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Old 22-10-2007, 02:41 AM posted to sci.chem,rec.food.drink
Dan Dan is offline
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Default How Does Sugar Help Cream Float On Irish Coffee

John,

Tried to email you, but your email address bounced. Looking for an author
for our site. If you are interested, modify my email address as noted and
drop me a line.

Cheers,

Dan

--


Bar None Drink Recipes

Servin' the Web Since 1995
http://www.barnonedrinks.com


On Tue, 16 Oct 2007 15:56:27 -0700, wrote:

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