Malt sugar

Maltose reduces Fehling s solution and therefore probably contains an aldehyde group. The constitutional formula is probably the same as that given for lactose. It yields an osazone which crystallizes in tufts of needles which are more blunt than the crystals of glucosazone. Maltose, like the other di-saccharoses does not ferment with yeast zymase. 

Alcoholic Fennentation.—The statements, just made, in regard to the alcoholic fermentation of the di-saccharoses, need to be explained. Yeast, i.e., ordinary beer yeast, contains several enzymes. The definite enzyme present in yeast, and which, alone, produces alcoholic fermentation of sugars, is the enzyme Z3rmase. This enzyme acts only upon the hexoses glucose, fructose, and galactose. It has no action upon either of the three di-saccharoses we have mentioned. When, however, cane sugar or malt sugar is treated with ordinary yeast alcoholic fermentation takes place. This is due to a preliminary action of other enzymes upon the di-saccharoses by means of which they are converted into mono-saccharoses and then the mono-saccharoses are fermented 

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Malz-wendeapparat, -wender, m. malt turner, -zucker, m. malt sugar, maltose. 

Maltose (malt Sugar), C, 2H220j. H20, mw 360.31 when crystd from w, C12H220 j, mw... 

Maltose (1) occurs as a breakdown product of the starches contained in malt ( malt sugar see p. 148) and as an intermediate in intestinal digestion. In maltose, the anomeric OH group of one glucose molecule has an a-glycosidic bond with C-4 in a second glucose residue. 

Gastrointestinal effect. Ginger root, in combination with ginseng, Zanthoxylum fruit, and malt sugar, administered orally to guinea pigs at a concentration of 10-300 mg/kg, significantly improved carbachol-ac-celerated small intestinal transit in a dose-dependent manner "". Dai-Kenchu-To,... 

Maltose ( malt sugar ), melting point of H2O 100°C. With the enzyme maltase yields glncose plus glucose. Specific rotatory power... 

Maltose. Also known as malt sugar, maltose is a product of the fermentation of starches by enzymes or yeast. Barley malt, which is used as an adjunct in brewing, enhances die flavor and color of beer because of its maltose content Maltose also is formed by yeast during breadmaking. Maltose is the most common reducing dlsaccharide, H2O,... 

Beer sometimes contains very small proportions of arsenic derived from the malt, sugars, hops, etc., used in brewing, and as the maximum amount allowable is one-hundredth of a grain of arsenic (As2Os) per gallon of the beer, it is advisable to keep a systematic check on the materials employed and also on the finished beer. 

SYNS 4-(a-d-GLUCOPYRANOSIDO)-a-GLUCOPYRAN-OSE 4-(a-d-GLUCOSIDO)-d-GLUCOSE MALTOBI-OSE d-MALTOSE MALT SUGAR a-MALT SUGAR... 

Maltose (malt Sugar), Cj jHjjOj j. KjO, mw 360.31 when crystd from w, C12H22O11, mw 342.29 when cryst from ale the monohydrate exists as colorl needles, dec at about 102°, d 1.540g/cc V sol in w, si sol in methanol, less sol in et ale, insol in eth. Prepd by action of diastase (usually malt extract) on starch paste, or by heating equimol mixts of a- and 3-glucose in vac at 160° (Ref 1)... 

Many other simple carbohydrates occur in nature. These include fructose (fruit sugar), maltose (malt sugar), and lactose (milk sugar). 

Di-saccharoses or Hexo-bioses.—(i) The first group is known as di-saccharoses. These are so called because they split, on hydrolysis, into two molecules of hexose mono-saccharoses. The general formula for these di-saccharoses is C H2 20n-i, and the known members all have the composition formula C12H22O11. They are represented by such common substances as cane sugar, milk sugar and malt sugar. The reaction of hydrolysis is,... 

The group of di-saccharoses, or poly-saccharoses which are true sugars, includes three common and important members, (i) Cane sugar, or sucrose, perhaps the most important of all the carbohydrates, unless that position may be disputed by starch a poly-saccharose. (2) Malt sugar, or maltose, found in malt. (3) Milk sugar, or lactose, the sugar present in milk. 

Advantose 100 Finetose-, Finetose F 4-O-a-D-glucopyranosyl-P-D-glucose 4-(a-D-glucosido)-D-glucose malt sugar malto-biose Maltodiose-, Maltose HH Maltose HHH Sunmalt Sunmalt S. 

We shall study four disaccharides (-f )-maltose (malt sugar), ( +) -cellobiose, (-p )-lactose (milk sugar), and ( + )-sucrose (cane or beet sugar). As with the monosaccharides, we shall focus our attention on the structure of these molecules on which monosaccharides make up the disaccharide, and how they are attached to each other. In doing this, we shall also learn something about the properties of these disaccharides. 

Derivation The filtrate from the mash of malted grain is concentrated at low temperature in vacuum. The sugar acts as preservative. The diastase hydrolyzes starch to malt sugar. 

Maltose, also known as malt sugar, is an intermediate product of starch hydrolysis and does not appear to exist freely in nature. Maltose is a disaccharide with an 0(1,4) glycosidic linkage between two D-glucose molecules. In solution the free anomeric carbon undergoes mutarotation, which results in an equilibrium mixture of a- and / -maltoses (Figure 7.27). 

Malt sugar Maitobiose Maltos Martos-10, Malt sugar, an isomer of ceilobiose nutrient, sweetener, culture media, stabilizer for polysulfides, brewing. [Monohydrate) White crystals mp = 102 -103 [al8°= +112 - +130,4 (c = 4) soluble in H2O, EtOH, insoluble in organic solvents. Am. Biorgsnics Avebe BV Penta Mfg. Pfanstiehl Labs Inc. 

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