Professional Documents
Culture Documents
Introduction
Objective
Theory
Procedure
Chemical Reaction
Observation
Result
Bibliography
Introduction
Nickel
Nickel was first isolated by the Swedish chemist
Cronstedt in 1751. It is the twenty-second most
abundant element and the seventh most abundant
transitional metal with an atomic number of 28 in
the periodic table with an atomic weight of 58.71.
It has five naturally occurring isotopes. It is a
tough, silvery-white heavy metal and is highly
resistant to attack by air and water. It occurs in
igneous rocks, as a free metal and together with
iron; it is also a component of the earth core. Nickel
also occurs in living organisms, mainly in plants.
Nickel is 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 nitric acid. Finely divided nickel adsorbs
hydrogen.
Applications
The major use of nickel is in the preparation of alloys.
Nickel alloys are characterized by strength, ductility, and
resistance to corrosion and heat. About 65 % of the nickel
consumed in the Western World is used to make stainless
steel, whose composition can vary but is typically iron
Occurance
Most nickel on Earth is inaccessible because it is locked
away in the planet's iron-nickel molten core, which is 10
% nickel. The total amount of nickel dissolved in the sea
has been calculated to be around 8 billion tons. Organic
matter has a strong ability to absorb the metal that is
why coal and oil contain considerable amounts. The nickel
content in soil can be as low as 0.2 ppm or as high as 450
ppm in some clay and loamy soils. The average is around
20 ppm. Nickel occurs in some beans where it is an
essential component of some enzymes. Another relatively
rich source of nickel is tea which has 7.6 mg/kg of dried
leaves.
Effects of nickel on health
Objective
MATERIAL Required
Test tube
Dilute Hydrocloric acid
Ammonium chloride
Ammonium hydroxide
Dimethyl Glyoxime
Spatula
Wash bottle
Theory
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% have 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 flavour, 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.
Toxicity of nickel
Conclusions
Procedure
v Take a small piece of the
chocolate and crush it into fine
powder. Put it into a test tube and
confirmed.
Chemical reaction
OBSERVATIONS
Inference
Nickel absent
2.
Melody
Nickel present
3.
5 star
Nickel absent
4.
Munch
Nickel absent
5.
Bar one
Nickel absent
Result
Bibliography
1. Comprehensive practical
chemistry
2.