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,
Incendiary device used by RAF Bomber Command in very large numbers, declining slightly in 1944 to 35.8 million bombs produced (the decline being due to more bombs arriving from the United States). It was the weapon of choice for the British "dehousing" plan. The bomb consisted of a hollow body made from aluminium-magnesium alloy with a cast iron/steel nose, and filled with thermite incendiary pellets. It was capable of burning for up to ten minutes. There was also a high explosive version and delayed high explosive versions (2–4 minutes) which were designed to kill rescuers and firefighters. It was normal for a