60:@0.058599:0.966558:0.074760:0.966558:0.074760:0.950778:0.058599:0.950778:0.000000:0.000000
Ciencia, tecnología y sociedad:@0.266392:0.089627:0.769256:0.089627:0.769256:0.027104:0.266392:0.027104:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
La utilización de emul-:@0.485845:0.814747:0.619019:0.814747:0.619019:0.801118:0.485845:0.801118:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
sionantes para mezclar:@0.485766:0.829080:0.619082:0.829080:0.619082:0.815451:0.485766:0.815451:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
líquidos polares y no polares :@0.469215:0.843413:0.639071:0.843413:0.639071:0.829785:0.469215:0.829785:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
ha permitido la elaboración :@0.471395:0.857746:0.636891:0.857746:0.636891:0.844118:0.471395:0.844118:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
de nuevos aderezos.:@0.493644:0.872080:0.611219:0.872080:0.611219:0.858451:0.493644:0.858451:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
Archivo editorial, Cocina molecular:@0.905342:0.609604:0.905342:0.511542:0.893874:0.511542:0.893874:0.609604:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
La Física y la Química se han puesto al servicio de la transformación  :@0.379449:0.134749:0.870951:0.134749:0.870951:0.118968:0.379449:0.118968:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
de ingredientes, así como los componentes sociales, artísticos y técnicos :@0.379449:0.151345:0.870946:0.151345:0.870946:0.135565:0.379449:0.135565:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
de los fenómenos culinarios y gastronómicos.:@0.379449:0.167941:0.687206:0.167941:0.687206:0.152161:0.379449:0.152161:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
Cocina molecular:@0.143746:0.156157:0.311887:0.156157:0.311887:0.120429:0.143746:0.120429:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
El uso de nitrógeno :@0.234774:0.278753:0.351985:0.278753:0.351985:0.265125:0.234774:0.265125:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
líquido permite la formación:@0.207639:0.293086:0.375698:0.293086:0.375698:0.279458:0.207639:0.279458:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
de microscópicos cristales, :@0.214164:0.307420:0.372591:0.307420:0.372591:0.293791:0.214164:0.293791:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
que cambian la textura del :@0.213544:0.321753:0.373215:0.321753:0.373215:0.308124:0.213544:0.308124:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
alimento, formando en estado :@0.202881:0.336086:0.383878:0.336086:0.383878:0.322457:0.202881:0.322457:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
sólido un sistema disperso :@0.214753:0.350419:0.372021:0.350419:0.372021:0.336791:0.214753:0.336791:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
perfecto.:@0.265792:0.364752:0.317545:0.364752:0.317545:0.351124:0.265792:0.351124:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
Congelamiento criogénico:@0.282971:0.248796:0.462526:0.248796:0.462526:0.233016:0.282971:0.233016:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
Los coloides en estado de :@0.690744:0.674634:0.844858:0.674634:0.844858:0.661006:0.690744:0.661006:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
gel siempre han sido una:@0.693434:0.688968:0.838734:0.688968:0.838734:0.675339:0.693434:0.675339:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
característica de cuerpos fríos. :@0.678219:0.703301:0.857381:0.703301:0.857381:0.689672:0.678219:0.689672:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
El uso del alga :@0.709348:0.717634:0.794968:0.717634:0.794968:0.704006:0.709348:0.704006:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
Agar:@0.794968:0.717730:0.822818:0.717730:0.822818:0.704125:0.794968:0.704125:0.000000:0.000000:0.000000:0.000000
ha permitido obtener coloides en :@0.667763:0.731967:0.867841:0.731967:0.867841:0.718339:0.667763:0.718339:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
estado de gel a temperaturas :@0.681227:0.746301:0.854377:0.746301:0.854377:0.732672:0.681227:0.732672:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
superiores a los 25 °C.:@0.703731:0.760634:0.830122:0.760634:0.830122:0.747005:0.703731:0.747005:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
La Química y :@0.449525:0.477837:0.543559:0.477837:0.543559:0.462057:0.449525:0.462057:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
la Física siempre han estado :@0.405501:0.494434:0.597626:0.494434:0.597626:0.478653:0.405501:0.478653:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
presentes en la cocina, aunque de :@0.379426:0.511030:0.611979:0.511030:0.611979:0.495250:0.379426:0.495250:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
forma empírica. La cocina molecular :@0.360980:0.527626:0.611997:0.527626:0.611997:0.511846:0.360980:0.511846:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
pretende introducir ciertos conoci-:@0.366987:0.544223:0.605384:0.544223:0.605384:0.528442:0.366987:0.528442:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
mientos científicos como los sistemas :@0.360482:0.560819:0.619203:0.560819:0.619203:0.545039:0.360482:0.545039:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
dispersos, leyes termodinámicas, leyes :@0.361938:0.577415:0.622776:0.577415:0.622776:0.561635:0.361938:0.561635:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
de los gases, leyes ponderales de la :@0.376385:0.594012:0.615034:0.594012:0.615034:0.578231:0.376385:0.578231:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
Química, electricidad y otros.:@0.398683:0.610608:0.597145:0.610608:0.597145:0.594828:0.398683:0.594828:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
1. :@0.224341:0.257070:0.262243:0.257070:0.262243:0.220231:0.224341:0.220231:0.000000:0.000000:0.000000
Gelatinas calientes:@0.767428:0.639955:0.892773:0.639955:0.892773:0.624175:0.767428:0.624175:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
Emulsiones:@0.557832:0.769351:0.634397:0.769351:0.634397:0.753571:0.557832:0.753571:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
3. :@0.713573:0.648230:0.751475:0.648230:0.751475:0.611392:0.713573:0.611392:0.000000:0.000000:0.000000
4. :@0.500356:0.777638:0.538259:0.777638:0.538259:0.740799:0.500356:0.740799:0.000000:0.000000:0.000000
Mediante el uso de :@0.543526:0.260849:0.659893:0.260849:0.659893:0.247221:0.543526:0.247221:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
un sifón se pueden crear :@0.528120:0.275182:0.675313:0.275182:0.675313:0.261554:0.528120:0.261554:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
espumas, con espacios de aire :@0.512635:0.289516:0.690814:0.289516:0.690814:0.275887:0.512635:0.275887:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
tan pequeños que dan paso  :@0.517887:0.303849:0.688984:0.303849:0.688984:0.290220:0.517887:0.290220:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
a la formación de coloides  :@0.523903:0.318182:0.684656:0.318182:0.684656:0.304554:0.523903:0.304554:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
o suspensiones,:@0.555573:0.332515:0.646142:0.332515:0.646142:0.318887:0.555573:0.318887:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
dependiendo del material :@0.525351:0.346848:0.679769:0.346848:0.679769:0.333220:0.525351:0.333220:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
utilizado.:@0.574432:0.361182:0.627252:0.361182:0.627252:0.347553:0.574432:0.347553:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
Espumas:@0.609185:0.228408:0.669628:0.228408:0.669628:0.212627:0.609185:0.212627:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
2. :@0.544598:0.236682:0.582500:0.236682:0.582500:0.199843:0.544598:0.199843:0.000000:0.000000:0.000000
Válvula:@0.722508:0.296156:0.749295:0.296156:0.749295:0.287549:0.722508:0.287549:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
Cápsula de :@0.656531:0.386629:0.699460:0.386629:0.699460:0.378021:0.656531:0.378021:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
aire comprimido:@0.656531:0.396685:0.718468:0.396685:0.718468:0.388077:0.656531:0.388077:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
Boquilla:@0.767147:0.436969:0.797100:0.436969:0.797100:0.428361:0.767147:0.428361:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
Espacio vacío:@0.749104:0.251957:0.798746:0.251957:0.798746:0.243349:0.749104:0.243349:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
Gatillo :@0.855529:0.431703:0.882386:0.431703:0.882386:0.423096:0.855529:0.423096:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
de sifón:@0.855529:0.441759:0.884677:0.441759:0.884677:0.433152:0.855529:0.433152:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
aceite:@0.226495:0.791546:0.258576:0.791546:0.258576:0.779360:0.226495:0.779360:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
emulsionante:@0.226495:0.800860:0.301113:0.800860:0.301113:0.788675:0.226495:0.788675:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
agua:@0.226495:0.810174:0.252503:0.810174:0.252503:0.797989:0.226495:0.797989:0.000000:0.000000:0.000000:0.000000
agua:@0.377894:0.791409:0.403902:0.791409:0.403902:0.779224:0.377894:0.779224:0.000000:0.000000:0.000000:0.000000
emulsionante:@0.377894:0.800724:0.452512:0.800724:0.452512:0.788539:0.377894:0.788539:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
aceite:@0.377894:0.810038:0.409975:0.810038:0.409975:0.797853:0.377894:0.797853:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
basado en agua:@0.147099:0.892560:0.232226:0.892560:0.232226:0.880374:0.147099:0.880374:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000
basado en aceite:@0.293386:0.892560:0.384435:0.892560:0.384435:0.880374:0.293386:0.880374:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000:0.000000