Malt"ose`(mlt"s`), n. [From Malt.] (Biochem.) A crystalline disaccharide (C12H22O11) formed from starch by the action of diastase of malt, and the amylolytic ferment of saliva and pancreatic juice; called also maltobiose and malt sugar. Chemically it is 4-O--D-glucopyranosyl-D-glucose. It rotates the plane of polarized light further to the right than does dextrose and possesses a lower cupric oxide reducing power.
[1913 Webster +PJC]
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