Maltose

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malt⋅ose

[mawl-tohs]

–noun Chemistry.

a white, crystalline, water-soluble sugar, C₁ ₂H₂ ₂O₁ ₁·H₂O, formed by the action of diastase, esp. from malt, on starch: used chiefly as a nutrient, as a sweetener, and in culture media.

Also called malt sugar, mal⋅to⋅bi⋅ose [mawl-toh-bahy-ohs]

Origin:
1860–65; malt + -ose ²

Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2009.
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mal·tose (môl'tōs', -tōz')

n. A white crystalline sugar, C₁₂H₂₂O₁₁, formed during the digestion of starch. Also called malt sugar.

[French, from English malt.]

The American Heritage® Dictionary of the English Language, Fourth Edition
Copyright © 2009 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
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Medical Dictionary

Main Entry: malt·ose
Pronunciation: 'mol-"tOs, -"tOz
Function: noun
: a crystalline dextrorotatory fermentable disaccharide sugarC₁₂H₂₂O₁₁ formed especially from starch by amylase (as in saliva and malt), as an intermediate reducing product in metabolism, and in brewing and distilling and usedchiefly in foods and in biological culture media

Merriam-Webster's Medical Dictionary, © 2002 Merriam-Webster, Inc.
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Medical Dictionary

maltose mal·tose (môl'tōs', -tōz')
n.
A white crystalline sugar formed during the digestion of starch.

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