Sugar Culture period
  Feb Mar Apr
May   Jun   Jul
Rhamnose 0.12 ± 0.00b 0.13 ± 0.00a 0.07 ± 0.00c 0.03 ± 0.00d 0.02 ± 0.00e 0.02 ± 0.00e
Ribose 0.19 ± 0.01a 0.10 ± 0.00b 0.09 ± 0.00c 0.01 ± 0.00e 0.02 ± 0.00d 0.01 ± 0.01e
Mannose 0.75 ± 0.02a 0.67 ± 0.02c 0.74 ± 0.02a 0.70 ± 0.02b 0.59 ± 0.01d 0.47 ± 0.08e
Fucose 3.49 ± 0.09a 2.98 ± 0.06b 2.92 ± 0.08bc 3.01 ± 0.07b 2.83 ± 0.05c 1.85 ± 0.54d
Galactose 2.21 ± 0.05a 1.65 ± 0.04c 1.81 ± 0.04b 0.80 ± 0.02d 0.80 ± 0.01d 0.63 ± 0.09e
Xylose 0.43 ± 0.01a 0.28 ± 0.01c 0.30 ± 0.01b 0.06 ± 0.00d 0.07 ± 0.00d 0.05 ± 0.01e
Glucose 0.67 ± 0.02b 0.67 ± 0.02b 0.73 ± 0.02a 0.72 ± 0.01a 0.42 ± 0.01c 0.42 ± 0.01c
Total 7.87 ± 0.21a 6.48 ± 0.14b 6.65 ± 0.21b 5.34 ± 0.16c 4.76 ± 0.11d 3.45 ± 0.73e
aValues represent means ± standard error (n=3). Mean values in the same row followed by different letters differ significantly (p<0.05).
Table 5: Seasonal variation of component sugar in the dried sea tangle (S. japonica) cultured at Wando areaa.
Goto home»