One cereal preparation called Grape Nuts, has had its starch converted into maltose and dextrin (maltose being a sugar), by a scientific application of the diastase of the grain.
Dextri-maltose may be added after a few days in order to maintain the fuel needs of the body.
The maltose thus formed is further converted into glucose by the sugar-splitting enzyme in the intestinal juice, and in this form it is chiefly absorbed.
The food mass remains in the mouth for so short a time, however, that a very small percentage of the starch is changed to maltose under salivary digestion.
The treatment in these conditions consists of eliminating the milk sugar from the formula; in less severe cases dextri-maltose may be substituted.
In this method, one rounded tablespoonful of milk sugar is estimated as weighing one half ounce (dextri-maltose may be estimated in the same way).
The dietetic treatment consists of an immediate withdrawal of the dextri-maltose preparation and a substitution of milk sugar after a few days.
Maltose is also an intermediate product formed during the manufacture of commercial glucose as the result of the boiling of starch with dilute acids.
In this form the milk sugar is more apt to be the cause of the trouble than the dextri-maltose preparations which are at times used.
If it turns an orange or yellowish red color, the presence of a form of sugar (maltose or dextrose) is proved.
It assists in bringing about an alkaline condition in the small intestine and aids in the reduction of cane sugar and maltose to the simple sugars, dextrose and levulose.
It is also the opinion of certain physiologists that cane sugar and maltose (double sugars) are converted by the hydrochloric acid into dextrose and levulose (single sugars).
The hydrolytic transformation of starch to dextrins and maltosehas been followed in this way, and the methods may serve as a model to which cellulose transformations should be approximated.
So, too, when glucose is ingested as such, it is converted by the glucose ferment into maltose in the stomach and intestines.
For the proper production of maltose and its assimilation a good venous blood, producing a maltose-forming ferment, is necessary.
The glucose of commerce, which may be regarded as a mixture of grape sugar, maltoseand dextrins, is prepared by hydrolysing starch by boiling with a dilute mineral acid.
The other ingredients of commercial glucose, the maltose and dextrin, have of course the same food value as the dextrose, since they are made over into dextrose in the process of digestion.
It is a mixture of three derivatives of starch in about this proportion: Maltose 45 per cent.
Millar, are maltose and glucose, which latter is derived from the hydrolysis of the stable dextrin.
The amyloins are substances containing varying numbers of amylin (original starch or dextrin) groups in conjunction with a proportional number of maltose groups.
The proportions of glucose, dextrine and maltose present in a commercial glucose depend very much on the duration of the boiling, the strength of the acid, and the extent of the pressure at which the starch is converted.
By the action of dilute boiling acid on starch the latter is rapidly converted first into a mixture of dextrine and maltose and then into glucose.
They are not separable into maltose and dextrin by any of the ordinary means, but exhibit the properties of mixtures of these substances.
Although according to their view they were compounds of maltose and dextrin, they had the properties of mixtures of these two substances.
The last is used to convert starch into maltose, the first is used to convert maltose into fermentable sugar.
The amount of maltose so created is in proportion to the amount of malt used, the length of time it is acting, the dilution of the mash, and the existence of a proper temperature.
This is accomplished by adding to it a certain amount of malt, whereby maltose or sugar is formed through the action of the diastase.
The yeast afterwards converts this maltose into sugar.
By the diastatic activity is meant the number of times its (own) weight of maltose a given quantity of extract will produce when allowed to act upon acid-free soluble starch for one hour at a temperature of 40 degrees C.
They are composed of a semi-soluble starch, gummy dextrin, and perhaps a little maltose which has a tendency to disturb and to interfere with the normal process of digestion.
The ordinary glucose or corn-sirup is not all changed by this process, into pure glucose, but contains some maltose and other gummy compounds; hence it will not crystallize or granulate into pure sugar.
One action of the intestinal juice is to change sugar and maltose into glucose, which is then absorbed directly into the blood.
Sidenote: How starch is changed into maltose] Just as glucose may be manufactured from starch treated with dilute acids, so maltose may be made by treating starch with malt.
Sidenote: Maltose in foods] If this process of malting is stopped at the proper time, and the sugar dissolved, and extracted, a product is formed consisting chiefly of the sugar maltose.
Instead of multiplying the amount of maltose in the original beer by the factor 0.
Two simple sugars united chemically make a double sugar or disaccharid; thus cane sugar or sucrose will yield glucose and fructose, while milk sugar or lactose will yield glucose and galactose, and maltose will yield two portions of glucose.
The digestion of starches and dextrins begins in the mouth, where amylase (starch-splitting) changes starch first to dextrin and finally to maltose, and maltase may change a little of the maltoseso formed into glucose.
On the Transformation ofMaltose to Dextrose, Journal of Physiol.
The potato starch is converted into maltose by the diastase of malt, the maltose being easily acted upon by ferment for the actual production of the alcohol.
It turned out, however, that what he took for maltose was not this compound but an isomer, namely isomaltose, which has a different molecular configuration and cannot be hydrolyzed by the enzyme maltase.
The first apparently complete confirmation of van't Hoff's suggestion appeared in the form of the synthesis of maltose from grape sugar by the enzyme maltase, which decomposes maltose into grape sugar.
Maltose seems to help the children to gain more rapidly in weight than when only milk or cane sugar is used.
Dextri-maltose (malt sugar) is very easy of digestion and may be used in the modification of milk.
In mild ales the proportion of maltose to dextrin is high (roughly 1:1), thus accounting for the full sweet taste of these beers.
When hydrolyzed, either by dilute acids or by maltase, one molecule of maltose yields two molecules of glucose.
Aldehyde group potentially active, reducing sugars: Sugar Components Maltose Glucose and glucose Gentiobiose Glucose and glucose Lactose Glucose and galactose Melibiose Glucose and galactose Turanose Glucose and fructose Type 2.
These transformations can be traced by the iodine color reaction, as starch will show its characteristic blue, dextrins purple or rose-red, and maltose and glucose no color with iodine.
This is indicated by the fact that when submitted to the action of all known hydrolyzing agents which affect it, it has never been found to yield maltose as one of the products of hydrolysis.
The sodium chlorid, bile, maltose and glucose produce some secretion by the latter method yet none by the former.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "maltose" in a variety of sentences. We hope that you will now be able to make sentences using this word.
