Weigh out French maltose, 40 grammes, and dissolve in the agar.
Maltose or malt sugar is formed from starch in germinating seeds.
Maltose is absorbed and assimilated, converted into glycogen.
The higher the percentage of maltose, the more laxative the food.
The last is used to convert starch into maltose, the first is used to convert maltose into fermentable sugar.