calculo de camara frigorifica 2016

7/25/2019 Calculo de Camara Frigorifica 2016

1/24

DATOS DE LA CAMARA:

Medidas exteriores de la cmara (m):

A Largo 53.7 B Ancho= 30.45

AISLAMIENTO

Paredes+Techo: Aislamiento: %oli&retano ex'andido cond&ctiidad=

Suelo: Aislamiento: %oliestireno 'lanchas cond&ctiidad=

UBICACIN GEOGRAFICA +em'. *xterior

2it&acin de la cmara Lima 3

DATOS DEL PRODUCTO ALMACENADO +em'. nterior

*legir 'rod&cto: aalla 65

ensidad neta almacena8e /gm3 n= 450 co

a'acidad total cmara= ;.n. = 3"00000 /g

A P!RDIDAS PO TRANSMISIN"

Paredes+Techo:

35#7.445 #$are

Suelo: Temp.suelo C= 25

!"35.!"5 #suelo

B2 CARGA POR ENTRADA DE PRODUCTO

>eno al da-= 0.3 e?&ialen a /g= !0#00

tem'. +entr= 6!# @ -'eso *mala8e= 0.5 -(0 si no ha) Car

alor es'eci9ico del 'rod&cto /1/g@= 1.67 !/gC

C P!RDIDAS POR RENO3ACIN DE AIRE 'a$er4ura de $uer4a

!#!$3.! C@

#r % 'Ee4al$*ae(4era)E4al$*a*4era "N5r"3olu6e de ca6ara17-8

D GANANCIA DE CALOR POR FUENTES INTERNAS:

9oras 4raa;o e el *4er*or % 4 hrdia

a Persoas 4raa;ado:

C@ de 'ersonas traa8ando= 7

arga 'or 'ersona= 40 D

Ilu6*ac*


2/24

9o;a de car=a 4r6*ca de c6aras r*=or@*cas

Cod*c*oes e(4er*ores ca$*4ales de $ro?*c*a

;erano

+em'erat&raD

Fi8ar +N,r 66 66 66

Amazonas 3" 77 30007."7 77044.$$

ncash 5 "0 !!0 30#4!.$#5

Apurmac 4 70 !374.! 33#0!."#4

Arequipa # 4! $$3."" 5374.77

Ayacucho 5 47 $47$.$ 4!"5

Cajamarca $ "# !74$$.# 447!7.45!

Cusco 5 7! !430.7 3"4$!.73#

Huancavelica 5 4 #47!.4 !5$".$35

Hunuco 4 37 70!".3! !7#77.$#7Ica 30 55 !5030.$5 3#44!.0!

Junn 7 "0 !3"7#.# 34$0#.5#!

La Libertad $ 5" !44!!." 3"#3!.#4

Lambayeque 27 33 753.34 !$!!.$4

Lima 3 "3 !$3$$.5$ 4$"7".$07

Loreto 3" 5 0"4.$ 504!."75

adre de !ios 35 5# !3!#.4# 54705.$!$

oque"ua 35 4$ !#0!0.44 4".533

#asco 4 37 70!".3! !7#77.$#7

#iura 3! 57 !"537.$# 433.0!#

#uno 3! 7 0#$0.0# 5345.44#

$an artn 3 35 !0777.55 7"!.5#$%acna 4 "" !5!5.5# 3!#7!.53$

%umbes # 45 !0$0!.7 7#47.5"

&cayali 33 50 !"337 4!#70.05

,&medad relatia-

,&medaden /1/g


3/24

>enoaciones da del aire de la cmara

;ol&men cmara m3 >enoacionesda

'ositiaJ negatia 6

.5 5 70

3 47 "3

4 40 53

5 35 47

7.5 # 3#

!0 4 3

!5 !$ "

0 !".5 5 !4.5 !$.5

30 !3 !7.5

40 !!.5 !5

50 !0 !3

"0 $ !

#0 7.7 !0

!00 ".# $

!50 5.4 7

00 4." "

50 4.! 5.3

300 3.7 4.#

400 3.! 4.!

500 .# 3."

"00 .5 3.

#00 .! .#

!000 !.$ 0.4

!500 !.5 !.$5

000 !.3 !."5

500 !.! !.45

3000 !.05 !.3

oe9icientes de densidad de carga

2egOn ol&men de cmara

0 0."

5 0."!

!0 0."

!5 0."30 0."4

5 0."5

30 0.""

35 0."7

40 0."#

45 0."$

50 0.7

55 0.7!

"0 0.7

"5 0.73

70 0.74


4/24

75 0.75

#0 0.7"

#5 0.77

$0 0.7#

$5 0.7$

!00 0.#

!05 0.#!

!!0 0.#

!!5 0.#3!0 0.#4

!5 0.#5

!30 0.#"

!35 0.#7

!40 0.##

!45 0.#$

!50 0.$

!55 0.$!

!"0 0.$

!"5 0.$3

!70 0.$4

!75 0.$5

!#0 0.$"

!#5 0.$7

!$0 0.$#

!$5 0.$$

00 !

!0 !.004

0 !.00#

30 !.0!

40 !.0!"

50 !.0

"0 !.04

70 !.0#

#0 !.03

$0 !.03"

300 !.043!0 !.044

30 !.04#

330 !.05

340 !.05"

350 !.0"

3"0 !.0"4

370 !.0"#

3#0 !.07

3$0 !.07"

400 !.0#

4!0 !.0#4

40 !.0##

430 !.0$440 !.0$"

450 !.!

4"0 !.!04

470 !.!0#

4#0 !.!!

4$0 !.!!"

500 !.!

550 !.!4

"00 !.!#

"50 !.!3

700 !.!3"


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750 !.!4

#00 !.!44

#50 !.!4#

$00 !.!5

$50 !.!5"

!000 !.!"

!!00 !.!"4

!00 !.!"#

!300 !.!7!400 !.!7"

!500 !.!#

!"00 !.!#4

!700 !.!##

!#00 !.!$

!$00 !.!$"

000 !.

!00 !.04

00 !.0#

300 !.!

400 !.!"

500 !.

"00 !.4

700 !.#

#00 !.3

$00 !.3"

3000 !.4

3!00 !.44

300 !.4#

3300 !.5

3400 !.5"

3500 !."

3"00 !."4

3700 !."#

3#00 !.7

3$00 !.7"

4000 !.#4!00 !.#4

400 !.##

4300 !.$

4400 !.$"

4500 !.3

4"00 !.304

4700 !.30#

4#00 !.3!

4$00 !.3!"

5000 !.3

500000 !.33

!0 !0

5 40

0 70

65 300

6!0 330

6!5 3"0

60 3$0

65 40

P 'otencia lierada 'or

'ersona D


6/24

Material Q Dm@

%oli&retano ex'andid 0.07#

%oliestireno 'lanchas 0.03"

orcho 'lanchas 0.047"

Lana de idrioroca 0.04!

%olisocian&rato ('iral& 0.034


7/24


8/24


9/24

+em'. ,&medad ontenido %&nto de

conseracin relatia ag&a congelacin

- - @

2ala Hrador gen !" #0

2ala es'iece ca ! #0

2ala Fra cocina ! #0

2ala *mala8e ge 7 #0

Frescos general ( 0 #0

Antecmara 0 #0

ongelados gene 60 $0

+&nel ongelaci %oner $5

arne en general 0 $0 "5 6.

Fr&tas general 0 $0

;erd&ras general 5 $5 $0 60.5

Lacteos ?&esos 5 75 #0 60.5

%escado Fresco 0 $5 70 6.

%escado ongela 65 $5 70 6.

,elados 6# #5 50 65

Aceite olia 4 #0 0

Aceite salado ! #0 0

Aceite egetal 4 #0 0

Aceit&nas 9rescas 7 $0 75 6!.4

Acelgas 0 $5 7 6!

Ag&a 5 $0 !00 0

Ag&a 9ra ! $0 !00 0

Ag&a hielo 6!0 $0 !00 0

Ag&acates 0 $0 $0 6.7

A8os secos 63 75 "! 64 a 60


10/24

AtOn 0 !00 70 6.

Aes congeladas 60 $0 74 6.#

Aes de corral 6! $0 70 6.#

Aes de corral co 63 $5 70 6.#

Aes 9rescas 'ro 6! !00 74 6.#

Aes %ato 6! !00 "$ 6.7

Aes %ao todo ti 6! !00 "4 6.7

Aes %ollo todo ti 6! !00 74 6.#AGOcar 7 "0 0.!

AGOcar de me'le 7 7 5

AGOcar de me'le 0 7 5

Bacalao 0 !00 #! 6.

Bacalao salado 4 #0 3" 6.#

Bacn 3 #5 !$ 6

Barada 0 !00 #! 6.

Bas&ra " #0#5 "0 6!

Batata !3 #5 74 6!.5

Baas 0 "5 #4 6

Beidas 5 "5 $5 6.

Beidas 9ras ! "5 $5 6.

Beren8ena # $0 $3 60.#BerraGas 0 $5 #3 6!."

Berros 0 $5 $3 60.3

BerGas 0 $5 $! 60.5

Bomones !5 55 30

Boniatos !3 $0 74 6!.5

BrRcol 0 $0 $3 6!.5

Brc&li 0 $5 # 60."

B&e (graso) 0 $0 "0 6.

B&e (magro) 0 $0 7 6!.7

B&e (2eca) ! "5 7

B&e ongelado 63 $5 7 6.

B&e de mar 0 $5 70 6.

aalla 65 !00 "5 6.

acah&etes 0 45 6

acao 0 "5

a9R ;erde #5 !5

alaaGa !0 75 #5 60.3

alaaGa de ello 7 75 ## 60.3

alaaGa de inie !0 75 #5 60."

alaaGa de era 5 $5 $4 60."

amarn 0 !00 7" 6.

angre8o 0 $5 70 6.

ant&lo&'es (+i'o $5 $ 6!.

a?&is 0 $0 7# 6.

arne erdo 0 $0 "0 6.

arne ordero 0 $5 "5 6

arne ;ac&no 0 $ 7 6.arne concha con 65 $5 #0 6.

arne de oncha 0 !00 #0 6.

astaSas cons co 4 75 3!0

astaSas cons lar 0 75 3!0

aiar (en c&eta 4 75 "0 6".5

aiar (en c&eta ! #5 "0 6".5

eollas 6! 75 70 6!

eollas erdes 0 !00 #$ 60.$

erdo congelado 60 $5 "0 6.

erdo en canal m 0 $0 40 6.

erdo 9lanco mag 0 #5 34 6.


11/24

erdo 9resco 'ro 0 $0 "0 6.

erdo 'aletilla m 0 #5 5 6.

erdo end&recido 65 $0 "0 6.

ereGas agrias 0 $0 #4 6!.7

ereGas congelad 60 $5 ## 6.

ereGas d&lces 0 $0 # 6!.#

ereGa otellas< "5 $0 6.

ereGa congelad 65 #5 $ 6.

ereGa madera ! #5 $ 6.ereGa metlico ! 70 $ 6.

ham'iSn 0 $5 $! 60.$

hiria 0 $# 7$ 60.$

hocolate (&lce !5 "0 !0

hocolate con lec !5 55 !.5

hocolate l?&ido !5 55 30

ir&elas 0 $0 #" 60.#

ir&elas congelad 60 $5 ## 6.

ir&elas seca 0 "0 # 6

oco 0 #5 47 60.$

ol 0 $0 #7 60.5

ol tarda 0 !00 $ 60.$

oles de Br&selas 0 $5 #5 60.#

oli9lor 0 $0 $ 60.#

olirrano 0 $5 $0 6!

ollars 0 $5 #7 60.#

om'ost 0 #5$# 35 64

om'ost germina !" $# 70 0

one8o congelado 60 $ "# 6!

one8o 9resco 'ro 0 $5 "# 6!

onseras en ot ! 70 7! 60.$

ordero congelad 60 $5 "5 6

ordero 9resco 'r 0 $5 "5 6

ordero 'ierna m 0 $0 "5 6

ordero selecto 0 $0 "5 6

r&stceos 0 $5 70 6.

r&stceos conge 60 $5 70 6.tiles c&rados 6! 75 0 6!5.7

tiles Frescos 0 $0 7# 6.4

tiles secos 6! 75 0 6!5.5

tiles secos con 60 $5 0 6!5.5

es'o8os congela 60 $5 70 6!.7

es'o8os 9rescos 0 $0 70 6!.7

es'o8os tri'as s 0 #5 55 6

eerries 0 $5 #5 6!.3

*m&tidos #0 45 6!

*m&tidos congel 60 $5 45 6!

*ndiia 0 $# $3 60.5

*scarola 0 $# $3 60.5

*s'rragos 0 $5 $4 6!.!*s'rragos conge 60 $5 $3 6!.!

*s'inacas 0 $" $3 60.$

*s'inacas congel 60 $5 $3 60.$

Flores cortadas c 60 $0 45 6

Flores cortadas g 0 $0 45 6

Flores or?&deas< 7 $0 45 6!.5

Fram&esa negra 0 $5 #! 6!.!

Fram&esa ro8a 0 $5 #4 60."

Fresa 0 $5 $0 6!.!

Fresas congelado 60 $5 $0 6!.!

Fr&tos secos 75 46#


12/24

Iama 0 !00 7" 6.

Iranadas ! $5 # 63

Irosellas 0 $5 #$ 6!.!

I&aaa 5 $0 #3 60.5

I&isantes secos 70 !0

I&isantes erdes 0 $0 $3 60."

I&isantes erdes 60 $5 $3 60."

,aas ! $0 7# 60.7

,aas secas $ 75 !!,ali&t 0 !00 75 6.

,arina "5 !3.5

,elados !0- Ira 6$ #5 "3 65."

,elados ag&a 60 #5 #0 60.5

,elados crema 6# #5 50 65

,ielo 6!0 $0 !00 0

,igos 9rescos 0 $0 7# 6.4

,igos secos 0 "0 3 6

,&eos con casca 0 $0 " 6.

,&eos congelad 60 $0 ## 6.

,&eos congelad 60 $0 74 6.

,&eos congelad 60 $0 55 6.

,&eos d&ros de 70 4.5 6!

,&eos d&ros ent 70 3.5 6!

,&eos 9rescos gr !0 #0 "" 6

,&eos l?&ido 0 $0 "" 6.

,&eos slidos Al 50 !6!" 6!

,&eos slidos al 50 56# 6!

1amn congelado 60 $5 55 6.5

1amn estilo cam !0 70 4

1amn 'oco c&ra 3 #5 55

1amn lomo ah ! "5 4

1amn lomo 9res 0 #5 55 6.5

1araes ! #5 33 6

1&das de lima ! $5 "7 60.#

1&das secas 4 70 !0

1&das erdes con 4 $5 ## 6!.1&das erdes con 0 $5 #5 6!.

ii 0 $5 #$ 6!.5

Langosta " *n ag&a 7 6.

Leche concentrad 4 #0 45 60."

Leche condensad 4 70 7 6!.5

Leche desnatada 4 $0 #7 60.5

Leche en 'olo ! "0 3 0

Leche 9resca $0 #5 60."

Leche 'aste&riGad 0 #5 #5 60."

Leche T,+ 0 #5 #5 60."

Lech&ga 0 $5 $0 60.5

Lech&ga cogollo 0 !00 $5 60.

Lead&ra 0 75 5" 6!Lead&ra 'anader 0 75 7! 6!

Lima 7 $0 #" 6!."

Limn $0 #$ 6!.4

Limn erde !0 $0 #$ 6!.4

LO'&lo 6! "0

MaG 'ara 'alomit 0 75 !0 6

MaG tierno 0 $# 75 6!.!

Malaisco 0 75 !7 6!.5

Mandarinas cons l ! $5 #7 6!.!

Mandarinas cons 4 $0 #7 6!.!

Mangos !! $0 #! 60.$


13/24

Manteca congelad 60 $5 $ 4

Manteca de cerdo 7 #5 $ 60.5

Manteca de cerdo 0 $0 $ 60.5

Mante?&illa conge 60 #5 !5 60."

Mante?&illa cons 4 #5 !5 60."

Mante?&illa cons l 0 #5 !5 60."

ManGanas mad&r 0 $5 #3 6!.5

ManGanas secas 0 "0 4

ManGanas erde 0 $5 #3 6!.5Margarina ! 70 ! 6!

Marisco ongelad 65 $5 7" 6.

Melocotn mad&r 0 $0 #$ 6!.!

Melocotn erde 0 $ #$ 6!.!

Melocotones cong 60 $5 #$ 6!.!

Melocotones 2eco 0 "0 5 6

Meln de ndias 7 $5 $3 6!.!

Meln honede 7 $5 $3 60.$

Meln %ersa 7 $5 $3 60.#

Melones $0 $0 6!.!

Memrillo 0 $ #5 6

Menhaden ! !00 " 6.

Merl&Ga 0 !00 #! 6.

Miel 7 70 !7 6#

Moras 0 $5 #5 60.#

Caos 0 $5 $0 60.$

Caos ho8as 0 $5 $0 60.

Caos races 0 $5 $ 6!.!

Caran8as 0 $0 #4 60.#

Cata (40-) conge 60 #5 55 6.

Cata (40-) cons c ! #0 55 6.

CRcora 0 $5 70 6.

Cectarinas 0 $0 # 60.$

Cs'ero 0 75 #4 60.#

C&eG con cscara 0 75 6# 6

C&eG sin cscara 0 75 36!0 6

C&eG con cscara 4 75 6# 6

C&eG sin cscara 4 75 3!0 6

Hleomargarina ! 70 !" 6!

Hstras (carne6li?& 0 !00 #7 6.

Hstras consera c 0 $5 #0 6.

Hstras consera c ! $5 #0 6.

Hstras entera " !00 #0 6.#

Hstras 9resca con 0 $5 #0 6.

Hstras 9resca con ! $5 #0 6.

%an 0 #5 3! 6

%an congelado 60 $5 3! 6

%an 'recocido $0 4 6

%an masa en9riar 0 $0 "0 6!

%an masa congel 60 $5 "0 6!%an masa a ong 630 $5 "0 6!

%asteles 0 $0 "0 6!

%asteles ongela 60 $5 "0 6!

%asteles a ongel 630 $5 "0 6!

%a'aas " $0 $! 60.#

%asas de orinto 0 $5 #5 6!

%atata tarda con 4 $0 75 60."

%atata tem'rana 3 $0 #0 60."

%atatas 5 $0 75 6!."

%atatas de cosec $0 7# 60.7

%e'inos # $0 $5 60.5


14/24

%eras mad&ras 0 $5 #3 6!.5

%eras erdes 0 $0 #3 6!.5

%erca 0 !00 #! 6.

%ere8il 0 !00 #5 6!.!

%escadilla 0 !00 #! 6.

%escado ah&mad 4 "0 55 6!.#

%escado lanco 0 !00 7# 6.

%escado congelad 60 $5 70 6.

%escado congelad 65 $5 70 6.%escado 9resco hi ! $0 70 6.

%escado 9resco hi 0 $5 70 6.

%escado salaGn 4 #0 3" 6.#

%escados grasos 0 $5 54 6.

%escados magros 0 $5 70 6.

%icadillo seco !0 55 4#

%ieles (c&rtidas) 6!# "0 6.

%ieles ('elamre) ! 55 0 6.

%ieles c&rtidas co ! ## 0 6.

%imienta d&lce 7 $5 #0 60.7

%imientos 9rescos 7 $5 $ 60.7

%imientos secos 4 70 !

%iSas mad&ras 4 $0 #5 6!

%iSas erde 7 $0 #5 6!

%ltanos mad&ros ! $0 75 60.#

%ltanos erde !! $5 75 60.#

%latos 'recocinad ! #5 6!

%latos 'recocinad 60 $5 6!

%omelo 5 $0 #$ 6!.!

%&erros 0 $5 #5 60.7

%&l'o 0 $0 "! 6.

%&l'o congelado 60 $5 "! 6.

inomgo # $5 $0 6!.#

&eso americano 0 $5 55 6#

&eso camemer 0 #5 "0 67

&eso cheddar 0 70 37 6$

&eso cheddar ra 0 70 3! 6"&eso 9resco 0 $0 " 63

&eso l&m&rger 0 #5 "0 67

&eso manchego 3 75 4# 6

&eso manchego 3 75 35650 6

&eso ro?&e9ort 0 #0 55 6!

&eso s&iGo 0 #0 55 6#

>ano 'icante 0 $# # 6!.#

>anos inierno 0 !00 $5 60.7

>anos 'rimae 0 $5 $5 60.7

>edondo (2electo 0 #5 "7 6!.5

>emolacha ho8as 0 $5 $ 60.4

>emolacha raG 0 $5 $0 60.$

>&iaro 0 $5 $5 60.$>&taaga 0 !00 #$ 6!.!

2ala de emala8e 7 #5

2ala mani'&lacin ! 40

2alaGones 9rescas 0 #0 "4 63.3

2alchicha cam'es 0 #5 55 6.$

2alchicha em&tid 0 $0 70 6

2alchicha congela 60 $5 70 6

2alchicha en ristr 0 #5 4 6

2alchicha estilo % 0 #5 5# 6!

2alchicha Frnc9o 0 #5 "0 6!.7

2alchicha Frnc9o #5 "0 6!.7


15/24

2alchicha Fresca ! #5 "5 6!.5

2almn 0 !00 "4 6.

2alsi9 0 $# 7$ 6!.!

2andas $0 $3 60.4

2eo 0 $0 !# 6

2emilla 0 #0 46#

2emilla de erd&r "5 7!5

2emillero 0 50 "6$

2etas cons. orta " $# $! 60.$2etas ! $# $! 60.$

2olomillo (2electo 0 #5 5" 6!.7

2&ero en 'olo 0 45 5

2&ero ac&no 5 70 #5 60.5

+aaco alas ! #0

+aaco arril ! "5

+aaco cigarrillos 55

+aaco '&ros ho8a 3 "5

+aaco '&ros Bod !" 75

+aaco de 'i'a ! "5

+ocino 0 $0 !# 6

+ocino ah&mado e 6! 75 0 6

+ocino ah&mado r !0 45 0 6

+ocino congelado 60 $5 !# 6

+ocino c&rado est !" #5 0 6

+ocino entreerad 3 #5 !# 6

+ocino 9resco 0 #5 5 6!

+ocino grasa !00 0 #5 # 6!

+omate de aliSar !4 $5 $4 60."

+omates a mad&r !# #5 $4

+omates mad&ros 0 $0 $4 60.5

+omates erdes !! $0 $4 60.5

+oron8as 0 $0 ## 6!.!

+rigo 9resco 0 $5 75 60."

Tas 0 $0 # 6.!

Tas americanas 0 $0 # 6!."

Tas 'asas 0 "0 !# 6Tas secas 0 "0 # 6

Tas incola 0 $5 # 6.$

;aca ongelada 60 $5 7 6.

;aca 9resco 'rom 0 $ 7 6.

;aca ternera cong 60 $5 "# 6

;aca ternera 'ro 0 $5 "# 6

;aca6B&e (graso) 0 $0 "0 6.

;aca6B&e (magr 0 $0 7 6!.7

;aca6B&e (2eca) ! "5 7

;aca6B&e onge 60 $5 7 6.

;accinias 6! $5 # 6!."

;erd&ras congela 60 $5 $0 60."

;erd&ras 9rondosa 0 !00 $3 60.3;ino lanco # #0 6!!

;ino tinto !" #0 6!!

Uog&r 70 #0 6!

Vanahorias conge 60 $5 # 6!.3

Vanahorias ho8as 0 $5 # 6!.3

Vanahorias races 6! $5 # 6!.3

VarGamoras 0 $7 #5 60.#

V&mo de Caran8a ! $0 #$ 6


16/24

alor es'. alor es'. alor alor!(9rio) alor(am) ensidad *mala8e

antes cong. des'&Rs cong. Latente >es'iracin >es'iracin Cetaarga

/1g@ /1g@ /1g /1+m4h /1+m4h gm3 -

.$3 0.00 0 0 0 50 5

.$3 0.00 0 0 0 50 5

.$3 0.00 0 0 0 50 5

!."7 0.00 0 0 0 50 5

3. !.7" 35 0 0 300 5

3. !.7" 35 0 0 50 5

3."# .0! 35 0 0 400 5

3."# .0! 35 0 0 00 5

3.!4 !."7 !7 0 0 #0 5

3.7" .0! #4 !54 !!704 30 5

4.0! .0! 3!7 34! !"30 0 5

3.34 !.7! 3!7 0 0 50 5

3.43 !.7! 4 0 0 350 5

3.43 !.7! 4 0 0 450 5

.$3 !."3 04 0 0 400 5

.0! !.4" 50 50 50 550 5

.0! !.4" 50 ""$ ""$ 550 5

.0! !.4" 50 ""$ ""$ 550 5

3.34 !.#0 5 4!# !540 340 5

3.7 !.$" $3 !!$ !5##4 50 5

4.!# .0$ 334 0 0 #00 5

4.!# .0$ 334 0 0 #00 5

4.!# .0$ 334 0 0 #00 5

3.#0 !.$ 5$ 50!" 50#0 50 5

.## !."7 0$ #3" #3"0 50 5

3.#0 .0! #4 ""$ $!$" 50 5

3.5$ !.## 7" !547 !4"30 50 5

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17/24

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18/24

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19/24

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21/24

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