Table 3.

Change of algal fatty acid content and composition after one heat shock

Fatty acid	Wild type (μg mg−1 DW)	Tranclpaat (μg mg−1 DW)	Increase (%)	Trancgpd1 (μg mg−1 DW)	Increase (%)
16:0	15.05 ± 0.06	20.03 ± 0.09*	33.09	21.87 ± 0.08*	45.32
16:1	1.98 ± 0.16	1.99 ± 0.51	0.51	2.85 ± 0.19*	43.94
16:4	27.71 ± 0.38	29.03 ± 0.11	4.76	31.25 ± 0.40	12.78
18:0	1.55 ± 0.06	2.15 ± 0.06*	38.71	2.27 ± 0.07*	46.45
18:1t	1.10 ± 0.12	3.05 ± 0.09**	177.27	4.08 ± 0.13**	270.9
18:2t	7.47 ± 0.35	10.06 ± 0.13*	34.67	12.96 ± 0.27*	73.49
18:3	9.83 ± 0.09	10.68 ± 0.29	8.65	10.78 ± 0.16	9.66
18:3n3	37.10 ± 0.08	41.99 ± 0.18	13.18	43.01 ± 0.29	15.93

Average of all the observations of four repeated tests, in the form of mean ± standard error of representation; wild-type CC-849 represents a control. All data unit is in milligram per gram (dry weight). Statistical analysis software SPSS 19.0