The sugary, sweet taste of freshly picked com is due to the high sugar content in the kernels of the corn. Enzyme action in the corn kernels however converts about half of the sugar to starch within one day after picking. To preserve its sweetness, the freshly picked corn is placed into boiling water for a several minutes, and then cooled.

Which of the following statements most likely explains why the boiled com kernels remain sweet instead of becoming starchy?

Question

The sugary, sweet taste of freshly picked com is due to the high sugar content in the kernels of the corn. Enzyme action in the corn kernels however converts about half of the sugar to starch within one day after picking. To preserve its sweetness, the freshly picked corn is placed into boiling water for a several minutes, and then cooled. 

Which of the following statements most likely explains why the boiled com kernels remain sweet instead of becoming starchy?

phagey · Answer

Which of the following statements most likely explains why the boiled com kernels remain sweet instead of becoming starchy?

 	
	Boiling activates the enzyme that converts amino acids to sugar.
	Boiling kills a fungus on the com that is needed to convert sugar to starch.
	Boiling destroys sugar molecules so they cannot be converted to starch.
	Boiling deactivates the enzyme responsible for converting sugar to starch.

phagey · Answer

thats part of the question ^

kobeni-chan · Answer

D.

fatir5 · Answer

Boiling deactivates and denatures enzyme and thus enzyme won't be able to carry out reaction. It's "D"