Spidey is(in marvel terms) a metahuman.
She-hulk is a metahuman.
Cyclops is a mutant.
Spider-girl, like Cyclops, was born with her powers. She did not gain them through another means(She-Hulk and Spidey.)
Thus, Mutant.
and, as a sidenote, you've contradicted yourself. to be "born with powers" and have them "spring into action at puberty" are separate. the latter implies a genetic "quirk" that needs to be catalyzed.
It's a latent ability in their genes that springs into action at puberty.
a latent ability in their genes that springs into action at puberty? puberty's a pretty stressful time, right? you know, so it would've catalyzed an existing genetic quirk. kind of like when gamma radiation mixes with a genetic quirk to turn a scrawny scientist into an ungodly behemoth?
stormfront, you do not EXPERIENCE quirks. they are simply there, within the genetics, waiting for something to catalyze them so that powers can emerge. the x-gene is only one such quirk. peter parker is no mutant, but without his special "quirk" he would've died due to the spider bite. remember how aunt may began dying of radiation poisoning after a blood transfusion from peter? that's because she didn't have the same quirk. try not to tell me i'm wrong about my own terminology.
you CANNOT categorically label someone based on your perception of who they are. that's like saying all black people are straight out of africa, just because of their skin tone. while it's true that all native africans (with the exception of those of immigrant bloodlines) have varying dark skin colors, it does not categorically make all people with those skin colors africans. just because she exhibits traits you find similar to mutants, that does not mean she IS a mutant. until it is clarified, you're arguing your opinion versus my canon.
AT BEST, the situation is a schroedinger's cat type of scenario. the could be mutant or non-mutant, but until the essence of her powers is actually revealed, one must assume she exists in a state between and including both possibilities. and that caters far more to my argument than to yours.
[for those who don't know, the schroedinger's cat scenario was created when a scientist, named schroedinger, theorized that if a cat was placed within a box, and the box was filled with a toxic gas that had a fifty percent chance of killing the cat, you can never know if the cat is dead or alive until you open the box and check. until it's clarified, all the quantum possibilities remain possible and must be considered equally and as though they were all occuring at once. once the life/death of the cat was revealed, the quantum possibilities would have collapsed into one reality; life or death. the same applies to outsider's speculation of an event such as this.]
and why did i know that would bring DC in? ha. no, i don't have the issue number, i was informed of this during a discussion of namor's mutancy on another board. i'll see if i can find it, but the chances are grim.
Originally posted by Disappear
and why did i know that would bring DC in? ha. no, i don't have the issue number, i was informed of this during a discussion of namor's mutancy on another board. i'll see if i can find it, but the chances are grim.
Oh, I have about 50 supercomputers searching through the internet for words "Namor", "Sub-Mariner" and "Cheese". So I find everything with those. ✅
Didn't the Celestials seed all of humanity with the "x-gene", which used to be called the "x-factor", "celestial seed"? Carrying this gene is the reason baseline humans can have mutant children. When the gene is activated before birth they are mutants (mutants may not be born with powers, but they are born with an active x-gene, which classifies them as latent mutants by scanners). When the gene is activated after birth, they are considered mutates. We can speculate that some x-genes are dormant in the case of Spiderman and others who have had theirs activated due to radiation and the like, then there are the people who will die or be harmed by radiation, because they have a genetic quirk that inhibits the activation of powers, yet they may still be able to pass the x-gene onto future generations.
interesting idea. if you weren't asking, and actually bringing up evidence that that's marvel truth, i'd be more interested to be sure. but that sounds like a theory someone made up, or something retconned in the early days. anything to back it, kaos?
and SS, that's actually false. arahan's scan just disproved it. just because franklin's a mutant doesn't mean it's due to his parents' accident. he could've been a mutant anyway. beast's father was exposed to radiation which, unless it's been retconned, spurred his son's x-gene into activation. that doesn't mean that all kids who have genetically-modified parents will be mutants, or modified at all. again, just because all elephants are grey doesn't mean everything grey is an elephant...
Originally posted by Spideys Sister
Who the hell is Cheese?
"Cheese is a solid food made from the curdled milk of cows, goats, sheep, or other mammals. The milk is curdled using some combination of rennet (or rennet substitutes) and acidification. Bacteria acidify the milk and play a role in defining the texture and flavor of most cheeses. Some cheeses also feature molds, either on the outer rind or throughout.
There are hundreds of types of cheese. Different styles and flavors of cheese are the result of using different species of bacteria and molds, different levels of milk fat, variations in length of aging, differing processing treatments (cheddaring, pulling, brining, mold wash) and different breeds of cows, sheep, or other mammals. Other factors include animal diet and the addition of flavoring agents such as herbs, spices, or wood smoke. Whether or not the milk is pasteurized may also affect the flavor.
For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses, however, are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, followed by the addition of rennet to complete the curdling. Rennet is an enzyme traditionally obtained from the stomach lining of young cattle, but now also laboratory produced. Substitute "vegetable rennets" have been extracted from various species of the Cynara thistle family.
In some societies, stored cheese is a hedge against famine and a good travel food. It is valuable for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is lighter-weight, more compact, and has a longer shelf life than the milk from which it is made. Cheesemakers can place themselves near the center of a dairy region and benefit from fresher milk, lower milk prices, and lower shipping costs. Cheese's substantial storage life lets a cheesemaker sell when prices are high or money is needed. Some markets even pay more for "aged" cheeses, exactly the opposite case from conventional milk production.
Cheeses are eaten raw or cooked, alone or with other ingredients. As they are heated, most cheeses melt and brown. Some cheeses, like raclette, melt smoothly; many others can be coaxed into doing so in the presence of acids or starch. Fondue, with wine providing the acidity, is a good example of a smoothly-melted cheese dish. Other cheeses turn elastic and stringy when they melt, a quality that can be enjoyed in dishes like pizza and Welsh rarebit. Some cheeses melt unevenly, their fats separating as they heat, while a few acid-curdled cheeses, including halloumi, paneer and ricotta, do not melt at all and can become firmer when cooked."
I like cheese. 🙂
Originally posted by DarkCrawler
"Cheese is a solid food made from the curdled milk of cows, goats, sheep, or other mammals. The milk is curdled using some combination of rennet (or rennet substitutes) and acidification. Bacteria acidify the milk and play a role in defining the texture and flavor of most cheeses. Some cheeses also feature molds, either on the outer rind or throughout.There are hundreds of types of cheese. Different styles and flavors of cheese are the result of using different species of bacteria and molds, different levels of milk fat, variations in length of aging, differing processing treatments (cheddaring, pulling, brining, mold wash) and different breeds of cows, sheep, or other mammals. Other factors include animal diet and the addition of flavoring agents such as herbs, spices, or wood smoke. Whether or not the milk is pasteurized may also affect the flavor.
For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses, however, are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, followed by the addition of rennet to complete the curdling. Rennet is an enzyme traditionally obtained from the stomach lining of young cattle, but now also laboratory produced. Substitute "vegetable rennets" have been extracted from various species of the Cynara thistle family.
In some societies, stored cheese is a hedge against famine and a good travel food. It is valuable for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is lighter-weight, more compact, and has a longer shelf life than the milk from which it is made. Cheesemakers can place themselves near the center of a dairy region and benefit from fresher milk, lower milk prices, and lower shipping costs. Cheese's substantial storage life lets a cheesemaker sell when prices are high or money is needed. Some markets even pay more for "aged" cheeses, exactly the opposite case from conventional milk production.
Cheeses are eaten raw or cooked, alone or with other ingredients. As they are heated, most cheeses melt and brown. Some cheeses, like raclette, melt smoothly; many others can be coaxed into doing so in the presence of acids or starch. Fondue, with wine providing the acidity, is a good example of a smoothly-melted cheese dish. Other cheeses turn elastic and stringy when they melt, a quality that can be enjoyed in dishes like pizza and Welsh rarebit. Some cheeses melt unevenly, their fats separating as they heat, while a few acid-curdled cheeses, including halloumi, paneer and ricotta, do not melt at all and can become firmer when cooked."
I like cheese. 🙂
Yes. Cheese is good.
cheers
The question is rhetorical, it has been state by marvel that mutants are born and mutates are activated after birth (savage land mutates), the rest is theory that's why I said "we can speculate". It makes prefect sense based on the little tidbits marvel has given us on mutant genetics. The top geneticists on marvel earth don't even really know why mutants are and they live with them. But I will dig deeper.
I copied this from Wikipedia so far it is the closest thing i can find to help prove my theory, but i am still looking.
Outside the X-Men group of series, mutants play a smaller role in the Marvel universe. Most non-mutant superheroes are not affected by anti-mutant bigotry and mutants have been important parts of such traditionally non-mutant teams as The Avengers and The Defenders. Mister Fantastic and the Invisible Woman of the Fantastic Four have a son, Franklin Richards, who is a mutant. Franklin's mutation may have come about due to his parents’ powers, granted by exposure to "cosmic rays." It is known that many of the genes which cause the particular types of mutation in the Marvel Universe are passed on through the parents' genes. Marvel editors draw a distinction between mutants born with the potential for powers, such as the members of the X-Men, and those persons who develop powers because of a mutagenic event, such as Spider-Man or the Hulk. Such persons are refered to as mutates, a shorthand term for "mutated human." Persons who use magic, such as Dr. Strange, or who are granted powers because of magic, such as Juggernaut or the Absorbing Man, are different from both mutants and mutates.
mutates have their genes changed after being born? i don't think i understand. all mutants have the x-gene, which typically is not active at birth, certain cases notwithstanding. most mutants have their powers activated later in life, typically puberty. by the definition you're giving, that would classify most mutants as mutates. unless you're excluding puberty-induced powers, which would overlap with non-mutant characters as well, and create a big mess that is really more difficult to understand than it should be.
the mutant gene being activate is different than power being activated. if not for the radioactive spider spiderman would be human, but Jean regardless of Anne's death would still be a mutant. With the rise of mutant births spidermans daughter may have been born a mutant even if he didn't have powers she just may have not been born a mutant with spider powers. Mutants are detected by a unique brain wave they give off, when puberty hits the change starts in the brain thus explaining why most mutants don't get their powers until puberty. A mutant who has not shown any power or physical deformity for lack of a better word is a latent mutant not a mutate.
Originally posted by DarkCrawler😂 😂 😂
"Cheese is a solid food made from the curdled milk of cows, goats, sheep, or other mammals. The milk is curdled using some combination of rennet (or rennet substitutes) and acidification. Bacteria acidify the milk and play a role in defining the texture and flavor of most cheeses. Some cheeses also feature molds, either on the outer rind or throughout.There are hundreds of types of cheese. Different styles and flavors of cheese are the result of using different species of bacteria and molds, different levels of milk fat, variations in length of aging, differing processing treatments (cheddaring, pulling, brining, mold wash) and different breeds of cows, sheep, or other mammals. Other factors include animal diet and the addition of flavoring agents such as herbs, spices, or wood smoke. Whether or not the milk is pasteurized may also affect the flavor.
For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses, however, are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, followed by the addition of rennet to complete the curdling. Rennet is an enzyme traditionally obtained from the stomach lining of young cattle, but now also laboratory produced. Substitute "vegetable rennets" have been extracted from various species of the Cynara thistle family.
In some societies, stored cheese is a hedge against famine and a good travel food. It is valuable for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is lighter-weight, more compact, and has a longer shelf life than the milk from which it is made. Cheesemakers can place themselves near the center of a dairy region and benefit from fresher milk, lower milk prices, and lower shipping costs. Cheese's substantial storage life lets a cheesemaker sell when prices are high or money is needed. Some markets even pay more for "aged" cheeses, exactly the opposite case from conventional milk production.
Cheeses are eaten raw or cooked, alone or with other ingredients. As they are heated, most cheeses melt and brown. Some cheeses, like raclette, melt smoothly; many others can be coaxed into doing so in the presence of acids or starch. Fondue, with wine providing the acidity, is a good example of a smoothly-melted cheese dish. Other cheeses turn elastic and stringy when they melt, a quality that can be enjoyed in dishes like pizza and Welsh rarebit. Some cheeses melt unevenly, their fats separating as they heat, while a few acid-curdled cheeses, including halloumi, paneer and ricotta, do not melt at all and can become firmer when cooked."
I like cheese. 🙂
