To break down corn straw better, a process was tested. First, the straw was treated with special solutions at high temperature and then with hydrogen peroxide. After, enzymes were added to break it down further. This method was found to significantly increase the amount of sugars produced by 126%, compared to untreated straw. Also, the cellulose, hemicellulose, and lignin in the straw degraded much more than normal – by about 40% to over 50%. When they used both fermentation and enzymatic breakdown together, even more sugar was produced – 27% more than before. This study proves that this combined approach works well to get more sugar from corn straw and break down the straw's components efficiently.