The brown sugar is a homogeneous mixture
Melted ice cream is a heterogeneous mixture.
Examples: a mixture of gases, a melted alloy, etc.
aluminum foil is made of one element, aluminum. All elements are pure substanes, so that means they are homogenous. compounds are also homogeneous. mixtures are heterogeneous or homogeneous, depends if they are mixed up or the same thoughout (like air, like solutions, or like steel (melted iron and carbon frozen into a solid solution).
If the ice is still a cube, it is a heterogeneous. because it is a suspension.In Suspension, a solid is in liquid phase. If the ice already melted, it is homogeneous because it is already one phase and the ice is not visible.Ice is homogeneous because really its just frozen water, and water is uniform throughout.In other words, because you can't see the different layers in water; it homogeneous.
That depends on your point of view. It's a solid all the way through, but it's certainly not homogeneous by the everyday definition of the word.
Butter can be melted.
if its melted then yes if its just butter then no
Ice and lemonade is a heterogeneous mixtures while the ice is not melted.
Even melting butter at very slowly (for instance in a small saucepan, rather than on HIGH in a microwave) will result in the same change. The reason butter tastes different (because it has a different texture) after it has been melted is the same reason butter needs to be churned -- there is actually no chemical change that takes place when butter is heated and melted gently -- it is primarily the calcium and other minerals in the mixture coming out of solution, and clumping together in a less coarser, less-smooth, uniform manner.
When you put butter over a hot pad, it becomes melted as in it became so hot that it could not stand it and it melted
Butter is a complex natural product, and is a mixture of many substances. Consequently, it does not have a definite melting point - merely a softening point. It will become liquid in the vicinity of 300C. Having been melted, it will not reform to butter again.
Typically, yes. Butter is a mixture of fat and milk solids. Once melted the fats separate from the milk solids. 'Clarified' butter, or ghee, is the separated butter fat, often used in Indian cooking, as a canning sealer, or as a dip for steamed shellfish. Clarified butter, once separated from the milk solids, does not require refrigeration to keep it from going rancid, however, it must be kept cool to maintain its solidity.