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Effect of temperature on the fatty acid composition and temporal trajectories of fatty acids in fastingDaphnia pulex(Crustacea, cladocera)

โœ Scribed by Christian Schlechtriem; M. T. Arts; I. D. Zellmer

Book ID
107487784
Publisher
Springer-Verlag
Year
2006
Tongue
English
Weight
423 KB
Volume
41
Category
Article
ISSN
0024-4201

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In Mycobacterium phlei, fatty acid unsaturation increased with decreasing temperature. The 10-hexadecenoic acid content increased as the temperature was reduced from 35 degrees C to 26-20 degrees C. At lower temperatures tuberculostearic acid decreased while oleic and linoleic acids increased, the l