Maltose

“ This hydrolysis is brought about by the enzyme "diastase," which is present in the sprouting grain.
Maltose is easily soluble in water, and crystallizes in masses of slender needles. It is a reducing sugar; readily forms a characteristic osazone; is strongly dextrorotatory (specific rotatory power +137°) ; and is readily fermented by ordinary brewer's yeast, which contains both "maltase" (the enzyme which hydrolyzes maltose to glucose) and "zymase" (the alcohol-producing enzyme) . When hydrolyzed, either by dilute acids or by maltase, one molecule of maltose yields two molecules of glucose. ”

“ Maltose, however, like cane-sugar, is a disaccharide, and the body has no power to burn it or utilize it directly; but in the intestine and elsewhere is an enzyme termed maltase, which breaks up maltose into two molecules of the monosaccharide dextrose, and this the body can use. Man frequently consumes starch to the extent of a pound a day, and if utilized it must all undergo transformation into maltose, and then into dextrose. ”

“ Second, in man and in some of the lower animals the enzyme ptyalin exerts an action in digestion on part of the carbohydrates of the diet. The starches or polysaccharides are broken down, first of all to the simple dextrins and then to the still more simple disaccharide, maltose. The further breakdown of the maltose is carried out in the intestine by the action of a ferment maltase which does not exist at all or only in the merest traces in the buccal secretion. ”

“ There are present in the blood, however, substances closely related to the peptones, maltose, glycerine, etc.; substances which have in fact been formed from them. During their transfer from the food canal, the dissolved nutrients undergo changes, giving rise to the materials in the blood. Thus are the serum albumin and serum globulin of the blood derived from the peptones and proteoses; the dextrose, from the maltose and other forms of sugar; and the fat droplets, from the glycerine, fatty acid, and soluble soap. ”

“ Cooking can carry the starch through the first three of these processes, rendering it ready for almost instant conversion into maltose, on coming into contact with the saliva in mouth and stomach. In the intestine maltose is converted [Pg 132] into levulose or fruit sugar and the process of digestion is completed. Modern science has shown by experiments that the preliminary digestive work done by cooking varies greatly with the method of cooking adopted. ”

“ This action is presumably due to a ferment, which, according to Tebb, is widely distributed throughout the body, being present not only in the intestine, but also in the liver, kidney, spleen, striated muscle-tissue, and, indeed, in the blood-serum; so that it would appear that nearly all the tissues of the body are endowed with the power of transforming maltose into dextrose. ”

“ Pavy has recently put forward some chemical theories which explain the action of the hyperæmia in producing glycosuria, but they do not account for the hyperæmia itself. In healthy digestion the carbohydrates (starch and sugar) are converted, not into glucose, but into maltose, C12H22O11, dextrin being intermediate in composition. Maltose is absorbed and assimilated, converted into glycogen. So, too, when glucose is ingested as such, it is converted by the glucose ferment into maltose in the stomach and intestines. ”

“ If it is given as liquid or pap it will pass down as starch into the stomach, while if it is administered in a form which obliges the child to chew it properly, not only will the jaws, the teeth, and the gums obtain the exercise which they crave, and without which they cannot develop normally, but the starch will be so thoroughly insalivated that much of it will be converted within the mouth into maltose. ”

“ The diastase is thus produced, and the transformation of starch into sugar (or maltose) accomplished, without employing any elements other than those found in the wheat and barley, making a perfect food for those with weak digestion, and who cannot digest the carbohydrates as presented in soft, mushy foods.
Thousands of invalids remain so, not knowing the cause of their disease. It is safe to say that one person in every three, among coffee users, has some form of incipient or advanced disease. ”

“ It is also possible that differences prevail in the mode of disintegration, and consequently in the resulting decomposites. It is quite certain that the cells of the body are capable of hydrolytically splitting fats into alcohol and fatty acids. Further, they are able to decompose carbohydrates of a complicated structure, especially glycogen, through dextrines to maltoses. The maltose formed is reduced, by the ferment known as maltase, into two molecules of grape sugar. We know also that very dissimilar cells of the body contain ferments which decompose albumen into peptones. ”

“ This is especially the case in rickets and anemia.
Use of Laxative Foods.—After the baby is a few months old, orange juice is given between the morning feedings. Malted foods likewise exert a laxative effect. The higher the percentage of maltose, the more laxative the food. The nurse must keep this point in mind in feeding babies. With older children and adults, the question of diet for constipation is quite as important as it is for infants. Prunes or figs cooked with senna leaves and thoroughly strained furnish an excellent adjunct to the diet under such conditions. ”

“ In its resting stage the embryo of a barleycorn is generally free from starch; as soon as germination sets in, however, starch appears in the scutellum, while the amount of sucrose there present increases, these being apparently formed from maltose originating from the action of diastase on the starch of the endosperm. Sucrose also augments in the aleurone layer, but starch is never formed in the aleurone cells. These changes occur when the malt is first loaded on kiln; indeed, at no part of the malting process is there greater physiological activity. ”

“ In immunizing horses for the production of antidysenteric serum it is customary to use both Flexner and Shiga strains, thus producing a polyvalent serum.
Lentz recognizes 4 types of dysentery bacilli for the differentiation of which he uses mannite, maltose and saccharose bouillon with litmus as an indicator. ”

“ Van’t Hoff’s idea omitted, however, the possibility that in the transitory combina­tion between enzyme molecule and substrate a change in the molecular configura­tion of the substrate or in the distribu­tion of intramolecular strain may take place. The first apparently complete confirma­tion of van’t Hoff’s sugges­tion appeared in the form of the synthesis of maltose from grape sugar by the enzyme maltase, which decomposes maltose into grape sugar. By adding the enzyme maltase from yeast to a forty per cent. solu­tion of glucose Croft Hill17 obtained a good yield of maltose. ”

“ The fungus is best grown by using maltose media. In cases of old standing, owing to its scarcity in the lesions, it is grown only with great difficulty. The material to be inoculated must be taken from the edges of the lesion. The growth begins to be visible after five to nine days; the rate of growing being very slow. ”

“ Weigh out 4 grammes maltose. Add to the contents of the flask.
10. Adjust the weight of the medium mass to the calculated figure for one litre (1019 grammes) by the addition of distilled water at 100°C.
11. Replace the flask in the steamer for twenty minutes, cool to 60°C., and clarify with egg and filter.
12. Tube, and sterilise as for nutrient agar.
Media for the Study of Special Bacilli.
B. Acnes.
Oleic Acid Agar (Fleming) .—
1. Measure out into a sterile stout glass bottle which already contains about 10 sterile glass beads
2. Weigh out
and add it to the ascitic fluid in the bottle. ”

“ Certain forms of carbohydrates are more susceptible to bacterial fermentation than others. Herter claims that sucrose and glucose are much more so than lactose, maltose, or starch. The substances thus formed through bacterial activity are not believed to be toxic in character, but merely irritating. However, the irritation arising from excessive fermentation in the stomach may lead to gastric disturbances of a more or less serious nature; hence the amount of carbohydrate taken under certain conditions must be adjusted carefully. ”

“ Those who attend the cooking school at Chautauqua this summer will probably learn how this work is to be done, and what results will follow. The theory sprang out of attempts to feed cattle on malted grain. It was found to be too expensive for cattle, and also hardly necessary, because cows have good digestive apparatus. Human beings have impaired digestion, and can afford more expensive food than the beasts have need of. The maltose cooking carries graniverous foods up into an advanced stage of nutritive condition, lessens the labor of weak stomachs, and tickles dull palates with new flavors. ”

“ Fat is very necessary in nervous troubles; hence plenty of cream, fresh butter and cream cheese should be taken; also pure oil with the salad.
MALT EXTRACT.
L.F.H. writes.—Is malt extract a good thing to take daily with an ordinary non-flesh diet, two teaspoonfuls or so at breakfast? And is the desiccated or dry malt extract to be preferred to the ordinary sticky article?
Malt extract of good quality, containing an active form of diastase, is a good form of relish to take with meals. The diastase promotes starch digestion and makes a good addition to foods of the cereal order. ”

“ Malaria:—Observers of this disease in such regions as the gold coast of Africa have noted the fact that malarial attacks are generally preceded by impaired digestion. The disease is said to be due to animal parasites. These parasites are supposed to generate in the soil of certain regions, and thence, through the drinking water, or otherwise, find entrance to the human body.
"A healthy stomach is able to destroy germs of all sorts, hence the best protection from malaria is the boiling of all drinking water, and the maintenance of sound digestion and purity of blood by an aseptic dietary." ”

“ Lucas, the surgeon of this ship, by watching the first beginnings of it, by a proper regulation of diet, and the administration of the essence of malt and juice of limes, not 148 only prevented the progress of the disease, but proved, that, with great attention, it may even be cured at sea. It is of the utmost consequence in this disease to put the men on the sick list on the very first appearance of the symptoms, so that they may early have the advantage of proper treatment and regimen. It is only at this period of it that the effects of essence of malt are sensible ”

“ As all poisons formed in, or entering, the body are brought to the liver for destruction, it is in an extremely exposed position, and very liable to break down under the attack of these poisons, whether of infectious diseases, or chloroform, or alcohol, or those formed by putrefaction in the stomach and intestines. This is why those who have lived long in the tropics and suffered from malaria, dysentery, and other infectious diseases, and those who drink too much alcohol, or have chronic indigestion, or dyspepsia, are likely to have swollen and inflamed livers. ”

“ Treating it with malt, which, in a manner not yet known, by a substance contained in it (diastase) , has the power of lacerating the cuticles of the starch granules. The diastase contained in malt is said to be a solid, white, tasteless, uncrystallised body, soluble in water, but insoluble in alcohol. Dissolved in water, it turns sour very soon. ”

“ Between the attacks some children may be entirely well; others remain restless, have little appetite and poor digestion. Malaria in children does not always follow a typical course. We often see children suffering from spasms, fainting spells, neuralgias, diarrhea, vomiting, and skin eruptions, all due to the malarial condition. This often leads to a mistake in diagnosis. Intermittent fever is often mistaken for pneumonia. Malaria is not a favorable disease for an infant to have. It rapidly weakens the child and great debility and anemia follows. ”

“ Malaria is the predisposing cause and the exciting cause may be any of a number of different factors capable of lowering body resistance such as the occurrence of another malarial attack, the administration of quinine, particularly of the acid salts of quinine in rather large doses, refrigeration, as brought about by one’s clothes becoming wet and then later subjected to the chilling influence of a sea breeze, to excessive fatigue or dietetic or alcoholic excesses. ”

“ In unwholesome states of the atmosphere, in an atmosphere of malaria, which must necessarily pass into the body with the inhaled air, and being in the lungs must be absorbed by the blood, we naturally inquire by what means we escape the morbid effects of such malaria? The answer is:—the malaria is conducted out of the body as rapidly as it is introduced, by the emunctory organs—by the liver, kidneys, and notably by the skin. If the powers of the skin be weak, then the poisons are detained [126] in the blood, and disease is the result ”

“ With the stomatitis there are disturbances of the gastro-intestinal tract—nausea and vomiting, pain in the stomach, and diarrhœa alternating with constipation. Conjunctivitis is very common, both in man and animals, from exposure to mercury vapours. The further action of the metal is shown in its profound effects on the nervous system. The patient is changed in his disposition, he is excitable, nervous, or torpid; there are sleeplessness and bad dreams, at the same time headache, noises in the ears, giddiness, faintings, &c. ”