Part One Basic Knowledge of Commodity Inspection 1
Unit One Commodity Inspection 1
Unit Two Inspection and Quarantine Authorities 7
Unit Three Entry-Exit Inspection and Quarantine 12
Unit Four Customs Declaration 19
Part Two Basic Knowledge of Chemistry 25
Unit Five Acids and Bases 25
Unit Six Chemical Equilibrium 30
Unit Seven Ionization Equilibrium 36
Unit Eight Concepts of Organic Chemistry 42
Unit Nine Types of Organic Chemistry Reactions and Identification of Organic Compounds 49
Unit Ten Types of Polymers 57
Part Three Knowledge of Commodity Analysis 65
Unit Eleven Titrimetric Determination of Sodium Carbonate 65
Unit Twelve Determination of Calcium-Magnesium by EDTA Titration 72
Unit Thirteen Determination of COD in Water 77
Unit Fourteen Determination of Peroxide Value in Food Lipids 83
Unit Fifteen Determination of Active Ingredient in Dipterex 89
Unit Sixteen Determination of Aspirin 96
Unit Seventeen Pesticide Residue Monitoring and Food Safety 102
Unit Eighteen Safety Regulation of Food Additives and Preservatives 108
Unit Nineteen Regulations for Heavy Metals in Fertilizers 116
Unit Twenty Recent Developments in Vegetable Oil Authentication 122
Unit Twenty-One On-line Process NMR Used by Polypropylrne Manufacturers 128
Unit Twenty-Two Pharmaceutical Impurities 134
Vocabulary 142
Appendixes 162
References 175