商品检验专业英语PDF格式文档图书下载

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

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