n. [ From Malt. ] (Biochem.) A crystalline disaccharide (C12H22O11) formed from starch by the action of diastase of malt, and the amylolytic ferment of saliva and pancreatic juice; called also maltobiose and malt sugar. Chemically it is 4-O-α-D-glucopyranosyl-D-glucose. It rotates the plane of polarized light further to the right than does dextrose and possesses a lower cupric oxide reducing power. [ 1913 Webster +PJC ]
Result from Foreign Dictionaries (2 entries found)
From The Collaborative International Dictionary of English v.0.48 [gcide]:
Maltose \Malt"ose`\ (m[add]lt"[=o]s`), n. [From {Malt}.]
(Biochem.)
A crystalline disaccharide ({C12H22O11}) formed from starch
by the action of diastase of malt, and the amylolytic ferment
of saliva and pancreatic juice; called also {maltobiose} and
{malt sugar}. Chemically it is
4-O-[alpha]-D-glucopyranosyl-D-glucose. It rotates the plane
of polarized light further to the right than does dextrose
and possesses a lower cupric oxide reducing power.
[1913 Webster +PJC]
From WordNet (r) 3.0 (2006) [wn]:
maltose
n 1: a white crystalline sugar formed during the digestion of
starches [syn: {maltose}, {malt sugar}]
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