स्टार्च के पाचन के दौरान एक सफेद क्रिस्टलीय चीनी का गठन

Noun:

रासायनिक क्रिया से निकली हुई जौ की चीनी, माल्टा शर्करा, यव शर्करा,

maltose's Usage Examples:

They aimed to engineer the bacteria to contain a switch governing their sensitivity to the sugar maltose.

Its action here is to convert maltose to glucose (a monosaccharide) ready for absorption.

hydrolyze because the amylase is hydrolyzing the bonds between the individual sugar monomers to give maltose.

The freshly-expressed yeast juice causes concentrated solutions of cane sugar, glucose, laevulose and maltose to ferment with the production of alcohol and carbon dioxide, but not milk-sugar and mannose.

Thus, a form termed Photobacterium phosphorescens by Beyerinck will absorb maltose, and will become luminous if that sugar is present, whereas P. Pflugeri is indifferent to maltose.

By acting with hydrochloric acid on glucose Fischer obtained isomaltose, a disaccharose very similar to maltose but differing in being amorphous and unfermentable by yeast.

The hexoses so obtained are not necessarily identical: thus cane sugar yields d-glucose and d-fructose (invert sugar); milk sugar and melibiose give d-glucose and d-galactose, whilst maltose yields only glucose.

Of especial note is the transformation of maltose by maltase into glucose, and of cane sugar by invertase into a mixture of glucose and fructose (invert sugar); other instances are: lactose by lactase into galactose and glucose; trehalose by trehalase into glucose; melibiose by melibiase into galactose and glucose; and of melizitose by melizitase into touranose and glucose, touranose yielding glucose also when acted upon by the enzyme touranase.

The glucose of commerce, which may be regarded as a mixture of grape sugar, maltose and dextrins, is prepared by hydrolysing starch by boiling with a dilute mineral acid.

Saccharomyces Marxianus will not hydrolyse maltose, but it does attack cane sugar and ferment the products of hydrolysis.

maltose's Meaning':

a white crystalline sugar formed during the digestion of starches