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.
The mixing of the raw flour with barley or other malt effects the conversion of the starch of the grain into maltose.
For the proper production of maltose and its assimilation a good venous blood, producing a maltose-forming ferment, is necessary.
So, too, when glucose is ingested as such, it is converted by the glucose ferment into maltose in the stomach and intestines.
Of the higher sugars raffinose is fermented by juice from bottom yeast, but more slowly than cane sugar or maltose.
The enzyme of saliva converts starch not into glucose but into a more complex sugar to which is given the name of maltose.