Version 2.78

Description

Malt is made most often from Barley, but sometimes from other grains such as Rye. Malting is the controlled germination of cereals, followed by the termination of this process by the application of heat. Further heat is then applied to "kiln" the grain and produce the required flavour and color. Malt may uncommonly induce symptoms of food allergy in sensitised individuals, including Baker's asthma, urticaria, facial itching, Quincke edema, systemic symptoms and anaphylaxis. Symptoms usually occurred after the consumption of Malt-containing chocolate drinks and Malt-containing snack products. Copyright Copyright © 2006 Phadia AB. Source: ImmunoCap, ImmunoCap

Basic Part Properties

Part Display Name
Malt
Part Type
Component (Describes the core component or analyte measured)
Created On
2000-05-04
Construct for LOINC Short Name
Malt

LOINC Terminology Service (API) using HL7® FHIR® Get Info

CodeSystem lookup
https://fhir.loinc.org/CodeSystem/$lookup?system=http://loinc.org&code=LP17017-2

Language Variants Get Info

Tag Language Translation
zh-CN Chinese (China) 麦芽
fr-CA French (Canada) Malt
et-EE Estonian (Estonia) Linnased
es-ES Spanish (Spain) Malta
it-IT Italian (Italy) Malto
tr-TR Turkish (Turkey) Malt
ru-RU Russian (Russian Federation) Солод
nl-NL Dutch (Netherlands) mout
fr-BE French (Belgium) Malt
Synonyms: f90