Next, we turned our attention to precisely defining the stereochemical configuration of the anomeric carbon in the product as the primary prediction goal. The most common way to specify product stereochemistry is via a and b, which refer to the orientation of the anomeric bond relative to the orientation of the last stereocenter in the ring in the Fischer projection. Thus, the a/b system becomes sensitive to changes far from the anomeric center. This is illustrated in Figure (Common stereochemical descriptors), where a or b is assigned to three different glycosides. The assigned configuration differs, despite the expected conformation (i.e., axial or equatorial orientation of the anomeric bond) being identical. One alternate definition using CIP rules to label product stereocenters as R or S is also sensitive to changes in substituents, this time near the anomeric carbon; the three glycosides in Figure (Common stereochemical descriptors) also do not have the same assigned configuration despite having expected equivalent orientations of the anomeric bond. Another alternative of capturing the equatorial or axial nature of the bond would be ideal. However, the descriptors axial and equatorial are not static due to ring flips and would require structural calculations to find the minimum energy conformation. This is further complicated by carbohydrates that exist as multiple conformations in an equilibrium. Instead, in this work, we use a description of the anomeric configuration similar to the donor vector previously described based on the orientation in a Mills projection (Figure ); the product configuration is 1 if the anomeric bond points out of the plane and -1 if the bond is pointing into the plane. The full dataset has a close to even distribution of product configurations with a slight overweight of "b"-selective glycosylations (Figure Product distribution). It is also seen that there is a correlation between a-configuration and the -1-configuration, and b-configuration and the 1-configuration. The inconsistencies are largely due to L-sugars. For some of the reactions, the yields for both anomeric products were specified, making it possible to create two different datasets: one with major glycosylation products and one with the anomeric ratios of products.