The two most common nutrative (caloric) sweeteners used in the manufacturing of food and beverages are sucrose and high-fructose corn syrup (hfcs). the latter is produced from corn syrup in a process that enzymatically converts a percentage of the glucose, which is the predominant sugar component, into fructose. hfcs used in most commercial food and beverage production is either 55% or 42% fructose.

1. which enzyme can be used in the production of hfcs to convert glucose to fructose in a single step? choose one:
a. glucose dehydrogenase
b. glucose epimerase
c. glucose oxidase
d. glucose isomerase

2. why is hfcs preferred over corn syrup for sweetening beverages and processed foods? choose one:
a. hfcs is more natural than corn syrup.
b. hfcs is sweeter than corn syrup.
c. hfcs is less caloric than corn syrup.
d. hfcs is less costly to produce than corn syrup.