\Malt"ose`\, n. [From {Malt}.] (Physiol. Chem.)
A crystalline sugar formed from starch by the action of
distance of malt, and the amylolytic ferment of saliva and
pancreatic juice. It resembles dextrose, but rotates the
plane of polarized light further to the right and possesses a
lower cupric oxide reducing power.