. 2019 Sep 10;24(18):3298. doi: 10.3390/molecules24183298

Table 6.

Variation in The Physicochemical Properties of Edible G. manilaensis at 25 °C and 37 °C.

Seaweed	SWC (mL g⁻¹)		WHC (g g⁻¹)		OHC (g g⁻¹)
	25 °C	37 °C	25 °C	37 °C	25 °C
G. manilaensis (NEM)	7.15 ± 0.57 ^bB	9.91 ± 0.05 ^aA	9.81 ± 0.76 ^bB	11.89 ± 0.37 ^aA	1.97 ± 0.20 ^a
G. manilaensis (SWM)	7.92 ± 0.98 ^aB	9.80 ± 0.06 ^bA	9.94 ± 0.67 ^aA	11.07 ± 0.57 ^bB	1.59 ± 0.21 ^b

Values are Mean ± SEM, n = 2 on DW. ^a,b values with different superscripts within the same column are significantly different between seaweeds. ^A,B values with different superscripts within the same line shows significant differences between temperatures.