Maltose n. (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-alpha-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.
... Considerable differences occur in these latter respects, however, and interesting results were obtained by Beyerinck with mixtures of species possessing different powers of enzyme action as regards carbohydrates. 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. If then we prepare densely inseminated plates of these two bacteria in gelatine food-medium to which starch is added as the only carbohydrate, ... — Encyclopaedia Britannica, 11th Edition, Volume 3, Part 1, Slice 2 - "Baconthorpe" to "Bankruptcy" • Various Read full book for free!
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