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lactin 乳糖 乳糖 Lactin \Lac"tin\, n. [L. lac, lactis, milk: cf. F. lactine. Cf.
{Galactin}.] (Physiol. Chem.) See {Lactose}. [1913 Webster] lactose \lac"tose`\ (l[a^]k"t[=o]s`), n. 1. (Physiol. Chem.) The main sugar present in milk, called also {sugar of milk} or {milk sugar}. When isolated pure it is obtained crystalline; it is separable from the whey by evaporation and crystallization. It is a disaccharide with the formula {C12H22O11}, being chemically 4-([beta]-D-galactosido)-D-glucose. It has a slightly sweet taste, is dextrorotary, and is much less soluble in water than either cane sugar or glucose. Formerly called {lactin}. When hydrolyzed it yields glucose and galactose. In cells it may be hydrolyzed by the enzyme [beta]-galactosidase. [1913 Webster PJC] 2. (Chem.) See {Galactose}. [1913 Webster]
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