3-Crystallizing/Distillation/Concentrating/Diluting a Mixture

     Crystallization: If you want to crystallize a liquid, you let it evaporate very fast or slowly, and then whatever matter would be left in the container would be crystallized. A very good example of crystallization is Learning Activity 1. Below are some common crystals.

    Concentrating/Diluting a Mixture: As you know, a solution is made up different amounts of different substances. When a solution has less of one solute, it is said to be diluted, like weak coffee, and when there is lots of one solute, the mixture is said to be concentrated, like really strong coffee. However, if your solute is sugar, your coffee has cream in it, and you add a lot of sugar to your coffee, you would get a concentrated coffee with the focal point as sugar, but a diluted coffee regarding the cream. Generally speaking, when you add a solute to a solvent that is made up of two or more componets, the added solute is concentrated, but the other two (or more) parts are diluted. To determine the concentrate (solution with more solute) or the dilute (solution with less solute) is very much like ratios in math.  The rate at which a solute dissolves depends on the temperature of the solvent.

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1-Solutes, Solvents, and Dissolving a Mixture  2-Separating/Emulsifying/Filtering a Mixture 3-Crystallizing/Concentrating/Diluting a Mixture  4-Distilling a Mixture

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