Can someone explain why the answer is d? you!

Enzyme deactivation which is called denaturization is when an enzyme's physical structure is changed due to either high pH, or temperature. If enzymes convert the sugar to starch and make the corn less sweet, then boiling the enzymes will cause them to deactivate, which doesn't allow them to convert the sugar into starch. Therefore, the corn will remain sweeter.

Consider that when the enzyme is heated that its physical structure changes, meaning that it may not be able to fit the sugar molecule in its activation site. Meaning that the sugar can no longer bind to the enzyme to create starch, which again leaves it sweeter.

*activation site - site where the substrate (sugar) bonds to the enzyme in order for a chemical change to occur to the substrate.

step 1: initiation

initiation is the beginning of transcription. it occurs when the enzyme rna polymerase binds to a region of a gene called the promoter. this signals the dna to unwind so the enzyme can ‘‘read’’ the bases in one of the dna strands. the enzyme is now ready to make a strand of mrna with a complementary sequence of bases.

step 2: elongation

elongation is the addition of nucleotides to the mrna strand. rna polymerase reads the unwound dna strand and builds the mrna molecule, using complementary base pairs. there is a brief time during this process when the newly formed rna is bound to the unwound dna. during this process, an adenine (a) in the dna binds to an uracil (u) in the rna.

step 3: termination

termination is the ending of transcription, and occurs when rna polymerase crosses a stop (termination) sequence in the gene. the mrna strand is complete, and it detaches from dna.

the correct answer is b