Part 1 introducing lipids and their analysis: Lipids: Their structures and occurrence; Chromatographic analysis of lipids: General principles; Lipid extraction, storage and sample handling. Part 2 chromatographic separation and analysis of individual lipid classes: Analysis of simple lipid classes; Chromatographic analysis of phospholipids and glycosyldiacylglycerols; Chromatographic analysis of sphingolipids. Part 3 analysis of fatty acids: Preparation of derivatives of fatty acids; Gas chromatographic analysis of fatty acid derivatives; Isolation of fatty acids and identification by spectroscopic and related techniques. Part 4 chromatographic analysis of molecular species of lipids: Molecular species of triacylglycerols, diacylglycerols derived from complex lipids, and related lipids; Chromatographic analysis of molecular species of intact phospholipids and glycolipids; Positional distributions of fatty acids in glycerolipids. Part 5 mass spectrometric analysis of lipids in lipidomics: Introduction to mass spectrometric analysis of lipids in lipidomics; Characterization of lipids by electrospray ionization mass spectrometry; Practical identification of individual lipid species in lipid extracts of biological samples; Quantification of lipid molecular species by electrospray ionization mass spectrometry.