Galactose

(gal-ak/-tds)i'. Lactose; the aldose of dulcitol. It is formed on boiling milk sugar with dilute acids, and is obtained from such gums as yield mucic acid when oxidized. It crystallizes in nodules of grouped needles or leaflets, that melt at 1660 C. Its solution is dextro-rotatory. It readily reduces alkaline copper-solutions and is fermentable with yeast. See Carbohydrates, Table of.