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,
Stinkpot (weapon) Stinkpot (weapon) A stinkpot or stink-pot was an incendiary and suffocating weapon used in the 19th century during the Qing Dynasty, especially in naval operations. It is an earthenware incendiary weapon part filled with sulphur, gunpowder, nails, and shot, while the other part was filled with noxious materials designed to emanate a highly unpleasant and suffocating smell to its enemies when ignited. British Admiral Sir William Robert Kennedy recorded the use of the stinkpot in 1856 during the Second Opium War in his book "Hurrah for the Life of a Sailor - Fifty Years in the Royal Navy". He described