the dried sea tangle calculated at Kijangss

Sugar	Culture period
Sugar	Feb	Mar	Apr	May	Jun	Jul
Rhamnose	0.11 ± 0.00^a	0.08 ± 0.00^b	0.08 ± 0.00^b	0.04 ± 0.00^c	0.04 ± 0.00^c	0.03 ± 0.01^d
Ribose	0.19 ± 0.00^a	0.10 ± 0.00^b	0.10 ± 0.00^b	0.01 ± 0.00^d	0.02 ± 0.00^c	0.01 ± 0.01^d
Mannose	0.66 ± 0.01^b	0.55 ± 0.01^d	0.65 ± 0.01^b	0.72 ± 0.02^a	0.60 ± 0.01^c	0.56 ± 0.02^d
Fucose	3.32 ± 0.08^c	4.17 ± 0.13^b	4.84 ± 0.12^a	2.68 ± 0.06^d	2.27 ± 0.06^f	2.52 ± 0.16^e
Galactose	2.31 ± 0.06^a	1.92 ± 0.04^b	1.97 ± 0.06^b	0.80 ± 0.02^d	0.88 ± 0.02^c	0.71 ± 0.11^e
Xylose	0.35 ± 0.01^a	0.24 ± 0.01^b	0.16 ± 0.00^c	0.06 ± 0.00^d	0.05 ± 0.00^e	0.05 ± 0.00^e
Glucose	0.55 ± 0.01^d	0.64 ± 0.02^c	0.68 ± 0.02^b	0.73 ± 0.01^a	0.72 ± 0.02^a	0.53 ± 0.12^d
Total	7.48 ± 0.17^b	7.70 ± 0.17^b	8.47 ± 0.21^a	5.03 ± 0.13^c	4.56 ± 0.11^d	4.40 ± 0.14^d

^aValues represent means ± standard error (n=3). Mean values in the same row followed by different letters differ significantly (p<0.05).

Table 4: Seasonal variation of component sugar in the dried sea tangle (S. japonica) cultured at Kijang area^a

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