MALTOSE Meaning and
Definition
-
Maltose is a noun that refers to a type of sugar, specifically a disaccharide made up of two glucose molecules linked together. It is commonly found in plants, particularly in grains such as barley, wheat, and rice. Maltose is produced during the fermentation process, where starches are broken down into sugars by enzymes.
In terms of physical properties, maltose appears as a white, crystalline powder or as a soluble white solid. It is lighter in sweetness compared to other sugars like sucrose or glucose. Maltose has been used extensively in the food industry due to its unique characteristics, particularly its ability to retain moisture and improve flavor. This has led to its incorporation in numerous food products such as candies, baked goods, and beverages.
From a nutritional standpoint, maltose serves as a source of carbohydrates and calories. It is metabolized by the body to produce energy, providing fuel for various bodily functions. However, excessive consumption of maltose can potentially lead to health issues such as weight gain and dental cavities, similar to other types of sugars.
In summary, maltose is a sugar derived from plants, primarily grains, and is composed of two glucose molecules. It is widely used in the food industry for its ability to enhance flavor and moisture retention. As a carbohydrate, it provides energy to the body but should be consumed in moderation to avoid negative health effects.
-
Malt sugar (C12H22O11); a dextrorotatory disacharid formed by the hydrolysis of starch through the action of an enzyme.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
Common Misspellings for MALTOSE
Etymology of MALTOSE
The word "maltose" originates from the combination of two terms: "malt" and "ose".
The term "malt" comes from the Middle English word "malte", which refers to the sprouted grain used in brewing. It has its roots in the Old English word "mealt", meaning "coarse meal or particles". This Old English term is further derived from the Proto-Germanic word "maltam", which means "crushed grain" or "grits".
The suffix "-ose" is commonly used in biochemistry to denote a sugar or carbohydrate. It is derived from the French word "ose", which is derived from the Greek word "ōdē", meaning "like" or "resembling".
Combining the term "malt" with the suffix "-ose" gives us "maltose", a name that signifies its origin in malt and its classification as a sugar.
Similar spelling words for MALTOSE
Infographic
Add the infographic to your website:
