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Abstract

Lipid analyses of chloroplasts isolated from wheat (Triticum aestivum L. cv. Arthur) and milo (Sorghum bicolor cv. Funk's hybrid 522) suggest no major heat effect on lipid class distribution. Assuming milo is more heat tolerant than wheat and that increased saturated/unsaturated fatty acid values increase thermal stability, changes in sulfoquinovosyldiglyceride (SL) appear to be more important than phosphatidylglycerol (PG) in conferring thermal stability to isolated chloroplasts.

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