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This is a bowl of soy sauce.

A thick brown liquid inside of a small ceramic bowl; the liquid appears uniform throughout.

Soy sauce is a dark, salty liquid commonly used in cooking. It is made by fermenting soybeans, wheat, and salt in water. After fermentation, the solids are removed, leaving behind a liquid with a consistent appearance and flavor. For a stronger flavor, soy sauce can be heated to evaporate some of the water.

Describe and classify soy sauce.

Soy sauce is composed of only one type of atom and cannot be chemically decomposed, so it is an element.

Soy sauce is composed of atoms of two or more different elements in a fixed ratio and can be chemically decomposed, so it is a compound.

Soy sauce is composed of two or more substances that can be physically separated and are evenly distributed, so it is a homogeneous mixture.

Soy sauce is composed of two or more substances that can be physically separated but are not evenly distributed, so it is a heterogeneous mixture.

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