One of the mysteries of the English language finally explained.
A sugar produced by the breakdown of starch, e.g. by enzymes found in malt and saliva. It is a disaccharide consisting of two linked glucose units.
- ‘Several physiologically important disaccharides are sucrose, lactose and maltose.’
- ‘It turns out that, in the mixture of flour and yeast, there are enzymes that turn the starch in the flour into maltose, another sugar.’
- ‘When you eat or drink a food source of maltose, the maltose is split into two glucose units so they can be absorbed.’
- ‘But up to two thirds of it can be replaced by other sugars, including maltose and sucrose.’
- ‘Systems for sensing specific sugars, such as galactose or maltose, or specific amino acids, such as histidine or proline, also are present.’
Mid 19th century: from malt + -ose.
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