Dilution

Dilution is the reduction of a solution’s concentration by adding water or another solvent, a routine operation in food laboratories and processing plants. Analysts dilute samples to bring analytes within instrument range, while manufacturers dilute concentrates, brines and cleaning chemicals to working strength. Accurate dilution demands calibrated volumetric equipment and correct calculation, since errors propagate directly into analytical results and batch formulations. Documented procedures keep every dilution traceable. Training emphasizes the correct use of pipettes and flasks, since technique errors are a common source of bias.