Coffee Inside A Mug
Let's say the original coffee is one of the specialty brewed beverages: -
100% original coffee in a mug
300ml hot liquid water
70% coffee powder
30% condensed milk
Supposedly, by accident, the mug broke and its contents splashed around, that is,
30% onto the table,
40% onto the floor,
5% onto the wall,
10% onto the drain,
5% vapourised into thin air,
10% remaining in the broken mug.
A cleaner then wiped off the remaining liquid coffee with a cloth in a sequential order starting from the table, floor, then the wall. Afterward, the cleaner pressed the damp cloth and the remaining coffee liquid was poured into three separate cups, namely:
Cup 1 80% full of liquid tea mixture,
Cup 2 90% full of liquid mocha mixture,
Cup 3 55% full of mineral water.
At present, say 300ml of properties is a reference for a specially qualified brewed beverage. The cleaner would fill the respective cups with liquids coming out of the cloth which, in short, the original coffee residue came off the table, floor, and wall earlier.
In this case, the new 300ml of liquids is based on the original coffee before a freshly brewed beverage is considered feasible. But this is not to say that the original coffee is the sole ancestral source. There are other dependent factors like pre-filled liquids and new cups.
In the end, the newly blended liquids in Cup 1, Cup 2, and Cup 3 are neither the same nor totally different from the old coffee liquid. This means that a conditioned relation exists between one liquid and the other; it is not identical, but it is not entirely distinct.
Let's say the original coffee is one of the specialty brewed beverages: -
100% original coffee in a mug
300ml hot liquid water
70% coffee powder
30% condensed milk
Supposedly, by accident, the mug broke and its contents splashed around, that is,
30% onto the table,
40% onto the floor,
5% onto the wall,
10% onto the drain,
5% vapourised into thin air,
10% remaining in the broken mug.
A cleaner then wiped off the remaining liquid coffee with a cloth in a sequential order starting from the table, floor, then the wall. Afterward, the cleaner pressed the damp cloth and the remaining coffee liquid was poured into three separate cups, namely:
Cup 1 80% full of liquid tea mixture,
Cup 2 90% full of liquid mocha mixture,
Cup 3 55% full of mineral water.
At present, say 300ml of properties is a reference for a specially qualified brewed beverage. The cleaner would fill the respective cups with liquids coming out of the cloth which, in short, the original coffee residue came off the table, floor, and wall earlier.
In this case, the new 300ml of liquids is based on the original coffee before a freshly brewed beverage is considered feasible. But this is not to say that the original coffee is the sole ancestral source. There are other dependent factors like pre-filled liquids and new cups.
In the end, the newly blended liquids in Cup 1, Cup 2, and Cup 3 are neither the same nor totally different from the old coffee liquid. This means that a conditioned relation exists between one liquid and the other; it is not identical, but it is not entirely distinct.