The direction of science is often driven by methodological progress, and the topic of this book is no exception. I remember sitting with a visitor on the terrace of a hotel overlooking Lake Constance in the early 1970s. We were discussing the gravimetric method of measuring total lipids in zooplankton. A few years later, as a visitor in Clyde E. Goulden’s lab, I was greatly impressed by the ability of an instrument called an Iatroscan to discriminate and quantify specific lipid classes (., triacylglycerols, polar lipids, wax esters). At that time, food web analysis was mainly concerned with bulk quantitative aspects. For example, lipids, because of their high.
