Dr. Gregory L. Ellison graduated from the University of Nebraska College of Medicine in 1979. He works in Tempe, AZ and specializes in Family Medicine and Addiction Medicine.
Malt, grain product that is used in beverages and foods as a basis for fermentation and to add flavour and nutrients. Malt is prepared from cereal grain by allowing partial germination to modify the grainâs natural food substances.
Maltose (/ËmÉËltoÊs/ or /ËmÉËltoÊz/), also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an Î±(1â4) bond, formed from a condensation reaction.The isomer isomaltose has two glucose molecules linked through an Î±(1â6) bond.altose is the second member of an important biochemical series of glucose chains. Maltose is the disaccharide produced when amylase breaks down starch. It is found in germinating seeds such as barley as they break down their starch stores to use for food. It is also produced when glucose is caramelized.