lactose









lactose


noun

  1. Biochemistry. a disaccharide, C12H22O11, present in milk, that upon hydrolysis yields glucose and galactose.
  2. a white, crystalline, sweet, water-soluble commercial form of this compound, obtained from whey and used in infant feedings, in confections and other foods, in bacteriological media, and in pharmacology as a diluent and excipient.

noun

  1. a white crystalline disaccharide occurring in milk and used in the manufacture of pharmaceuticals and baby foods. Formula: C 12 H 22 O 11Also called: milk sugar

n.sugar from milk, 1858, from French, coined by French chemist Marcelin-Pierre-Eugène Berthelot (1827-1907) from Latin lac (genitive lactis) “milk” (see lactation) + chemical suffix -ose (2). n.

  1. A disaccharide in milk that hydrolyzes to yield glucose and galactose.milk sugar
  2. A white crystalline substance obtained from whey and used in infant foods and in pharmaceuticals as a diluent and excipient.milk sugar

  1. A white crystalline disaccharide consisting of a glucose and a galactose molecule, found in milk and used in the manufacture of various other foods. Chemical formula: C12H22O11.
  2. The inability to digest lactose properly is called lactose intolerance. It is caused by a deficiency of the enzyme lactase and marked by abdominal cramping and other symptoms after ingesting lactose.
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