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-(β-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 β-galactosidase. [ 1913 Webster +PJC ]
n. A physiological condition in which lactose cannot be hydrolyzed in the intestine, leading to uncomfortable gaseousness, cramps, or diarrhea after eating a lactose-containing food such as milk or ice cream. The symptoms may be prevented by ingesting a preparation of beta-galactosidase before or together with dairy products. [ PJC ]
(adj) แพ้นม ซึ่งเกิดจากการที่ร่างกายไม่สามารถย่อยน้ำตาลแล็กโตสซึ่งมาจากอาหารประเภทนม เช่น If the blood glucose level does not rise, that means that the lactose is not being broken down into simple sugars, and the patient is lactose intolerant., See also:lactose intolerance, lactose maldigestion
(n) a sugar comprising one glucose molecule linked to a galactose molecule; occurs only in milk, Syn.milk sugar, Example: cow's milk contains about 4.7% lactose
(n) congenital disorder consisting of an inability to digest milk and milk products; absence or deficiency of lactase results in an inability to hydrolyze lactose, Syn.lactase deficiency, milk intolerance
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เช่น Secretary of State=รัฐมนตรีต่างประเทศของสหรัฐฯ (ในภาพตัวอย่าง),
High school=โรงเรียนมัธยมปลาย
