maltose Chem.
(ˈmɒltəʊs, -ɔː-)
[a. F. maltose (Dubrunfaut), f. malt n.1: see -ose.]
(See quot.)
| 1862 Watts tr. Gmelin's Handbk. Chem. XV. 338 Maltose. The sugar produced from starch-paste by the action of malt (or diastase) is, according to Dubrunfaut, different from dextro-glucose. 1883 Standard 29 Nov. 3/2 Maltose is the best..of the sugar compounds. 1885 H. Stopes Malt & Malting xi. 140 Maltose, when free from glucose sugars, crystallises like cane-sugar or sucrose. |