To "dilute" means to make a liquid thinner or weaker by adding more liquid, usually water. For example, when you add water to juice, the flavor becomes less intense, making it easier to drink. This process is commonly used in cooking and beverage preparation to adjust the strength or concentration of a solution. In chemistry, dilution is important for creating solutions with specific concentrations. When a substance, like salt, is mixed with water, the salt particles spread out, reducing their concentration in the solution. This technique is essential in laboratories for experiments and in industries for producing products like medications.