An analysis of the lipids of the fat body of Locusta migratoria showed that approximately 97% are triglycerides and 2–3% diglycerides; free fatty acids and phospholipids were present only in small amounts. In the hemolymph, diglycerides and phospholipids were the major lipid components; free fatty acids were present in very small amounts, triglycerides were absent. The concentration of the diglycerides in the hemolymph was found to increase with the age of the locust and during sustained flight; the phospholipids remained constant. The concentration of the free fatty acids in the tissue and hemolymph was also increased during flight.When fat body tissue was incubated in vitro with [1‐14C]palmitate, the acid was incorporated into the di‐ and triglycerides of the tissue. The specific activity of the diglycerids was at least 50 times higher than that of the triglycerides.When prelabeled tissue was transfered into a medium containing hemolymph, diglycerides were released into the medium. The amount of diglyceride released was dependent on the time of incubation and on the amount of hemolymph which was added to the medium. Although the amount of diglycerides which was released, was grea
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