Just a couple of tidbits on monosaccharide stereochemistry from my own lectures on the topic(s)
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Chemical syntheses often (not always!) produce both flavors of stereoisomers when they have a choice (so to speak): a mixture of the two isomers of one chiral carbon is called a racemic mixture. Biological systems (enzyme catalysis) produce one stereoisomer. For example, all of the amino acids found in protein are of the "L" form; no D/L racemic mixtures. All of the common aldohexoses (Galactose, Glucose, Mannose) are of the "D" form, not racemic D/L mixtures. It's a hallmark of biosynthesis.
Galactose, Glucose, and Mannose all have the same molecular composition (C6H12O6), differing only in the way those atoms are hooked together. There are both D and L forms of each, too.
Here's D-glucose, in its "aldopyranose" (ring) form -- as most commonly encountered in a biological context.
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(the hydrogen atoms aren't shown, for clarity). This is the beta form (thermodynamically the most stable due to the orientation of those OH groups); the alpha form "flips" the OH group at carbon 1. L-glucose would flip the configuration at all of the chiral (asymmetrically modified) carbons.

alpha-L-glucose is the 'perfect' mirror image of beta-D-glucose.
Since sugars have multiple, chemically active sites, there are lots of different ways to link them together. If we take three sugars of the same mass (e.g., Gal, Glc, Man, the same three mentioned above), there are, on paper, 1056 different ways to hook them together (they do NOT all occur naturally). Those
trisaccharides all have the same mass.
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We can start to play tricks such as the aforementioned "MS^n" (fragmentation analysis) to tease apart these "isobaric" (same mass) species.
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