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 Incendiary ammunition Incendiary ammunition is a type of firearm ammunition containing a compound that burns rapidly and causes fires. The first time incendiary ammunition was widely used was in World War I, more specifically in 1916. At the time, phosphorus was the primary ingredient in the incendiary charge and ignited upon firing, leaving a trail of blue smoke. These early forms were also known as "smoke tracers" because of this. Though deadly, the effective range of these bullets was only 350 yards (320 m), as the phosphorus charge burned quickly. Incendiary bullets called "Buckingham" ammunition were supplied to early British