商品檢驗專業(yè)英語

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 Titratio
　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OneOnline Process NMR Used by Polypropylene Manufacturers
　Unit TwentyTwoPharmaceutical Impurities
Vocabulary
Appendixes
References