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M.A.L.S.

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• Malt

  [mawlt] /mɔlt/ noun 1. germinated grain, usually barley, used in brewing and distilling. 2. any alcoholic beverage, as beer, ale, or , fermented from malt. 3. whisky, as Scotch, that is distilled entirely from malted barley. 4. (def 2). verb (used with object) 5. to convert (grain) into malt by soaking it in water and […]

• Malta

  [mawl-tuh] /ˈmɔl tə/ noun 1. an island in the Mediterranean between Sicily and Africa. 95 sq. mi. (246 sq. km). 2. a former British colony consisting of this island and two small adjacent islands: now an independent sovereign state and a member of the Commonwealth of Nations. 122 sq. mi. (316 sq. km). Capital: Valletta. […]

• Malta-fever

  noun, Pathology. 1. . noun 1. another name for brucellosis Malta fever Mal·ta fever (môl’tə) n. See brucellosis.

• Maltase

  [mawl-teys, -teyz] /ˈmɔl teɪs, -teɪz/ noun, Biochemistry. 1. an enzyme that converts maltose into glucose and causes similar cleavage of many other glucosides. /ˈmɔːlteɪz/ noun 1. an enzyme that hydrolyses maltose and similar glucosides (α-glucosides) to glucose Also α-glucosidase maltase mal·tase (môl’tās’, -tāz’) n. An enzyme that catalyzes the hydrolysis of maltose to glucose.

• Malted

  [mawl-tid] /ˈmɔl tɪd/ noun 1. . [mawlt] /mɔlt/ noun 1. germinated grain, usually barley, used in brewing and distilling. 2. any alcoholic beverage, as beer, ale, or , fermented from malt. 3. whisky, as Scotch, that is distilled entirely from malted barley. 4. (def 2). verb (used with object) 5. to convert (grain) into malt […]

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