发热量低，约为蔗糖发热量的十分之一。

Low calorific value, which is about one over ten of sucrose calorific value.

物理性质包括颜色、密度、粘度、凝固点、溶解性、发热量、荧光性、旋光性等；

Physical properties including color, density, viscosity, freezing point, solubility, heat, fluorescence, and optical activity, etc.