Why does a solution of starch at room temperature not readily decompose to form a solution of simple sugars?
A. The starch solution has less free energy than the sugar solution. B. The hydrolysis of starch to sugar is endergonic. C. The activation energy barrier for this reaction cannot be surmounted. D. Starch cannot be hydrolyzed in the presence of so much water. E. Starch hydrolysis is nonspontaneous.
Starch is present in plants. It is a soft, white, tasteless powder that is insoluble in cold water, alcohol, or other solvents. All starch contains a form of sugar. A solution of starch is sensitive to the temperature at which it is kept. Usually, decomposition reactions require energy input.
The decomposition temperature of starch is not due to water content because water may evaporate from a sample before reaching the decomposition temperature. Answer B is correct. The hydrolysis of starch to sugar is endergonic: endergonic reactions need an input of energy to occur.
Starch is a sort of sugar, even though to beak those bonds, you choose enzymes. While we consume a cracker, for example, which is a starch, it does not melt in our mouths that fast. However, particular enzymes in our saliva help the molecules decrease the activation barrier to decompose into sugar molecules.
Solutions form when the solute particles dissolve into the solvent particles. Then the solute particles go in between the solvents particles and the solute’s particles to make a solution.