Look up: maltose

1. maltose
   [n] - a white crystalline sugar formed during the digestion of starches
   Found on http://www.webdictionary.co.uk/definitio
   
   
2. maltose
   prepared industrially from starch by hydrolysis with malt diastase; used in the brewing industry Category: agriculture, fisheries, forestry - food processing industries
   Found on http://www.mijnwoordenboek.nl/definition
   
   
3. maltose
   Disaccharide intermediate of the breakdown of starch, glucose- a (1-4)-glucose. Fermentable substrate in brewing.
   Found on http://www.encyclo.co.uk/visitor-contrib
   
   
4. Maltose
   Malt'ose` (malt'ōs`) noun [ From Malt .] (Physiol. Chem.) A crystalline sugar formed from starch by the action of diastase of malt, and the amylolytic ferment of saliva and pancreatic juice. It resembles dextrose, but rotates the plane...
   Found on http://www.encyclo.co.uk/webster/M/14
   
   
5. maltose
   <biochemistry> Disaccharide intermediate of the breakdown of starch, glucose _(1-4) glucose. Fermentable substrate in brewing. ... (20 Mar 1998) ...
   Found on http://www.mondofacto.com/facts/dictiona
   
   
6. maltose
   malt sugar noun a white crystalline sugar formed during the digestion of starches
   Found on http://wordnetweb.princeton.edu/perl/web
   
   
7. maltose
   (mawl´tōs) a disaccharide formed when starch is hydrolyzed by amylase.
   Found on http://www.encyclo.co.uk/local/21001
   
   
8. Maltose
   • (n.) A crystalline sugar formed from starch by the action of distance of malt, and the amylolytic ferment of saliva and pancreatic juice. It resembles dextrose, but rotates the plane of polarized light further to the right and possesses a lower cupric oxide reducing power.
   Found on http://thinkexist.com/dictionary/meaning
   
   
9. maltose
   (from the article `carbohydrate`) Lactose is one of the sugars (sucrose is another) found most commonly in human diets throughout the world; it composes about 5 percent or more of the ... any member of a class of enzymes that catalyze the hydrolysis (splitting of a compound by addition of a water molecule) of starch into smaller ... ...
   Found on http://www.britannica.com/eb/a-z/m/21
   
   
10. Maltose
    C12H22O11 Molar mass: 342.29648
    Found on http://www.convertunits.com/molarmass/Ma
    
    
11. Maltose
    Maltose (pron), or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4)bond, formed from a condensation reaction. The isomer isomaltose has two glucose molecules linked through an α(1→6) bond. Maltose is the second member of an important biochemical series of g...
    Found on http://en.wikipedia.org/wiki/Maltose
    
    
12. maltose
    Malt sugar, C₁₂H₂₂O₁₁, a dissacharide that contains two molecules of the simple sugar glucose. It is produced by the hydrolysis of starch by the enzyme amylase and by the breakdown of starches and glycogen during digestion.
    Found on http://www.daviddarling.info/encyclopedi
    
    
13. maltose
    maltose (môl'tōs) or malt sugar,crystalline disaccharide (see carbohydrate). It has the same empirical formula (C12H22O11) as sucrose and lactose but differs from both in structure (see isomer). Maltose is produced from starch by hydrolysis in the presence of diastase, an enzyme pres...
    Found on http://www.infoplease.com/ce6/sci/A08314
    
    
14. Maltose
    Maltose is a sugar formed naturally from starch during the germination of grain. It is two glucose molecules combined.
    Found on http://www.probertencyclopaedia.com/brow
    
    
15. maltose
    Type: Term Pronunciation: mawl′tōs Definitions: 1. A disaccharide formed in the hydrolysis of starch and consisting of two d-glucose residues with a 1,4-α-glycoside linkage. Synonyms: malt sugar, maltobiose
    Found on http://www.medilexicon.com/medicaldictio
    
    
16. maltose
    Disaccharide sugar in which both monosaccharide units are glucose. It is produced by the enzymatic hydrolysis of starch and is a major constituent of malt, produced in the early stages of beer and whisky manufacture
    Found on http://www.talktalk.co.uk/reference/ency
    
    
17. Maltose
    The preferred food of brewing yeast. Maltose consists of two glucose molecules joined by a 1-4 carbon bond.
    Found on http://www.howtobrew.com/glossary.html
    
    
18. Maltose
    Water soluable, fermentable sugar from malt.
    Found on http://www.brew-monkey.com/brewschool/gl