Question

The sweet taste of freshly picked corn is due to the high sugar content in the kernels. Enzyme action coverts about 50% of the sugar to starch withen one day after picking. To preserve its sweetness, the freshly picked corn is immersed in boiling water for a few minutes, and then cooled. Which statement most likly explains why the boiled corn kernels remain sweet?

Answer 1

Boiling deactivates the enzyme responsible for converting sugar to starch

Step-by-step explanation:

To preserve its sweetness, the freshly picked corn is immersed in boiling water for a few minutes, and then cooled, this is because the boiled corn remains sweet and deactivates the enzyme responsible for converting sugar

Answer 2

Boiling deactivates the enzyme responsible for converting sugar to starch

Step-by-step explanation:

The boiled corn remains sweet because boiling deactivates the enzyme responsible for converting sugar to starch.