Palmitic acid World War II to produce napalm. The word "napalm" is derived from the words naphthenic acid and palmitic acid. Palmitic acid was discovered by Edmond Frémy in 1840, in saponified palm oil. This remains the primary industrial route for its production, with the triglycerides (fats) in palm oil being hydrolysed by high temperature water (above ), and the resulting mixture fractionally distilled to give the pure product. Palmitic acid is naturally produced by a wide range of other plants and organisms, typically at low levels. It is naturally present in butter, cheese, milk, and meat, as well as cocoa butter,
Phosphoric acids and phosphates its common name, orthophosphoric acid, but more often called by its IUPAC name, simply phosphoric acid, by both non-technical people and even many chemists. It has also been called monophosphoric acid. The chemical formula of orthophosphoric acid is HPO and its chemical structure is shown in the illustration below. Two or more orthophosphoric acid molecules can be joined by condensation into larger molecules by elimination of water. This way, a series of polyphosphoric acids can be obtained. Orthophosphoric acid has three hydrogen atoms bonded to oxygen atoms in its structure. All three hydrogens are acidic to varying degrees and can