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. 2004 Oct;136(2):3245–3254. doi: 10.1104/pp.104.048470

Figure 4.

Figure 4.

Changes in the δ13C (‰) of the organic acids (A), heat-precipitated proteins (B), and lipids (C) as a function of the quantity of carbon fixed by French bean leaves. Plants were taken directly from the greenhouse (nonstarved plants, black symbols) or kept in the dark for 3 d (starved plants, white symbols) before the labeling. Each point represents data from a separate leaf.