Female-Asymmetric Hybrid Animation: Why Eve is Called “Mother of All Living”

In 1995, Francisco Ayala considered biblical Eve a myth, because a relatively recent single-pair bottleneck is unable to sustain the observed polymorphism of the human immune system. In 2011, Kenneth Kemp showed that Ayala’s conclusion depends on an implicit condition, to wit, that God animates all and only progeny of two animated parents. Here we show that both biology (the polymorphism) and scripture (Eve’s historical existence) are equally saved, upon assuming that God animates all and only progeny of animated mothers. We present three reasons in favor this prima facie rather odd restriction: (i) it solves two long-standing biological riddles; (ii) it explains Eve’s scriptural title of “mother of all living”; and (iii) it fully respects the theology of Christ’s perfect humanity (for His lacking a biological father)

Cappuccino and specific heat versus heat of vaporization

A cappuccino is prepared by adding about 50 mL frothing, foaming milk to a cup of espresso. Whole milk is best for foaming and the ideal milk temperature when adding it to the espresso is 65 °C. The espresso itself may be warmer than that. During the heating the milk should not burn, as that would spoil the taste. The best way is to heat the milk slowly while stirring to froth the milk and create foam. But modern cappuccino machines in restaurants do not have time for slow heating. Could we heat the milk by just adding hot water? That’s the question we pose to our high school students first. How many mL of 90 °C hot water would be needed to heat 50 mL of milk from a refrigerator temperature (say 4 °C) to 65 °C? Assume that the specific heat of milk is the same as that of water. Students answer the question on a worksheet and practice their computation skills. The answer: 122 g. This would mean an unacceptable dilution of the milk, 2.5 mL of water for every mL of milk. What would the answer be if we use boiling hot water of 100 °C? Students calculate again, then the answer is 87 g, still an unacceptable dilution. What then? What if we use steam

Cappuccino and specific heat versus heat of vaporization

A cappuccino is prepared by adding about 50 mL frothing, foaming milk to a cup of espresso. Whole milk is best for foaming and the ideal milk temperature when adding it to the espresso is 65 °C. The espresso itself may be warmer than that. During the heating the milk should not burn, as that would spoil the taste. The best way is to heat the milk slowly while stirring to froth the milk and create foam. But modern cappuccino machines in restaurants do not have time for slow heating. Could we heat the milk by just adding hot water?