maltose

American  

[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 malt, on starch: used chiefly as a nutrient, as a sweetener, and in culture media.

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maltose British  

/ 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: C 12 H 22 O 11

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maltose Scientific  

/ môl′tōs′ /

1. 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: C ₁₂ H ₂₂ O ₁₁ .

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Etymology

Origin of maltose

First recorded in 1860–65; malt + -ose ²

Example Sentences

Added sugars can also be found on the ingredients list, often labeled as glucose, fructose, maltose or sucrose.

From Salon

Honey, made from nectar by honeybees, is primarily a mixture of glucose and fructose monosaccharides with some maltose, sucrose and other carbohydrates.

From Salon

For rapid growth the bacteria require the sugar maltose, from which they produce lactic acid and acetic acid, which account for the sour taste.

From Scientific American

Male cockroaches’ gooey “gift” to females contains a sugar called maltose, which quickly breaks down into glucose when it comes in contact with saliva in the female’s mouth.

From Science Magazine

Instead of producing nuptial gifts containing more maltose, they produced ones that contained a more complex sugar, maltotriose.

From New York Times

Related Words

• cellulose
• glucose
• lactose
• starch
• sugar