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Fatty acid relationship in an aquatic food chain
dc.contributor.authorJezyk, Peter F.
dc.contributor.authorPenicnak, A. John
dc.date.accessioned2018-02-05T16:40:16Z
dc.date.available2018-02-05T16:40:16Z
dc.date.issued1966-11
dc.identifier.citationJezyk, Peter F.; Penicnak, A. John (1966). "Fatty acid relationship in an aquatic food chain." Lipids 1(6): 427-429.
dc.identifier.issn0024-4201
dc.identifier.issn1558-9307
dc.identifier.urihttps://hdl.handle.net/2027.42/141771
dc.description.abstractThe relationships amongst the fatty acids of the lipids from members of a model aquatic food chain were examined. The basic pattern of the fatty acids in the members, algae‐brine shrimp‐hydra, originated in the phytoplankton. Fatty acids in the neutral lipids of adult brine shrimp,Artemia salina, closely resembled dietary, or algal, fatty acids, whereas the phospholipid acids differed considerably from those in the algae. Fatty acids from the total lipids ofHydra pseudoligactis fed brine shimp nauplii also resembled the dietary acids, but more C20 polyunsaturates and fewer C18 unsaturated acids were present in those raised at 10C than were found at 20C.
dc.publisherSpringer‐Verlag
dc.publisherWiley Periodicals, Inc.
dc.titleFatty acid relationship in an aquatic food chain
dc.typeArticleen_US
dc.rights.robotsIndexNoFollow
dc.subject.hlbsecondlevelScience (General)
dc.subject.hlbtoplevelScience
dc.description.peerreviewedPeer Reviewed
dc.description.bitstreamurlhttps://deepblue.lib.umich.edu/bitstream/2027.42/141771/1/lipd0427.pdf
dc.identifier.doi10.1007/BF02532547
dc.identifier.sourceLipids
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dc.owningcollnameInterdisciplinary and Peer-Reviewed


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