(organic chemistry) A colourless crystalline dicarboxylic acid, hydroxy-malonic acid, found in wine, apples and other fruit; it is converted to lactic acid by malolactic fermentation.

(biochemistry) A water-soluble antioxidant vitamin, 3-[(2R)-2,4-dihydroxy-3,3-dimethylbutanamido]propanoic acid needed for the metabolism of carbohydrates, fats and proteins; it is found in cereals, legumes, meat and other foods

(inorganic chemistry) An unstable acid, H₂S₂O₂, only known in solution, used as a reducing agent; its salts are hyposulfites).

(inorganic chemistry) A colourless liquid, H₃PO₄, used in the manufacture of fertilizers, detergents and pharmaceuticals and as an additive in cola drinks.

(organic chemistry) A saturated fatty acid, CH₃(CH₂)₁₀COOH, occurring in coconut, palm and laurel oil; mostly used in making cosmetics and soaps

(chemistry) a solution of hydrogen cyanide, HCN, in water; a weak poisonous acid, used as a fumigant

(chemistry) A triterpenoid organic acid that is found in Pistacia resin.

(organic chemistry) A saturated fatty acid, CH₃(CH₂)₁₅COOH, that occurs only in very small amounts in natural oils and fats

(chemistry) an anhydrous form of phosphoric acid that exists as a polymeric glassy solid, (HPO₃)ₙ; used as a drying agent and in dental cement

(organic chemistry) An polyunsaturated fatty acid, having 18 carbon atoms and three double bonds, essential for human nutrition; it is found in linseed and other vegetable oils