Phosphates were banned in dishwasher detergents in 2011, so most of the name brand companies switched to enzyme-based cleaners that use amylase and protease, which dissolve starches and proteins, respectively. And then some traditional detergent, which allows oil and water to mix, washes it all away.

The nature of the enzymes are that as soon as they’ve broken up the starch or protein, they survive the reaction and can happily move onto the next starch or protein molecule. So if they’re overactive, without enough targets, then any portion of the dishes that are sensitive to that particular cleaner is going to get a higher “dose” of that cleaner working specifically at it.

If you have 2 apples, and then I give you 2 more, you don’t suddenly have 5 apples because we all decided 2+2=5.

No, but some types of addition follow their own rules.

Sometimes 1+1 is 2. One Apple plus one Apple is two apples.

Sometimes 1+1 is 1. Two true statements joined together in conjunction are true.

Sometimes 1+1 is 0. Two 180° rotations is the same as if you didn’t rotate the thing at all.

If you don’t define what kind of addition you’re talking about, then it’s not precise enough to talk through what is or isn’t true.

I have a model of everything. Everything I am, my understanding of the world, it all fits together like a web. New ideas fit by their relationship to what I already know - maybe I’m missing nodes to fit it in and I can’t accept it

Same, and I would add the clarification that I have a model for when and why people lie, tell the truth, or sincerely make false statements (mistake, having been lied to themselves, changed circumstances, etc.).

So that information comes in through a filter of both the subject matter, the speaker, and my model of the speaker’s own expertise and motivations, and all of those factors mixed together.

So as an example, let’s say my friend tells me that there’s a new Chinese restaurant in town that’s really good. I have to ask myself whether the friend’s taste in Chinese restaurants is reliable (and maybe I build that model based on proxies, like friend’s taste in restaurants in general, and how similar those tastes are with my own). But if it turns out that my friend is actually taking money to promote that restaurant, then the credibility of that recommendation plummets.

Is there another kind of table?

That’s the possibly apocryphal origin story of Spanish tapas, too: a slice of bread to cover the wine glass between sips (hence the name “tapa,” which means a “cover”), then a few things to dress up that slice of bread, maybe a piece of meat or cheese. So traditionally a single tapa is served for each glass of wine you order.

Especially if she gave them a good deal

a woman who cheated on them

Hmmmmmm

Fun fact, that gene is only about whether you can smell the compound in the piss, not whether your body processes asparagus into that smell.

They tested this by having people smell other people’s urine, and found that the people who can smell it in their own piss can also smell it in the piss of everyone who eats asparagus, even of the people who claim not to produce that smell.

If you’re accommodating another group of people you should produce enough to always feed them, too, not just sometimes in surplus years. The whole point is that you’ve gotta plan for a surplus, otherwise you risk starvation in bad years (and it doesn’t make it any better, morally, if the people who bear the risk of starving are “another group or people”).

how does waste prevent a shortage from becoming a famine ?

Making the expected production a higher number than the expected need will give the headroom necessary to deal with a shortage without people starving.

If you’re aiming to produce food for a population of 100,000, but have the capacity to make food for 200,000, then you can afford to waste half of your food without starvation. You can also accommodate a 50% drop in production without starvation.

So that buffer is expected waste, but it’s also starvation resistance.