Napalm Napalm Napalm is an incendiary mixture of a gelling agent and a volatile petrochemical (usually gasoline (petrol) or diesel fuel). The title is a portmanteau of the names of two of the constituents of the original thickening and gelling agents: co-precipitated aluminium salts of naphthenic and palmitic acids. Napalm B is the more modern version of napalm (utilizing styrene derivatives) and, although distinctly different in its chemical composition, is often referred to simply as "napalm". Napalm was originally developed in 1942 in a secret laboratory at Harvard University, by a team led by chemist Louis Fieser under the United States
Saturated fat number of other reviews have come to different conclusions. While nutrition labels regularly combine them, the saturated fatty acids appear in different proportions among food groups. Lauric and myristic acids are most commonly found in "tropical" oils (e.g., palm kernel, coconut) and dairy products. The saturated fat in meat, eggs, cacao, and nuts is primarily the triglycerides of palmitic and stearic acids. Some common examples of fatty acids: Since the 1950s, it has been demonstrated that consumption of foods containing high amounts of saturated fatty acids (including meat fats, milk fat, butter, lard, coconut oil, palm oil, and palm kernel