When corn is boiled in water and then allowed | vedclass

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Question

(B) Corn contains starch,which is a polysaccharide. When corn is boiled,the heat breaks down the cell walls and initiates the hydrolysis of starch. Ho

Vedclass · Accepted Answer

Disaccharides are converted into monosaccharides

Vedclass · Answer

(B) Corn contains starch,which is a polysaccharide. When corn is boiled,the heat breaks down the cell walls and initiates the hydrolysis of starch. However,the key process involves the action of enzymes like amylase present in the corn. When the water cools down,these enzymes (which were not completely denatured or were reactivated) act on the starch to break it down into simpler sugars like maltose (a disaccharide) and glucose (a monosaccharide). The presence of these simple sugars makes the solution taste sweet. Therefore,the conversion of complex polysaccharides into simpler,sweet-tasting sugars is the reason for the sweetness.

When corn is boiled in water and then allowed to cool,the solution becomes sweet. This is due to:

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