n :  a crystalline dextrorotatory fermentable disaccharide sugar C₁₂H₂₂O₁₁ formed esp. from starch by amylase (as in saliva and malt), as an intermediate reducing product in metabolism, and in brewing and distilling and used chiefly in foods and in biological culture media .
 
   
 
Similar sounding terms:  malt·ase  mel·i·tose  mellitus 
 
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