Corn is immersed in the boiling water. It is then cooled, the solution becomes sweet. It is due to

Options

A. Enzymes are inactivated in boiling water
B. DIsaccharides are converted to monosaccharides
C. Monosaccharides are converted to disaccharides
D. None of these

Answer

To solve the question regarding why corn becomes sweet after being immersed in boiling water and then cooled, we can break down the process step by step.

### Step-by-Step Solution:

1. **Understanding the Components**:
- Corn contains carbohydrates, primarily in the form of starch, which is a polysaccharide. Starch is made up of many glucose units linked together.

2. **Boiling Process**:
- When corn is immersed in boiling water, the heat denatures enzymes and breaks down the starch. This process also helps in gelatinizing the starch, making it more accessible for further reactions.

3. **Conversion of Starch**:
- The heat from boiling activates certain enzymatic reactions (if enzymes are still active) or facilitates the breakdown of starch into simpler sugars.
- Specifically, starch can be broken down into disaccharides (like maltose) and eventually into monosaccharides (like glucose).

4. **Cooling Process**:
- After boiling, when the corn is cooled, the breakdown of starch continues, and disaccharides (which are less sweet) are converted into monosaccharides (which are sweeter).

5. **Sweetness of the Solution**:
- The presence of monosaccharides, such as glucose, is what gives the solution its sweet taste. This is because monosaccharides are sweeter than disaccharides.

6. **Conclusion**:
- Therefore, the sweetness of the solution after cooling is due to the conversion of disaccharides into monosaccharides.

### Final Answer:
The correct option is: **Disaccharides are converted to monosaccharides.**

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