MALT
\mˈɒlt], \mˈɒlt], \m_ˈɒ_l_t]\
Definitions of MALT
- 2006 - WordNet 3.0
- 2011 - English Dictionary Database
- 2010 - New Age Dictionary Database
- 1913 - Webster's Revised Unabridged Dictionary
- 2010 - Medical Dictionary Database
- 1919 - The Winston Simplified Dictionary
- 1898 - Warner's pocket medical dictionary of today.
- 1899 - The american dictionary of the english language.
- 1894 - The Clarendon dictionary
- 1919 - The Concise Standard Dictionary of the English Language
- 1846 - Medical lexicon: a dictionary of medical science
- 1898 - American pocket medical dictionary
- 1916 - Appleton's medical dictionary
- 1871 - The Cabinet Dictionary of the English Language
Sort: Oldest first
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convert into malt
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convert grain into malt
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turn into malt, become malt
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a cereal grain that is kiln-dried after having been germinated by soaking in water; used especially in brewing and distilling
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treat with malt or malt extract; "malt beer"
By Princeton University
By DataStellar Co., Ltd
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Barley or other grain, steeped in water and dried in a kiln, thus forcing germination until the saccharine principle has been evolved. It is used in brewing and in the distillation of whisky.
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Relating to, containing, or made with, malt.
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To become malt; also, to make grain into malt.
By Oddity Software
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Barley or other grain, steeped in water and dried in a kiln, thus forcing germination until the saccharine principle has been evolved. It is used in brewing and in the distillation of whisky.
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Relating to, containing, or made with, malt.
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To become malt; also, to make grain into malt.
By Noah Webster.
By DataStellar Co., Ltd
By William Dodge Lewis, Edgar Arthur Singer
By William R. Warner
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Barley or other grain steeped in water, allowed to sprout, and dried in a kiln.
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To make into malt.
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To become malt.
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Containing or made with malt.
By Daniel Lyons
By William Hand Browne, Samuel Stehman Haldeman
By James Champlin Fernald
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Barley made to germinate, for the purpose of forming beer. It has been recommended in medicine, as antiscorbutic, antiscrofulous, etc.
By Robley Dunglison
By Willam Alexander Newman Dorland
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Grain, Chiefly barley, which has become sweet by the conversion of its starch into sugar as a result of the process of malting or artificial germination. It contains dextrin, maltose and diastose. It is nutritive and digestant, aiding in the digestion of starchy foods, and is used in tuberculosis, cholera, infantum and other wasting diseases.
By Smith Ely Jelliffe
