Surface tension arises due to the cohesive forces between molecules at the surface of a liquid, which are primarily hydrogen bonds in the case of water.

The boiling point of a liquid is elevated when its surface tension is high, as more energy is required to overcome the cohesive forces and vaporize the liquid.

Cohesion refers to the attractive forces between molecules of the same substance, which resist the separation of the liquid.

The contact angle is the angle formed at the point where a liquid surface meets a solid surface.

Surface tension is influenced by temperature, pressure, and solute concentration. Temperature and solute concentration generally have an inverse relationship with surface tension, while pressure has a direct relationship.

Capillary action is the ability of a liquid to flow in narrow spaces without the assistance of external forces, due to the combined effects of surface tension and adhesion.

The polarity of a liquid, which refers to the uneven distribution of charge within its molecules, influences its ability to wet a solid surface.

Surface tension is responsible for the resistance of a liquid to penetration by a foreign object, as it creates a barrier-like effect at the liquid's surface.

Surface tension plays a crucial role in inkjet printing, detergent action, and waterproofing fabrics, among other applications.

Surface tension is expressed in units of force per unit length, which is Newton per meter (N/m) in the SI system.

Mercury has the highest surface tension among the given liquids at room temperature, due to its strong intermolecular forces.

Surface tension acts against the expansion of bubbles, making it more difficult for them to form and persist.

Adding salt, increasing temperature, and adding soap can all reduce the surface tension of water.

Surface tension plays a crucial role in various biological processes, including the movement of water and nutrients in plants, the ability of insects to walk on water, and the formation of cell membranes.

High surface tension tends to minimize the surface area of a liquid, making it less likely to spread easily on surfaces.