Maltose

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Maltose
α-Maltose
α-Maltose
β-Maltose
β-Maltose
Names
IUPAC name
2-(hydroxymethyl)-6-[4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyox ane-3,4,5-triol
Ither names
4-O-α-D-Glucopyranosyl-D-glucose
Identifiers
3D model (JSmol)
ChEBI
ChEMBL
ChemSpider
ECHA InfoCard 100.000.651
EC Nummer 200-716-5
UNII
Properties[1]
C12H22O11
Molar mass 342.30 g·mol−1
Appearance White pouder or crystals
Density 1.54 g/cm3
Meltin pynt 160 tae 165 °C (320 tae 329 °F; 433 tae 438 K) (anhydrous)
102–103 °C (monohydrate)
1.080 g/mL (20 °C)
Chiral rotation [α]D +140.7° (H2O, c = 10)
Hazards
Safety data sheet External MSDS
Relatit compoonds
Relatit
Sucrose
Lactose
Trehalose
Cellobiose
Except whaur itherwise notit, data are gien for materials in thair staundart state (at 25 °C [77 °F], 100 kPa).
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Infobox references

Maltose, an aa kent as maltobiose or malt succar, is a disaccharide formed frae twa units o glucose jyned wi an α(1→4) bond, formed frae a condensation reaction. The isomer isomaltose haes twa glucose moleculeslairtit throu an α(1→6) bond. Maltose is the seicont member o an important biochemical series o glucose chains. Maltose is the disaccharide produced when amylase breaks doun stairch. It is foond in germinatin seeds as they break doun thair stairch stores tae uise for fuid, which is wha it wis named efter malt. It is an aa produced when glucose is caramelised.[2]

References[eedit | eedit soorce]

  1. Weast, Robert C., ed. (1981). CRC Handbook of Chemistry and Physics (62nd ed.). Boca Raton, FL: CRC Press. p. C-367. ISBN 0-8493-0462-8. .
  2. Sugisawa, Hirqshi; Edo, Hiroshi (1966). "The Thermal Degradation of Sugars I. Thermal Polymerization of Glucose". Journal of Food Science. 31 (4): 561. doi:10.1111/j.1365-2621.1966.tb01905.x.