Condensation, or concentration, is the process of reducing the volume of a substance, often by removing water or other solvents. This technique is commonly used in cooking, where liquids are simmered to intensify flavors, or in industries like food processing to create concentrated products such as fruit juices and sauces. In scientific contexts, condensation can also refer to the physical change of a gas into a liquid, as seen when water vapor cools and forms droplets. This principle is essential in various applications, including air conditioning systems and distillation processes, where separation of components is required.