Hector read that the traditional drink in Tibet is tea with added butter. Inspired by this idea, he decides to investigate how a thin layer of fat on the top of a hot liquid affects the cooling of the liquid. He performs two different experiments. Experiment 1: Hector pours 100 m1 of boiling water into each of two Styrofoam cups and adds a thin (2.0-mm) layer of hot oil (at about 100O C ) to one of the cups. He measures the initial temperature in the cups, waits for 10 minutes, and then measures the temperature again. His measurements are shown below. Cup A Cup B (no oil) (with layer of oil) Ti 98C 990 C Tf 84C 95 C Experiment 2: Hector puts two empty Styrofoam cups on separate precision scales and zeroes the scales. Then he pours 100 ml of boiling water into each cup and adds a 2.0-mm layer of hot oil to one of the cups. He records the initial readings of the scales, waits for 10 minutes, and then records the readings of the scales again. His data are shown below. Cup A Cup B (no oil) (with layer of oil) mi 99.00 g 104.00 g mf 97.00 g 104.00 g The surface area of the water in the cups is 3.0 X 103 m2