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


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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.