IV.

Experimental Design Nature of Sample/s under study Corn syrup is a food syrup, which is made from the starch of maize and contains varying amounts of maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. Corn syrup was produced by combining corn starch with dilute hydrochloric acid, and then heating the mixture under pressure. The viscosity and sweetness of the syrup depends on the extent to which the hydrolysis reaction has been carried out. To distinguish different grades of syrup, they are rated according to their dextrose equivalent (DE).