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 +NH4OH Red rose ppt. is obtained Presence of
+Di-methyl glyoxime nickel

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