component sugar in the dried sea tangle.....

Sugar	Culture period
Sugar	Feb	Mar	Apr	May	Jun	Jul
Rhamnose	0.12 ± 0.00^b	0.13 ± 0.00^a	0.07 ± 0.00^c	0.03 ± 0.00^d	0.02 ± 0.00^e	0.02 ± 0.00^e
Ribose	0.19 ± 0.01^a	0.10 ± 0.00^b	0.09 ± 0.00^c	0.01 ± 0.00^e	0.02 ± 0.00^d	0.01 ± 0.01^e
Mannose	0.75 ± 0.02^a	0.67 ± 0.02^c	0.74 ± 0.02^a	0.70 ± 0.02^b	0.59 ± 0.01^d	0.47 ± 0.08^e
Fucose	3.49 ± 0.09^a	2.98 ± 0.06^b	2.92 ± 0.08b^c	3.01 ± 0.07^b	2.83 ± 0.05^c	1.85 ± 0.54^d
Galactose	2.21 ± 0.05^a	1.65 ± 0.04^c	1.81 ± 0.04^b	0.80 ± 0.02^d	0.80 ± 0.01^d	0.63 ± 0.09^e
Xylose	0.43 ± 0.01^a	0.28 ± 0.01^c	0.30 ± 0.01^b	0.06 ± 0.00^d	0.07 ± 0.00^d	0.05 ± 0.01^e
Glucose	0.67 ± 0.02^b	0.67 ± 0.02^b	0.73 ± 0.02^a	0.72 ± 0.01^a	0.42 ± 0.01^c	0.42 ± 0.01^c
Total	7.87 ± 0.21^a	6.48 ± 0.14^b	6.65 ± 0.21^b	5.34 ± 0.16^c	4.76 ± 0.11^d	3.45 ± 0.73^e

^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.

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