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 both Lewis acids and Lewis bases, because they can either accept a pair of electrons or donate a pair of electrons, depending upon the reaction. Lewis acids are diverse. Simplest are those that react directly with the Lewis base. But more common are those that undergo a reaction prior to forming the adduct. Again, the description of a Lewis acid is often used loosely. For example, in solution, bare protons do not exist. Some of the most studied examples of such Lewis acids are the boron trihalides and organoboranes, but other compounds exhibit this behavior: In this adduct, all four