Definition for Maltose
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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. It is a reducing sugar.
The two glucose units are joined by an acetal oxygen bridge in the alpha orientation. To recognize glucose look for the down or horizontal projection of the -OH on carbon # 4.
