How could you make a concentrated solution weaker?
Answers
Answer:
by adding water in it ............ ........
Explanation:
Concentrated tells you how much (or rather little) other stuff, for example water, there is in the bottle.
Weak means that the acid isn’t so “sharp” or “strong” in the sense of activity from the acid.
Think of hot chillis. Say you have a very strong Habanero chilli. Mash it, you have 100% Habanero, it is very strong. Dilute it with 10 liter of water, and you can probably still make it burn on your tongue, and definitely don’t want it to get in your eyes. But it’s not going to make your mouth completely burn and cause you to break out in convulsions.
Now take a medium chilli, like a Jalapeno pepper. We eat those as they are, deep fried with a bit of cheese inside, or something. They are hot, but entirely edible as they are.
A sweet pepper or bell peppper is so mild that we can’t really tell that it’s “chilli” (it depends on how you classify things, but it’s similar plants).
So you won’t want to eat concentrated Habanero pepper, but concentrated Jalapeno isn’t too bad. And you can probably just chew down on as much sweet pepper as you like.
Concentrated is how “pure” the chilli is, if it’s diluted or “just chilli, nothing else”.
The strength of a chilli is the same as a strong or weak acid.
Strong acids, like sulphuric or hydrochloric, even when fairly diluted, will make holes in your clothes and dissolve metals.
Weak acids will taste sour, and show up as acidic with a pH test-strip, but not so bad to have on your fingers, or to drink, etc. Like lemon and orange juice for example. They aren’t super concentrated, but even if they are, they don’t eat through a piece of metal in a few seconds! :)