When soup gets cold, it often tastes greasy. This "greasy" taste seems to be associated with oil spreading out all over the surface of the soup, instead of staying in little globules. This is readily explained in terms of
A) the decrease in the surface tension of water with increasing temperature.
B) the Bernoulli effect.
C) the increase in the surface tension of water with increasing temperature.
D) Archimedes Principle.
E) Poiseuille's law.

Question

Quizplus · Accepted Answer

The increase in the surface tension of water with increasing temperature causes the oil to spread out all over the surface of the soup, instead of staying in little globules.

When Soup Gets Cold, It Often Tastes Greasy