to the concept of homogeneous We use it mainly in two senses.
On the one hand, When in a certain situation or context we find ourselves with a group whose members have similar characteristics and origins, we will say that it is a homogeneous group..
And this is precisely because the concept of homogeneous allows us to refer that such-and-such have shared characteristics or happen to be of the same class.
This year I have had a certainly homogeneous group in the third B course, unlike last year where the social differences were very marked.
So, when something is said to be homogeneous, it will have no or almost no difference in its composition, making it difficult for disagreements or complications related precisely to diversity to arise.
In those groups where, for example, the differences between its members are marked and important, it is common for it to be difficult to reach agreements between the parties, because they do not come from the same place, because they do not have the same experiences and all this, of course, will lead them to to disagree.
Totally different is when the opposite happens, when the members of a group come from the same place, among other coincidences, agreements are reached quickly.
In this sense, we can say that the homogeneity in these cases such as those mentioned is much more positive than the substantial difference of parts.
Meanwhile, the concept that is opposed is that of heterogeneouswhose reference implies diametrically the opposite: a group made up of parts that do not have a common point of origin or nature.
As we said above, in some cases homogeneity is a point in favor and in others it can be a problem, and therefore decide to privilege heterogeneity, above all things, because it proposes differences of position, of nature, among other alternatives. .
And on the other hand, the word homogeneous is widely used to account for the uniformity in terms of structure and composition that a substance or a prepared mixture may have.
By case, it is a word widely used at the request of the culinary field when preparing certain masses or desserts that require that the mixture that produces them present uniform or homogeneous characteristics. Even, many times the success or failure of a recipe is here.
Following