Surface tension related question?

Asked by  | 26th Mar, 2008, 07:34: PM

Expert Answer:

when the soup is cold the surface tension is more, which is why you often see a film formed on top of the soup if it is left to cool for a long time... this prevents individual particles from flowing freely and thus area of contact is less, while when soup is hotter, surface tension is overcome to an extent and the surface area for contact increases

Answered by  | 22nd May, 2008, 10:50: AM

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