also be stored longer than other vegetable oils. The approximate concentration of fatty acids (FAs) in palm kernel oil is as follows: Uses Splitting of oils and fats by hydrolysis, or under basic conditions saponification, yields fatty acids, with glycerin (glycerol) as a byproduct. The split-off fatty acids are a mixture ranging from C4 to C18, depending on the type of oil or fat. Derivatives of palmitic acid were used in combination with naphtha during World War II to produce napalm (aluminum naphthenate and aluminum palmitate). See also Palm kernel Tropical agriculture Food vs. fuel References External links Palm Oil – Production, Consumption, Exports, and Imports Statistics by Country Blood on the Palms: Afro-Colombians fight new plantations by David Bacon, July/August 2007 Dollars & Sense Cooking oils Vegetable oils Biofuels Oil palm