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,
Dromedary be covered with a thin layer of good quality fat. In a study of the fatty acid composition of raw meat taken from the hind legs of seven one-to-three years old males, 51.5% of the fatty acids were saturated, 29.9% mono-unsaturated, and 18.6% polyunsaturated. The major fatty acids in the meat were palmitic acid (26.0%), oleic acid (18.9%) and linoleic acid (12.1%). In the hump, palmitic acid was dominant (34.4%), followed by oleic acid (28.2%), myristic acid (10.3%) and stearic acid (10%). Dromedary slaughter is more difficult than the slaughter of other domestic livestock such as cattle, because of the