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,
High-explosive incendiary High-explosive incendiary In warfare, High-explosive incendiary (HEI) is a type of ammunition specially designed to impart energy and therefore damage to its target in one or both of two ways: via a high-explosive charge and/or via its incendiary (fire-causing) effects. Each round has both capabilities. HEI ammunition is fused either mechanically or chemically. The armor-piercing ability can vary widely, allowing for more focused fragmentation or larger scatter. HEI ammunition was originally developed for use in large-caliber cannon, howitzer and naval artillery. Currently, HEI rounds are most commonly made in medium-caliber sizes of 20 mm, 25 mm, and 30 mm. They