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Awad S1, Lobo DN: Metabolic conditioning to attenuate the adverse effects of perioperative fasting and improve patient outcomes

This review may enhance our knowledge of possible risk factors associated with HL

Optimising the detection and management of familial hypercholesterolaemia: central role of primary care and its integration with specialist services

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These are the hydrolytic products of compound lipids These are present in animal and plant food They are obtained from hydrolysis of fats They are hydrocarbons derivatives Physical properties of lipids Mostly fats and oils are colorless, odorless where any color is present due to some external group attached They have less than one specific gravity They have low melting points They are poor conductors of heat and electricity When agitated with water in the presence of soap they form emulsions Chemical properties of lipids Hydrolysis It takes place by heating a triglyceride with water at higher temperature and pressure in the presence of an enzyme called lipase which results in the formation of fatty acid and glycerol