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,
SN2 Palmitate a glycerol backbone. The human mammary gland provides the baby with a unique fat composition where the fatty acids arranged in specific combinations, different from the triglycerides in other human tissues and plasma, or from common dietary fats and oils. Palmitic acid (C16:0) is the major saturated fatty acid in human milk, accounting for 17-25% of the total fatty acids, with over 70% of 16:0 is esterified at the milk triglyceride sn-2 position. The major unsaturated fatty acid in human milk is oleic acid (18:1n-9) and this is mostly esterified at the triglyceride sn-1,3 (outer) positions. The positioning of palmitic