Fig. 2.

Relative percentages of FAME chain types in each strain during salt stress. FAME chain type relative percentages (in terms of degree of unsaturation) are shown for each time-course experiment for 0 M (A) and 0.2 NaCl (B) in C. reinhardtii and 0 M (C) and 0.2 M (D) NaCl in C. nivalis (n = 3). SFAs = saturated fatty acids; PUFAs = polyunsaturated fatty acids; MUFAs = monounsaturated fatty acids