maltose

mal·tose  (môlts, -tz)

n.

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

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[French, from English malt.]

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maltose [ˈmɔːltəʊz]

n

(Chemistry / Elements & Compounds) 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

[from malt + -ose²]

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maltose  (môlts)

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.

Thesaurus

Noun

1.

maltose - a white crystalline sugar formed during the digestion of starches malt sugar disaccharide - any of a variety of carbohydrates that yield two monosaccharide molecules on complete hydrolysis