(isim) maltoz

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maltose
A disaccharide, C12H22O11 formed from the digestion of starch by amylase; is converted to glucose by maltase
built of two units of glucose It is the chief product of the hydrolysis of starch by enzymes including salivary and pancreatic
A disaccharide, C{12}H{22}O{11} formed from the digestion of starch by amylase; is converted to glucose by maltase
A crystalline sugar formed from starch by the action of diastase of malt, and the amylolytic ferment of saliva and pancreatic juice
{i} malt sugar, water-soluble sugar derived from malt (used as a nutrient, sweetener and in culture media)
The main fermentable sugar obtained from malted grains
a white crystalline sugar formed during the digestion of starches
Maltose is a disaccharide consisting of two sugar molecules and is found in grain
A disaccharide of two glucose molecules, and the primary fermentable sugar obtained from mashing malt One-third the sweetness of sucrose
It resembles dextrose, but rotates the plane of polarized light further to the right and possesses a lower cupric oxide reducing power
A sugar molecule consisting of two linked glucose molecules Maltose is the most common type of sugar in beer wort, typically comprising about 50% of the sugars present See also disaccharide
(isim) maltoz
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