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,
Incendiary ammunition surface layer, such that they explode inside the target. Additionally, targets with onboard electronics or computers can be damaged by metal fragments when they explode on the surface. Ignition is often delayed by varying means until after impact. Some explosive projectiles, such as high-explosive incendiary bullets, contain an incendiary charge intended to ignite explosives within the shell. Although not intended to start fires, tracer bullets can have a mild incendiary effect. This is particularly dangerous when they strike flammable substances or dry brush. Incendiary ammunition Incendiary ammunition is a type of firearm ammunition containing a compound that burns rapidly and