𝑃𝑎𝑟𝑎 𝑙𝑜𝑠 𝑀𝑎𝑙𝑓𝑎𝑡𝑡𝑖𝑠 𝑆𝑎𝑙𝑡𝑒𝑎𝑟 𝑙𝑎 𝑐𝑒𝑏𝑜𝑙𝑙𝑎 𝑑𝑜𝑏𝑙𝑒 𝑐𝑖𝑛𝑐𝑒𝑙𝑎𝑑𝑜 𝑒𝑛 𝑚𝑎𝑛𝑡𝑒𝑐𝑎,𝑎𝑔𝑟𝑒𝑔𝑎𝑟 𝑙𝑎 𝑒𝑠𝑝𝑖𝑛𝑎𝑐𝑎 𝑚𝑢𝑦 𝑏𝑖𝑒𝑛 𝑝𝑖𝑐𝑎𝑑𝑎 𝑦 𝑠𝑒𝑔𝑢𝑖𝑟 𝑐𝑜𝑐𝑖𝑛𝑎𝑛𝑑𝑜 ℎ𝑎𝑠𝑡𝑎 𝑞𝑢𝑒 𝑠𝑒𝑞𝑢𝑒.𝐹𝑢𝑒𝑟𝑎 𝑑𝑒𝑙 𝑓𝑢𝑒𝑔𝑜 𝑎𝑔𝑟𝑒𝑔𝑎𝑟 𝑙𝑎 𝑟𝑖𝑐𝑜𝑡𝑎,𝑦𝑒𝑚𝑎,ℎ𝑎𝑟𝑖𝑛𝑎,𝑐𝑜𝑛𝑑𝑖𝑚𝑒𝑛𝑡𝑜𝑠, 𝑞𝑢𝑒𝑠𝑜 𝑟𝑎𝑙𝑙𝑎𝑑𝑜 𝑦 𝑗𝑎𝑚𝑜𝑛 𝑒𝑛 𝑏𝑟𝑢𝑛𝑜𝑖𝑠𝑒 𝑠𝑜𝑛 𝑐𝑢𝑏𝑖𝑡𝑜𝑠 𝑏𝑖𝑒𝑛 𝑐ℎ𝑖𝑞𝑢𝑖𝑡𝑜𝑠

𝐹𝑜𝑟𝑚𝑎𝑟 𝑏𝑜𝑙𝑖𝑡𝑎𝑠, 𝑒𝑛ℎ𝑎𝑟𝑖𝑛𝑎𝑟𝑙𝑎𝑠(𝑝𝑎𝑠𝑎𝑟𝑙𝑎𝑠 𝑝𝑜𝑟 ℎ𝑎𝑟𝑖𝑛𝑎) 𝑦 𝑑𝑒𝑗𝑎𝑟𝑙𝑎𝑠 𝑒𝑛 𝑢𝑛 𝑝𝑙𝑎𝑡𝑜 𝑐𝑜𝑛 𝑎𝑏𝑢𝑛𝑑𝑎𝑛𝑡𝑒 ℎ𝑎𝑟𝑖𝑛𝑎 𝑝𝑎𝑟𝑎 𝑞𝑢𝑒 𝑛𝑜 𝑠𝑒 𝑝𝑒𝑔𝑢𝑒.

𝐻𝑒𝑟𝑣𝑖𝑟 𝑒𝑛 𝑎𝑏𝑢𝑛𝑑𝑎𝑛𝑡𝑒 𝑎𝑔𝑢𝑎 𝑐𝑜𝑛 𝑠𝑎𝑙, ℎ𝑎𝑠𝑡𝑎 𝑞𝑢𝑒 𝑠𝑢𝑏𝑎𝑛.

𝑃𝑎𝑟𝑎 𝑒𝑙 𝐵𝑟𝑜𝑑𝑜 𝑐𝑜𝑟𝑡𝑎𝑟 𝑙𝑜𝑠 𝑣𝑒𝑔𝑒𝑡𝑎𝑙𝑒𝑠 𝑒𝑛 𝑏𝑟𝑢𝑛𝑜𝑖𝑠𝑒 𝑐𝑢𝑏𝑖𝑡𝑜𝑠 𝑏𝑖𝑒𝑛 𝑐ℎ𝑖𝑞𝑢𝑖𝑡𝑜𝑠 𝑦 𝑏𝑙𝑎𝑛𝑞𝑢𝑒𝑎𝑟𝑙𝑜𝑠 𝑒𝑛 𝑎𝑔𝑢𝑎 𝑐𝑜𝑛 𝑠𝑎𝑙 ℎ𝑎𝑠𝑡𝑎 𝑞𝑢𝑒 𝑒𝑠𝑡𝑒𝑛 𝑡𝑖𝑒𝑟𝑛𝑜𝑠.

𝐸𝑛𝑗𝑢𝑎𝑔𝑎𝑟𝑙𝑜𝑠 𝑒𝑛 𝑎𝑔𝑢𝑎 𝑓𝑟𝑖𝑎 𝑦 𝑣𝑒𝑟𝑡𝑒𝑟𝑙𝑜𝑠 𝑒𝑛 𝑒𝑙 𝑐𝑎𝑙𝑑𝑜 𝑑𝑒 𝑟𝑒𝑠.
𝐶𝑎𝑙𝑒𝑛𝑡𝑎𝑟, 𝑎𝑔𝑟𝑒𝑔𝑎𝑟 𝑙𝑜𝑠 𝑚𝑎𝑙𝑓𝑎𝑡𝑡𝑖𝑠 𝑦 𝑒𝑠𝑝𝑜𝑙𝑣𝑜𝑟𝑒𝑎𝑟 𝑐𝑜𝑛 𝑒𝑙 𝑞𝑢𝑒𝑠𝑜.