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 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 Reactions and Identification of Organic Compounds Unit Ten Types of PolymersPart 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 ImpuritiesVocabularyAppendixesReferences