Some cooked food float in soup?

- Density: Cooked food that floats in soup is less dense than the soup itself. Density is a measure of how much mass is packed into a certain volume. The more mass an object has, the denser it is. Cooked food that floats in soup is less dense because it contains more air pockets than soup. These air pockets make the cooked food less dense and cause it to float.

- Surface Tension: The surface of a liquid has a certain amount of tension, which is created by the attraction of the liquid molecules to each other. This surface tension can support objects that are less dense than the liquid, causing them to float. When cooked food is placed in soup, it can spread out and form a thin layer on the surface of the soup. The surface tension of the soup can then support the weight of the cooked food and cause it to float.

- Viscosity: The viscosity of a liquid is a measure of how resistant it is to flow. Cooked food that floats in soup is often less viscous than soup. This means that it flows more easily and is less likely to sink.

- Shape: The shape of cooked food can also affect its ability to float. Cooked food that is flat or has a large surface area is more likely to float than food that is heavy or has a small surface area. Flat or large surface area food spread out on the surface of the soup, which increases the surface tension and support the weight of the food.