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Subjects (1-17 of 17)
Lipids
1

-- See Also the narrower term Blood lipids


2

-- See Also the narrower term Ether lipids


3

-- See Also the narrower term Fat


Here are entered works on fat in its relation to the animal organism. Works on the technological aspects of oils and fats are entered under Oils and fats. Works on the economic aspects of oils and fats are entered under Oil industries
4

-- See Also Fats


The glyceryl esters of a fatty acid, or of a mixture of fatty acids. They are generally odorless, colorless, and tasteless if pure, but they may be flavored according to origin. Fats are insoluble in water, soluble in most organic solvents. They occur in animal and vegetable tissue and are generally obtained by boiling or by extraction under pressure. They are important in the diet (DIETARY FATS) as a source of energy. (Grant & Hackh's Chemical Dictionary, 5th ed)
5

-- See Also the narrower term Glycolipids


6

-- See Also Hyperlipidemias


Conditions with excess LIPIDS in the blood
7

-- See Also Hypolipidemic Agents


Substances that lower the levels of certain LIPIDS in the BLOOD. They are used to treat HYPERLIPIDEMIAS
8

-- See Also the narrower term Lipid membranes


9

-- See Also the narrower term Lipofuscins


10

-- See Also the narrower term Lipoproteins


11

-- See Also the narrower term Membrane lipids


12

-- See Also the narrower term Microbial lipids


13

-- See Also the narrower term Plant lipids


14

-- See Also the narrower term Sphingolipids


15

-- See Also Steroids


16

-- See Also the narrower term Sterols


17

-- See Also the narrower term Terpenes


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