Does oily soup cool faster or slower? Why?
I have my ideas, involving evaporate cooling. What are yours?
I understand curiosity: 'why'.
But haven't you ever eaten different soups????
Such experimental laws had to be discovered as our ancestors cooked the mammooth broth or lenten turnip soup when they failed to hunt any mammoth...
If the surface is covered by grease it protects hot soup from evapourating water. So it loses much less heat than lenten soup.
[ it's a time to prepare something for dinner... ]
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