malt sugar


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mal·tose

(mawl'tōs),
A disaccharide formed in the hydrolysis of starch and consisting of two d-glucose residues with a 1,4-α-glycoside linkage.
Synonym(s): malt sugar, maltobiose

malt sugar

n.

maltose

A disaccharide composed of two glucose molecule joined by a 1–>4 bond via a condensation reaction when amylase breaks down starch, as occurs in germinating seeds such as barley.

sugar

(shug'ar) [Ult. fr. Arabic sukkar via L. succarum]
A sweet-tasting, low-molecular-weight carbohydrate of the monosaccharide or disaccharide groups. Common sugars include fructose, glucose, lactose, maltose, sucrose, and xylose. Oral or parenteral administration of sugars can prevent hypoglycemia caused by insulin or oral hypoglycemic agents.

Classification

Sugars are classified in two ways: the number of atoms of simple sugars yielded on hydrolysis by a molecule of the given sugar and the number of carbon atoms in the molecules of the simple sugars so obtained. Therefore, glucose is a monosaccharide because it cannot be hydrolyzed to a simpler sugar; it is a hexose because it contains six carbon atoms per molecule. Sucrose is a disaccharide because on hydrolysis it yields two molecules, one of glucose and one of fructose.

See: carbohydrate

beet sugar

Sucrose obtained from sugar beets.

birch sugar

Xylose.

blood sugar

Glucose in the blood, normally 60 to 100 mg/100 ml of blood. It rises after consumption of a meal to variable levels, depending on the content of the meal, the activity level of and medications used by the consumer, and other variables. In diabetes mellitus, fasting blood sugar levels exceed 126 mg/dl.
See: glucose

cane sugar

Sucrose obtained from sugar cane.

fruit sugar

Fructose.

grape sugar

Glucose.

invert sugar

Mixture consisting of one molecule of glucose and one of fructose resulting from the hydrolysis of sucrose.

malt sugar

Maltose.

milk sugar

Lactose.

muscle sugar

Inositol. It is not a true sugar.

simple sugar

A sugar molecule made of few components (e.g., a monosaccharide or disaccharide).

wood sugar

Xylose.
References in periodicals archive ?
Malt sugar was a common sweetener in ancient China.
It's the hops -- the aromatic herb used to balance the sweet malt sugars in beers.
Even so, there are still enough unfermented malt sugars that fill out Benedictus' body and mouthfeel.