Table 4.

Change of algal fatty acid content and composition after triple heat shocks

Fatty acid	Wild type (μg mg−1 DW)	Tranclpaat (μg mg−1 DW)	Increase (%)	Trancgpd1 (μg mg−1 DW)	Increase (%)
16:0	18.05 ± 0.10	29.83 ± 0.06*	65.26	35.39 ± 0.04*	96.07
16:1	2.98 ± 0.06	4.55 ± 0.51*	52.68	6.93 ± 0.21*	132.55
16:4	29.71 ± 0.78	40.99 ± 0.11	37.97	39.65 ± 1.16	33.46
18:0	2.55 ± 0.22	11.61 ± 0.36**	355.29	13.47 ± 0.25**	428.24
18:1t	1.89 ± 0.06	6.05 ± 0.09**	220.11	9.34 ± 0.46**	394.18
18:2t	8.47 ± 0.13	13.06 ± 0.13*	54.19	18.72 ± 0.37*	121.02
18:3	10.83 ± 0.16	11.98 ± 0.50	10.62	15.36 ± 0.11*	41.83
18:3n3	39.09 ± 0.19	44.04 ± 0.07	12.66	51.37 ± 0.21	31.41

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