Pt. 1. Introducing lipids and their analysis: 1. Lipids: their structures and occurrence. 2. Chromatographic analysis of lipids: general principles. Liquid extraction, storage and sample handling. Pt. 2. Chromatographic separation and analysis of individual lipid classes: 4. Analysis of simple lipid classes. 5. Chromatographic analysis of phospholipids and glycosyldiacylglycerols. 6. Chromatographic analysis of sphingolipids. Pt. 3. Analysis of fatty acids: 7. Preparation of derivatives of fatty acids. 8. Gas chromatographic analysis of fatty acid derivatives. 9. Isolation of fatty acids and identification by spectroscopic and related techniques. Pt. 4. Chromatographic analysis of molecular species of lipids: 10. Molecular species of triacylglycerols, diacylglycerols derived from complex lipids, and related lipids. 11. Chromatographic analysis of molecular species of intact phospholipids and glycolipids. 12. Positional distributions of fatty acids in glycerolipids. Pt. 5. Mass spectrometric analysis of lipids in lipidomics: 13. Introduction to mass spectrometric analysis of lipids in lipidomics. 14. Characterization of lipids by electrospray ionization mass spectrometry. 15. Practical identification of individual lipid species in lipid extracts of biological samples. 16. Quantification of lipid molecular species by electrospray ionization mass spectrometry