Critical quality points monitoring system

Another nontraditional approach to assessing quality systems is the hazard analysis and critical control point (HACCP). The Pillsbury Company conceived the HACCP in the early 1960s with the cooperation and participation of the National Aeronautic and Space Administration. Essentially, HACCP is a system that identifies and monitors specific food-borne hazards that can potentially affect the safety of food. Some medical device and diagnostics companies are implementing the same principles as the HACCP program. 

Unlike the PS-CH system, which may undergo the transition from the poor solvent to the theta solvent by adjusting the temperature, die solvent quality is much poorer for PS - AC. Fig.3 shows the effect of pressure on die diermodynamic state of PS/AC-d solutions and the chain dimensions [Rg = 29 A] are independent of pressure and temperature and remain close to the unperturbed dimensions for Gaussian chains with Mw - 11,600 [i.e. Rg - 0.27 Mw 29 A]. Conversely, the concentration fluctuations as monitored by die correlation lengdi,, diverge near the critical point and fall when P Pc. However, they do not decay sufficiendy to reach (0) -... 

---