Chemistry

Investigatory Project

Aim- To identify the presence of nickel in various samples of

chocolates.

By- Hiya Kalra XII Sci B

Year- 2023-2024

Index
 Certificate
 Acknowledgment
 Introduction
 Theory
 Materials Required
 Procedure
 Observations
 Reactions
 Results
 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 like to thank my Chemistry Teacher, Ms Neha
Garg, whose valuable guidance has 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.

Introduction
Nickel is a transition metal that
can be found in various types of
food, including chocolates.
Although it is an essential
element for human health in
small amounts, excessive
exposure to nickel can cause
health problems. Therefore, it is
important to determine the
presence of nickel in chocolates
and ensure its safety for consumption. In this project, we will confirm
the presence of nickel in different types of chocolates using various
analytical techniques.

Chocolates are one of the most popular and widely consumed sweets
around the world. The unique taste, texture, and aroma of chocolates are
attributed to their complex chemical composition, which includes cocoa
solids, cocoa butter, sugar, and milk solids. However, the presence of
potentially harmful metals, such as nickel, in chocolates can affect their
safety for consumption. In this project, we will analyze the presence of
nickel in different types of chocolates using qualitative analysis. The
results will ensure their safety for human consumption.

THEORY
1. Role of Nickel in chocolates
Nickel is added to chocolates to increase their melting point and to
prevent it from melting at normal temperature.

2. Role of Nickel in Humans

Nickel is an essential trace element that is required for several biological
functions in humans. It is involved in the metabolism of carbohydrates,
lipids, and proteins, and it is also important for the functioning of
enzymes such as urease and hydrogenase Nickel is present in small
amounts in the human body, with the highest concentration found in the
liver, kidney, and skin.

3. Harmful Effects of Nickel to Humans

Excessive exposure to nickel can be harmful to human health. Nickel
allergies are a common form of contact dermatitis, which can cause skin
rash, itching, and swelling. Prolonged exposure to high levels of nickel
can also cause lung and nasal cancer, as well as other respiratory
problems. Therefore, it is important to ensure that the exposure to nickel
is kept at safe levels to maintain good health.
The daily recommended intake of nickel for adults is around 0.2 mg,
with the upper safe limit set at 1 mg per day. Most people get enough
nickel from their daily diet, which includes foods such as nuts,
chocolate, grains, and vegetables. However, individuals who are
exposed to high levels of nickel in their workplace, such as nickel
refining or welding, may be at risk of nickel toxicity and should take
appropriate safety measures to prevent exposure.

4. Properties of Nickel
Nickel is transition elements with atomic number 28 and has the
configuration 1s2 2s2 2p6 3s2 3p6 4s2 3d8

As it has two unpaired electrons, it is paramagnetic. Since there is partly

filled orbital it exhibits various properties like variable oxidation status,
colored ions.

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 good conductor of heat
and electricity. In its familiar compounds nickel is bivalent, although it
assumes other valences. It also forms several complex compounds. Most
nickel compounds are blue or green. Nickel dissolves slowly in dilute
acids but, like iron, becomes passive when treated with HNO3.

Materials
Required
Chemicals-
1. Dilute Hydrochloric acid {HCl}
2. Ammonium hydroxide {NH4OH}
3. Ammonium chloride {NH4Cl}
4. Dimethyl glyoxime (DMG)
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. Add Dilute HCL and shake it till the chocolate dissolves.

Filter the solution and add a sufficient amount of Dil. HCl
and pass H2S gas. Thus ppt. is not obtained.

3. Add NH4Cl and NH4OH to 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 a reddish-brown ppt.

OBSERVATIONS
QUALITATIVE ANALYSIS-

S.NO EXPERIMENTS OBSERVATI INFERENCE

ON

1 Sample +dil. HCL Sample doesn’t Absence of 1st

dissolve group

2 Sample solution +dil. Ppt. not Absence of 2nd

HCL. Pass H2S gas obtained group

3 Boil off H2S gas. Add Ppt. not Absence of 3rd

NH4CL and NH4OH in obtained group
solution

4 Pass H2S gas Black ppt. is Group 4 is

obtained present

5 Sample solution Red ppt. is The presence of

+NH4OH +Dimethyl obtained nickel is
 glyoxime confirmed.

REACTIONS Nickel is confirmed by

the formation of bright red ppt. with DMG (C4H8N2O2)

Ni S + 4H+ + Cl- + NO3+ → Ni2+ + S + NOCl + 2H2O

Ni2+(aq] + 2C4H8N2O2(aq] → Ni(C4H7N2O2)2(s] ⏐⏐↓ + 2H+

RESULTS
S.NO SAMPLE PRESENCE OF NICKEL

1. Sneakers Absent

2. Dairy Milk Absent

3. Mun Absent

ch Bar

4. Amul Dark Chocolate Present

 CONCLUSION
From this we can see that only Amul Dark chocolate
contains nickel from the various samples.
 BIBILOGRAPHY
 N.C.E.R.T chemistry book
 Comprehensive chemistry lab manual
 google.com
 scribd.com
 wikipedia.org