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When soup gets cold, it often tastes greasy. This "greasy" taste seems to be as

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When soup gets cold, it often tastes greasy. This "greasy" taste seems to be as

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 Bernoulli effect.
B) Archimedes Principle.
C) Pascal's Principle.
D) the decrease in the surface tension of water with increasing temperature.
E) the increase in the surface tension of water with increasing temperature.

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