maple syrup is a conglomeration of water and different natural sugars along with other components that keep a tree alive (hence why it is present in trees in the first place!). So it is a mixture :)
It is homogeneous mixture
Maple syrup is a homogeneous mixture.
Sugar syrup is homogenous.
A chocolate sundae is a heterogeneous mixture because it is made up of visibly different components such as ice cream, chocolate syrup, whipped cream, and toppings like nuts or sprinkles. Each component retains its own properties and can be distinguished within the mixture.
Syrup is a homogeneous mixture: it is made of several compounds (water, sugars, flavorings) and is of a uniform composition throughout.If the syrup contained particles or solids (like the peanuts in chunky peanut butter) or if it separated itself into layers (the way oil and water does), it would no longer be homogeneous; it would be heterogeneous.
Syrup is homogeneous mixture because it looks the same throughout the substance. The prefix HOMO means SAME.
no
A syrup is heterogeneous.
Maple syrup is a heterogeneous mixture.
A syrup is frequently a homogeneous mixture but this is not obligatory.
Maple syrup is a homogeneous mixture because it is made up of a single phase where the components are uniformly distributed throughout. It is a combination of sugars, water, and other compounds that have dissolved together to form a consistent liquid.
It is homogeneous mixture
Maple syrup is a homogeneous mixture.
Chocolate syrup is a homogeneous mixture. It has the same composition throughout, and you cannot distinguish any of the components individually.Added:Though looking a homogeneous mixture, chocolate syrup is heterogeneous by (colloidal) coco-particles and (emulsified) tiny oil-droplets.(It's all viewable in its microscopic structure, on molecular scale it is inhomogeneous).
think about that..can you see different liquids in cough syrup? different colors and chunks of meds? if not it is homogenuous.
Sugar syrup is homogenous.
Chocolate syrup is a homogeneous mixture. It has the same composition throughout, and you cannot distinguish any of the components individually.Added:Though looking a homogeneous mixture, chocolate syrup is heterogeneous by (colloidal) coco-particles and (emulsified) tiny oil-droplets.(It's all viewable in its microscopic structure, on molecular scale it is inhomogeneous).