from The American Heritage® Dictionary of the English Language, 5th Edition.

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

from The Century Dictionary.

  • noun 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.

from the GNU version of the Collaborative International Dictionary of English.

  • noun (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.

from Wiktionary, Creative Commons Attribution/Share-Alike License.

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

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

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


from The American Heritage® Dictionary of the English Language, 4th Edition

[French, from English malt.]


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