MALTOSE

n. Ma4lt'os. Fr., m. Ger., M. A carbohydrate, C]H22Oi, + H2O, or C18H34O1T, obtained from starch by the action of dilute acids, diastase, or the animal amylolytic ferments. It forms acicular crystals conglomerated into crusts. Its aqueous solution has a specific dextrorotary power of 150 (according to Mei l, of 137). It closely resembles cane-sugar, but differs from it in its reducing action. It may undergo alcoholic fermentation. M. is probably the chief sugar that is formed within the body. Its transformation to glucose in the intestine is due solely to the presence of bacteria. [Bourquelot, " Compt. rend.," xcvii, p. 1000, 1322; B, 4; Richter (B, 5); Sandink, " Ztsch. f. physiol. Chem.," v, 427; Mei l, " Jour. f. prak. Chem.," xxv, p. 114 (B); K.] M'kaffee (Ger.). A substitute for coffee, said to consist of 4'22 per cent, of albumin, 50'19 per cent, of dextrin, 2'27 per cent, of ashes, 7'57 per cent, of extractive substances soluble in alcohol, and 35'40 per cent, of matter insoluble in hot water. [B, 270 (a, 38).] MAI/TUM [U. S. Ph., Austr. Ph.] (Lat.), n. n. Ma4ltdna3lt)'u3m- (u4m). See MALT. Apozem a (seu decoctum) inalti. Fr., decoction de malt. Syn.: mustum liordei. Decoction of malt; a preparation made by boiling malt in about 15 times its weight of water till reduced about one fourth or more, adding, according to some pharmacopoaias, a little fennel or licorice or both, or some oxymel, and straining or decanting. [B, 119 (a, 38).] E entia malt i. Infusion of malt, evaporated to the consistence of honey. [B, 97 (a, 38).] Extractum malt i [U. S. Ph., Ger. Ph. (1st ed.), Swi Ph.]. Fr., e ence (ou extrait) de malt. Ger., Malzextrakt. A preparation made by macerating 1 part of crushed malt with 1 of cold water for 6 [U. S. Ph.] (3 [Ger. Ph., Swi Ph.]) hours, adding 4 parts of water, digesting 1 hour at or under 55 C. [U. S. Ph.] (1 hour at or under 65 C. [Ger. Ph.], 3 hours at or under 75 C. [Swi Ph. |), pre ing through a strainer, clarifying, and evaporating as quickly as po ible to the consistence of honey [Swi Ph.] (thick honey [U. S. Ph.], a thick extract [Ger. Ph.]). [B, 95 (a, 38).] Extractum inalti chininatiim (seu cum chinino [Swi Ph.]). A preparation made by di olving 1 part of quinine hydrochloride in 4 parts of glycerin, and mixing with 195 parts of extract of malt. The preparation should contain J per cent, of the quinine salt. [B, 95 (a, 38).] Extractum malt i cum ferro jodato [Swi Ph.]. A mixture of 4 parts of solution of iron iodide and 96 of extract of malt, containing about 1 per cent, of iron iodide. [B, 95 (a, 38).] Extractum malt i ferratum [Ger. Ph. (1st ed.), Swi Ph.], A preparation made by di olving 2 parts of iron pyrophosphate with ammonium citrate in 3 of water, and adding 95 of malt extract. [B, 95 (a, 38).] Extractum malt i fluidum. A preparation made by macerating and percolating 4 parts of ground malt with a mixture of 1 part of alcohol and 4 parts of water till 3 parts of percolate are obtained. [B, 81 (a, 38).] MAI/ [s. 701]