• WordNet 3.6
    • n maltose a white crystalline sugar formed during the digestion of starches
    • ***
Webster's Revised Unabridged Dictionary
    • n Maltose (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-α-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.
    • ***
Century Dictionary and Cyclopedia
    • n maltose A sugar (C12H22O1l + H2O) which forms hard white crystals, is directly fermented by yeast, and is closely like dextrose in its properties. It is produced from starch paste by the action of malt or diastase.
    • ***
Chambers's Twentieth Century Dictionary
    • Maltose a hard, white, crystalline sugar, formed by the action of malt or diastase on starch
    • ***


Webster's Revised Unabridged Dictionary
From Malt
Chambers's Twentieth Century Dictionary
A.S. mealt, pa.t. of meltan, to soften; cf. Ger. malz.


In literature:

Within a few minutes some of the starch is converted through intermediary stages into maltose.
"A Practical Physiology" by Albert F. Blaisdell
As the process of hydrolysis proceeds, the amyloins become gradually poorer in amylin and relatively richer in maltose-groups.
"Encyclopaedia Britannica, 11th Edition, Volume 4, Part 3" by Various
Dextri-maltose (malt sugar) is very easy of digestion and may be used in the modification of milk.
"The Mother and Her Child" by William S. Sadler
K: Reducing sugars as anhydrous maltose.
"A Study Of American Beers and Ales" by L.M. Tolman
Laevulose, galactose, maltose, lactose, etc., can be substituted in similar amounts for dextrose and the medium completed as above.
"The Elements of Bacteriological Technique" by John William Henry Eyre
F. This organism is unable to ferment milk directly, but is able to decompose maltose and glucose with gas production.
"The Bacillus of Long Life" by Loudon Douglas
Upon hydrolysis starch gives first a mixture of dextrin and maltose, then glucose alone as an end-product.
"Dietetics for Nurses" by Fairfax T. Proudfit
Maltose is easily soluble in water, and crystallizes in masses of slender needles.
"The Chemistry of Plant Life" by Roscoe Wilfred Thatcher

In science:

An example of a multi-Z FFL in the E. coli transcription network, the maltose utilization system, is shown in Fig.
Topological Generalizations of network motifs
An example of a three-Z FFL in the transcription network of E. coli, maltose utilization system.
Topological Generalizations of network motifs
The activator CRP senses glucose starvation, MalT senses maltotriose, and malEFG, malK and malS participate in maltose metabolism and transport. b.
Topological Generalizations of network motifs