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,
What Is the What writes: "Over the course of many years, Dave and I have collaborated to tell my story... I told [him] what I knew and what I could remember, and from that material he created this work of art." The book is typical of Eggers' style: blending non-fictional and fictional elements into a non-fiction novel or memoir. By classifying the book a novel, Eggers says, he freed himself to re-create conversations, streamline complex relationships, add relevant detail and manipulate time and space in helpful ways—all while maintaining the essential truthfulness of the storytelling. However, not all critics were impressed. Lee Siegel sees