BY,

ROHETH.S
12 – B
GANDHI WING
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 her
suggestions and her 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.
Certificate

Acknowledgement

Introduction

Role of Nickel

Properties of Nickel

Aim

Chemical Required

Apparatus

Procedure

Observation

Result

Conclusion

Bibliography
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.

1. Nickel is added to chocolates for increasing their

melting point and for preventing it and for
preventing 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.
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. The present study reports
concentration of lead, nickel and cadmium in the
chocolates and candies available in suburban
areas of Mumbai, India.

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
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
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.

QUALITATIVE ANALYSIS
S.NO EXPERIMENTS OBSERVATION INFRENCE
1 Sample +dil. HCL Sample doesn’t Absence of
dissolves 1st group
2 Sample solution Ppt. not obtained Absence of
+dil. HCL. Pass 2nd group
H2S gas
3 Boil off H2S gas. Ppt. not obtained Absence of
Add NH4CL and 3rd group
NH4OH in
solution
4 Pass H2S gas Black ppt. is Group IV is
obtained present {Ni2+
or CO2+ }
5 Sample solution Red rose ppt. is Presence of
+NH4OH +Di- obtained nickel
methyl glyoxime
Nickel is present in the given chocolate.

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+

S.NO SAMPLE PRESENCE OF

NICKEL

1. Dairy Milk Present

shots
2. Dairy Milk Present
3. Kit Kat Present
4. Bar one Present
5. 5 Star Present
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.
1. N.C.E.R.T chemistry book
2. Comprehensive chemistry lab manual
3. GOOGLE
4. Reference from various blog