The surface tension of a liquid decreases with the rise in temperature and vice versa. According to Ferguson,   where T₀ is surface tension at 0°C, is absolute temperature of the liquid, is the critical temperature and n is a constant which varies slightly from liquid and has mean value 1.21. This formula shows that the surface tension becomes zero at the critical temperature, where the interface between the liquid and its vapor disappears. It is for this reason that hot soup tastes better while machinery parts get jammed in winter.

For example, surface tension of water increases with addition of highly soluble substances like NaCl, ZnSO₄ etc. On the other hand surface tension of water gets reduced with addition of sparingly soluble substances like phenol, soap etc.

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