The molecules at the surface of a liquid are subjected to unequal forces. In general, we consider only the interface between the surface of the liquid and a reference gas (air or the vapor of the liquid). If the density of the gas or vapor is low, the molecules at the liquid surface are attracted toward the bulk liquid; the gas or vapor phase exerts considerably less attraction. As a result, the surface is in tension, which causes it to contract to a minimum area consistent with the mass of material and the container walls. This force is a characteristic property of a given liquid at a given temperature. The surface tension is defined as the force per unit length (usually dynes/cm) in the plane of the surface and is represented by the symbol s. It may also be expressed as energy per unit area (ergs/cm2). Surface tensions for most organic liquids are between 25 and 40 dynes/cm at room temperature, although polyhydric alcohols range up to 65 dynes/cm. For comparison, the surface tension of water at 25'C is 72 dynes/cm. Most popular method for estimating s is Macleod-Sugden method, as inputs, the parachor, density (or molar volume). With this method, temperature effect can import only from density. But temperature dependency for density and surface tension is not identical. Our Neural Network method of predicting Surface tension takes account for temperature effect.