noun. A white crystalline sugar, C₁₂H₂₂O₁₁, formed during the digestion of starch.

noun. A sugar (C₁₂H₂₂O_1l + 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.

noun. 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.

noun. A disaccharide, C12H22O11 formed from the digestion of starch by amylase; is converted to glucose by maltase.

noun. a white crystalline sugar formed during the digestion of starches

"The starch is first converted into a sugar known as maltose, by the action of _malt_, a substance prepared by moistening barley with water, allowing it to germinate, and then drying it."

disaccharide  

acute-phase  dichromate  fructose  galactose  inand  

malt sugar  maltobiose