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 ammunition night fighters for use against military zeppelins threatening the British Isles. The flammable hydrogen gas of the zeppelins made incendiary bullets much more deadly than standard ones which would pass through the outer skin without igniting the gas. Similarly, incendiary ammunition was used against non-rigid observation balloons. The British Royal Flying Corps forbade the use of incendiary ammunition for air-to-air combat with another airplane, as their use against personnel was at first considered to be a violation of the St. Petersburg Declaration. Pilots were permitted to deploy them against only zeppelins and balloons, and they were additionally restricted to shooting