| Specific Optical Rotations |  | of Sugars (in degrees) |
|---|
| Sugar | α form | equilibrium racemate | β form |
|---|---|---|---|
| RIB D-ribose | -23.1 | -23.7 | - |
| ARA L-arabinose | +54.0 | +104.5 | +175.0 |
| XYL D-xylose | +92.0 | +19.0 | -20.0 |
| GLC D-glucose | +113.4 | +52.2 | +19.0 |
| GAL D-galactose | +144.0 | +80.5 | +52.0 |
| FRU D-fructose | -21.0 | -92.0 | -133.5 |
| MAN D-mannose | +34.0 | +14.6 | -17.0 |
| RHA L-rhamnose | -7.7 | +8.9 | +54.0 |
| SOR L-sorbose | - | -43.4 | - |
| LAC lactose | +90.0 | +55.3 | +35.0 |
| MAL maltose | +168.0 | +136.0 | +118.0 |
| sucrose | - | +66.5 | - |
| raffinose | - | +105.2 | - |
| trehalose | - | +178.3 | - |
|
L = light path in decimeters c = concentrations in grams per milliliter D = the main sodium spectral emission line 20°C = the standard measuring temperature |