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,
Lewis acids and bases highly localized. Typical Lewis bases are conventional amines such as ammonia and alkyl amines. Other common Lewis bases include pyridine and its derivatives. Some of the main classes of Lewis bases are The most common Lewis bases are anions. The strength of Lewis basicity correlates with the of the parent acid: acids with high 's give good Lewis bases. As usual, a weaker acid has a stronger conjugate base. The strength of Lewis bases have been evaluated for various Lewis acids, such as I, SbCl, and BF. Nearly all electron pair donors that form compounds by binding transition elements can