The sweet taste of freshly picked corn is due to the high sugar content in the k

Question

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 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 likely explains why the boiled corn kernels remain sweet?

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1) Boiling destroys sugar molecules so they cannot be converted to starch.
2) Boiling kills a fungus on the corn that is needed to convert sugar to starch.
3) Boiling activates the enzyme that converts amino acids to sugar.
4) Boiling deactivates the enzyme responsible for converting sugar to starch

Explanation / Answer

?Boiling destroys sugar molecules so they cannot be converted to starch?

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