The inspiration for this question is over on cooking.stackexchange, asking more about actual measurements for commonly consumed liquids, but I'm interested more generally as well.
What determines the behavior of surface tension for solutions and mixtures with respect to concentration? Of course, I expect that the answer depends on the liquid, since different liquids have different causes of cohesive forces. I would be interested both in quantitative answers (very approximate/general, probably) and qualitative ones.
Additionally, what is the dependence of surface tension on temperature? Does that have any interaction with dependence on solution/mixture concentration?
(I know this question borders on chemistry, but there's no chemistry stackexchange, and besides, I'm sure at least some surface tension properties admit explanations from statistical mechanics!)