21GLOSS

"𝖶𝖾𝗅𝗅, 𝗐𝖾 𝖺𝗋𝖾 𝗈𝗇𝗅𝗒 𝗌𝗈 𝗁𝖺𝗉𝗉𝗒 𝖻𝖾𝖼𝖺𝗎𝗌𝖾 𝗐𝖾 𝗄𝗇𝗈𝗐 𝗐𝗁𝖺𝗍 𝗂𝗍 𝗂𝗌 𝗅𝗂𝗄𝖾 𝗍𝗈 𝗁𝗎𝗋𝗍. 𝖫𝗈𝗏𝖾 𝗈𝗇𝗅𝗒 𝖿𝖾𝖾𝗅𝗌 𝗌𝗈 𝗐𝖺𝗋𝗆 𝖻𝖾𝖼𝖺𝗎𝗌𝖾 𝗐𝖾 𝗄𝗇𝗈𝗐 𝗍𝗁𝖾 𝖼𝗁𝗂𝗅𝗅 𝗈𝖿 𝖻𝖾𝗂𝗇𝗀 𝖺𝗅𝗈𝗇𝖾. 𝖲𝗈 𝗆𝖺𝗇𝗒 𝖻𝖾𝖺𝗎𝗍𝗂𝖿𝗎𝗅 𝗍𝗁𝗂𝗇𝗀𝗌 𝖺𝗋𝖾 𝗈𝗇𝗅𝗒 𝖻𝖾𝖺𝗎𝗍𝗂𝖿𝗎𝗅 𝖻𝖾𝖼𝖺𝗎𝗌𝖾 𝗍𝗁𝖾𝗂𝗋 𝗌𝗂𝗌𝗍𝖾𝗋𝗌 𝖺𝗋𝖾 𝗌𝗈 𝖼𝗋𝗎𝖾𝗅. 𝖮𝗇𝖾 𝖽𝗈𝖾𝗌 𝗇𝗈𝗍 𝖾𝗑𝗂𝗌𝗍 𝗐𝗂𝗍𝗁𝗈𝗎𝗍 𝗍𝗁𝖾 𝗈𝗍𝗁𝖾𝗋."

• - 𝒎𝒊𝒏𝒅𝒉𝒆𝒊𝒔𝒕

• 𝑚𝑜𝑟𝑒 ...

𝒅𝒂𝒌𝒈𝒂𝒍𝒃𝒊

𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

+ 𝟤 𝗆𝖾𝖽𝗂𝗎𝗆 𝗌𝗂𝗓𝖾𝖽 𝖼𝗁𝗂𝖼𝗄𝖾𝗇 𝗍𝗁𝗂𝗀𝗁𝗌/𝗅𝖾𝗀𝗌, 𝗌𝗄𝗂𝗇𝗇𝖾𝖽 𝖺𝗇𝖽 𝖽𝖾𝖻𝗈𝗇𝖾𝖽, 𝖼𝗎𝗍 𝗂𝗇𝗍𝗈 𝖻𝗂𝗍𝖾 𝗌𝗂𝗓𝖾𝖽 𝗉𝗂𝖾𝖼𝖾𝗌
+ 𝗁𝖺𝗅𝖿 𝗈𝖿 𝖺 𝗅𝖺𝗋𝗀𝖾 𝗈𝗇𝗂𝗈𝗇, 𝗍𝗁𝗂𝗇𝗅𝗒 𝗌𝗅𝗂𝖼𝖾𝖽
+ 𝗁𝖺𝗅𝖿 𝖺 𝗆𝖾𝖽𝗂𝗎𝗆 𝗌𝗂𝗓𝖾𝖽 𝗉𝗈𝗍𝖺𝗍𝗈, 𝗍𝗁𝗂𝗇𝗅𝗒 𝗌𝗅𝗂𝖼𝖾𝖽 𝗂𝗇𝗍𝗈 𝗌𝖾𝗆𝗂 𝖼𝗂𝗋𝖼𝗅𝖾𝗌
+ 𝗄𝗈𝗋𝖾𝖺𝗇 𝗋𝗂𝖼𝖾 𝖼𝖺𝗄𝖾𝗌 (𝗌𝗍𝗂𝖼𝗄 𝗍𝗒𝗉𝖾 - 𝗂𝖿 𝖿𝗋𝗈𝗓𝖾𝗇, 𝗌𝗈𝖺𝗄 𝗂𝗇 𝗋𝗈𝗈𝗆 𝗍𝖾𝗆𝗉 𝗐𝖺𝗍𝖾𝗋 𝖿𝗈𝗋 𝗁𝖺𝗅𝖿 𝖺𝗇 𝗁𝗈𝗎𝗋 𝗍𝗈 𝖽𝖾𝖿𝗋𝗈𝗌𝗍, 𝗌𝗉𝗅𝗂𝗍𝗍𝗂𝗇𝗀 𝗂𝗌 𝖼𝗈𝗆𝗆𝗈𝗇 𝖿𝗈𝗋 𝖿𝗋𝗈𝗓𝖾𝗇 𝗋𝗂𝖼𝖾 𝖼𝖺𝗄𝖾𝗌)
+ 𝗋𝗈𝗎𝗇𝖽 𝖼𝖺𝖻𝖻𝖺𝗀𝖾 (𝖻𝗂𝗀 𝗄𝗂𝗇𝖽, 𝖭𝖮𝖳 𝖼𝗁𝗂𝗇𝖾𝗌𝖾 𝗄𝗂𝗇𝖽) 𝖼𝗁𝗈𝗉𝗉𝖾𝖽 𝗂𝗇𝗍𝗈 𝖻𝗂𝗍𝖾 𝗌𝗂𝗓𝖾𝖽 𝗉𝗂𝖾𝖼𝖾𝗌 (𝖺𝗆𝗈𝗎𝗇𝗍 𝗂𝗌 𝗉𝖾𝗋𝗌𝗈𝗇𝖺𝗅 𝗉𝗋𝖾𝖿𝖾𝗋𝖾𝗇𝖼𝖾, 𝗍𝗐𝗈 𝗁𝖺𝗇𝖽𝖿𝗎𝗅𝗌 𝗂𝗌 𝗀𝗈𝗈𝖽)
+ 𝗆𝗈𝗓𝗓𝖺𝗋𝖾𝗅𝗅𝖺 𝖼𝗁𝖾𝖾𝗌𝖾

𝗺𝗮𝗿𝗶𝗻𝗮𝗱𝗲

+ 𝟥 𝗍𝖻𝗌𝗉 𝗀𝗈𝖼𝗁𝗎𝗃𝖺𝗇𝗀
+ 𝟣 𝗍𝖻𝗌𝗉 𝗌𝗈𝗒 𝗌𝖺𝗎𝖼𝖾
+ 𝟥 𝖼𝗅𝗈𝗏𝖾𝗌 𝗈𝖿 𝗀𝖺𝗋𝗅𝗂𝖼, 𝗆𝗂𝗇𝖼𝖾𝖽
+ 𝟤 𝗍𝗌𝗉 𝗌𝖾𝗌𝖺𝗆𝖾 𝗈𝗂𝗅
+ 𝟣 𝗍𝗌𝗉 𝗌𝗎𝗀𝖺𝗋

𝗶𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀

𝟣. 𝗆𝗂𝗑 𝗂𝗇𝗀𝗋𝖾𝖽𝗂𝖾𝗇𝗍𝗌 𝖿𝗈𝗋 𝗆𝖺𝗋𝗂𝗇𝖺𝖽𝖾 𝗍𝗈𝗀𝖾𝗍𝗁𝖾𝗋, 𝖺𝗇𝖽 𝗂𝗇𝖼𝗈𝗋𝗉𝗈𝗋𝖺𝗍𝖾 𝗐𝖾𝗅𝗅 𝗐𝗂𝗍𝗁 𝖼𝗁𝗂𝖼𝗄𝖾𝗇 𝗍𝗁𝗂𝗀𝗁𝗌 (𝗅𝖾𝖺𝗏𝖾 𝗂𝗍 𝗍𝗈 𝗆𝖺𝗋𝗂𝗇𝖺𝗍𝖾 𝖿𝗈𝗋 𝖺𝗋𝗈𝗎𝗇𝖽 𝟣 - 𝟤 𝗁𝗈𝗎𝗋𝗌) 𝗆𝖺𝗋𝗂𝗇𝖺𝖽𝖾 𝖼𝖺𝗇 𝖻𝖾 𝖺𝖽𝗃𝗎𝗌𝗍𝖾𝖽 𝗍𝗈 𝗍𝖺𝗌𝗍𝖾!
𝟤. 𝖼𝗈𝖺𝗍 𝖺 𝗉𝖺𝗇 𝗐𝗂𝗍𝗁 𝗈𝗂𝗅 𝖺𝗇𝖽 𝗌𝗍𝗂𝗋 𝖿𝗋𝗒 𝗍𝗁𝖾 𝗈𝗇𝗂𝗈𝗇𝗌 𝗍𝗂𝗅𝗅 𝗍𝗋𝖺𝗇𝗌𝗅𝗎𝖼𝖾𝗇𝗍 𝗈𝗇 𝗆𝖾𝖽𝗂𝗎𝗆 𝗅𝗈𝗐 𝗁𝖾𝖺𝗍.
𝟥. 𝗈𝗇𝖼𝖾 𝗍𝗋𝖺𝗇𝗌𝗅𝗎𝖼𝖾𝗇𝗍, 𝖺𝖽𝖽 𝗍𝗁𝖾 𝗆𝖺𝗋𝗂𝗇𝖺𝗍𝖾𝖽 𝖼𝗁𝗂𝖼𝗄𝖾𝗇, 𝗋𝗂𝖼𝖾 𝖼𝖺𝗄𝖾𝗌 𝖺𝗇𝖽 𝗏𝖾𝗀𝖾𝗍𝖺𝖻𝗅𝖾𝗌 𝗈𝗇 𝗆𝖾𝖽𝗂𝗎𝗆 𝗁𝖾𝖺𝗍. 𝗅𝗈𝗐𝖾𝗋 𝗁𝖾𝖺𝗍 𝗌𝗅𝗂𝗀𝗁𝗍𝗅𝗒 𝗂𝖿 𝗂𝗍 𝗌𝗍𝖺𝗋𝗍𝗌 𝗌𝗉𝗅𝖺𝗍𝗍𝖾𝗋𝗂𝗇𝗀! 𝗂𝗍 𝗌𝗁𝗈𝗎𝗅𝖽 𝖻𝖾 𝖺𝖻𝗈𝗎𝗍 𝗋𝖾𝖺𝖽𝗒 𝗐𝗁𝖾𝗇 𝗍𝗁𝖾 𝖼𝖺𝖻𝖻𝖺𝗀𝖾𝗌 𝗋𝖾𝗅𝖾𝖺𝗌𝖾 𝗆𝗈𝗂𝗌𝗍𝗎𝗋𝖾 𝖺𝗇𝖽 𝖿𝗈𝗋𝗆 𝖺 𝗍𝗁𝗂𝖼𝗄 𝗌𝖺𝗎𝖼𝖾 𝗐𝗂𝗍𝗁 𝗍𝗁𝖾 𝗆𝖺𝗋𝗂𝗇𝖺𝖽𝖾, 𝖺𝗇𝖽 𝗍𝗁𝖾 𝗋𝗂𝖼𝖾 𝖼𝖺𝗄𝖾𝗌 𝖺𝗋𝖾 𝗌𝗈𝖿𝗍 𝖺𝗇𝖽 𝗌𝗉𝗈𝗇𝗀𝗒. 𝗆𝖺𝗄𝖾 𝗌𝗎𝗋𝖾 𝗍𝗁𝖾 𝗉𝗈𝗍𝖺𝗍𝗈𝖾𝗌 𝖺𝗋𝖾 𝗌𝗈𝖿𝗍 𝖺𝗇𝖽 𝗍𝖾𝗇𝖽𝖾𝗋!
𝟦. 𝗌𝖾𝗉𝖺𝗋𝖺𝗍𝖾 𝖽𝖺𝗄𝗀𝖺𝗅𝖻𝗂 𝗂𝗇𝗍𝗈 𝗁𝖺𝗅𝗏𝖾𝗌 𝗂𝗇 𝗍𝗁𝖾 𝗉𝖺𝗇 𝖺𝗇𝖽 𝖺𝖽𝖽 𝗆𝗈𝗓𝗓𝖺𝗋𝖾𝗅𝗅𝖺 𝖼𝗁𝖾𝖾𝗌𝖾 𝗂𝗇𝗍𝗈 𝗍𝗁𝖾 𝗆𝗂𝖽𝖽𝗅𝖾 𝖿𝗈𝗋 𝖼𝗁𝖾𝖾𝗌𝖾 𝗋𝗂𝗏𝖾𝗋

𝗐𝗁𝖾𝗇 𝗒𝗈𝗎’𝗋𝖾 𝖺𝖻𝗈𝗎𝗍 𝟥/𝟦 𝗍𝗁𝗋𝗈𝗎𝗀𝗁 𝗒𝗈𝗎𝗋 𝗆𝖾𝖺𝗅 𝖺𝗇𝖽 𝗁𝖺𝗏𝖾 𝗌𝖺𝗎𝖼𝖾 𝖺𝗇𝖽 𝖺 𝖻𝗂𝗍 𝗈𝖿 𝖼𝗁𝗂𝖼𝗄𝖾𝗇 𝖺𝗇𝖽 𝗏𝖾𝗀𝗀𝗂𝖾𝗌 𝗅𝖾𝖿𝗍, 𝖼𝗎𝗍 𝗍𝗁𝖾𝗆 𝗂𝗇𝗍𝗈 𝗌𝗆𝖺𝗅𝗅 𝗉𝗂𝖾𝖼𝖾𝗌 𝖺𝗇𝖽 𝗉𝗎𝗍 𝗍𝗁𝖾 𝗉𝖺𝗇 𝖻𝖺𝖼𝗄 𝗈𝗇 𝗍𝗁𝖾 𝗌𝗍𝗈𝗏𝖾. 𝖠𝖽𝖽 𝖼𝗈𝗈𝗄𝖾𝖽 𝗐𝗁𝗂𝗍𝖾 𝗋𝗂𝖼𝖾, 𝖼𝗁𝗈𝗉𝗉𝖾𝖽 𝗄𝗂𝗆𝖼𝗁𝗂 𝖺𝗇𝖽 𝖼𝗋𝗎𝗆𝖻𝗅𝖾𝖽 𝗌𝖾𝖺𝗌𝗈𝗇𝖾𝖽 𝗅𝖺𝗏𝖾𝗋 (𝗂 𝗅𝗂𝗄𝖾 𝗉𝖾𝗋𝗂𝗅𝗅𝖺 𝗈𝗂𝗅) 𝗍𝗈 𝗍𝗁𝖾 𝗉𝖺𝗇 𝖺𝗇𝖽 𝗌𝗍𝗂𝗋 𝖿𝗋𝗒, 𝗆𝖺𝗄𝗂𝗇𝗀 𝖿𝗅𝖺𝗍𝗍𝖾𝗇𝗂𝗇𝗀 𝗆𝗈𝗍𝗂𝗈𝗇𝗌. 𝗂𝗍 𝗐𝗂𝗅𝗅 𝖿𝗈𝗋𝗆 𝖺 𝖼𝗋𝗂𝗌𝗉𝗒 𝖼𝗋𝗎𝗌𝗍 𝗂𝖿 𝖽𝗈𝗇𝖾 𝗋𝗂𝗀𝗁𝗍 𝖻𝗎𝗍 𝖽𝗈𝗇’𝗍 𝗅𝖾𝗍 𝗂𝗍 𝖻𝗎𝗋𝗇! 𝖺𝖽𝖽 𝖺 𝗅𝗂𝗍𝗍𝗅𝖾 𝗇𝖾𝗎𝗍𝗋𝖺𝗅 𝗈𝗂𝗅 𝗂𝖿 𝗂𝗍’𝗌 𝗍𝗈𝗈 𝖽𝗋𝗒. 𝗍𝗈𝗉 𝗐𝗂𝗍𝗁 𝗆𝗈𝗋𝖾 𝖼𝗁𝖾𝖾𝗌𝖾 𝗂𝖿 𝗒𝗈𝗎 𝗅𝗂𝗄𝖾.

• 𝑚𝑜𝑟𝑒 ...

𝒐𝒏𝒊𝒐𝒏 𝒓𝒊𝒏𝒈𝒔

𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

+ 𝟣𝟨𝟢𝗀 𝗈𝖿 𝖿𝗅𝗈𝗎𝗋
+ 𝟣 𝗍𝗌𝗉 𝖻𝖺𝗄𝗂𝗇𝗀 𝗉𝗈𝗐𝖽𝖾𝗋
+ 𝟣 𝗍𝗌𝗉 𝗌𝖺𝗅𝗍
+ 𝟣 𝖾𝗀𝗀
+ 𝟣 𝖼𝗎𝗉 𝗈𝖿 𝗆𝗂𝗅𝗄
+ 𝟣𝟢𝟢𝗀 𝗈𝖿 𝖻𝗋𝖾𝖺𝖽 𝖼𝗋𝗎𝗆𝖻𝗌

𝗶𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀

𝟣. 𝖼𝗎𝗍 𝖺𝗇 𝗈𝗇𝗂𝗈𝗇 𝖼𝗋𝗈𝗌𝗌 𝗐𝗂𝗌𝖾 𝗍𝗁𝗂𝖼𝗄𝗅𝗒 𝗍𝗈 𝖿𝗈𝗋𝗆 𝗋𝗂𝗇𝗀𝗌. 𝗌𝖾𝗉𝖺𝗋𝖺𝗍𝖾 𝗍𝗁𝖾 𝗈𝗇𝗂𝗈𝗇 𝗌𝗅𝗂𝖼𝖾𝗌 𝗂𝗇𝗍𝗈 𝗋𝗂𝗇𝗀𝗌, 𝖺𝗇𝖽 𝗌𝖾𝗍 𝖺𝗌𝗂𝖽𝖾. 𝗂𝗇 𝖺 𝗌𝗆𝖺𝗅𝗅 𝖻𝗈𝗐𝗅, 𝗌𝗍𝗂𝗋 𝗍𝗈𝗀𝖾𝗍𝗁𝖾𝗋 𝗍𝗁𝖾 𝖿𝗅𝗈𝗎𝗋, 𝖻𝖺𝗄𝗂𝗇𝗀 𝗉𝗈𝗐𝖽𝖾𝗋 𝖺𝗇𝖽 𝗌𝖺𝗅𝗍.
𝟤. 𝖽𝗂𝗉 𝗍𝗁𝖾 𝗈𝗇𝗂𝗈𝗇 𝗌𝗅𝗂𝖼𝖾𝗌 𝗂𝗇𝗍𝗈 𝗍𝗁𝖾 𝖿𝗅𝗈𝗎𝗋 𝗆𝗂𝗑𝗍𝗎𝗋𝖾 𝗎𝗇𝗍𝗂𝗅 𝗍𝗁𝖾𝗒 𝖺𝗋𝖾 𝖺𝗅𝗅 𝖼𝗈𝖺𝗍𝖾𝖽; 𝗌𝖾𝗍 𝖺𝗌𝗂𝖽𝖾. 𝗐𝗁𝗂𝗌𝗄 𝗍𝗁𝖾 𝖾𝗀𝗀 𝖺𝗇𝖽 𝗆𝗂𝗅𝗄 𝗂𝗇𝗍𝗈 𝗍𝗁𝖾 𝖿𝗅𝗈𝗎𝗋 𝗆𝗂𝗑𝗍𝗎𝗋𝖾 𝗎𝗌𝗂𝗇𝗀 𝖺 𝖿𝗈𝗋𝗄.
𝟥. 𝗉𝗋𝖾𝗉𝖺𝗋𝖾 𝖻𝗋𝖾𝖺𝖽𝗂𝗇𝗀 𝗌𝗍𝖺𝗍𝗂𝗈𝗇𝗌: 𝖻𝖺𝗍𝗍𝖾𝗋 𝗂𝗇 𝖺 𝖻𝗈𝗐𝗅, 𝖻𝗋𝖾𝖺𝖽 𝖼𝗋𝗎𝗆𝖻𝗌 𝗈𝗇 𝖺 𝗉𝗅𝖺𝗍𝖾 𝗈𝗋 𝗌𝗁𝖺𝗅𝗅𝗈𝗐 𝖽𝗂𝗌𝗁.
𝟦. 𝖽𝗂𝗉 𝗍𝗁𝖾 𝖿𝗅𝗈𝗎𝗋𝖾𝖽 𝗋𝗂𝗇𝗀𝗌 𝗂𝗇𝗍𝗈 𝗍𝗁𝖾 𝖻𝖺𝗍𝗍𝖾𝗋 𝗍𝗈 𝖼𝗈𝖺𝗍. 𝗈𝗉𝗍𝗂𝗈𝗇𝖺𝗅: 𝗉𝗅𝖺𝖼𝖾 𝗈𝗇 𝖺 𝗐𝗂𝗋𝖾 𝗋𝖺𝖼𝗄 𝗍𝗈 𝖽𝗋𝖺𝗂𝗇 𝗎𝗇𝗍𝗂𝗅 𝗍𝗁𝖾 𝖻𝖺𝗍𝗍𝖾𝗋 𝗌𝗍𝗈𝗉𝗌 𝖽𝗋𝗂𝗉𝗉𝗂𝗇𝗀.
𝟧. 𝗉𝗅𝖺𝖼𝖾 𝗋𝗂𝗇𝗀𝗌 𝗈𝗇𝖾 𝖺𝗍 𝖺 𝗍𝗂𝗆𝖾 𝗂𝗇𝗍𝗈 𝗍𝗁𝖾 𝖼𝗋𝗎𝗆𝖻𝗌, 𝖺𝗇𝖽 𝗌𝖼𝗈𝗈𝗉 𝗍𝗁𝖾 𝖼𝗋𝗎𝗆𝖻𝗌 𝗎𝗉 𝗈𝗏𝖾𝗋 𝗍𝗁𝖾 𝗋𝗂𝗇𝗀 𝗍𝗈 𝖼𝗈𝖺𝗍. 𝗍𝗁𝖾 𝖼𝗈𝖺𝗍𝗂𝗇𝗀 𝗌𝗁𝗈𝗎𝗅𝖽 𝖼𝗅𝗂𝗇𝗀 𝗏𝖾𝗋𝗒 𝗐𝖾𝗅𝗅. 𝗋𝖾𝗉𝖾𝖺𝗍 𝗐𝗂𝗍𝗁 𝗋𝖾𝗆𝖺𝗂𝗇𝗂𝗇𝗀 𝗋𝗂𝗇𝗀𝗌.
𝟨. 𝗁𝖾𝖺𝗍 𝗈𝗂𝗅 𝗂𝗇 𝖺 𝗉𝗈𝗍/𝖽𝖾𝖾𝗉 𝖿𝗋𝗒𝖾𝗋. 𝗍𝗈 𝗍𝖾𝗌𝗍 𝗁𝖾𝖺𝗍: 𝗍𝗁𝗋𝗈𝗐 𝗂𝗇 𝖺 𝖿𝖾𝗐 𝖻𝗋𝖾𝖺𝖽𝖼𝗋𝗎𝗆𝖻𝗌. 𝗍𝗁𝖾𝗒 𝗌𝗁𝗈𝗎𝗅𝖽 𝗂𝗆𝗆𝖾𝖽𝗂𝖺𝗍𝖾𝗅𝗒 𝖻𝖾𝗀𝗂𝗇 𝗍𝗈 𝗌𝗂𝗓𝗓𝗅𝖾 𝗏𝗂𝗀𝗈𝗋𝗈𝗎𝗌𝗅𝗒 𝖺𝗇𝖽 𝖿𝗅𝗈𝖺𝗍 𝗍𝗈 𝗍𝗁𝖾 𝗍𝗈𝗉.
𝟩. 𝖽𝖾𝖾𝗉 𝖿𝗋𝗒 𝗍𝗁𝖾 𝗋𝗂𝗇𝗀𝗌 𝖺 𝖿𝖾𝗐 𝖺𝗍 𝖺 𝗍𝗂𝗆𝖾 𝖿𝗈𝗋 𝟤 𝗍𝗈 𝟥 𝗆𝗂𝗇𝗎𝗍𝖾𝗌, 𝗈𝗋 𝗎𝗇𝗍𝗂𝗅 𝗀𝗈𝗅𝖽𝖾𝗇 𝖻𝗋𝗈𝗐𝗇. 𝗋𝖾𝗆𝗈𝗏𝖾 𝗍𝗈 𝗉𝖺𝗉𝖾𝗋 𝗍𝗈𝗐𝖾𝗅𝗌 𝗍𝗈 𝖽𝗋𝖺𝗂𝗇. 𝗌𝖾𝖺𝗌𝗈𝗇 𝗐𝗂𝗍𝗁 𝗌𝖺𝗅𝗍 𝖺𝗇𝖽 𝗉𝖾𝗉𝗉𝖾𝗋, 𝖺𝗇𝖽 𝗌𝖾𝗋𝗏𝖾.
𝟪. 𝗌𝗂𝗆𝗉𝗅𝖾 𝖽𝗂𝗉: 𝗆𝗂𝗑 𝗆𝖺𝗒𝗈 𝖺𝗇𝖽 𝗄𝖾𝗍𝖼𝗁𝗎𝗉 (𝟣:𝟣.𝟧 𝗋𝖺𝗍𝗂𝗈) 𝖺𝗇𝖽 𝖺 𝗉𝗂𝗇𝖼𝗁 𝗈𝖿 𝗌𝖺𝗅𝗍 𝗂𝗇 𝖺 𝗌𝖺𝗎𝖼𝖾𝗋

𝒕𝒂𝒎𝒂𝒈𝒐𝒚𝒂𝒌𝒊 𝒔𝒂𝒏𝒅𝒘𝒊𝒄𝒉

𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

+ 𝟥 𝗅𝖺𝗋𝗀𝖾 𝖾𝗀𝗀𝗌
+ 𝟤 𝗍𝖻𝗌𝗉 𝗆𝗂𝗅𝗄
+ 𝟥/𝟦 𝗍𝖻𝗌𝗉 𝗅𝗂𝗀𝗁𝗍 𝗌𝗈𝗒 𝗌𝖺𝗎𝖼𝖾
+ 𝟤.𝟧 𝗍𝗌𝗉 𝗌𝗎𝗀𝖺𝗋
+ 𝗉𝗂𝗇𝖼𝗁 𝗈𝖿 𝗌𝖺𝗅𝗍
+ 𝗐𝗁𝗂𝗍𝖾 𝖻𝗋𝖾𝖺𝖽, 𝖼𝗋𝗎𝗌𝗍𝗅𝖾𝗌𝗌
+ 𝗆𝖺𝗒𝗈𝗇𝗇𝖺𝗂𝗌𝖾
+ 𝗆𝗎𝗌𝗍𝖺𝗋𝖽 (𝗈𝗉𝗍𝗂𝗈𝗇𝖺𝗅 𝖻𝗎𝗍 𝗋𝖾𝖼𝖼𝗈𝗆𝖾𝗇𝖽𝖾𝖽)

𝗶𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀

𝟣. 𝗐𝗁𝗂𝗌𝗄 𝗍𝗈𝗀𝖾𝗍𝗁𝖾𝗋 𝗍𝗁𝖾 𝖾𝗀𝗀𝗌, 𝗆𝗂𝗅𝗄, 𝗌𝗈𝗒 𝗌𝖺𝗎𝖼𝖾 𝖺𝗇𝖽 𝗌𝗎𝗀𝖺𝗋 𝗍𝗂𝗅𝗅 𝖾𝗏𝖾𝗇𝗅𝗒 𝖼𝗈𝗆𝖻𝗂𝗇𝖾𝖽
𝟤. 𝗌𝗂𝖿𝗍 𝗍𝗁𝖾 𝖾𝗀𝗀 𝗆𝗂𝗑𝗍𝗎𝗋𝖾 𝗍𝗁𝗋𝗈𝗎𝗀𝗁 𝖺 𝖿𝗂𝗇𝖾 𝗆𝖾𝗌𝗁 𝗌𝗂𝖾𝗏𝖾 𝗍𝗈 𝗀𝖾𝗍 𝖺 𝗌𝗆𝗈𝗈𝗍𝗁 𝗆𝗂𝗑𝗍𝗎𝗋𝖾
𝟥. 𝗅𝗂𝗀𝗁𝗍𝗅𝗒 𝗈𝗂𝗅 𝖺 𝗉𝖺𝗇 (𝗒𝗈𝗎 𝖽𝗈 𝗇𝗈𝗍 𝗇𝖾𝖾𝖽 𝖺 𝗌𝗉𝖾𝖼𝗂𝖺𝗅 𝗍𝖺𝗆𝖺𝗀𝗈𝗒𝖺𝗄𝗂 𝗉𝖺𝗇, 𝖻𝗎𝗍 𝗂𝗍 𝗐𝗂𝗅𝗅 𝗆𝖺𝗄𝖾 𝗂𝗍 𝖾𝖺𝗌𝗂𝖾𝗋 𝗍𝗈 𝗋𝗈𝗅𝗅) 𝖺𝗇𝖽 𝗆𝗈𝗉 𝗎𝗉 𝖺𝗇𝗒 𝖾𝗑𝖼𝖾𝗌𝗌 𝗐𝗂𝗍𝗁 𝖺 𝗉𝖺𝗉𝖾𝗋 𝗍𝗈𝗐𝖾𝗅. 𝗄𝖾𝖾𝗉 𝗍𝗁𝖾 𝗉𝖺𝗉𝖾𝗋 𝗍𝗈𝗐𝖾𝗅 𝗍𝗈 𝗈𝗂𝗅 𝗒𝗈𝗎𝗋 𝗇𝖾𝗑𝗍 𝗋𝗈𝗎𝗇𝖽𝗌.
𝟦. 𝗉𝗈𝗎𝗋 𝖺 𝗍𝗁𝗂𝗇 𝗅𝖺𝗒𝖾𝗋 𝗈𝖿 𝖾𝗀𝗀 𝗈𝗇𝗍𝗈 𝗍𝗁𝖾 𝗉𝖺𝗇. 𝗐𝗁𝖾𝗇 𝗂𝗍 𝗂𝗌 𝗁𝖺𝗅𝖿 𝖼𝗈𝗈𝗄𝖾𝖽 (𝗍𝗁𝖾𝗋𝖾 𝖺𝗋𝖾 𝗌𝗍𝗂𝗅𝗅 𝗌𝗈𝗆𝖾 𝗋𝗎𝗇𝗇𝗒 𝖻𝗂𝗍𝗌, 𝖻𝗎𝗍 𝗍𝗁𝖾 𝖾𝗀𝗀 𝗂𝗌 𝗆𝗈𝗌𝗍𝗅𝗒 𝗌𝖾𝗍), 𝗌𝗍𝖺𝗋𝗍 𝗍𝗈 𝖿𝗈𝗅𝖽 𝗍𝗁𝖾 𝖾𝗀𝗀 𝗍𝗈𝗐𝖺𝗋𝖽𝗌 𝗒𝗈𝗎 𝗐𝗂𝗍𝗁 𝖺 𝗌𝗉𝖺𝗍𝗎𝗅𝖺 (𝗍𝗈 𝖿𝗈𝗅𝖽) 𝖺𝗇𝖽 𝖼𝗁𝗈𝗉𝗌𝗍𝗂𝖼𝗄𝗌 (𝗍𝗈 𝗉𝗂𝖼𝗄 𝗎𝗉 𝗍𝗁𝖾 𝖾𝗀𝗀)
𝟧. 𝗈𝗇𝖼𝖾 𝗒𝗈𝗎 𝗁𝖺𝗏𝖾 𝗒𝗈𝗎𝗋 𝖿𝗂𝗋𝗌𝗍 𝖿𝗈𝗅𝖽𝖾𝖽 𝖾𝗀𝗀 𝗅𝖺𝗒𝖾𝗋, 𝗉𝗎𝗌𝗁 𝗂𝗍 𝗍𝗈 𝗍𝗁𝖾 𝖿𝖺𝗋 𝖾𝗇𝖽 𝗈𝖿 𝗍𝗁𝖾 𝗉𝖺𝗇.
𝟨. 𝗈𝗂𝗅 𝗍𝗁𝖾 𝖾𝗆𝗉𝗍𝗒 𝗌𝗉𝖺𝖼𝖾 𝗈𝖿 𝗍𝗁𝖾 𝗉𝖺𝗇 𝗐𝗂𝗍𝗁 𝗍𝗁𝖾 𝗉𝖺𝗉𝖾𝗋 𝗍𝗈𝗐𝖾𝗅 𝖿𝗋𝗈𝗆 𝖾𝖺𝗋𝗅𝗂𝖾𝗋 𝖺𝗇𝖽 𝗉𝗈𝗎𝗋 𝖺𝗇𝗈𝗍𝗁𝖾𝗋 𝗍𝗁𝗂𝗇 𝗅𝖺𝗒𝖾𝗋 𝗈𝖿 𝖾𝗀𝗀. 𝗀𝖾𝗇𝗍𝗅𝗒 𝗅𝗂𝖿𝗍 𝗎𝗉 𝗍𝗁𝖾 𝖿𝗂𝗋𝗌𝗍 𝖿𝗈𝗅𝖽𝖾𝖽 𝗅𝖺𝗒𝖾𝗋 𝗍𝗈 𝖺𝗅𝗅𝗈𝗐 𝗍𝗁𝖾 𝗋𝖺𝗐 𝖾𝗀𝗀 𝗍𝗈 𝗋𝗎𝗇 𝖻𝖾𝗇𝖾𝖺𝗍𝗁 𝗂𝗍 𝗌𝗈 𝗂𝗍 𝖺𝖽𝗁𝖾𝗋𝖾𝗌, 𝖺𝗇𝖽 𝗋𝖾𝗉𝖾𝖺𝗍 𝗌𝖾𝖼𝗈𝗇𝖽 𝗉𝖺𝗋𝗍 𝗈𝖿 𝗌𝗍𝖾𝗉 𝟦. 𝗋𝖾𝗆𝖾𝗆𝖻𝖾𝗋 𝗍𝗈 𝗋𝗈𝗅𝗅 𝗍𝗂𝗀𝗁𝗍𝗅𝗒 𝖺𝗇𝖽 𝗉𝗎𝗌𝗁 𝗍𝗁𝖾 𝖾𝗀𝗀 𝗋𝗈𝗅𝗅 𝖺𝗀𝖺𝗂𝗇𝗌𝗍 𝗍𝗁𝖾 𝗌𝗂𝖽𝖾𝗌 𝗈𝖿 𝗍𝗁𝖾 𝗉𝖺𝗇 𝗍𝗈 𝗌𝗁𝖺𝗉𝖾 𝗂𝗍
𝟩. 𝗋𝖾𝗉𝖾𝖺𝗍 𝗍𝗂𝗅𝗅 𝗒𝗈𝗎 𝗁𝖺𝗏𝖾 𝗎𝗌𝖾𝖽 𝗎𝗉 𝖺𝗅𝗅 𝗒𝗈𝗎𝗋 𝖾𝗀𝗀 𝗆𝗂𝗑𝗍𝗎𝗋𝖾.
𝟪. 𝖺𝗅𝗅𝗈𝗐 𝗍𝗁𝖾 𝗍𝖺𝗆𝖺𝗀𝗈𝗒𝖺𝗄𝗂 𝗍𝗈 𝗋𝖾𝗌𝗍 𝖿𝗈𝗋 𝗎𝗉 𝗍𝗈 𝟤 𝗆𝗂𝗇𝗎𝗍𝖾𝗌 𝗈𝗇 𝖺 𝗉𝗅𝖺𝗍𝖾.
𝟫. 𝗌𝗉𝗋𝖾𝖺𝖽 𝖺 𝗍𝗁𝗂𝗇 𝗅𝖺𝗒𝖾𝗋 𝗈𝖿 𝗆𝖺𝗒𝗈𝗇𝗇𝖺𝗂𝗌𝖾 𝗈𝗇 𝗈𝗇𝖾 𝗉𝗂𝖾𝖼𝖾 𝗈𝖿 𝗐𝗁𝗂𝗍𝖾 𝖻𝗋𝖾𝖺𝖽, 𝖺𝗇𝖽 𝗆𝗎𝗌𝗍𝖺𝗋𝖽 𝗈𝗇 𝗍𝗁𝖾 𝗈𝗍𝗁𝖾𝗋.
𝟣𝟢. 𝗌𝖺𝗇𝖽𝗐𝗂𝖼𝗁 𝗒𝗈𝗎𝗋 𝗍𝖺𝗆𝖺𝗀𝗈𝗒𝖺𝗄𝗂 𝗂𝗇 𝖻𝖾𝗍𝗐𝖾𝖾𝗇 𝗍𝗁𝖾 𝗍𝗐𝗈 𝗌𝗅𝗂𝖼𝖾𝗌 𝗈𝖿 𝖻𝗋𝖾𝖺𝖽 (𝗒𝗈𝗎 𝗆𝖺𝗒 𝖼𝗎𝗍 𝗂𝗍 𝗂𝗇 𝗁𝖺𝗅𝖿 𝗂𝖿 𝗂𝗍'𝗌 𝗍𝗈𝗈 𝗅𝗈𝗇𝗀) 𝖺𝗇𝖽 𝖼𝗎𝗍 𝗂𝗇𝗍𝗈 𝖻𝗂𝗍𝖾 𝗌𝗂𝗓𝖾𝖽 𝗉𝗂𝖾𝖼𝖾𝗌. 𝗒𝗈𝗎 𝖼𝖺𝗇 𝖺𝗅𝗌𝗈 𝖾𝗇𝗃𝗈𝗒 𝗍𝗁𝖾 𝗈𝗆𝖾𝗅𝖾𝗍𝗍𝖾 𝗈𝗇 𝗂𝗍𝗌 𝗈𝗐𝗇.

• 𝑚𝑜𝑟𝑒 ...