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,
Chloroacetic acids normally process plain acetate ions. The chloroacetate anion is the most toxic, with a rat, oral of about 0.5 g/kg. Chloroacetic acids In organic chemistry, the chloroacetic acids (systematic name chloroethanoic acids) are three related chlorocarbon carboxylic acids: As the number of chlorine atoms increases, the electronegativity of that end of the molecule increases, and the molecule adopts a progressively more ionic character: its density, boiling point and acidity all increase. All of these acids are unusually strong for organic acids, and should generally be treated with similar care as for strong mineral acids like hydrochloric acid. Even neutral salts