The sweet taste of freshly-picked corn is due to the high sugar content in the kernels - HSC - SSCE Biology - Question 5 - 2001 - Paper 1
Question 5
The sweet taste of freshly-picked corn is due to the high sugar content in the kernels. Enzyme action converts about 50% of the sugar to starch within one day of pic... show full transcript
Worked Solution & Example Answer:The sweet taste of freshly-picked corn is due to the high sugar content in the kernels - HSC - SSCE Biology - Question 5 - 2001 - Paper 1
Step 1
Boiling inactivates the enzyme responsible for converting sugar into starch.
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Answer
Boiling inactivates the enzymes present in the corn that would otherwise convert sugar into starch. This preservation of sugar is crucial for maintaining the sweet taste of the boiled corn kernels.
