Test for Nickel in Chocolate
- Submitted by: flyinglizard
- Views: 943
- Category: Science
- Date Submitted: 11/30/2014 05:17 AM
- Pages: 7
- Report this Essay
Test for
Nickel
In
Chocolate
MADE BY:
Shreya Mukherjee
XII B
Roll no: 26
CERTIFICATE
This is to certify that Ms. SHREYA MUKHERJEE of std XII B has completed her Chemistry Project as part of her Chemistry Practical for the year 2014-15.
Signature Signature Of
Of Teacher External Examiner
DATE:1st January,2014 School Seal
Acknowledgements
I thank Principal Sir, Mr. Regi Oomen for giving me the opportunity to do this project.
I also thank my Chemistry teacher, Ms.Aruna for her support.
I express my deep heartfelt gratitude towards my parents, Mr. Jayanta Mukhopadhyay and Mrs. Indrani Mukherjee for their unending love and support shown towards me.
Shreya Mukherjee.
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
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), vegetable fats, malt extract, soya...
Nickel
In
Chocolate
MADE BY:
Shreya Mukherjee
XII B
Roll no: 26
CERTIFICATE
This is to certify that Ms. SHREYA MUKHERJEE of std XII B has completed her Chemistry Project as part of her Chemistry Practical for the year 2014-15.
Signature Signature Of
Of Teacher External Examiner
DATE:1st January,2014 School Seal
Acknowledgements
I thank Principal Sir, Mr. Regi Oomen for giving me the opportunity to do this project.
I also thank my Chemistry teacher, Ms.Aruna for her support.
I express my deep heartfelt gratitude towards my parents, Mr. Jayanta Mukhopadhyay and Mrs. Indrani Mukherjee for their unending love and support shown towards me.
Shreya Mukherjee.
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
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), vegetable fats, malt extract, soya...