High-fructose corn syrup

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/high-fructose-corn-syrup

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. Who discovered High-fructose corn syrup?The enzyme D-xylose isomerase was discovered in 1965
2. What is the primary manufacturing advantage?Economic competitiveness relative to sucrose, influenced by agricultural policies
3. What is high-fructose corn syrup and how is it made?High‑fructose corn syrup (HFCS) is a liquid sweetener made from corn starch. Enzymes first break the starch into glucose, then another enzyme turns some of that glucose into fructose. The result is a sweet syrup that can contain about 42% or 55% fructose.
4. Why do snack foods use HFCS instead of regular sugar?HFCS is cheaper because corn is subsidized and sugar is restricted. It is a liquid, so it mixes easily and stays stable in drinks. It also helps keep baked goods soft and keeps them fresh longer.

Enzymatic Isomerization: A biochemical process where an enzyme converts one isomer (a molecule with the same formula but different structure) into another.
Monosaccharide: A simple sugar that cannot be broken down into simpler sugars, such as glucose and fructose.
Disaccharide: A sugar composed of two monosaccharides, such as sucrose (glucose + fructose).
Hydrolysis: A chemical reaction where water is used to break down a compound.