Lecture notes on commodity science review
chapter one
1, the concept and characteristics of goods?
Commodity is a labor product for exchange, which has two basic attributes: use value and value.
The use value of goods refers to the property that goods can meet people's needs with their own natural properties, which is the utility of goods or things, that is, the usefulness of goods.
The value of commodities refers to abstract labor condensed in commodities. The value of commodity is the essential attribute of commodity, which reflects the social relationship between people.
To sum up, commodities have the following basic characteristics:
(1) Labor products with use value;
(two) for others to consume social consumption of labor products;
(3) Labor products that must be exchanged to reach others.
2, the composition of the goods?
Commodity includes three aspects: core part, form part and extension part.
The core part is the actual benefits that commodities can bring to consumers. Or refers to the function and utility of goods, which is the purpose of consumers to buy goods.
Extension, the extra benefits and services people get when they buy goods.
The formal part, that is, the concrete form of goods, is the tangible part that consumers can touch and feel through their own sensory organs such as eyes, ears, nose, tongue and body.
3. The research object of commodity science?
Commodity promotion is a science that studies the use value of commodities. Commodity quality and commodity variety are the basis of commodity use value, so commodity science is to study the two central contents of commodity quality and commodity variety.
4. What is the specific research content of commodity science?
(1) Guide the formation of commodity use value (2) Study the scientific and systematic classification of commodities.
(3) lay a good foundation for evaluating the quality of goods.
(4) Promote the realization of commodity use value.
(5) Analyze the changing law of commodity quality to prevent the decrease of commodity use value.
chapter two
First, the method of commodity classification-line classification &; Surface classification 1. Line classification
(1) Line classification system: the system established by line classification is the line classification system. (2) Line classification: also known as hierarchical classification, refers to the classification of objects into corresponding hierarchical categories according to the selected classification marks, and arranged into a hierarchical and gradual classification system.
(3) Features: "In this classification system, there is a parallel relationship between categories of the same category, and there is a subordinate relationship between the upper class and the lower class." Category, medium category, small category, subdivision, etc. , the classification objects are divided layer by layer, and the classification marks selected for each layer can be the same or different. 2. Surface classification
(1) surface classification system: Parallel classification The classification system based on surface classification is the surface classification system.
(2) Surface classification: also known as parallel classification, refers to treating several marks of the selected classified object as several surfaces, dividing each surface into several independent categories and arranging them into a parallel classification system composed of several surfaces.
(3) Features: There is no affiliation between the selected signs in the regional classification method, and each sign level contains a group of categories.
Commodity code: refers to one or a group of regularly arranged symbols used to represent certain information of commodities for easy identification, input, storage and processing. At present, full-character commodity codes are the most common.
According to the different classification of presented information: classified information and identification information.
According to the composition of the symbols used, there are different types: full font, full letter, and mixed numbers and letters.
Commodity coding principle
(1) Compilation of classification code:
1. Uniqueness principle: the identified commodity corresponds to the code one by one, ensuring that each coded object has a unique commodity code.
2. Simplicity principle: concise, easy to remember, easy to check, not too long, easy to handle and save by hand or machine.
3. Hierarchical principle: the hierarchy is clear, reflecting the internal logical relationship within the classification system.
4. Extensibility principle: leave enough backup code bits, and increase or decrease will not destroy the coding structure. Easy to modify and supplement.
5. Stability principle: keep it stable for a certain period of time, and don't replace it casually, so as not to cause unnecessary waste.
6. Principle of unification and coordination (international and domestic coordination) (2) Compilation of identification code:
1. Uniqueness principle: the coding object corresponds to the identification code one by one.
2. Stability principle: consistent with the basic characteristics of commodities. As long as the basic characteristics of the goods remain unchanged, the coding will remain unchanged.
3. Meaningless principle: only replace the object name, without providing any information about the object. Commodity bar code is a kind of modular bar code used to represent international commodity codes. It is a special code for computer input data, including a series of commodity information such as country of production, manufacturer, country of origin, name, characteristics, price, quantity and production date. Logistics: in order to meet the needs of users, the flow process of raw materials, semi-finished products, finished products and related information from the five-product supply place to the five-product receiving place is realized through packaging, handling, early spring, distribution and transportation.
Supply chain logistics: refers to the integration of all aspects of logistics from the production of goods by manufacturers to the hands of consumers.
chapter three
Commodity catalogue: it is the general catalogue of commodities determined by international organizations or countries or industries in a certain written form and through certain examination and approval procedures according to their tasks, service targets and management scope.
The relationship between commodity catalogue and commodity classification: complementary. On the one hand, without commodity classification, there can be no commodity catalogue; Only on the basis of scientific classification of commodities can a clearly defined, scientific, systematic and standardized catalogue be compiled. On the other hand, the compilation of commodity catalogue is the concrete embodiment of commodity classification. Commodity catalogue is the premise of realizing scientific and modern commodity management and an important means of commodity production, operation, management and circulation.
Commodity varieties: commodity groups classified according to some same characteristics, or commodity groups with some (or some) * * * same attributes and characteristics. It reflects the overall use value or social use value of a commodity group, and different consumption structures need different levels of use value and different varieties and specifications to correspond.
food
1. Nutritional components of food
The chemical composition of food is very complicated, and the substances necessary to meet the normal physiological functions of human body are called nutritional components of food, which mainly include water, protein, lipids, vitamins, sugars, minerals and so on. Among them, protein, lipids and sugars are the three major nutritional elements of human body. (1) humidity
Water is the most important substance to maintain human life except oxygen, and more than 90% of body fluids are water. Water usually exists in free state and bound state. Water in a free state is called free water or free water, and its properties are the same as ordinary water. It will disperse in food due to evaporation, increase due to moisture absorption, flow freely and dissolve various soluble substances. It exists in the cells of plants and animals. Can be used by microorganisms. The weight loss of food during drying, processing or storage is caused by the loss of free water. Moisture content in food:
Fresh fruit: 80 ~ 95 milk: 87 ~ 89 meat: 60 ~ 80 fish: 60 ~ 85 grain: 12 ~ 15 milk powder: 3 ~ 4 sugar: 0.05 ~ 0.3 beverage: > 90.
protein
Protein is the most basic substance of life. Without protein, there would be no life. Besides water, protein is the second main component in human tissues. Protein content accounts for 45% of the total solid content of human body.
Protein in human body is a natural polymer compound composed of 20 amino acids in different sequences. Usually the human body takes human eggs.
White matter must be hydrolyzed (digested) into various amino acids by protease in the body, and then transported to all parts of the human body through blood, and then synthesized into various protein needed by the human body. Protein in food contains more than 20 kinds of amino acids. Some amino acids needed by human body can be synthesized by itself, and some can be transformed by another amino acid in human body, but there are still 8 essential amino acids (leucine, isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan and tyrosine) that cannot be synthesized or transformed in human body and must be ingested through food.
3) Lipids
Lipid is the general term for fat and lipid. Its main function is to provide energy for the body, protect the body and internal organs, and regulate physiology. Its content in human body is second only to that of protein. The main component of fat is triglyceride, which consists of one molecule of glycerol and three molecules of higher fatty acids. Fatty acids containing unsaturated double bonds are called unsaturated fatty acids; Fatty acids without unsaturated double bonds are called saturated fatty acids. Generally, fats containing unsaturated fatty acids are liquid at room temperature and have a low melting point. Also called oil, such as various vegetable oils. Fat containing saturated fatty acids, which is solid at room temperature and has a high melting point, is usually called fat, such as animal oil. Fat is the floorboard of oil and fat, also called grease. Fat is generally insoluble in water, slightly soluble in hot water, easily soluble in organic solvents, and its relative density is less than that of water. Lipids refer to substances with similar properties to oils and fats, mainly including phospholipids (lecithin, cephalin, inositol phospholipids, etc. ), glycolipids, sterols (cholesterol, sitosterol, stigmasterol, etc. ) and wax. .
Sugar: sugar, also known as carbohydrate, can be divided into monosaccharides according to the complexity of its molecular structure: glucose, fructose and galactose; Disaccharides: sucrose, maltose and lactose; Polysaccharides: starch, glycogen, cellulose, hemicellulose.
The disaccharides and polysaccharides ingested by human body need to be catalyzed by enzymes in the body to be hydrolyzed into monosaccharides and then absorbed. The physical and chemical properties of sugar are water solubility, hydrolysis, caramelization and fermentability.
(5) Vitamins: Vitamins are low-molecular-weight organic compounds necessary for human beings and animals to maintain their lives and growth. Vitamins have very necessary functions for normal physiological activities such as digestion and absorption of nutrients and energy conversion in human body. It is known that the human body needs about 30 kinds of vitamins. Except some B vitamins and vitamin K can be synthesized in the body, most of them must be taken from food. Up to now, people can only classify vitamins according to their solubility, which can be divided into: fat solubility: mainly vitamin A, provitamin A, vitamin D, E, K and so on. Water solubility: mainly vitamin B, vitamin C, vitamin H, etc. Water-soluble vitamins are difficult to store in the body and need to be provided at any time.
Commodity quality
1, the concept of commodity quality?
The quality of goods refers to the degree to which a set of inherent characteristics of goods meet the specified and implied requirements (or demands).
"Regulations" refer to the requirements clearly stated in national laws and regulations, quality standards, specifications, contracts, drawings, technical requirements and other documents.
"Hidden needs" refer to those needs that people recognize, are self-evident and do not need to be clear, such as habitual needs or practices. "Inherent characteristics" refers to the quality characteristics that exist objectively once a commodity is formed, such as the nutritional composition and edible value of food, and various physical and chemical properties of industrial products for daily use.
. What are the effects on the quality of goods?
(1) Influence of production process on commodity quality
② The influence of circulation process on commodity quality.
(3) the influence of consumption or use on the quality of goods.
Commonly used PDCA cycle,
Four stages and eight steps of PDCA: Planning: See which problems need to be improved, list them one by one, and find out the problems that need to be improved most. Implementation stage (Do): Implement improvement and collect corresponding data. Inspection stage: evaluate the effect of improvement, speak with data, and see whether the actual result is consistent with the original goal. Action: If the improvement effect is good, promote it; If the improvement effect is not good, proceed to the next cycle.
The characteristics of 3.3. PDCA: (1) big ring and small ring. If the work of the whole organization is regarded as a big PDCA cycle, then each department and group also has its own small PDCA cycle. (2) Step (spiral) rise. PDCA cycle is not at the same level. Every cycle will solve some problems, make some achievements and improve the quality level. reach
In the next cycle, there are new goals, which are rising step by step. Definition (purpose) of "standard": a normative document that is formulated by consensus and approved by an authorized institution, used together and reused in order to obtain the best order within a certain range.
commodity inspection
Commodity inspection is based on different inspection subjects-Party A inspection (production inspection), Party B inspection (acceptance inspection) and third-party inspection. It depends on the direction of the inspection object-domestic goods inspection and foreign trade goods inspection.
The methods of commodity quality inspection are mainly divided into sensory inspection and physical and chemical inspection. 1 According to different sensory organs, sensory examination can be divided into visual examination, olfactory examination, taste examination, tactile examination and auditory examination. According to the different purposes of sensory testing, sensory testing can be divided into analytical sensory testing (professional testing) and preference sensory testing (consumer testing). Physical and chemical inspection method: a method of testing the quality of goods by physical, chemical and biological methods with various instruments, meters and reagents in the laboratory under certain environmental conditions.
Physical and chemical inspection methods are divided into physical inspection, chemical inspection and biological inspection.
Grade: a sign indicating the quality of goods, which is one of the important contents of commodity identification.
commodity packaging
Packaging has two meanings: first, it refers to containers and \ or other packaging materials, usually called packaging materials (nouns); Second, it refers to the technical operation activities of packaging or wrapping goods.
The composition of commodity packaging: a. packaging materials-bags and boxes, as well as the material basis of packaging; B. packaging technology-inflatable packaging to realize packaging protection function; C. packaging structure modeling-cylindrical box or square bag, concrete expressions of A and B. D. surface decoration-name, manufacturer, components, trademarks, drawings, etc. The main means to beautify, publicize and introduce commodities through pictures and words.
The basic function of commodity packaging 1. Inclusion and grouping function 2 protection function 3 convenience function 4 promotion function 5 health and environmental protection function 6 submission of added value function Familiar with all kinds of packaging materials around you.
Vacuum packaging-a packaging method in which goods are placed in a sealed packaging container and vacuum is pumped before the container is sealed, so that there is basically no air in the sealed container. Because there is basically no air in the packaging container, the contact between oxygen and food and microorganisms is prevented, and the growth and reproduction of aerobic microorganisms are restricted, so it will not be moldy, rotten or deteriorated in a certain storage period. This method is mainly used for food packaging, such as fresh meat, fresh fish, fresh sausages and other fresh perishable foods. Pickled and sauced foods, such as sauced ducks and chicken wings. Down products are compressed by vacuum packaging 80% ~ 90%, saving space.
Inflatable packaging-a packaging method in which goods are placed in airtight packaging containers and the original air in the containers is replaced by inert gases such as nitrogen and carbon dioxide. The use of inflatable packaging can change the gas composition in the packaging container, reduce the oxygen concentration, inhibit the physiological activities of microorganisms, the activity of enzymes and the respiratory intensity of fresh goods, and achieve the purpose of mildew prevention, corrosion prevention and preservation. For example, it is mainly used for packaging fresh goods such as fruits and vegetables. Moisture-proof packaging-a technology of packaging products with packaging materials that cannot or are difficult to penetrate water vapor. The purpose is to prevent the high humidity outside the package from spreading to the low humidity inside the package. When the amount of water vapor in the air exceeds a certain limit, it will cause many quality changes such as melting, hydrolysis, mildew, rot, pests and corrosion of goods. Metal, glass and ceramics are the best moisture-proof materials, followed by plastic, cardboard and formwork. Such as food and wood floors.
Cushion packaging (shockproof packaging)-a packaging technology that takes certain protective measures to protect the performance and shape of goods and prevent them from being damaged by impact and vibration in circulation. Shock-proof packaging design is to select appropriate cushioning materials and packaging structure, so that the impact force and vibration force transmitted to the goods during transportation and handling will not exceed the strength of the goods themselves. Commonly used cushioning technologies include shock pad, on-site foaming, spring lifting, mechanical fixing and so on. Foam plastic has become a widely used cushioning material in modern times because of its good cushioning performance and vibration absorption performance. Such as computer monitors, boxes, etc. Egg transport packaging signs: signs and instructions printed on transport packaging, generally including receiving and dispatching signs, packaging, storage and transportation graphic signs and dangerous goods signs. 1 transport packaging receiving and delivery sign (required) 2 packaging storage and transportation graphic sign (required) 3 dangerous goods packaging sign (not required)
Chapter IX Storage, Transportation and Maintenance of Commodities
First, the concept of commodity storage: commodity storage refers to the temporary stay of commodities in circulation. (that is, after leaving the production process and before entering the consumption field, it forms a temporary stagnation in the circulation field)
Commodity storage is an important condition to ensure the normal circulation of commodities, an indispensable link in the process of commodity circulation and the main function of logistics activities. Second, the role of commodity storage
(1) Adjust the time difference between production and consumption; (2) Adjusting the spatial distance between production and consumption; (three) to ensure the continuous and normal production and circulation of commodities; (4) respond to emergencies.
Third, the principle of commodity storage: although commodity storage is a stagnation in the circulation process, this stagnation is to ensure the smooth circulation of commodities, so commodity storage is by no means arbitrary and must follow certain principles:
(1) principle of ensuring commodity quality (2) principle of ensuring market supply (3) principle of ensuring stable production (4) principle of ensuring reasonable inventory structure (5) principle of economic accounting.
4. Types of commodity storage: Commodity storage can be classified in different ways, and the most basic thing is to classify according to its purpose and function, because in order to adapt to different marketing requirements and circulation conditions, commodity storage has obvious purpose. (1) Seasonal storage (2) Turnover storage (3) Reserve storage
What are the external factors that affect the change of commodity quality?
① Oxygen in the air ② Sunlight ③ Microbes ④ Temperature
⑤ Air humidity ⑤ Sanitary conditions of warehouses and pests ⑤ Harmful gases.
6. What are the methods to control and adjust the temperature and humidity in the warehouse?
In order to maintain the good quality of stored goods and create a suitable storage environment for goods, when the temperature and humidity in the warehouse are suitable for goods storage, we must try our best to prevent the influence of the climate outside the warehouse on the warehouse; When the temperature and humidity in the warehouse are not suitable for commodity storage, effective measures should be taken in time to adjust the temperature and humidity in the warehouse.
In practical work, the methods of sealing, ventilation, moisture absorption, humidification, heating and cooling are usually used to control and adjust the temperature and humidity of the warehouse.
Commodity transportation
First, the concept of commodity transportation: commodity transportation is the process of realizing the actual transfer of commodities in space through transportation capacity.
2. Characteristics of transportation: (1) Transportation is carried out in the circulation field of products, which is the continuation of the production process in the circulation process; (2) Transportation can't change the nature and shape of the labor object, and can't produce products with independent material forms.
(3) Transportation moves the position of products put into circulation, thus linking production and consumption and realizing the value and practical value of products.
(4) There is no raw material cost in transportation expenses, and depreciation of fixed assets and wages are the main transportation expenses. The mobility of transportation is mainly fuel and auxiliary materials, without raw materials and finished products.
(1) Transport function: 1. Product transfer II. Product storage II. Transportation principle: 1. Economies of scale Distance economy. Transportation situation
1. Transportation is one of the main functions of logistics. 2. Traffic is one of the necessary conditions for social material production. 3. Traffic can create place utility. Transportation is the main source of the third profit. 1 > transportation undertakes the task of long-span spatial transfer, which can only be realized by a large amount of electricity consumption, with large absolute consumption and great saving potential.
2 > Freight accounts for the highest proportion in logistics, and it has great potential for saving.
3 > The total transportation mileage is large, and the total transportation volume is huge. Through system reform and transportation rationalization, the tonnage and kilometers of transportation can be greatly shortened, thus obtaining greater economic benefits.
Conversion and calculation problems involved in the examination
1. The commonly used degree days are Celsius, Fahrenheit and absolute temperature k, and the conversion relationship between them is: t℃ = (t-32) × 5/9.
t?= t℃×9/5+32
TK=273+t℃
Where t and t are the absolute temperature and the temperature values of Celsius and Fahrenheit respectively. 2. The topic of commodity transportation calculation p2 17 deformation,
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