CHEMISTRY PROJECT

M A D E B Y :

H A R S H I T
K A W A T R A

C L A S S : X I I - D
Certificate .................................................................................................................................................. 3
ACKNOWLEDGMENTS ......................................................................................................................... 3
BACKGROUND ....................................................................................................................................... 5
BACKGROUND ................................................................................................................................... 6
ROLE OF NICKEL ............................................................................................................................... 7
Role of nickel in humans ....................................................................................................................... 8
Toxicity ................................................................................................................................................. 9
Nickel’s properties .............................................................................................................................. 10
Experiment ............................................................................................................................................... 11
Experiment .......................................................................................................................................... 12
Aim ...................................................................................................................................................... 12
CHEMICALS REQUIRED................................................................................................................. 12
Apparatus ............................................................................................................................................ 12
Procedure ............................................................................................................................................. 13
OBSERVATION ..................................................................................................................................... 13
Results ...................................................................................................................................................... 14
Presence of nickel in given samples in increasing order .................................................................... 14
BIBLIOGRAPHY .............................................................................................................................. 15
 CERTIFICATE

This is hereby to certify that the original and genuine investigation work
has been carried out to investigate about the subject matter and the
related data collection and investigation has been completed solely,
sincerely and satisfactorily by Harshit Kawatra of Class XII D, Delhi
Public School, Indirapuram regarding his project titled “Role of Nickle
in Chocolates”.

Teacher’s Signature

ACKNOWLEDGMENTS
I would like to thank my chemistry teacher, Mr. Ajay Verma for his
guidance and for helping me understand the process. I would also
like to express my gratitude towards my school lab assistant, Mr.
Mohan for helping me in the lab work by providing me with the
necessary reagents and making this project a success.
BACKGROUND
BACKGROUND

The future of any nation depends on the health prosperity and progress of the forthcoming generation.
In the present era of industrialisation and development, one concern should be the health of the future
generation. Children are the most vulnerable age group to any kind of contamination the food chain.

Chocolates and candies / toffees are the favourite food items of children and are after presented to
them as taken of love and affection from their parents and relations consumption of chocolates and
toffees are not limited to a part of society. There are many types of locally made toffees and chocolates
available at a cheaper price than known brands.

Out of these, only 60% to 70% have food labels listing ingredients on the wrappers. The most common
ingredients listed are sugar, liquid glucose, milk solids, hydrogenated vegetable oil (HVO)m vegetable
fats malt extract, soya solids, permitted emulsifier, sodium bicarbonate, cocoa butter, wheat flour ,
edible starches, vegetable oil, added flavour, soya lecithin, yeast and flour improvers etc.

Out of the above mentioned ingredients, milk solids, cocoa solids, cocoa butter, hydrogenated
vegetable oil, vegetable fats, permitted emulsifier, buffering agents and permitted stabiliser may be the
source of nickel, lead and cadmium contamination, Nickel, lead and cadmium contents were
determined in 69 different brands of chocolates and candies available in local markets of suburban
areas of Mumbai, India. The majority of these chocolates and candies are made mainly from cocoa,
milk solids, dry fruits , fruit flavours and sugar.

Out of 69 brands of chocolates and candies analysed, 23 were cocoa-based, 22 milk-based and another
24 were of fruit flavour and sugar-based. Cadmium level ranged from 0.001 to 2.73 g/g with an
average of 0.105mg/g. Nickel ranged from 0.041 to 8.29m g/g with an average of 0.93 m g/g.
Cocoabased chocolates are found to have higher contents of the analysed heavy metals than milk-
based chocolates, fruit flavour - or sugar-based candies.

Very few people are aware of the fact that nickel is present in chocolates since it is never mentioned in
the ingredients or numerous advertisement flashed in television and radio along with newspapers etc.
Since it is added in comparatively smaller amounts, it is considered quite insignificant from the
health’s point of view.
however, it has been reported that eating chocolates with nickel greater that certain amount might
cause premature grading of hairs. Deposition of nickel in significant amount can pose a major health
hazard in the body.

ROLE OF NICKEL

Nickel is added to chocolates for increasing their melting point and for preventing it from melting at
normal temperature.. Carrying out systematic qualitative analysis and quantitative analysis one can
identify presence of nickel by precipitating Nickel Di-methyl glyozime.
ROLE OF NICKEL IN HUMANS

The ever increasing present of nickel in nature and human food has made it the subject of growing
interest of research workers in various medical discipline. Its allergizing, toxic, mutagenic and
carcinogenic causes justified concern of those who use it in orthopaedics and stomatology. The
frequency of contact allergy to nickel has called attention to its use in production of many daily utility
objects. The probability of allergy is not limited only to persons with occupational exposure to this
element but it becomes ever more widespread in the whole population. The role of nickel in contact
allergy is well known and a particular feature of this allergy is the character of allergen which are
simple happens with respect to their antigenic. More detailed data on the mechanism of contact allergy
have been provided by the discovery of langerhans cells which have the ability of antigen presentation.
Considering the role of nickel in pathological conditions we must not forget its great physiological
importance as a micro element necessary for life.

About 0.02% micron molecule of nickel is present in human serum. It is believed in involved in
stabilising the RNA structure. It also pay role in functioning of enzymes oxidoreductases transferases
(like urea).

TOXICITY

Toxicity has occurred in workers exposed to nickel dust or nickel carbonyl formed in refining.
Increased risk of nasal and lung cancers was linked to occupational nickel exposure before current
workplace safety standards were set. Environmental dental or orthopaedic implants, stainless-steel
utensils and inexpensive jewellery. Repeated exposure may lead to asthamaand contact dermatitis,
symptoms of which may worsen if the diet is high in nickel. The oral toxic dose is about 1000 times
the amount consumed in food. Different chemical forms vary widely in toxiciety. Excessive nick in
tissues is pro-oxidant (damaging chromosomes and other cell components) and alters hormone and
enzyme activities, movement of ions through membranes, and immune function. These effects can
change glucose tolerance, blood pressure, response to stress, growth rate, bone development and
resistance to infection. Under same conditions, large amounts of nickel may precipitate magnesium
deficiency or cause accumulation of iron or zinc. NICKEL can cause dermaits (ocucpation), Lungs and
nasal caranomas, liver necrosis, pulmonary inflammation. This work has been done in view of the
toxic effects of these heavy metals and their presence in chocolates, which can be deleterious to
children. The present study concentration of lead, nick and cadmium in the chocolates and candies
available in suburban areas of Mumbai,India

NICKEL’S PROPERTIES

NICKEL is transition elements with atomic number 28. As it has two unpaired electrons so it is
paramagnetic, Since there is partly filled orbital it exhibits various properties like variable oxidation
status, coloured ions, Catalytic properties but must important is formation of complexes.

Nickel is silvery-white, Hard, malleable, and ductile metal. It is of their on group and it taks on high
polish. It is a fairly good conductor of heat and electricity. In its familiar compounds nickel is bivalent
although it assumes other valences. It also forms a number of complex compound. Most nickel
compounds are blue or green. Nickel dissolves slowly I dilute acids but, like iron, becomes passive
when treated with HN03
EXPERIMENT
EXPERIMENT

AIM

To identify nickel and estimate the amount of its presence in the chocolate.

CHEMICALS REQUIRED

1. Concentrated hydrochloric acid (HCL)

2. Nitric Acid (HNOS)

3. Ammonium Hydroxide (NH40H)

4. Ammonium Chloride (NH4CI)

5. Di-methyl glyoxime

APPARATUS

1. Test tube

2. Stand

3. Filter Paper

4. Funnel

5. Tongs

6. Beaker
PROCEDURE

Take a few pieces of chocolate in a test tube

Add dilute HCL to dissolve it.

Apply usual chemical test to confirm the presence of Nickel in it.

OBSERVATION

S. NO EXPERIMENTS OBSERVATION INTERENCE

1 Sample NaOH No ppt. Observed 0 grp absent

2 Sample+dil.HCL No ppt. Observed 1st grp absent

3 Sample No ppt. Observed 2nd grp absent

Solution+dil. HCL
Pass H2S gas.

4 Boil off H2S Gas No ppt. Observed 3rd grp absent

Add NH4CI and NH40H in
solution

5 Pass H2S Gas Black ppt is obtained 4th grp is present

6 Sample Red ppt is obtained Nickel is present

Solution + NH40H + Di-methyl
glyoxime
 RESULTS

S.NO SAMPLE PRESENCE OF NICKEL

1 Dairy Milk Shots Present

2 Dairy Milk Present

3 Kit Kat Present

4 Bar One Absent

5 5 Star Absent

PRESENCE OF NICKEL IN GIVEN SAMPLES IN INCREASING

ORDER

5 STAR < BAR ONE < KIT KAT < DAIRY MILK < DAIRY MILK SHOTS
CONCLUSIONS

The chocolate contains nickel in vary amounts though it’s not shown by the taste.

Reaction

NICKEL is confirmed by formation of bright red ppt. With DMG after dissolution of Nis in aqua
regia. Nis + 4H+ + CL- No3+ Ni2+ + S + NOCL + 2H2O

NI2+ 2c4H2N2O2 (aq) Ni (C4H7N2) O2 (S) + 2H+

BIBLIOGRAPHY
1. N.C.E.R.T CHEMISTRY BOOK

2. COMPREHENSIVE CHEMISTRY LAB MANUAL

3. INTERNET