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ROHETH - Presence of Nickel in Chocolates
ROHETH - Presence of Nickel in Chocolates
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.
TOXICITY OF NICKEL
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.
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.
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