Contents

ACKNOWLEDGEMENT
CERTIFICATE
BACKGROUND
ROLE OF NICKEL
PROPERTIES OF NKICKEL
AIM
CHEMICAL REQUIRED
APPARATUS
PROCEDURE
OBSERVATION
RESULT
CONCLUSION
BIBLIOGRAPHY
 ACKNOWLEDGEMENT
It would be my utmost pieasure to
express my sincere
Thanks to my chemistry teacher MRS
JAYSHREE MAAM in providing a
helping hand in this project.
Her valuable guidance, support and
supervision all through this project
are responsible for attaining its
present form without which this
project would not been successful.
 Certificate
This is hereby to certify that the
original and genuine investigation
work has been carried out to
investigate about the subject matter
and the related data collection and
investigation has been completed
solely , sincerely and satisfactorily by
shruti gupta of class xii B lovely
public sr. sec. school, delhi,
regarding his project titled
DETECTION AND ESTIMATION OF
NICKEL IN CHOCOLATES.
The methods employed were
undertaken by the candidate herself
under my guidance

..............
signature
 background
The future of any nation depends on
the healty , prosperity and progress
of the fortheoming generations. In
the present era of industrialisation
and development , one concern
should be the health of the future
generation. Children are in the most
vulnerable age group to any kind of
contamination in food chain.
Chocolates and candy/toffees are the
favourite food items of children and
are often presented to them as taken
of love and affection from there
parents and relatives.
Consumption of chocolates and
toffees is not limited to the part of
society. Tere are many types of home
made toffees and chocolate present
in the market at a cheaper price then
known brands. Out of tese only 60%-
70% Have food labels listing
ingredients on the warppers. The
most common ingredients are
sugar , liquid , glucose , milk solid ,
coco solid , hydrogenated vegetable
oil , vegetable fats , permitted
emulsifiers , buffering agent and
permitted stabiliser may be the
source of nickel , lead and cadmium
contamination.
Very few are aware of the fact that
nickel is present in chocolate since it
is never mentioned in the
ingredients or numerous
advertisements flashed in televisions
and radio along with newspaper etc.
Since it is added in comparatively
smaller amount , it is considered
quite insingnificant from health point
of view. However, it has been
reported that eating chocolates with
nikel greater in certain amount might
cause premature graying of hairs.
Deposition of nickel in significant
amount can pose a major healyh
hazards in the body.
 Role of nickel
NICKEL is added to chocolate for
increasing tere melting point and
from preventing it from melting at
normal temperature.
Carrying out systematic qualitative
analysis and quantitative analysis
can identify the precipitating nickel
di methyl glyoxime.
Role of nickel in human
The ever increasing preasence of
nickel in in nature and human food
has make it subject of growing
interest of reseach workers in
various medical disciplines. Its
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 object. The
probability of this allergy is not
limited only to person with
occupational exposure to this
element but its become ever more
widespread with the whole
population. The role of nickel in
contact allergy is well known, and a
particular feature of this allergy is
the characters of allergens which are
simple haptens with respect to their
antigenic. More detailed data on the
mechanism of contact allergy have
been provided by LANGERHANS
CELLS which whichhave the ability of
antigen presentation.
About 0.2% micron molecule of
nickel is present in human serum. It
is believed in stabilizing RNA
structure. It also plays role in
fontoioning of enzyme
OXIDORWDUCTASE TRANFERASES
(like urea).