DAV KAPILDEV PUBLIC SCHOOL

CHEMISTRY PROJECT

AMOUNT OF CKEL
IN CHOCOLATE

SUBMITTED BY SUBMITTED TO
Pratik kumar SANJAY SINGH SIR
Class- 12 ' D'
Roll No.- 45
board roll no.-
 DAV KAPILDEV PUBLIC
SCHOOL
CERTIFICATE
This is to certify that PRATIK KUMAR has successfully
completed the project Work entitled
AMOUNT OF NICKEL IN CHOCOLATE in the subject
Chemistry (043) during the academic session 2024-25 as
per the guidelines issued by Central Board of Secondary
Education (CBSE) for the purpose of Practical Examination
in Class XII to be held in DAV KAPILDEV PUBLIC SCHOOL.

Subject Teacher External Examiner

Signature Signature
ACKNOWLEDGEMENT

I would like to express my heartfelt gratitude to the individuals who

have contributed to the successful completion of my project,
"Presence of Nickel in various chocolates".

I am deeply grateful to my Chemistry Science teacher, Sanjay Singh

Sir , who guided me throughout the project and provided valuable
insights and suggestions.

I would also like to thank my parents, who have been a constant

source of support and encouragement.

My friends and classmates have been a great help, and I appreciate

their assistance and cooperation.

I am thankful to the school administration for providing the

necessary resources and infrastructure.

The contribution of these individuals and resources has been

instrumental in completing this project. I acknowledge their role in
my project's success and am grateful for their support.
 INDEX

S. NO. CONTENT PAGE NO.

1. INTRODUCTION 1-3

2. OBJECTIVES 4

3. ROLE OF NICKEL 5-6

4. TOXICITY OF NICKEL 7-8

5. PROPERTIES OF NICKEL 8

6. AIM 8
7. CHEMICAL REQUIRED 9

8. APPARATUS 9

9. PROCEDURE 9-10

10. OBSERVATION 10-11

11. CONCLUSION 11
12. REACTION 11

13. RESULT 12

14. BIBILIOGRAPHY 13
INTRODUCTION
1. The future prosperity and progress of any nation fundamentally
rely on the optimal health, well-being, and advancement of its
forthcoming generation. In today's fast-paced era of rapid
industrialization and development, prioritizing the health and
safety of the next generation has become a pressing concern.
Children, being the most susceptible and vulnerable age group,
are disproportionately affected by any form of contamination
in the food chain. Chocolates, candies, and toffees, being their
favorite treats, are often gifted to them as symbols of love,
affection, and nurturing from their parents, relatives, and
caregivers. Unfortunately, these seemingly harmless
indulgences can pose unintended health risks, emphasizing the
need for vigilant monitoring and regulation of food safety
standards to safeguard the well-being of our children.

2. The consumption of chocolates and toffees transcends

socioeconomic boundaries, with diverse types of locally
manufactured products available in the market at affordable
prices, often significantly lower than renowned brands.
Notably, only 60-70% of these locally produced chocolates and
toffees display food labels listing their ingredients on the
packaging. The most commonly listed ingredients include sugar,
liquid glucose, milk solids, cocoa solids, hydrogenated
vegetable oil (HVO), vegetable fats, malt extract, soya solids,
permitted emulsifiers, salts, buffering agents, permitted
stabilizers, sodium bicarbonate, cocoa butter, wheat flour,
edible starches, vegetable oil, added flavors, soya lecithin,
yeast, and flour improvers. Upon closer examination, certain
ingredients such as milk solids, cocoa solids, cocoa butter,
hydrogenated vegetable oil, vegetable fats, permitted
emulsifiers, buffering agents, and permitted stabilizers are
identified as potential sources of nickel, lead, and cadmium
contamination, highlighting the need for stringent quality
control measures.
3. A study conducted in Mumbai, India, analyzed the nickel, lead,
and cadmium content in 69 diverse brands of chocolates and
candies readily available in local suburban markets. The
majority of these products were primarily composed of cocoa,
milk solids, dry fruits, fruit, and sugar. The sampled brands
were categorized into three groups: cocoa-based (23), milk-
based (22), and fruit/sugar-based (24). The investigation
revealed varying levels of heavy metals, specifically:

- Cadmium: 0.001-2.73 mg/g (average 0.105 mg/g)

- Nickel: 0.041-8.29 mg/g (average 1.63 mg/g)
- Lead: 0.049-8.04 mg/g (average 0.93 mg/g)

Notably, cocoa-based chocolates exhibited significantly higher

concentrations of the analyzed heavy metals compared to milk-
based chocolates and fruit/sugar-based candies. This finding
underscores the importance of monitoring heavy metal levels
in cocoa-based products.

4. Although nickel is typically added in relatively small quantities,

its potential health impact should not be underestimated.
Despite being considered insignificant in small amounts,
research suggests that consuming chocolates with nickel
exceeding a certain threshold may lead to premature hair loss.
Furthermore, significant accumulation of nickel in the body can
pose serious health risks, emphasizing the importance of
monitoring nickel levels in food products.
OBJECTIVES
Primary Objective:

To investigate the presence and quantify the concentration of nickel

in various chocolate samples, assessing potential health risks and
contributing to the development of stringent food safety standards.

Secondary Objectives:

1. To optimize and validate analytical protocols for nickel

detection in chocolate matrices using chemical tests and
Dimethylglyoxime (DMG).

2. To compare nickel levels in diverse chocolate brands (Cadbury,

Dairy Milk, Kit Kat, Bar One, 5 Star) and evaluate their potential
health implications.

3. To examine the relationship between chocolate composition

and nickel contamination.

4. To assess the toxicity risks associated with nickel ingestion via

chocolate consumption.

5. To provide recommendations for chocolate manufacturers to

minimize nickel contamination and ensure compliance with
food safety regulations.
IMPORTANT ROLE OF NICKEL

1. Nickel is intentionally added to chocolates to enhance their

thermal stability, specifically to increase their melting point and
prevent melting at ambient temperatures, thereby improving
their texture and shelf life.

2. Through systematic qualitative and quantitative analytical

techniques, the presence of nickel can be accurately identified
by precipitating Nickel Dimethylglyoximate, a characteristic
compound that confirms nickel's presence in the chocolate
sample.
ROLE OF NICKEL IN HUMANS

1. The escalating presence of nickel in the environment and food

chain has sparked intense research interest across various
medical disciplines. The toxic, mutagenic, and carcinogenic
properties of nickel have raised legitimate concerns among
professionals in orthopedics and stomatology who utilize it in
their practices. Furthermore, the alarming frequency of contact
allergies to nickel has highlighted the need to reassess its
widespread use in manufacturing everyday utility objects.
Notably, the risk of nickel allergy extends beyond individuals
with occupational exposure, increasingly affecting the broader
population, thereby warranting heightened vigilance and
awareness.

2. Nickel's role in contact allergy is well-established, characterized

by allergens that are surprisingly simple in terms of their
antigenic structure. Recent advances have shed light on the
underlying mechanisms, particularly through the discovery of
Langerhans cells, which possess antigen-presenting capabilities.
These findings have significantly enhanced our understanding
of contact allergy. While acknowledging nickel's involvement in
pathological conditions, it is essential to recognize its vital
physiological significance as an essential microelement
necessary for life. Notably, human serum contains
approximately 0.02% micron molecules of nickel, which is
believed to play a crucial role in stabilizing RNA structures,
underscoring the delicate balance between nickel's beneficial
and harmful effects.
TOXICITY OF NICKEL

1. Occupational exposure to nickel dust or nickel carbonyl,

primarily in refining processes, has led to toxicity issues in
workers. Prior to the implementation of current workplace
safety standards, studies linked occupational nickel exposure to
an increased risk of nasal and lung cancers. Beyond
occupational settings, environmental sources of nickel include
tobacco, dental implants, and stainless-steel kitchen utensils,
which can lead to repeated exposures and potential health
issues such as asthma and contact dermatitis. Notably,
symptoms may worsen with a nickel-rich diet. The oral toxic
dose of nickel is substantially higher, approximately 1000 times,
than the amount typically consumed through food.

2. The toxicity of nickel varies significantly depending on its

chemical form. Excessive nickel accumulation in tissues exhibits
pro-oxidant properties, damaging chromosomes and other
cellular components, while disrupting hormone and enzyme
activities, ion transport across membranes, and immune
function. These effects can have far-reaching consequences,
including altered glucose tolerance, blood pressure regulation,
stress response, growth rate, bone development, and infection
resistance. Furthermore, excessive nickel intake can precipitate
magnesium deficiency or lead to abnormal accumulation of
iron or zinc under specific conditions.

3. Nickel exposure is associated with various health issues,

including occupational eczema, lung and nasal carcinoma, liver
necrosis, and pulmonary inflammation. In light of the toxic
effects of heavy metals like nickel, lead, and cadmium,
particularly in chocolate products frequently consumed by
 children, this study investigated the concentration of these
metals in chocolates and candies available in suburban
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, coloured ions. Catalytic properties
but must important is formation of complexes.
3. Nickel is a silvery-white, hard, malleable, and ductile transition
metal belonging to the iron group. It exhibits a high polish and
demonstrates fairly good conductivity of heat and electricity. In
its commonly encountered compounds, nickel typically exhibits
a bivalent oxidation state, although it can assume other
valences. Additionally, nickel forms numerous complex
compounds, often displaying vibrant colors, with most of its
compounds appearing blue or green. Nickel dissolves slowly in
dilute acids, but similar to iron, it becomes passive when
treated with nitric acid (HNO3), forming a protective oxide
layer that inhibits further reaction.

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 [NH.CI
4. 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 INFERENCE

1 Sample + dil. HCl Sample does Absence of 1st

not dissolves group

2 Sample solution + Ppt. not Absence of 2nd

dil.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 IV is

obtained present {Ni2+ or
CO2+ }

5 Sample Solution + Red rose Ppt. is Presence of

NH4OH + Di-methyl obtained Nickel
glyxome

CONCLUSION

Nickel is present in the given chocolate.

REACTION

Nickel is confirmed by the 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 Cadbury 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 > 5 STAR > DAIRY MILK > CADBURY SHOTS

CONCLUSION

The chocolates contain nickel in varying amounts though it is not

shown by taste.
BIBILIOGRAPHY

1. N.C.E.R.T CHEMISTRY BOOK

2. COMPREHENSIVE CHEMISTRY LAB MANUAL
3. SCRIBD.COM
4. SLIDE SHARE