Crossword clues for maltose
The Collaborative International Dictionary
Maltose \Malt"ose`\ (m[add]lt"[=o]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-[alpha]-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.
Wiktionary
n. (context carbohydrate English) A disaccharide, C12H22O11 formed from the digestion of starch by amylase; is converted to glucose by maltase.
WordNet
n. a white crystalline sugar formed during the digestion of starches [syn: malt sugar]
Wikipedia
Maltose ( or ), 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 is the disaccharide produced when amylase breaks down starch. It is found in germinating seeds as they break down their starch stores to use for food, which is why it was named after malt. It is also produced when glucose is caramelized.
Usage examples of "maltose".
Millar, are maltose and glucose, which latter is derived from the hydrolysis of the stable dextrin.
By the action of dilute boiling acid on starch the latter is rapidly converted first into a mixture of dextrine and maltose and then into glucose.
The proportions of glucose, dextrine and maltose present in a commercial glucose depend very much on the duration of the boiling, the strength of the acid, and the extent of the pressure at which the starch is converted.
Remember you’ll need glucose, lactose, dulcitol, sucrose, mannitol, maltose, xylose, arabinose, rhamnose, and one tube for indole production.