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Old 16-10-2007, 11:56 PM posted to sci.chem,rec.food.drink
[email protected] john-tighe@forum-financial.com is offline
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Default How Does Sugar Help Cream Float On Irish Coffee

And I forgot to think about surface tension and temperature. Surface
tension decreases as temperature increases, so it is harder to float
cream on hot coffee than it is to float cream on cold coffee.
http://www.newton.dep.anl.gov/askasc...0/phy00547.htm