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A white disaccharide, C12H22O11, formed during the digestion of starch. Also called malt sugar.
[French, from English malt.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
(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
[C19: from malt + -ose2]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
a white, crystalline, water-soluble sugar, C12H22O11∙H2O, formed by the action of diastase, esp. from malt, on starch: used chiefly as a nutrient or sweetener, and in culture media. Also called malt′ sug`ar.
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
A sugar made by the action of various enzymes on starch. It is formed in the body during digestion.
The American Heritage® Student Science Dictionary, Second Edition. Copyright © 2014 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
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|Noun||1.||maltose - a white crystalline sugar formed during the digestion of starches|
disaccharide - any of a variety of carbohydrates that yield two monosaccharide molecules on complete hydrolysis
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.