Felhígulás

Felhígulás is a Hungarian term that translates to "dilution" or "thinning" in English. It refers to the process of reducing the concentration of a substance by adding another substance, typically a solvent. This is a common practice in various fields, including chemistry, cooking, and even in describing population density.

In chemistry, felhígulás is fundamental for preparing solutions of specific concentrations. For instance, a chemist might take a concentrated stock solution and add a solvent like water to achieve a desired molarity or percentage. This process is crucial for experiments where precise concentrations are required.

In culinary applications, felhígulás can refer to making a sauce or soup less thick by adding liquid. For example, if a stew is too dense, water or broth might be added to thin it out to a more palatable consistency. Similarly, in brewing, water is often added to concentrate to achieve the desired alcohol content.

The term can also be used metaphorically. For example, in urban planning or sociology, "felhígulás" might describe a situation where the original character or density of an area is diminished due to new developments or a decrease in population. This usage implies a loss of concentration or intensity. The core concept remains the reduction in the strength or density of something through the addition of a less concentrated or inert substance.