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,
Common name had not the author introduced into it so many new English names, that are to be found in no dictionary, and that do not preclude the necessity of learning with what Latin names they are synonymous. A tolerable idea may be given of the danger of too great a multiplicity of vulgar names, by imagining what geography would be, or, for instance, the Post-office administration, supposing every town had a totally different name in every language. Various bodies and the authors of many technical and semi-technical books do not simply adapt existing common names for various organisms; they try to