malt

Grain, Chiefly barley, which has become sweet by the conversion of its starch into sugar as a result of the proce of malting or artificial germination. It contains dextrin, maltose and diastose. It is nutritive and digestant, aiding in the digestion of starchy foods, and is used in tuberculosis, cholera, infantum and other wasting diseases, dry extract of m. A proprietary preparation consisting of a white powder having the taste of m. sugar, m. sugar. See maltose. Merck's dry extract of m. See under Merck. Trommer's extract of m. See under Trommer. Malta fever.[Lat., A maltum.'] specific continued endemic f. of the island of Malta, due to the Micrococcus mel i tens is; characterized by profuse perspiration and sudamina, constipation, swelling of the joints, and usually an enlarged spleen.