ˈmȯlˌtōs noun
( -s )
Etymology: French, from English malt (I) + French -ose
: a crystalline dextrorotatory fermentable reducing disaccharide sugar C 12 H 22 O 11 formed especially from starch by the action of beta-amylase (as in saliva and malt), as an intermediate product in metabolism, and in brewing and distilling and used chiefly in foods and in biological culture media; 4-α-glucosyl-glucose — called also malt sugar ; compare glucose illustration