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

Dakota

Biology

27 March, 12:58

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?

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Answers (1)

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Zara Scott · Answer 1

The boiled kernels remain sweet instead of starchy because the applied heat greatly stops the enzymatic action of the corn kernels. The heat tends to stop the conversion of sugar to starch because when kernels are starchy than sugar, it will spoil easily. High sugar content preserves the corn kernels.