INDEX

1. ACKNOWLEDGEMENT
2. CERTIFICATE
3. BACKGROUND
4. ROLE OF NICKEL
5. PROPERTIES OF NICKEL
6. AIM
7. CHEMICALS REQUIRED
8. APPARATUS
9. PROCEDURE
10. OBSERVATION
11. RESULT
12. CONCLUSION
13. BIBILOGRAPHY

ACKNOWLEDGEMENT

PRANAY K SHAH of class XII-A express my

gratitude to my school authorities for
allowing me to undertake the project titled
presence of nickel in chocolates. I naturally
could not have done justice to my delicate
assignment, had I not been privileged to get
the animate guidance from MISS.SEEMA
MADAN, chemistry teacher of kola saraswathi
vaishnav senior secondary school, and even
from MR.SATISH, chemistry lab staff.
I will be failing in my duty if I dont thank our
principal MRS.P.N.SUNDARI for her
everlasting support and encouragement in all
the action and deeds which has helped me a
long way in finishing this project.
I also express sincere thanks to my family
who extended helping hand in completing the
project.

BACKGROUND
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.

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 6070% have food labels listing ingredients on
the wrappers. The most common ingredients listed
are sugar, liquid glucose, milk s o l i d s , c o c o a s o l i d s ,
h y d r o g e n a t e d v e g e t a b l e o i l (HVO), vegetable fats,
malt extract, soya solids, permitted emulsifier,
salts, and buffering agents
Cocoa-based chocolates are found to have
higher c o n t e n t s o f t h e a n a l y z e d h e a v y m e t a l s
than milk-base d cho colate s, fru it flavor - 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 advertisements flashed in television and radio along
with newspapers etc. Since it is added in comparatively smaller
amounts, it is considered quite insignificant from the heaths
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.

ROLE OF NICKEL
NICKEL is added to chocolates for increasing
their melting point and for preventing and for preventing
it from melting at normal temperature. Carrying out
systematic qualitative analysis and quantitative analysis

can identify presence of nickel by precipitating Nickel

Di-methyl glyoxime.
.

ROLE OF NICKEL IN HUMANS

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
orthopedics 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.

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 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. 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. NICKEL can cause dermarits (occupation), lungs
and nasal cardamoms, liver necrosis, pulmonary
inflammation.

NICKEL PROPERTIES
NICKEL is transition elements with atomic number
28and has the configuration1s
22s22p63s23p64s23d8

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.
Nickel is silvery-white. Hard, malleable, and
ductile metal. It is of their own 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 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.
CHEMICA LS REQUIRED

1. Concentrated hydrochloric acid {HCL}

2. Nitric acid {HNO3}
3. Ammonium hydroxide {NH4OH}
4. Ammonium chloride {NH4Cl}
5. Alcohol
6. Diethyl glyoxime.
7. Hydrogen supplied
APPRATUS
1. Test tube
2. Stand
3. Filter paper
4. Funnel
5. Tongs
6. Beaker
7. Burner
8. Water bath
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. For
quantitative estimation take a weighed amount of
Chocolate in a beaker. Add dilute HCL and shake it

till it dissolves completely. Filter the solution $

add sufficient amount of NH4OH till it is alkaline.
Through the solution, pass H2S gas till complete
precipitation of nickel supplied takes place. Filter
the black ppt. of Nickel sulphide and dissolve them
in maximum quantity of aquilegia. Evaporate the
solution to dryness. Dissolve the solid in dilute
HCL and heat up to 80 degree Celsius. Add 1%
alcoholic solution and add in slight excess.
Immediately add NH4OH with constant stirring till
the solution is slightly alkaline and give rise to red
ppt. diethyl glyoxime.Stir it well and allow it to
digest on a water bath for half an hour, filter the
ppt. dry it and burn it in a silica crucible, which is
already weighed. Cool it and weight again.
Difference of the two weights of silica crucible
gives the amount of Nickel Di-methyl glyoxime.

OBSERVA TION
QUALITATIVE
ANALYSISS.NO EXPERIMENTS OBSERVATION INFREN
CE

1Sample +dil. HCL Sample dissolves Absence of 1s

t group
2Sample solution +dil.HCL. Pass H2S
gasps. Not obtained Absence of 2nd group
3Boil off H2S gas. Adding 4CL and NH4OH in
solution Ppt. not obtained Absence of 3rdgroup
4Pass H 2S gas Black ppt. is obtained
Group IV is present {NI2+or CO2+}
5 Sample solution+NH4OH +Di-methylglyoximeRed
rose ppt. Is obtained Presence of nickel
CONCLUSION
NICKEL is present in the given chocolate.

REACTION
Nickel is confirmed by formation of bright red ppt.
with DMG after dissolution of Nibs in aqua regain.
Nibs + 4H + CL + No3
Ni2++ S +NOCL + 2H 2O

Ni2+2C4H 8N2O2 (as)

Ni (C4H 7 N2) O2(S) +2H .
BIBLIOGRAPHY
1. Ncert text book
2. Comphrehensive lab manual
3. Internet