CHEMISTRY

INVESTIGATORY
PROJECT

AIM - TO STUDY THE PRESENCE AND

ESTIMATION OF NICKEL IN CHOCOLATES.

YEAR – 2017 - 2018

BY: -
 KENDRIYA VIDYALAYA
DEPARTMENT OF CHEMISTRY

CERTIFICATE

This is to certify that Master _________________, a student of class

XII has successfully completed the research on the project “TO
STUDY THE PRESENCE AND ESTIMATION OF NICKEL IN CHOCOLATES” under
the guidance of _________________ (Subject Teacher) during the
year 2017-18 in partial fulfillment of Chemistry Practical
Examination conducted by AISSCE, New Delhi.

Signature Of Chemistry Teacher Signature of External Examiner

Signature of Principal School Stamp

 INDEX
Certificate
Acknowledgement
Introduction
Role of Nickel
Properties of Nickel
Aim
Chemical Required
Apparatus
Procedure
Observation
Result
Conclusion
Bibliography
 ACKNOWLEDGEMENT
In the accomplishment of this project successfully, many people
have best owned upon me their blessings and the heart pledged
support, this time I am utilizing to thank all the people who have
been concerned with project.
Primarily I would thank god for being able to complete this
project with success. Then I would like to thank my Chemistry
Teacher ____________________, whose valuable guidance has
been the ones that helped me patch this project and make it full
proof success his suggestions and his instructions has served as
the major contributor towards the completion of the project.

Then I would like to thank my parents and friends who have

helped me with their valuable suggestions and guidance has been
helpful in various phases of the completion of the project.
Last but not the least I would like to thank my classmates who
have helped me a lot.
 INTRODUCTION
1. The future of any nation depends on the health, prosperity
and progress of the forthcoming generation. In the present
era of industrialization and development, one concern
should be the health of the future generation. Children are
the most vulnerable age group to any kind of
contamination in the food chain. Chocolates and
candies/toffees are the favorite food items of children and
are often presented to them as token of love and affection
from their parents and relatives.

2. Consumption of chocolates and toffees is not limited to a

part of society. There are many types of locally made
toffees and chocolates available in the market at a cheaper
price than known brands. Out of these, only 60–70% has
food labels listing ingredients on the wrappers. The most
common ingredients listed are sugar, liquid glucose, milk
solids, cocoa solids, hydrogenated vegetable oil (HVO),
vegetable fats, malt extract, soya solids, permitted
emulsifier, salts, buffering agents, permitted stabilizer,
sodium bicarbonate, cocoa butter, wheat flour, edible
starches, vegetable oil, added flavor, 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 stabilizer may
be the source of nickel, lead and cadmium contamination.
3. 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 flavors and sugar.
Out of 69 brands of chocolates and candies analyzed, 23
were cocoa-based, 22 milk-based and another 24 were of
fruit flavor and sugar-based. Cadmium level ranged from
0.001 to 2.73m g/g with an average of 0.105m g/g. Nickel
ranged from 0.041 to 8.29m g/g with an average of 1.63m
g/g and lead level ranged from 0.049 to 8.04m g/g with an
average of 0.93m g/g. Cocoa-based chocolates are found to
have higher contents of the analyzed heavy metals than
milk-based chocolates, fruit flavor - or sugar-based
candies.

4. 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
graying of hairs. Deposition of nickel in significant amount
can pose a major health hazard in the body.
 IMPORTANT ROLE OF NICKEL
1. NICKEL is added to chocolates for increasing their melting
point and for preventing and for preventing it from melting at
normal temperature.
2. Carrying out systematic qualitative analysis and quantitative
analysis can identify presence of nickel by precipitating
Nickel Di-methyl glyoxime.

ROLE OF NICKEL IN HUMANS

1. The ever increasing presence of nickel in nature and human
food has made it the subject of growing interest of research
workers in various medical disciplines. 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.
2. The role of nickel in contact allergy is well known, and a
particular feature of this allergy is the character of allergens
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 microelement necessary
for life.
3. About 0.02% micron molecule of nickel is present in human
serum. Is it believed it is involved in stabilizing the RNA
structure. It also play role in functioning of enzymes
oxidoreductases tranferases (like urea).
 TOXICITY OF NICKEL
1. 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 sources of
lower levels of nickel include tobacco, dental or orthopedic
implants, stainless-steel kitchen utensils and inexpensive jewelry.
Repeated exposures may lead to asthma and 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.
2. Different chemical forms vary widely in toxicity. Excessive nickel
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 some conditions, large amounts of nickel may precipitate
magnesium deficiency or cause accumulation of iron or zinc.
3. NICKEL can cause dermarits (occupation), 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 reports concentration of lead, nickel
and cadmium in the chocolates and candies available in
suburban areas of Mumbai, India.
 NICKEL’S PROPERTIES
1. NICKEL is transition elements with atomic number 28 and
has the configuration

1s2 2s2 2p6 3s2 3p6 4s2 3d8

2. As it has two unpaired electrons so it is paramagnetic. Since

there is partly filled orbital it exhibits various properties like
variable oxidation status, colored ions. Catalytic properties but
must important is formation of complexes.

3. Nickel is silvery-white, Hard, malleable, and ductile metal. It

is of the iron group and it takes on a 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 compounds.
Most nickel compounds are blue or green. Nickel dissolves
slowly in dilute acids but, like iron, becomes passive when
treated with HNO3
AIM
To identify nickel and estimate the amount of its
presence in the chocolate.

CHEMICALS REQUIRED
1. Dilute Hydrochloric acid {HCl}
2. Ammonium hydroxide {NH4OH}
3. Ammonium chloride {NH4Cl}
4. Dimethyl glyoxime
5. Hydrogen sulphide {H2S}

APPARATUS
1. Test tube
2. Stand
3. Test tube holder
4. Dropper
5. Spatula
6. Watch glass
Procedure

1. 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.

2. For quantitative estimation take a weighed amount of

Chocolate in a beaker. Add Dilute HCL and shake it till it
few amount of chocolate dissolves. Filter the solution and
add sufficient amount Dil. HCl and pass H2S gas. Thus
ppt. is not obtained.

3. Add NH4Cl and NH4OH in the solution and pass H2S gas
to it. Black ppt. is obtained which shows the presence of
Nickel in it.

4. Make a sample solution add NH4OH & NH4Cl and few

drops of Dimethyl glyoxime where it shows presence of
Nickel by reddish colour with ppt.
OBSERVATION
QUALITATIVE ANALYSIS
S.NO EXPERIMENTS OBSERVATION INFRENCE
1 Sample +dil. HCL Sample doesn’t dissolves Absence of 1st
group
2 Sample solution +dil. Ppt. not obtained Absence of 2nd
HCL. Pass H2S gas group

3 Boil off H2S gas. Add Ppt. not obtained Absence of 3rd
NH4CL and NH4OH in group
solution

4 Pass H2S gas Black ppt. is obtained Group IV is

present {Ni2+ or
CO2+ }
5 Sample solution Red rose ppt. is obtained Presence of
+NH4OH +Di-methyl nickel
glyoxime

CONCLUSION
NICKEL is present in the given chocolate.

REACTION
Nickel is confirmed by formation of bright red ppt. with DMG
NiS + 4H+ + Cl- + NO3+  Ni2+ + S +NOCl + 2H2O
Ni2+ + 2C4H8N2O2 (aq)  Ni (C4H7N2) O2 (S) +2H+
RESULT

S.NO SAMPLE PRESENCE OF

NICKEL
1. Dairy Milk shots Present
2. Dairy Milk Present
3. Kit Kat Present
4. Bar one Present
5. 5 Star Present

PRESENCE OF NICKEL IN GIVEN SAMPLES IN

DECREASING ORDER

BAR ONE > KIT KAT > 5STAR > DAIRY MILK > DAIRY
MILK SHOTS

CONCLUSION
The chocolate contains nickel in varying amounts though it’s not
shown by the taste
 BIBILOGRAPHY

1. N.C.E.R.T chemistry book

2. Comprehensive chemistry lab manual
3. GOOGLE
4. SCRIBD.COM