Boric acid also contributes to absorption, but the most abundant salt in seawater, sodium chloride, has negligible sound absorption.

The saturated fatty acids in triglycerides contribute to elevated blood cholesterol levels,A.

It seems that folic acid contributes to a lower risk of a child being born with a facial cleft.

The anaerobic conditions and acids of the peat bog contributed to her excellent preservation.

The sugar and acid contribute to the keeping qualities of chutneys.

Xanthurenic acid, two quinones and an unknown fourth compound contribute to the yellow color.

The aliphatic acids contribute greatly to the flavor of honey by interacting with the flavors of other ingredients.

Malic acid contributes to the sourness of green apples.

Similarly Lewis and Bronsted acids (protons) contribute nothing.

Furthermore, lactic acid and other metabolic products contribute to the organoleptic and textural profile of a food item.