Malt"ose` (?), n. [From Malt.] Physiol. Chem.
A crystalline sugar formed from starch by the action of distance of malt, and the amylolytic ferment of saliva and pancreatic juice. It resembles dextrose, but rotates the plane of polarized light further to the right and possesses a lower cupric oxide reducing power.
© Webster 1913.