To make thinner or more liquid by admixture with something; to thin and dissolve by mixing.
add liquid to a sauce or stock to weaken the taste.
diluted; diluting. Compare with concentrate. Having a relatively low concentration.
lessen the strength or flavor of a solution or mixture; "cut bourbon"
a genetic term referring to a paler version of a basic, dominant dark coat color, for example, the dilute version of black is blue. dominant 1. the base color of a breed, usually black or brown; 2. genetic term for a gene that overrides another, so that its particular characteristics are expressed in the offspring.
A recessive gene, which determines the density of coat color.
a dog without any black pigment (nose, anus, pads, coat, nails)
A soft, pale version of a dominant color.
To diminish the strength, flavor, color, etc., of, by mixing; to reduce, especially by the addition of water; to temper; to attenuate; to weaken.
To become attenuated, thin, or weak; as, it dilutes easily.
Diluted; thin; weak.
A description of a wine whose aromas and flavors are thin and watery.
A solution that contains a relatively small amount of solute dissolved in a fixed amount of solvent.
corrupt, debase, or make impure by adding a foreign or inferior substance; often by replacing valuable ingredients with inferior ones; "adulterate liquor"
We dilute a solution by adding more of the solvent to it.
Containing few dissolved solute atoms/molecules.