Lipid composition heatmap for Study ST003046

Select 2 experimental conditions (at least one from A and at least one from B) to compare lipid profiles.
Group ACombined factors (this analysis)Group B
Pig_Model:DCBI | Time_from_End_of_Shock_min:0
Pig_Model:DCBI | Time_from_End_of_Shock_min:-120
Pig_Model:DCBI | Time_from_End_of_Shock_min:120
Pig_Model:DCBI | Time_from_End_of_Shock_min:180
Pig_Model:DCBI | Time_from_End_of_Shock_min:240
Pig_Model:DCBI | Time_from_End_of_Shock_min:30
Pig_Model:DCBI | Time_from_End_of_Shock_min:60
Pig_Model:DCBI | Time_from_End_of_Shock_min:NA
Pig_Model:HS | Time_from_End_of_Shock_min:0
Pig_Model:HS | Time_from_End_of_Shock_min:-120
Pig_Model:HS | Time_from_End_of_Shock_min:120
Pig_Model:HS | Time_from_End_of_Shock_min:180
Pig_Model:HS | Time_from_End_of_Shock_min:240
Pig_Model:HS | Time_from_End_of_Shock_min:30
Pig_Model:HS | Time_from_End_of_Shock_min:60
Pig_Model:REBOA Zone I + DCBI | Time_from_End_of_Shock_min:0
Pig_Model:REBOA Zone I + DCBI | Time_from_End_of_Shock_min:-120
Pig_Model:REBOA Zone I + DCBI | Time_from_End_of_Shock_min:120
Pig_Model:REBOA Zone I + DCBI | Time_from_End_of_Shock_min:180
Pig_Model:REBOA Zone I + DCBI | Time_from_End_of_Shock_min:240
Pig_Model:REBOA Zone I + DCBI | Time_from_End_of_Shock_min:30
Pig_Model:REBOA Zone I + DCBI | Time_from_End_of_Shock_min:60
Pig_Model:REBOA Zone III + DCBI | Time_from_End_of_Shock_min:0
Pig_Model:REBOA Zone III + DCBI | Time_from_End_of_Shock_min:-120
Pig_Model:REBOA Zone III + DCBI | Time_from_End_of_Shock_min:120
Pig_Model:REBOA Zone III + DCBI | Time_from_End_of_Shock_min:180
Pig_Model:REBOA Zone III + DCBI | Time_from_End_of_Shock_min:240
Pig_Model:REBOA Zone III + DCBI | Time_from_End_of_Shock_min:30
Pig_Model:REBOA Zone III + DCBI | Time_from_End_of_Shock_min:60
Pig_Model:SHAM | Time_from_End_of_Shock_min:0
Pig_Model:SHAM | Time_from_End_of_Shock_min:-120
Pig_Model:SHAM | Time_from_End_of_Shock_min:120
Pig_Model:SHAM | Time_from_End_of_Shock_min:180
Pig_Model:SHAM | Time_from_End_of_Shock_min:240
Pig_Model:SHAM | Time_from_End_of_Shock_min:30
Pig_Model:SHAM | Time_from_End_of_Shock_min:60
Pig_Model:TI + HS | Time_from_End_of_Shock_min:0
Pig_Model:TI + HS | Time_from_End_of_Shock_min:-120
Pig_Model:TI + HS | Time_from_End_of_Shock_min:120
Pig_Model:TI + HS | Time_from_End_of_Shock_min:180
Pig_Model:TI + HS | Time_from_End_of_Shock_min:240
Pig_Model:TI + HS | Time_from_End_of_Shock_min:30
Pig_Model:TI + HS | Time_from_End_of_Shock_min:60
Pig_Model:- | Time_from_End_of_Shock_min:NA
Pig_Model:TI | Time_from_End_of_Shock_min:0
Pig_Model:TI | Time_from_End_of_Shock_min:-120
Pig_Model:TI | Time_from_End_of_Shock_min:120
Pig_Model:TI | Time_from_End_of_Shock_min:180
Pig_Model:TI | Time_from_End_of_Shock_min:240
Pig_Model:TI | Time_from_End_of_Shock_min:30
Pig_Model:TI | Time_from_End_of_Shock_min:60
Pig_Model:TXA + DCBI | Time_from_End_of_Shock_min:0
Pig_Model:TXA + DCBI | Time_from_End_of_Shock_min:-120
Pig_Model:TXA + DCBI | Time_from_End_of_Shock_min:120
Pig_Model:TXA + DCBI | Time_from_End_of_Shock_min:180
Pig_Model:TXA + DCBI | Time_from_End_of_Shock_min:240
Pig_Model:TXA + DCBI | Time_from_End_of_Shock_min:30
Pig_Model:TXA + DCBI | Time_from_End_of_Shock_min:60
Pig_Model:TXA + Zone 1 | Time_from_End_of_Shock_min:0
Pig_Model:TXA + Zone 1 | Time_from_End_of_Shock_min:-120
Pig_Model:TXA + Zone 1 | Time_from_End_of_Shock_min:120
Pig_Model:TXA + Zone 1 | Time_from_End_of_Shock_min:180
Pig_Model:TXA + Zone 1 | Time_from_End_of_Shock_min:240
Pig_Model:TXA + Zone 1 | Time_from_End_of_Shock_min:30
Pig_Model:TXA + Zone 1 | Time_from_End_of_Shock_min:60
Pig_Model:TXA + Zone 3 | Time_from_End_of_Shock_min:0
Pig_Model:TXA + Zone 3 | Time_from_End_of_Shock_min:-120
Pig_Model:TXA + Zone 3 | Time_from_End_of_Shock_min:120
Pig_Model:TXA + Zone 3 | Time_from_End_of_Shock_min:180
Pig_Model:TXA + Zone 3 | Time_from_End_of_Shock_min:240
Pig_Model:TXA + Zone 3 | Time_from_End_of_Shock_min:30
Pig_Model:TXA + Zone 3 | Time_from_End_of_Shock_min:60
Use log scale for A and B heatmaps(enhance less abundant metabolites):
Select a lipid RefMet sub class:    

Lipid sub classes in this studyNumber in study
Acyl carnitines19
Saturated FA4
Unsaturated FA7
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