Maltose

Maltose is a member of the sugar group of carbon compounds, and possesses the composition represented by C,H?20]j -4- OH2. It is produced by the action of diastase or malt extract upon starch, and is so formed in brewing during the processes of malting. It is also the variety of sugar which results from the action of the saliva and the pancreatic juice upon starchy foods during digestion. It is a white crystalline solid, readily soluble in water. By boiling with dilute acids it becomes converted into dextrose (q.v.), which substance it so closely resembles in its chemical properties that considerable care is required for their discrimination. It ferments under the influence of yeast, yielding the usual products of alcoholic fermentation. [Fermentation.]