From the early stages of Christianity, belief in the virginity of Mary and the virgin conception of Jesus, as stated in the gospels, holy and supernatural, was used by detractors, both political and religious, as a topic for discussions, debates and writings, specifically aimed to challenge the divinity of Jesus and thus Christians and Christianity alike. In the 2nd century, as part of the earliest anti-Christian polemics, Celsus suggested that Jesus was the illegitimate son of a Roman soldier named Panthera. The views of Celsus drew responses from Origen, the Church Father in Alexandria, Egypt, who considered it a fabricated story. How far Celsus sourced his view from Jewish sources remains a subject of discussion.
If it is possible to answer this question, answer it for me (else, reply "unanswerable"): In which century did Celsus suggest that Jesus' father was a Roman soldier?
Ah, so.. 2nd

In 1816, François Magendie discovered that dogs fed only carbohydrates (sugar), fat (olive oil), and water died evidently of starvation, but dogs also fed protein survived, identifying protein as an essential dietary component. William Prout in 1827 was the first person to divide foods into carbohydrates, fat, and protein. During the 19th century, Jean-Baptiste Dumas and Justus von Liebig quarrelled over their shared belief that animals get their protein directly from plants (animal and plant protein are the same and that humans do not create organic compounds). With a reputation as the leading organic chemist of his day but with no credentials in animal physiology, Liebig grew rich making food extracts like beef bouillon and infant formula that were later found to be of questionable nutritious value. In the 1860s, Claude Bernard discovered that body fat can be synthesized from carbohydrate and protein, showing that the energy in blood glucose can be stored as fat or as glycogen.
If it is possible to answer this question, answer it for me (else, reply "unanswerable"): Who first began dividing foods into categories?
Ah, so.. William Prout

Insects were the earliest organisms to produce and sense sounds. Insects make sounds mostly by mechanical action of appendages. In grasshoppers and crickets, this is achieved by stridulation. Cicadas make the loudest sounds among the insects by producing and amplifying sounds with special modifications to their body and musculature. The African cicada Brevisana brevis has been measured at 106.7 decibels at a distance of 50 cm (20 in). Some insects, such as the Helicoverpa zeamoths, hawk moths and Hedylid butterflies, can hear ultrasound and take evasive action when they sense that they have been detected by bats. Some moths produce ultrasonic clicks that were once thought to have a role in jamming bat echolocation. The ultrasonic clicks were subsequently found to be produced mostly by unpalatable moths to warn bats, just as warning colorations are used against predators that hunt by sight. Some otherwise palatable moths have evolved to mimic these calls. More recently, the claim that some moths can jam bat sonar has been revisited. Ultrasonic recording and high-speed infrared videography of bat-moth interactions suggest the palatable tiger moth really does defend against attacking big brown bats using ultrasonic clicks that jam bat sonar.
If it is possible to answer this question, answer it for me (else, reply "unanswerable"): The mechanical action of what allows insects t make sound?
Ah, so..
appendages