Maltose sentence example

maltose
  • Saccharomyces Marxianus will not hydrolyse maltose, but it does attack cane sugar and ferment the products of hydrolysis.

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  • The glucose of commerce, which may be regarded as a mixture of grape sugar, maltose and dextrins, is prepared by hydrolysing starch by boiling with a dilute mineral acid.

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  • By acting with hydrochloric acid on glucose Fischer obtained isomaltose, a disaccharose very similar to maltose but differing in being amorphous and unfermentable by yeast.

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  • 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.

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  • Its action here is to convert maltose to glucose (a monosaccharide) ready for absorption.

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  • They aimed to engineer the bacteria to contain a switch governing their sensitivity to the sugar maltose.

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  • Sugar may be listed as glucose, sucrose, honey, dextrose, maltose, fructose, hydrolysed starch or syrup.

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  • For example, some species hydrolyse came sugar and maltose, and then carry on fermentation at the expense of the simple sugars (hexoses) so formed.

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  • The second class include all changes brought about by the agency of enzymes, such as the action of diastase on starch, invertase on cane sugar, glucase on maltose, &c. The actions are essentially hydrolytic.

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  • Ludwigii contain only invertase and not maltase, and therefore ferment cane sugar but not maltose.

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  • Disaccharide sugars present in the diet are maltose (a product of the digestion of starch), sucrose (table sugar), and lactose (the sugar in milk).

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  • The disaccharides maltose, sucrose, and lactose cannot be absorbed until they have been separated into simple sugar molecules by their corresponding enzymes present in the cells lining the intestinal tract.

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  • Although not common, a deficiency in the enzymes needed to digest lactose, maltose, and sucrose is sometimes present at birth.

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  • It also converts the glucose in grains to maltose, which may be more easily handled by the body without causing insulin spikes.

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  • The freshly-expressed yeast juice causes concentrated solutions of cane sugar, glucose, laevulose and maltose to ferment with the production of alcohol and carbon dioxide, but not milk-sugar and mannose.

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  • Maltose, malt-sugar, maltobiose, C12H22011, is formed, together with dextrine, by the action of malt diastase on starch, and as an intermediate product in the decomposition of starch by sulphuric acid, and of glycogen by ferments.

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