Also called malt sugar, C12H22O11,
a dissacharide that contains two molecules
of the simple sugar glucose. It is produced
by the hydrolysis of starch
by the enzyme amylase in, for example, germinating
seeds (such as those of barley), and by the breakdown of starches and glycogen
during digestion. Maltose is used in brewing,
soft drinks, and foods. Melting point: 102°–103°C.