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malt·ose

n :  a crystalline dextrorotatory fermentable disaccharide sugar C12H22O11 formed esp. from starch by amylase (as in saliva and malt), as an intermediate reducing product in metabolism, and in brewing and distilling and used chiefly in foods and in biological culture media .
 
   
 
Similar sounding terms:  malt·ase  mel·i·tose  mellitus 

 
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