MALT

n. MaMt. A.-S., mealt. Lat., maltum [U. S. Ph., Austr. Ph.] (horde i [Gr. Ph.]), malthum [Belg. Ph.]. Fr., m., m. d'orge, dreche. Ger., Malz, Gerstenmalz. It., mal to. Sp., mal to, cebada germin ada. Grain, chiefly barley, which has become sweet by the conversion of its starch into sugar as a result of the proce of malting, which is the artificial induction of an incipient growth of germination. Amber m. M. dried at a temperature of from 49* to 52* C. [B, 2.1 Black m. See Patent m. Brown in. M. dried at from 65 to 77 C. Decoction of m. Fr., decoction de m. See Decoctum MALTI. Dry extract of m. A proprietary preparation consisting of a white powder having the taste of m.- sugar. [a, 21.] E ence (or Extract) of in. Fr., e ence (ou extrait) de m. See Rrtractwn MALTI. Joliann HofTs in. extract. A dark, reddish-brown proprietary extract, having a flat, faintly sweet taste, containing no alcohol, [a, 21.] M. bath. Ger., Malzbad. See under BATH. M. liquors. See under LIQUOR. M. sugar. See MALTOSE. Merck'n dry extract of in. A proprietary preparation consisting of a dry, very hygroscopic powdrr which becomes liquid when in contact with moist air. fa, 21.] (a. 45).] Pale m. M. that has been dried at a temperature not exceeding 88* C.- Patent m. M. dried by roasting in cylinders at a heat of from 182* to 204* C. Trommer'H extract of 111. with hops. A proprietary preparation consisting of a thick, brownish-yellow extract having an aromatic m.-*ugartttto: said to be composed of the soluble cotistitiirnts,,f < 'anailu m. [o, 21.] [s. 700]