Malt-sugar



[mawl-tohs] /ˈmɔl toʊs/

noun, Chemistry.
1.
a white, crystalline, water-soluble sugar, C 1 2 H 2 2 O 1 1 ⋅H 2 O, formed by the action of diastase, especially from , on starch: used chiefly as a nutrient, as a sweetener, and in culture media.
/ˈmɔːltəʊz/
noun
1.
a disaccharide of glucose formed by the enzymic hydrolysis of starch: used in bacteriological culture media and as a nutrient in infant feeding. Formula: C12H22O11

maltose mal·tose (môl’tōs’, -tōz’)
n.
A white crystalline sugar formed during the digestion of starch.
maltose
(môl’tōs’)
A sugar made by the action of various enzymes on starch. It is formed in the body during digestion. Maltose is a disaccharide consisting of two linked glucose molecules. Chemical formula: C12H22O11.

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