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. 2003 Jul 18;100(16):9156–9161. doi: 10.1073/pnas.1531993100

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Fig. 4. — GC/MS analysis of fatty alcohols in the yeast-cell extracts by using total ion chromatograms (TICs) and mass chromatograms. (A) Yeast cells transformed with pESC-LEU-FAR. (B) Control yeast cells transformed with pESC-LEU. The fragment ion of m/z 224 corresponds to [M-18]⁺ of 16:OH. (C–G) Yeast cells transformed with pESC-LEU-FAR were incubated in the presence of 0.5 mM saturated fatty acids. (C) D₃-16:Acid. The m/z 227 corresponds to [M-18]⁺ of D₃-16:OH. (D) 14:Acid. The m/z 196 corresponds to [M-18]⁺ of 14:OH. (E) 15:Acid. The m/z 210 corresponds to [M-18]⁺ of 15:OH. (F) 17:Acid. The m/z 238 corresponds to [M-18]⁺ of 17:OH. (G) 18:Acid. The m/z 252 corresponds to [M-18]⁺ of 18:OH. Fatty alcohols were extracted with n-hexane from lyophilized yeast cells. The value in parentheses indicates total peak abundance in each TIC.