Part One Basic Knowledge of Commodity Inspection

Unit One Commodity Inspection

Unit Two Inspection and Quarantine Authorities

Unit Three Entry-Exit Inspection and Quarantine

Unit Four Customs Declaration

Part Two Basic Knowledge of Chemistry

Unit Five Acids and Bases

Unit Six Chemical Equilibrium

Unit Seven Ionization Equilibrium

Unit Eight Concepts of Organic Chemistry

Unit Nine Types of Organic Chemistry Reactions and Identification of Organic Compounds

Unit Ten Types of Polymers

Part Three Knowledge of Commodity Analysis

Unit Eleven Titrimetric Determination of Sodium Carbonate

Unit Twelve Determination of Calcium-Magnesium by EDTA Titration

Unit Thirteen Determination of COD in Water

Unit Fourteen Determination of Peroxide Value in Food Lipids

Unit Fifteen Determination of Active Ingredient in Dipterex

Unit Sixteen Determination of Aspirin

Unit Seventeen Pesticide Residue Monitoring and Food Safety

Unit Eighteen Safety Regulation of Food Additives and Preservatives

Unit Nineteen Regulations for Heavy Metals in Fertilizers

Unit Twenty Recent Developments in Vegetable Oil Authentication

Unit Twenty-One On-line Process NMR Used by Polypropylrne Manufacturers

Unit Twenty-Two Pharmaceutical Impurities

Vocabulary

Appendixes

References