Project on Nickel in Chocolate
- Submitted by: ShubhamTyagi
- Views: 4257
- Category: Science
- Date Submitted: 05/15/2011 11:44 PM
- Pages: 7
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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
On the completion of my project work on “TO STUDY THE IDENTIFICATION AND ESTIMATION OF NICKEL IN CHOCOLATES”. I grateful thank our teacher Mrs KULJEET KAUR. For her constant help and guidance to me without which this project would not have been success.
SHUBHAM TYAGI
CERTIFICATE
This to certify that SHUBHAM TYAGI has conducted that present work entitled “ TO STUDY THE IDENTIFICATION AND ESTI ATION OF NICKEL IN CHOCOLATES” . T he methods employed were undertaken by the candidate himself under my guidance.
……………………….
Signature
{Chemistry Teacher}
BACKGROUND
The future of any nation depends on the health, prosperity and progress of the forthcoming generation. In the present era of industrialization and development, one concern should be the health of the future generation. 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 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),...
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
On the completion of my project work on “TO STUDY THE IDENTIFICATION AND ESTIMATION OF NICKEL IN CHOCOLATES”. I grateful thank our teacher Mrs KULJEET KAUR. For her constant help and guidance to me without which this project would not have been success.
SHUBHAM TYAGI
CERTIFICATE
This to certify that SHUBHAM TYAGI has conducted that present work entitled “ TO STUDY THE IDENTIFICATION AND ESTI ATION OF NICKEL IN CHOCOLATES” . T he methods employed were undertaken by the candidate himself under my guidance.
……………………….
Signature
{Chemistry Teacher}
BACKGROUND
The future of any nation depends on the health, prosperity and progress of the forthcoming generation. In the present era of industrialization and development, one concern should be the health of the future generation. 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 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),...