Maltose

= Maltose =

Molecular Formula
C 12 H 22 O 11

Molar Mass
342.3 g/mol



3D Model
(Mac Users, please save this file, and then download the program Imol to open.) http://www.pirx.com/iMol/

Discovery of Maltose
Maltose is produced when amylase breaks down starch, making it a disaccharide.

Basic Properties
Melting Point: 102-103 degrees C (if a monohydrate) or 160-165 degrees C (if anhydrous) Boiling Point: N/A Natural Density: 1.54 g/cm 3

Where is it Found, How is it Obtained
Maltose is found in many food products. To obtain maltose, one must break down amylase with starch. After this happens, Maltose is the left over disaccharide.

Explanation Of Structure:
Maltose consists of two units of glucose joined together by a special bond. This means that Maltose is made up of twelve Carbon atoms,twenty-two Hydrogen atoms, and eleven Oxygen atoms.

Chemical Properties, Reaction Tendencies:
Maltose appears as either a white powder or crystals. Maltose is also soluble in water, at 1.080 g/mL. Other Chemical Properties include: (see also Basic Properties)

Percent Composition by Mass:
C: 42.1% H: 6.6% O: 51.3%

Percent Composition by Number:
C:26.7% H:48.9% O:24.4%

Uses and Importance
Maltose is used in the food industry. It is in barley, making it quite important in the brewing industry In addition to this, Maltose can be spread on biscuits or crackers as a snack. It is also very important in the human body. It is utilized in hair and heart health. When there is a lack of Maltose hair will thin and the heart weakens.

References "MALTOSE." CHEMISTRY SCHOOL. Web. 25 Oct. 2010. . http://www.chemistry-school.info/maltose.htm

"Carbohydrates - Maltose." Elmhurst College: Elmhurst, Illinois. Web. 27 Oct. 2010. . http://www.elmhurst.edu/~chm/vchembook/546maltose.html

ChemExper - Catalog of Chemicals Suppliers, Physical Characteristics and Search Engine. Web. 26 Oct. 2010. . http://www.chemexper.com