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Part One Basic Knowledge of Commodity I
pection Unit One Commodity I
pection Unit Two I
pection and Quarantine Authorities Unit Three Entry Exit I
pection and Quarantine Unit Four Customs DeclarationPart 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 Reactio
and Identification of Organic Compounds Unit Ten Types of Polyme
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 Regulatio
for Heavy Metals in Fertilize
Unit Twenty Recent Developments in Vegetable Oil Authentication Unit Twenty OneOn line Process NMR Used by Polypropylene Manufacture
Unit Twenty TwoPharmaceutical ImpuritiesVocabularyAppendixesReferences