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,
Weapon of mass destruction the category is now Chemical, Biological, Radiological, Nuclear, and Explosive (CBRNE), which defines WMD as: (1) Any explosive, incendiary, poison gas, bomb, grenade, or rocket having a propellant charge of more than four ounces [113 g], missile having an explosive or incendiary charge of more than one-quarter ounce [7 g], or mine or device similar to the above. (2) Poison gas. (3) Any weapon involving a disease organism. (4) Any weapon that is designed to release radiation at a level dangerous to human life. For the general purposes of national defense, the U.S. Code defines a weapon of mass destruction