Maltose definitions

Maltose

1) Beermaking ingredient 2) Brewery sugar 3) Crystalline sugar 4) Digested starch, often 5) Disaccharide 6) Malt sugar 7) Sugar 8) Sugar for beer-making 9) Sugar substitute 10) Sugar type 11) White, crystalline sugar
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Maltose

Water soluable, fermentable sugar from malt.
Found on http://brewdudes.wordpress.com/beer-making-terminology/

Maltose

Maltose (s or z), also known as maltobiose 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 glucose chains. Maltose...
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Maltose

The preferred food of brewing yeast. Maltose consists of two glucose molecules joined by a 1-4 carbon bond.
Found on http://howtobrew.com/book/glossary

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/maltose/

Maltose

A water soluble, fermentable sugar contained in malt.
Found on http://www.beeradvocate.com/beer/101/terms/

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

Maltose

C12H22O11 Molar mass: 342.29648
Found on http://www.convertunits.com/molarmass/Maltose

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/encyclopedia/M/maltose.html

maltose

<biochemistry> Disaccharide intermediate of the breakdown of starch, glucose _(1-4) glucose. Fermentable substrate in brewing. ... (20 Mar 1998) ...
Found on http://www.encyclo.co.uk/local/20973

maltose

(mawl´tōs) a disaccharide formed when starch is hydrolyzed by amylase.
Found on http://www.encyclo.co.uk/local/21001

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-contributions.php

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 of polarized light further to the right and posse...
Found on http://www.encyclo.co.uk/webster/M/14

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

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/medicaldictionary.php?t=52515