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?

Boiling deactivates the enzyme responsible for converting sugar to starch

Explanation:

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

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question- above

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