maltosen.

Brit.

/ˈmɔːltəʊz/,

/ˈmɒltəʊz/, U.S.

/ˈmɔltoʊz/,

/ˈmɑltoʊz/,

/ˈmɔltoʊs/,

/ˈmɑltoʊs/

Origin: Formed within English, by derivation; modelled on a German lexical item. Etymons: malt n.¹, -ose suffix².

Etymology: < malt n.¹ + -ose suffix², after German Maltose. The substance was described by Dubrunfaut (1847), but the word French maltose does not appear to have been used by him, and the details, as well as the language, of its coinage are unclear.

Chemistry.

A disaccharide consisting of two glucose units and formed by the action of amylases on starch. Also called malt sugar.Formula: C₁₂H₂₂O₁₁.

ΘΚΠ

the world > food and drink > food > additive > sweetener > [noun] > sugar > maltose

maltose1862

malt sugar1862

1862 H. Watts tr. L. Gmelin Hand-bk. Chem. XV. 338 Maltose. The sugar produced from starch-paste by the action of malt (or diastase) is, according to Dubrunfaut, different from dextro-glucose.

1876 Chem. News 11 Feb. 61/2 A communication from Mr. C. O. Sullivan ‘On Maltose’ was read, in which the author proves that maltose..is not merely a mixture of dextrose and dextrin, but a distinct compound.

1885 H. Stopes Malt & Malting xi. 140 Maltose, when free from glucose sugars, crystallises like cane-sugar or sucrose.

1929 Birmingham Post 22 Feb. 5/4 Over 50% of starch can be converted into maltose.

1951 Sunday Pict. 21 Jan. 2/6 (advt.) Nescafé is a soluble coffee product composed of coffee solids, combined and powdered with dextrins, maltose and dextrose added to protect the flavour.

1988 L. Stryer Biochem. (ed. 3) xiv. 339 In maltose, two glucose units are joined by an α-1,4-glycosidic linkage.

This entry has been updated (OED Third Edition, June 2000; most recently modified version published online March 2022).

单词	maltose
释义	maltosen. Brit. /ˈmɔːltəʊz/, /ˈmɒltəʊz/, U.S. /ˈmɔltoʊz/, /ˈmɑltoʊz/, /ˈmɔltoʊs/, /ˈmɑltoʊs/ Origin: Formed within English, by derivation; modelled on a German lexical item. Etymons: malt n.¹, -ose suffix². Etymology: < malt n.¹ + -ose suffix², after German Maltose. The substance was described by Dubrunfaut (1847), but the word French maltose does not appear to have been used by him, and the details, as well as the language, of its coinage are unclear. Chemistry. A disaccharide consisting of two glucose units and formed by the action of amylases on starch. Also called malt sugar.Formula: C₁₂H₂₂O₁₁. ΘΚΠ the world > food and drink > food > additive > sweetener > [noun] > sugar > maltose maltose1862 malt sugar1862 1862 H. Watts tr. L. Gmelin Hand-bk. Chem. XV. 338 Maltose. The sugar produced from starch-paste by the action of malt (or diastase) is, according to Dubrunfaut, different from dextro-glucose. 1876 Chem. News 11 Feb. 61/2 A communication from Mr. C. O. Sullivan ‘On Maltose’ was read, in which the author proves that maltose..is not merely a mixture of dextrose and dextrin, but a distinct compound. 1885 H. Stopes Malt & Malting xi. 140 Maltose, when free from glucose sugars, crystallises like cane-sugar or sucrose. 1929 Birmingham Post 22 Feb. 5/4 Over 50% of starch can be converted into maltose. 1951 Sunday Pict. 21 Jan. 2/6 (advt.) Nescafé is a soluble coffee product composed of coffee solids, combined and powdered with dextrins, maltose and dextrose added to protect the flavour. 1988 L. Stryer Biochem. (ed. 3) xiv. 339 In maltose, two glucose units are joined by an α-1,4-glycosidic linkage. This entry has been updated (OED Third Edition, June 2000; most recently modified version published online March 2022). < n.1862
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