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Encyclopedia > Maltose
Other names 4-O-α-D-Glucopyranosyl-D-glucose
CAS number 69-79-4
PubChem 6255
Molecular formula C12H22O11
Molar mass 342.296
Density 1.54 g/cm3 [1]
Melting point

102-103 °C (monohydrate) Image File history File links Maltose_structure. ... CAS registry numbers are unique numerical identifiers for chemical compounds, polymers, biological sequences, mixtures and alloys. ... PubChem is a database of chemical molecules. ... The simplified molecular input line entry specification or SMILES is a specification for unambiguously describing the structure of chemical molecules using short ASCII strings. ... This article or section does not cite any references or sources. ... This article does not cite any references or sources. ... For other uses, see Density (disambiguation). ... The melting point of a crystalline solid is the temperature range at which it changes state from solid to liquid. ...

Solubility in water 1.080 g/ml (20 °C) in water[1]
Except where noted otherwise, data are given for
materials in their standard state
(at 25 °C, 100 kPa)

Infobox disclaimer and references

Maltose, or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) linkage. It is the second member of an important biochemical series of glucose chains. The addition of another glucose unit yields maltotriose; further additions will produce dextrins (also called maltodextrins) and eventually starch. Solubility is a chemical property referring to the ability for a given substance, the solute, to dissolve in a solvent. ... Impact from a water drop causes an upward rebound jet surrounded by circular capillary waves. ... In chemistry, the standard state of a material is its state at 1 bar (100 kilopascals) and 25 degrees Celsius (298. ... Sucrose, a common disaccharide A disaccharide is a sugar (a carbohydrate) composed of two monosaccharides. ... Glucose (Glc), a monosaccharide (or simple sugar), is an important carbohydrate in biology. ... Maltotriose is a trisaccharide. ... Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch. ... Starch (CAS# 9005-25-8) is a complex carbohydrate which is insoluble in water; it is used by plants as a way to store excess glucose. ...

Maltose can be broken down into two glucose molecules by hydrolysis. In living organisms, the enzyme maltase can achieve this very rapidly. In the laboratory, heating with a strong acid for several minutes will produce the same result. Hydrolysis is a chemical reaction or process in which a chemical compound reacts with water. ... “Life on Earth” redirects here. ... Ribbon diagram of the enzyme TIM, surrounded by the space-filling model of the protein. ... Maltase, drawn from PDB 1OBB. Maltase (EC 3. ... Acids and bases: Acid-base reaction theories pH Self-ionization of water Buffer solutions Systematic naming Electrochemistry Acids: Strong acids Weak acids Bases: Strong bases Weak bases edit A strong acid is an acid that dissociates completely in an aqueous solution, or in other terms, with a pKa < −1. ...

The production of maltose in germinating cereals, such as barley, is an important part of the brewing process. When barley is malted, it is brought into a condition in which the concentration of maltose-producing amylases has been maximized. Mashing then permits the amylases to convert the cereal's starches into maltose. Metabolism of maltose by yeast during fermentation then leads to the production of ethanol and carbon dioxide. Sunflower seedlings, just three days after germination Germination is the process in botany where growth emerges from a resting stage. ... Cereal crops are mostly grasses cultivated for their edible seeds (actually a fruit called a grain, technically a caryopsis). ... Binomial name L. Barley (Hordeum vulgare) is an annual cereal grain, which serves as a major animal feed crop, with smaller amounts used for malting and in health food. ... A 16th century brewer A 21st century brewer This article concerns the production of alcoholic beverages. ... Malted barley Malting is a process applied to cereal grains, in which the grains are made to germinate and then are quickly dried before the plant develops. ... Amylase is the name given to glycoside hydrolase enzymes that break down starch into glucose molecules. ... Mashing is a stage in the brewing process where grains are steeped in water at specific temperatures, to facilitate enzyme activity and starch conversion. ... Typical divisions Ascomycota (sac fungi) Saccharomycotina (true yeasts) Taphrinomycotina Schizosaccharomycetes (fission yeasts) Basidiomycota (club fungi) Urediniomycetes Sporidiales Yeasts are a growth form of eukaryotic microorganisms classified in the kingdom Fungi, with approximately 1,500 species described. ... Ethanol, also known as ethyl alcohol, drinking alcohol or grain alcohol, is a flammable, colorless, slightly toxic chemical compound, and is best known as the alcohol found in alcoholic beverages. ... Carbon dioxide is a chemical compound composed of two oxygen atoms covalently bonded to a single carbon atom. ...

See also

This article is about sugar as food and as an important and widely-traded commodity. ... Sucrose, a common disaccharide A disaccharide is a sugar (a carbohydrate) composed of two monosaccharides. ... Glucose (Glc), a monosaccharide (or simple sugar), is an important carbohydrate in biology. ... Fructose (or levulose) is a simple sugar (monosaccharide) found in many foods and is one of the three most important blood sugars along with glucose and galactose. ... Maltase, drawn from PDB 1OBB. Maltase (EC 3. ... Isomaltase is an enzyme which breaks the bonds linking saccharides, which cannot be broken by amylase or sucrase. ...


  1. ^ a b MSDS for maltose monohydrate

External links

  Results from FactBites:
Carbohydrates - Maltose (416 words)
Maltose or malt sugar is the least common disaccharide in nature.
It is present in germinating grain, in a small proportion in corn syrup, and forms on the partial hydrolysis of starch.
At the point when the maximum starch content is reached, the seed growth is stopped by heating the grain to a temperature that stops growth but allows an important natural enzyme diastase to remain active.
maltose. The Columbia Encyclopedia, Sixth Edition. 2001-05 (127 words)
Maltose is produced from starch by hydrolysis in the presence of diastase, an enzyme present in malt.
Maltose is hydrolyzed to glucose by maltase, an enzyme present in yeast; the glucose thus formed may be fermented by another enzyme in yeast to produce ethanol.
Maltose is important in the brewing of beer.
  More results at FactBites »



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