝑡𝘰. 𝐼𝘯𝑠𝘪𝑒𝘮𝑒 𝑎𝘭𝑙𝘢 𝘥𝑖𝘪𝑑𝘳𝑜𝘤𝑎𝘱𝑠𝘢𝑖𝘤𝑖𝘯𝑎, 𝘦̀ 𝘶𝑛𝘰 𝘥𝑒𝘨𝑙𝘪 𝘢𝑙𝘤𝑎𝘭𝑜𝘪𝑑𝘪 𝘳𝑒𝘴𝑝𝘰𝑛𝘴𝑎𝘣𝑖𝘭𝑖 𝑑𝘦𝑙𝘭𝑎 𝑚𝘢𝑔𝘨𝑖𝘰𝑟 𝑝𝘢𝑟𝘵𝑒 𝑑𝘦𝑙𝘭𝑎 “𝘱𝑖𝘤𝑐𝘢𝑛𝘵𝑒𝘻𝑧𝘢” 𝑑𝘦𝑖 𝑝𝘦𝑝𝘦𝑟𝘰𝑛𝘤𝑖𝘯𝑖. 𝘓𝑎 𝑐𝘢𝑝𝘴𝑎𝘪𝑐𝘪𝑛𝘢 𝘦 𝘪 𝘱𝑟𝘰𝑑𝘰𝑡𝘵𝑖 𝑐𝘰𝑟𝘳𝑒𝘭𝑎𝘵𝑖 𝑠𝘰𝑛𝘰 𝘥𝑒𝘵𝑡𝘪 𝘤𝑎𝘱𝑠𝘢𝑖𝘤𝑖𝘯𝑜𝘪𝑑𝘪, 𝑒 𝑠𝘰𝑛𝘰 𝘱𝑟𝘰𝑑𝘰𝑡𝘵𝑖 𝑐𝘰𝑚𝘦 𝘮𝑒𝘵𝑎𝘣𝑜𝘭𝑖𝘵𝑖 𝑠𝘦𝑐𝘰𝑛𝘥𝑎𝘳𝑖 𝑑𝘢𝑖 𝑝𝘦𝑝𝘦𝑟𝘰𝑛𝘤𝑖𝘯𝑖, 𝘱𝑟𝘰𝑏𝘢𝑏𝘪𝑙𝘮𝑒𝘯𝑡𝘦 𝘤𝑜𝘮𝑒 𝑑𝘦𝑡𝘦𝑟𝘳𝑒𝘯𝑡𝘪 𝘤𝑜𝘯𝑡𝘳𝑜 𝑎𝘭𝑐𝘶𝑛𝘪 𝘮𝑎𝘮𝑚𝘪𝑓𝘦𝑟𝘪 𝘦 𝘧𝑢𝘯𝑔𝘩𝑖.

𝑈𝘯𝑎 𝑝𝘪𝑐𝘤𝑜𝘭𝑎 𝑝𝘢𝑟𝘦𝑛𝘵𝑒𝘴𝑖: 𝘭𝑎 𝑐𝘢𝑝𝘴𝑎𝘪𝑐𝘪𝑛𝘢 𝘦̀ 𝘶𝑛𝘢 𝘴𝑜𝘴𝑡𝘢𝑛𝘻𝑎 𝑙𝘪𝑝𝘰𝑓𝘪𝑙𝘢, 𝑐𝘪𝑜𝘦̀ 𝘩𝑎 𝑎𝘧𝑓𝘪𝑛𝘪𝑡𝘢̀ 𝘤𝑜𝘯 𝘪 𝘨𝑟𝘢𝑠𝘴𝑖; 𝘲𝑢𝘦𝑠𝘵𝑜 𝑠𝘱𝑖𝘦𝑔𝘢 𝘱𝑒𝘳𝑐𝘩𝑒́ 𝑒̀ 𝑖𝘯𝑢𝘵𝑖𝘭𝑒 𝑏𝘦𝑟𝘦 𝘢𝑐𝘲𝑢𝘢 𝘲𝑢𝘢𝑛𝘥𝑜 𝑠𝘪 𝘤𝑜𝘯𝑠𝘶𝑚𝘢 𝘶𝑛 𝑐𝘪𝑏𝘰 𝘱𝑖𝘤𝑐𝘢𝑛𝘵𝑒: 𝘪𝑛𝘧𝑎𝘵𝑡𝘪, 𝑙’𝑎𝘤𝑞𝘶𝑎 𝑛𝘰𝑛 𝑓𝘢 𝘢𝑙𝘵𝑟𝘰 𝘤ℎ𝘦 𝘥𝑖𝘴𝑡𝘳𝑖𝘣𝑢𝘪𝑟𝘦 𝘮𝑒𝘨𝑙𝘪𝑜 𝑙𝘦 𝘮𝑜𝘭𝑒𝘤𝑜𝘭𝑒 𝑛𝘦𝑙𝘭𝑎 𝑏𝘰𝑐𝘤𝑎. 𝘜𝑛 𝑚𝘰𝑑𝘰 𝘱𝑒𝘳 𝘤𝑜𝘯𝑡𝘳𝑎𝘴𝑡𝘢𝑟𝘦 𝘪𝑙 𝑓𝘰𝑟𝘵𝑒 𝑏𝘳𝑢𝘤𝑖𝘰𝑟𝘦 𝘤ℎ𝘦 𝘴𝑖 𝑝𝘳𝑜𝘷𝑎 𝑒̀, 𝘱𝑒𝘳 𝘦𝑠𝘦𝑚𝘱𝑖𝘰, 𝑚𝘢𝑛𝘨𝑖𝘢𝑟𝘦 𝘥𝑒𝘭𝑙𝘰 𝘺𝑜𝘨𝑢𝘳𝑡. 𝘊𝑜𝘮𝑒 𝑡𝘶𝑡𝘵𝑖 𝑖 𝑐𝘢𝑝𝘴𝑎𝘪𝑐𝘪𝑛𝘰𝑖𝘥𝑖, 𝘭𝑎 𝑐𝘢𝑝𝘴𝑎𝘪𝑐𝘪𝑛𝘢 𝘦̀ 𝘪𝑟𝘳𝑖𝘵𝑎𝘯𝑡𝘦 𝘯𝑒𝘪 𝘮𝑎𝘮𝑚𝘪𝑓𝘦𝑟𝘪, 𝑖𝘯𝑐𝘭𝑢𝘴𝑜 𝑙’𝑢𝘰𝑚𝘰, 𝑒 𝑝𝘳𝑜𝘥𝑢𝘤𝑒 𝑢𝘯𝑎 𝑠𝘦𝑛𝘴𝑎𝘻𝑖𝘰𝑛𝘦 𝘥𝑖 𝑏𝘳𝑢𝘤𝑖𝘰𝑟𝘦 𝘯𝑒𝘭𝑙𝘦 𝘮𝑢𝘤𝑜𝘴𝑒, 𝘣𝑜𝘤𝑐𝘢 𝘪𝑛𝘤𝑙𝘶𝑠𝘢, 𝑑𝘰𝑣𝘦 𝘱𝑎𝘴𝑠𝘢 𝘪𝑛 𝑠𝘰𝑙𝘶𝑧𝘪𝑜𝘯𝑒 𝑒 𝑠𝘵𝑖𝘮𝑜𝘭𝑎 𝑖 𝑟𝘦𝑐𝘦𝑡𝘵𝑜𝘳𝑖 𝑉𝘙1 (𝘷𝑎𝘯𝑖𝘭𝑙𝘰𝑖𝘥 𝘳𝑒𝘤𝑒𝘱𝑡𝘰𝑟 𝑡𝘺𝑝𝘦 1), 𝘪 𝘲𝑢𝘢𝑙𝘪 𝘢 𝘭𝑜𝘳𝑜 𝑣𝘰𝑙𝘵𝑎 𝑎𝘵𝑡𝘪𝑣𝘢𝑛𝘰 𝘭𝑎 𝑝𝘳𝑜𝘵𝑒𝘪𝑛𝘢 𝘝𝑅𝘓-1 (𝑣𝘢𝑛𝘪𝑙𝘭𝑜𝘪𝑑 𝑟𝘦𝑐𝘦𝑝𝘵𝑜𝘳-𝘭𝑖𝘬𝑒 1). 𝑉𝘙-1 𝘦 𝘝𝑅𝘓-1 𝘴𝑖 𝑎𝘵𝑡𝘪𝑣𝘢𝑛𝘰 𝘯𝑜𝘳𝑚𝘢𝑙𝘮𝑒𝘯𝑡𝘦 𝘢𝑙𝘭𝑒 𝑡𝘦𝑚𝘱𝑒𝘳𝑎𝘵𝑢𝘳𝑒 𝑑𝘪 𝘳𝑖𝘴𝑝𝘦𝑡𝘵𝑖𝘷𝑎𝘮𝑒𝘯𝑡𝘦 𝘤𝑖𝘳𝑐𝘢 43 °𝘊 𝘦 52 °𝘊; 𝑙’𝑒𝘧𝑓𝘦𝑡𝘵𝑜 𝑑𝘪 𝘥𝑜𝘭𝑜𝘳𝑒 𝑒 𝑏𝘳𝑢𝘤𝑖𝘰𝑟𝘦 𝘤𝑎𝘶𝑠𝘢𝑡𝘰 𝘥𝑎𝘭𝑙𝘢 𝘤𝑎𝘱𝑠𝘢𝑖𝘤𝑖𝘯𝑎 𝑛𝘰𝑛 𝑒̀ 𝑜𝘷𝑣𝘪𝑎𝘮𝑒𝘯𝑡𝘦 𝘥𝑜𝘷𝑢𝘵𝑜 𝑎𝘭𝑙’𝑒𝘴𝑝𝘰𝑠𝘪𝑧𝘪𝑜𝘯𝑒 𝑎 𝑢𝘯𝑎 𝑟𝘦𝑎𝘭𝑒 𝑓𝘰𝑛𝘵𝑒 𝑑𝘪 𝘤𝑎𝘭𝑜𝘳𝑒, 𝘮𝑎 𝑒̀ 𝑑𝘦𝑙 𝑡𝘶𝑡𝘵𝑜 𝑣𝘪𝑟𝘵𝑢𝘢𝑙𝘦. 𝐴𝘯𝑎𝘭𝑜𝘨𝑎𝘮𝑒𝘯𝑡𝘦 𝘷𝑖𝘳𝑡𝘶𝑎𝘭𝑖 𝑠𝘰𝑛𝘰 𝘭𝑒 𝑠𝘦𝑛𝘴𝑎𝘻𝑖𝘰𝑛𝘪 𝘢𝑙𝘭𝑎 𝑏𝘢𝑠𝘦 𝘥𝑒𝘪 𝘱𝑟𝘦𝑠𝘶𝑛𝘵𝑖 𝑒𝘧𝑓𝘦𝑡𝘵𝑖 𝑑𝘪𝑠𝘪𝑛𝘧𝑒𝘵𝑡𝘢𝑛𝘵𝑖 𝑒 𝑑𝘦𝑙𝘭𝑎 𝑝𝘳𝑒𝘴𝑢𝘯𝑡𝘢 𝘤𝑎𝘱𝑎𝘤𝑖𝘵𝑎̀ 𝑑𝘪 𝘤𝑎𝘶𝑠𝘢𝑟𝘦 𝘦𝑚𝘰𝑟𝘳𝑜𝘪𝑑𝘪: 𝑖𝘯 𝘳𝑒𝘢𝑙𝘵𝑎̀, 𝘱𝑜𝘪𝑐𝘩𝑒́ 𝑔𝘳𝑎𝘯 𝘱𝑎𝘳𝑡𝘦 𝘥𝑒𝘪 𝘤𝑎𝘱𝑠𝘢𝑖𝘤𝑖𝘯𝑜𝘪𝑑𝘪 𝘯𝑜𝘯 𝘷𝑒𝘯𝑔𝘰𝑛𝘰 𝘥𝑖𝘨𝑒𝘳𝑖𝘵𝑖, 𝘭’𝘦𝑓𝘧𝑒𝘵𝑡𝘰 𝘴𝑢𝘭𝑙’𝑎𝘯𝑜 𝑒̀ 𝑙𝘰 𝘴𝑡𝘦𝑠𝘴𝑜 𝑐𝘩𝑒 𝑛𝘦𝑙𝘭𝑎 𝑏𝘰𝑐𝘤𝑎, 𝘰𝑠𝘴𝑖𝘢 𝘥𝑖 𝑠𝘵𝑖𝘮𝑜𝘭𝑎𝘻𝑖𝘰𝑛𝘦 𝘥𝑒𝘪 𝘳𝑒𝘤𝑒𝘵𝑡𝘰𝑟𝘪 𝘱𝑒𝘳 𝘪𝑙 𝑑𝘰𝑙𝘰𝑟𝘦. 𝘛𝑎𝘭𝑒 𝑠𝘵𝑖𝘮𝑜𝘭𝑎𝘻𝑖𝘰𝑛𝘦 𝘪𝑛𝘥𝑢𝘤𝑒 𝑢𝘯𝑜 𝑠𝘵𝑟𝘦𝑠𝘴 𝘤ℎ𝘦 𝘱𝑜𝘳𝑡𝘢 𝘢𝑑 𝑢𝘯 𝘳𝑎𝘱𝑖𝘥𝑜 𝑟𝘪𝑙𝘢𝑠𝘤𝑖𝘰 𝘥𝑖 𝑎𝘥𝑟𝘦𝑛𝘢𝑙𝘪𝑛𝘢, 𝑑𝘢𝑛𝘥𝑜 𝑢𝘯𝑎 𝑠𝘧𝑒𝘳𝑧𝘢𝑡𝘢 𝘥𝑖 𝑒𝘯𝑒𝘳𝑔𝘪𝑎 𝑎𝘭𝑙’𝑜𝘳𝑔𝘢𝑛𝘪𝑠𝘮𝑜. 𝘘𝑢𝘦𝑠𝘵𝑎 𝑠𝘤𝑎𝘳𝑖𝘤𝑎 𝑜𝘳𝑚𝘰𝑛𝘢𝑙𝘦 𝘦̀ 𝘴𝑒𝘨𝑢𝘪𝑡𝘢 𝘥𝑎𝘭𝑙𝘢 𝘭𝑖𝘣𝑒𝘳𝑎𝘻𝑖𝘰𝑛𝘦 𝘥𝑖 𝑒𝘯𝑑𝘰𝑟𝘧𝑖𝘯𝑒 𝑑𝘰𝑡𝘢𝑡𝘦 𝘥𝑖 𝑢𝘯𝑎 𝑝𝘰𝑡𝘦𝑛𝘵𝑒 𝑎𝘵𝑡𝘪𝑣𝘪𝑡𝘢̀ 𝘢𝑛𝘢𝑙𝘨𝑒𝘴𝑖𝘤𝑎 𝑒𝘥 𝘦𝑐𝘤𝑖𝘵𝑎𝘯𝑡𝘦. 𝐿𝘢 𝘤𝑎𝘱𝑠𝘢𝑖𝘤𝑖𝘯𝑎 𝑒̀ 𝑢𝘯𝑜 𝑠𝘵𝑖𝘮𝑜𝘭𝑎𝘯𝑡𝘦 𝘨𝑎𝘴𝑡𝘳𝑖𝘤𝑜, 𝘢𝑛𝘵𝑖𝘳𝑒𝘶𝑚𝘢𝑡𝘪𝑐𝘰, 𝑒 𝑎𝘯𝑡𝘪𝑓𝘦𝑟𝘮𝑒𝘯𝑡𝘢𝑡𝘪𝑣𝘰 𝘪𝑛𝘵𝑒𝘴𝑡𝘪𝑛𝘢𝑙𝘦 𝘦 𝘢𝑑 𝑜𝘨𝑔𝘪 𝘦̀ 𝘶𝑡𝘪𝑙𝘪𝑧𝘻𝑎𝘵𝑎 𝑖𝘯 𝘷𝑎𝘳𝑖 𝑎𝘮𝑏𝘪𝑡𝘪 𝘤𝑙𝘪𝑛𝘪𝑐𝘪 𝘦 𝘱𝑟𝘦𝑣𝘦𝑛𝘵𝑖𝘷𝑖.

𝑃𝘪𝑢̀ 𝑝𝘳𝑒𝘤𝑖𝘴𝑎𝘮𝑒𝘯𝑡𝘦, 𝑠𝘦𝑐𝘰𝑛𝘥𝑜 𝑟𝘦𝑐𝘦𝑛𝘵𝑖 𝑒𝘷𝑖𝘥𝑒𝘯𝑧𝘦, 𝑙𝘢 𝘊𝑎𝘱𝑠𝘢𝑖𝘤𝑖𝘯𝑎 𝑝𝘰𝑡𝘳𝑒𝘣𝑏𝘦:

𝘙𝑖𝘴𝑢𝘭𝑡𝘢𝑟𝘦 𝘦𝑓𝘧𝑖𝘤𝑎𝘤𝑒 𝑐𝘰𝑚𝘦 𝘢𝑔𝘦𝑛𝘵𝑒 𝑎𝘯𝑡𝘪𝑛𝘧𝑖𝘢𝑚𝘮𝑎𝘵𝑜𝘳𝑖𝘰, 𝑠𝘰𝑝𝘳𝑎𝘵𝑡𝘶𝑡𝘵𝑜 𝑠𝘦 𝘶𝑡𝘪𝑙𝘪𝑧𝘻𝑎𝘵𝑎 𝑝𝘦𝑟 𝑣𝘪𝑎 𝑡𝘰𝑝𝘪𝑐𝘢;
𝐸𝘴𝑒𝘳𝑐𝘪𝑡𝘢𝑟𝘦 𝘶𝑛’𝑎𝘻𝑖𝘰𝑛𝘦 𝘪𝑚𝘮𝑢𝘯𝑜𝘮𝑜𝘥𝑢𝘭𝑎𝘵𝑜𝘳𝑖𝘢 𝘥𝑒𝘨𝑛𝘢 𝘥𝑖 𝑛𝘰𝑡𝘢;
𝑅𝘪𝑠𝘶𝑙𝘵𝑎𝘳𝑒 𝑝𝘳𝑒𝘻𝑖𝘰𝑠𝘢 𝘯𝑒𝘭𝑙𝘢 𝘨𝑒𝘴𝑡𝘪𝑜𝘯𝑒 𝑑𝘪 𝘱𝑎𝘵𝑜𝘭𝑜𝘨𝑖𝘦 𝘪𝑛𝘧𝑖𝘢𝑚𝘮𝑎𝘵𝑜𝘳𝑖𝘦 𝘤𝑜𝘮𝑒 𝑙’𝑎𝘳𝑡𝘳𝑖𝘵𝑒 𝑟𝘦𝑢𝘮𝑎𝘵𝑜𝘪𝑑𝘦;
𝐸𝘴𝑒𝘳𝑐𝘪𝑡𝘢𝑟𝘦 𝘶𝑛’𝑎𝘻𝑖𝘰𝑛𝘦 𝘢𝑛𝘢𝑙𝘨𝑒𝘴𝑖𝘤𝑎;
𝘔𝑖𝘨𝑙𝘪𝑜𝘳𝑎𝘳𝑒 𝑙𝘦 𝘤𝑎𝘱𝑎𝘤𝑖𝘵𝑎̀ 𝑓𝘪𝑠𝘪𝑐𝘩𝑒 𝑑𝘪 𝘦𝑛𝘥𝑢𝘳𝑎𝘯𝑐𝘦;
𝐶𝘰𝑎𝘥𝑖𝘶𝑣𝘢𝑟𝘦 𝘭𝑎 𝑝𝘦𝑟𝘥𝑖𝘵𝑎 𝑑𝘪 𝘱𝑒𝘴𝑜;
𝘌𝑠𝘦𝑟𝘤𝑖𝘵𝑎𝘳𝑒 𝑢𝘯𝑎 𝑚𝘰𝑑𝘦𝑠𝘵𝑎 𝑎𝘻𝑖𝘰𝑛𝘦 𝘢𝑛𝘵𝑖𝘤𝑎𝘯𝑐𝘳𝑜.

𝑁𝘦𝑙𝘭𝑜 𝑠𝘱𝑒𝘤𝑖𝘧𝑖𝘤𝑜, 𝘭𝑎 𝑐𝘢𝑝𝘴𝑎𝘪𝑐𝘪𝑛𝘢 𝘦̀ 𝘥𝑜𝘵𝑎𝘵𝑎 𝑑𝘪 𝘶𝑛 𝑒𝘧𝑓𝘦𝑡𝘵𝑜 𝑡𝘦𝑟𝘮𝑜𝘨𝑒𝘯𝑖𝘤𝑜 𝑖𝘯 𝘨𝑟𝘢𝑑𝘰 𝘥𝑖 𝑎𝘶𝑚𝘦𝑛𝘵𝑎𝘳𝑒 𝑖𝘭 𝘥𝑖𝘴𝑝𝘦𝑛𝘥𝑖𝘰 𝘤𝑎𝘭𝑜𝘳𝑖𝘤𝑜 𝑝𝘦𝑟 𝑎𝘭𝑐𝘶𝑛𝘦 𝘰𝑟𝘦 𝘪𝑛𝘤𝑟𝘦𝑚𝘦𝑛𝘵𝑎𝘯𝑑𝘰 𝘪 𝘭𝑖𝘷𝑒𝘭𝑙𝘪 𝘥𝑖 𝑎𝘥𝑟𝘦𝑛𝘢𝑙𝘪𝑛𝘢. 𝐿𝘢 𝘮𝑎𝘨𝑔𝘪𝑜𝘳 𝘱𝑎𝘳𝑡𝘦 𝘥𝑒𝘨𝑙𝘪 𝘴𝑡𝘶𝑑𝘪 𝘩𝑎 𝑑𝘪𝑚𝘰𝑠𝘵𝑟𝘢𝑡𝘰 𝘤ℎ𝘦 𝘭𝑎 𝑐𝘢𝑝𝘴𝑎𝘪𝑐𝘪𝑛𝘢 𝘢𝑢𝘮𝑒𝘯𝑡𝘢 𝘪𝑙 𝑐𝘰𝑛𝘴𝑢𝘮𝑜 𝑐𝘢𝑙𝘰𝑟𝘪𝑐𝘰 𝘲𝑢𝘰𝑡𝘪𝑑𝘪𝑎𝘯𝑜 𝑑𝘢𝑙 4 𝑎𝘭 5% 𝑒 𝑎𝘶𝑚𝘦𝑛𝘵𝑎 𝑙’𝑢𝘵𝑖𝘭𝑖𝘻𝑧𝘰 𝘥𝑒𝘪 𝘨𝑟𝘢𝑠𝘴𝑖 𝑑𝘢𝑙 10 𝘢𝑙 16%. 𝘐𝑛𝘰𝑙𝘵𝑟𝘦, 𝑒̀ 𝑑𝘰𝑡𝘢𝑡𝘢 𝘥𝑖 𝑢𝘯 𝘦𝑓𝘧𝑒𝘵𝑡𝘰 𝘱𝑟𝘰-𝘢𝑝𝘰𝑝𝘵𝑜𝘵𝑖𝘤𝑜 𝑛𝘦𝑖 𝑐𝘰𝑛𝘧𝑟𝘰𝑛𝘵𝑖 𝑑𝘦𝑙𝘭𝑒 𝑐𝘦𝑙𝘭𝑢𝘭𝑒 𝑎𝘥𝑖𝘱𝑜𝘴𝑒, 𝘤𝑖𝘰𝑒̀ 𝑛𝘦 𝘱𝑟𝘰𝑚𝘶𝑜𝘷𝑒 𝑙’𝑎𝘶𝑡𝘰𝑑𝘪𝑠𝘵𝑟𝘶𝑧𝘪𝑜𝘯𝑒. 𝘘𝑢𝘪𝑛𝘥𝑖 𝑒̀ 𝑢𝘯 𝘪𝑛𝘵𝑒𝘨𝑟𝘢𝑡𝘰𝑟𝘦 𝘤ℎ𝘦 𝘱𝑢𝘰̀ 𝘦𝑠𝘴𝑒𝘳𝑒 𝑢𝘵𝑖𝘭𝑒 𝑝𝘦𝑟 𝑖𝘭 𝘥𝑖𝘮𝑎𝘨𝑟𝘪𝑚𝘦𝑛𝘵𝑜. 𝘓𝑎 𝑐𝘢𝑝𝘴𝑎𝘪𝑐𝘪𝑛𝘢, 𝑖𝘯𝑜𝘭𝑡𝘳𝑒, 𝘦𝑠𝘴𝑒𝘯𝑑𝘰 𝘶𝑛 𝑣𝘢𝑠𝘰𝑑𝘪𝑙𝘢𝑡𝘢𝑡𝘰𝑟𝘦 𝘦 𝘶𝑛 𝑓𝘭𝑢𝘪𝑑𝘪𝑓𝘪𝑐𝘢𝑛𝘵𝑒 𝑒 𝑎𝘣𝑏𝘢𝑠𝘴𝑎𝘯𝑑𝘰 𝘭𝑎 𝑝𝘳𝑒𝘴𝑠𝘪𝑜𝘯𝑒 𝑎𝘳𝑡𝘦𝑟𝘪𝑜𝘴𝑎, 𝘱𝑢𝘰̀ 𝘦𝑠𝘴𝑒𝘳𝑒 𝑡𝘳𝑎𝘯𝑞𝘶𝑖𝘭𝑙𝘢𝑚𝘦𝑛𝘵𝑒 𝑢𝘴𝑎𝘵𝑎 𝑎𝘯𝑐𝘩𝑒 𝑑𝘢 𝘲𝑢𝘦𝑙𝘭𝑒 𝑝𝘦𝑟𝘴𝑜𝘯𝑒 𝑐𝘩𝑒 𝑛𝘰𝑟𝘮𝑎𝘭𝑚𝘦𝑛𝘵𝑒 𝑑𝘰𝑣𝘳𝑒𝘣𝑏𝘦𝑟𝘰 𝘦𝑣𝘪𝑡𝘢𝑟𝘦 𝘪 𝘵𝑒𝘳𝑚𝘰𝑔𝘦𝑛𝘪𝑐𝘪 𝘴𝑡𝘪𝑚𝘰𝑙𝘢𝑛𝘵𝑖 𝑖𝘭 𝘴𝑖𝘴𝑡𝘦𝑚𝘢 𝘯𝑒𝘳𝑣𝘰𝑠𝘰 𝘤𝑒𝘯𝑡𝘳𝑎𝘭𝑒 𝑒 𝑐𝘢𝑟𝘥𝑖𝘰𝑣𝘢𝑠𝘤𝑜𝘭𝑎𝘳𝑒. 𝘚𝑖𝘢 𝘭𝑎 𝑐𝘢𝑝𝘴𝑎𝘪𝑐𝘪𝑛𝘢 𝘴𝑖𝘢 𝘪 𝘴𝑢𝘰𝑖 𝑎𝘯𝑎𝘭𝑜𝘨ℎ𝘪 𝘴𝑜𝘯𝑜 𝑠𝘵𝑎𝘵𝑖 𝑢𝘴𝑎𝘵𝑖 𝑖𝘯 𝘮𝑒𝘥𝑖𝘤𝑖𝘯𝑎 𝑝𝘦𝑟 𝑠𝘦𝑐𝘰𝑙𝘪, 𝑚𝘢 𝘳𝑒𝘤𝑒𝘯𝑡𝘦𝑚𝘦𝑛𝘵𝑒 𝑠𝘰𝑛𝘰 𝘴𝑡𝘢𝑡𝘪 𝘢𝑚𝘱𝑖𝘢𝑚𝘦𝑛𝘵𝑒 𝑝𝘦𝑟 𝑙𝘦 𝘭𝑜𝘳𝑜 𝑝𝘳𝑜𝘱𝑟𝘪𝑒𝘵𝑎̀ 𝑎𝘯𝑎𝘭𝑔𝘦𝑠𝘪𝑐𝘩𝑒, 𝘢𝑛𝘵𝑖𝘰𝑠𝘴𝑖𝘥𝑎𝘯𝑡𝘪, 𝑎𝘯𝑡𝘪𝑛𝘧𝑖𝘢𝑚𝘮𝑎𝘵𝑜𝘳𝑖𝘦 𝘦 𝘢𝑛𝘵𝑖𝘰𝑏𝘦𝑠𝘪𝑡𝘢̀ 𝘦, 𝑝𝘪𝑢̀ 𝑟𝘦𝑐𝘦𝑛𝘵𝑒𝘮𝑒𝘯𝑡𝘦, 𝑝𝘦𝑟 𝑙𝘢 𝘭𝑜𝘳𝑜 𝑎𝘵𝑡𝘪𝑣𝘪𝑡𝘢̀ 𝘢𝑛𝘵𝑖𝘵𝑢𝘮𝑜𝘳𝑎𝘭𝑒 𝑐𝘰𝑛𝘵𝑟𝘰 𝘶𝑛𝘢 𝘷𝑎𝘳𝑖𝘦𝑡𝘢̀ 𝘥𝑖 𝑡𝘪𝑝𝘪 𝘥𝑖 𝑐𝘢𝑛𝘤𝑟𝘰.

𝑈𝘯𝑜 𝑠𝘵𝑢𝘥𝑖𝘰 𝘤𝑜𝘯𝑑𝘰𝑡𝘵𝑜 𝑛𝘦𝑙 2016 (𝐵𝘢𝑠𝘬𝑎𝘳𝑎𝘯 𝘦𝑡 𝑎𝘭.) 𝘩𝑎 𝑚𝘰𝑠𝘵𝑟𝘢𝑡𝘰 𝘱𝑒𝘳 𝘭𝑎 𝑝𝘳𝑖𝘢 𝘷𝑜𝘭𝑡𝘢 𝘤ℎ𝘦 𝘭’𝘢𝑡𝘵𝑖𝘷𝑎𝘻𝑖𝘰𝑛𝘦 𝘥𝑒𝘪 𝘤𝑎𝘯𝑎𝘭𝑖 𝑇𝘙𝑃1, 𝑜𝘷𝑣𝘦𝑟𝘰 𝘪𝑙 𝑟𝘦𝑐𝘦𝑡𝘵𝑜𝘳𝑒 𝑑𝘦𝑙𝘭𝑎 𝑐𝘢𝑝𝘴𝑎𝘪𝑐𝘪𝑛𝘢, 𝑑𝘢 𝘱𝑎𝘳𝑡𝘦 𝘥𝑒𝘭𝑙𝘢 𝘴𝑡𝘦𝑠𝘴𝑎 𝑛𝘦𝑙𝘭𝑎 𝑑𝘪𝑒𝘵𝑎, 𝘪𝑛𝘯𝑒𝘴𝑐𝘢 𝘪𝑙 𝑐𝘰𝑠𝘪𝑑𝘥𝑒𝘵𝑡𝘰 𝘧𝑒𝘯𝑜𝘮𝑒𝘯𝑜 𝑑𝘪 𝘉𝑟𝘰𝑤𝘯𝑖𝘯𝑔 𝑑𝘦𝑙 𝑡𝘦𝑠𝘴𝑢𝘵𝑜 𝑎𝘥𝑖𝘱𝑜𝘴𝑜 𝑏𝘪𝑎𝘯𝑐𝘰, 𝑐𝘩𝑒 𝑎𝘶𝑚𝘦𝑛𝘵𝑎𝘯𝑑𝘰 𝘪𝑙 𝑛𝘶𝑚𝘦𝑟𝘰 𝘥𝑒𝘪 𝘮𝑖𝘵𝑜𝘤𝑜𝘯𝑑𝘳𝑖 𝑒 𝑑𝘪 𝘤𝑜𝘯𝑠𝘦𝑔𝘶𝑒𝘯𝑧𝘢 𝘥𝑖 𝑐𝘪𝑡𝘰𝑐𝘳𝑜𝘮𝑖, 𝘢𝑠𝘴𝑢𝘮𝑒 𝑢𝘯𝑎 𝑐𝘰𝑙𝘰𝑟𝘢𝑧𝘪𝑜𝘯𝑒 𝑝𝘪𝑢̀ 𝑠𝘤𝑢𝘳𝑎 𝑒 𝑝𝘶𝑜̀ 𝑒𝘴𝑠𝘦𝑟𝘦 𝘥𝑒𝘧𝑖𝘯𝑖𝘵𝑜 “𝘣𝑒𝘪𝑔𝘦” 𝑑𝘪𝑣𝘦𝑛𝘵𝑎𝘯𝑑𝘰 𝘤𝑜𝘴𝑖̀ 𝑢𝘯 𝘵𝑒𝘴𝑠𝘶𝑡𝘰 𝘥𝑜𝘵𝑎𝘵𝑜 𝑑𝘪 𝘢𝑡𝘵𝑖𝘷𝑖𝘵𝑎̀ 𝑡𝘦𝑟𝘮𝑜𝘨𝑒𝘯𝑖𝘤𝑎 𝑠𝘪𝑚𝘪𝑙𝘦 𝘢𝑙 𝑡𝘦𝑠𝘴𝑢𝘵𝑜 𝑎𝘥𝑖𝘱𝑜𝘴𝑜 𝑏𝘳𝑢𝘯𝑜, 𝘴𝑢𝘨𝑔𝘦𝑟𝘦𝑛𝘥𝑜 𝑐𝘰𝑠𝘪̀ 𝘤ℎ𝘦 𝘭’𝘢𝑡𝘵𝑖𝘷𝑎𝘻𝑖𝘰𝑛𝘦 𝘥𝑒𝘪 𝘤𝑎𝘯𝑎𝘭𝑖 𝑝𝘦𝑟 𝑖𝘭 𝘳𝑒𝘤𝑒𝘵𝑡𝘰𝑟𝘦 𝘥𝑒𝘭𝑙𝘢 𝘤𝑎𝘱𝑠𝘢𝑖𝘤𝑖𝘯𝑎 𝑟𝘢𝑝𝘱𝑟𝘦𝑠𝘦𝑛𝘵𝑖 𝑢𝘯𝑎 𝑠𝘵𝑟𝘢𝑡𝘦𝑔𝘪𝑎 𝑝𝘳𝑜𝘮𝑒𝘵𝑡𝘦𝑛𝘵𝑒 𝑝𝘦𝑟 𝑐𝘰𝑛𝘵𝑟𝘢𝑠𝘵𝑎𝘳𝑒 𝑙’𝑜𝘣𝑒𝘴𝑖𝘵𝑎̀. 𝐶𝘰𝑛 𝑙𝘢 𝘴𝑢𝘱𝑝𝘭𝑒𝘮𝑒𝘯𝑡𝘢𝑧𝘪𝑜𝘯𝑒 𝑑𝘦𝑙𝘭𝑎 𝑐𝘢𝑝𝘴𝑎𝘪𝑐𝘪𝑛𝘢 𝘢𝑢𝘮𝑒𝘯𝑡𝘢𝑛𝘰 𝘪𝑙 𝑑𝘪𝑠𝘱𝑒𝘯𝑑𝘪𝑜 𝑒𝘯𝑒𝘳𝑔𝘦𝑡𝘪𝑐𝘰 𝘦 𝘭’𝘰𝑠𝘴𝑖𝘥𝑎𝘻𝑖𝘰𝑛𝘦 𝘥𝑒𝘪 𝘭𝑖𝘱𝑖𝘥𝑖, 𝘢𝑢𝘮𝑒𝘯𝑡𝘢 𝘭𝑎 𝑠𝘢𝑧𝘪𝑒𝘵𝑎̀ 𝑒 𝑠𝘪 𝘳𝑖𝘥𝑢𝘤𝑒 𝑙’𝑎𝘱𝑝𝘰𝑟𝘵𝑜 𝑒𝘯𝑒𝘳𝑔𝘦𝑡𝘪𝑐𝘰. 𝐿’𝑎𝘴𝑠𝘶𝑛𝘻𝑖𝘰𝑛𝘦 𝘥𝑖 𝑝𝘳𝑜𝘥𝑜𝘵𝑡𝘪 𝘢 𝘣𝑎𝘴𝑒 𝑑𝘪 𝘤𝑎𝘱𝑠𝘢𝑖𝘤𝑖𝘯𝑎 𝑟𝘪𝑠𝘶𝑙𝘵𝑎 𝑔𝘦𝑛𝘦𝑟𝘢𝑙𝘮𝑒𝘯𝑡𝘦 𝘣𝑒𝘯 𝘵𝑜𝘭𝑙𝘦𝑟𝘢𝑡𝘢; 𝑎𝘥 𝘢𝑙𝘵𝑒 𝑑𝘰𝑠𝘪 𝘱𝑢𝘰̀ 𝘳𝑖𝘴𝑢𝘭𝑡𝘢𝑟𝘦 𝘪𝑟𝘳𝑖𝘵𝑎𝘯𝑡𝘦 𝘱𝑒𝘳 𝘭𝑒 𝑚𝘶𝑐𝘰𝑠𝘦. 𝐸̀ 𝑏𝘦𝑛𝘦 𝘤ℎ𝘦 𝘴𝑖 𝑎𝘴𝑡𝘦𝑛𝘨𝑎 𝑑𝘢𝑙 𝑐𝘰𝑛𝘴𝑢𝘮𝑎𝘳𝑒 𝑞𝘶𝑒𝘴𝑡𝘢 𝘴𝑜𝘴𝑡𝘢𝑛𝘻𝑎 𝑐𝘩𝑖 𝑠𝘰𝑓𝘧𝑟𝘦 𝘥𝑖 𝑑𝘪𝑠𝘵𝑢𝘳𝑏𝘪 𝘢 𝘤𝑎𝘳𝑖𝘤𝑜 𝑑𝘦𝑙 𝑠𝘪𝑠𝘵𝑒𝘮𝑎 𝑔𝘢𝑠𝘵𝑟𝘰𝑖𝘯𝑡𝘦𝑠𝘵𝑖𝘯𝑎𝘭𝑒.