Difference between revisions of "Click Here for Class-Codes and their definitions"

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(F-terms and their definitions)
 
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|colspan = "6"|A01N 63/00
 
|colspan = "6"|A01N 63/00
 
|Biocides, pest repellants or attractants, or plant growth regulators containing micro-organisms, viruses, microbial fungi, animals, e.g. nematodes, or substances produced by, or obtained from micro-organisms, viruses, microbial fungi or animals, e.g. enzymes or fermentates
 
|Biocides, pest repellants or attractants, or plant growth regulators containing micro-organisms, viruses, microbial fungi, animals, e.g. nematodes, or substances produced by, or obtained from micro-organisms, viruses, microbial fungi or animals, e.g. enzymes or fermentates
 
|-
 
|colspan = "6"|A01N 63/02
 
|Biocides, pest repellants or attractants, or plant growth regulators containing micro-organisms, viruses, microbial fungi, animals, e.g. nematodes, or substances produced by, or obtained from micro-organisms, viruses, microbial fungi or animals, e.g. enzymes or fermentates=<nowiki>></nowiki>Substances produced by, or obtained from, micro-organisms or animals
 
 
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|align = "center" bgcolor = "#FFFFCC" rowspan = "10"|A23
 
|bgcolor = "#FFFFCC" colspan = "8"|Foods or Foodstuffs; Their treatment, not covered by other classes
 
 
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|align = "center" bgcolor = "#4F81BD" rowspan = "3"|A23C
 
|bgcolor = "#4F81BD" colspan = "7"|Dairy  products, e.; milk, butter, cheese; Milk or cheese substitutes; Making thereof
 
 
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|colspan = "6"|A23C 9/12
 
|Milk preparations; Milk powder or milk powder preparations=<nowiki>></nowiki>Fermented milk preparations; Treatment using micro-organisms or enzymes
 
 
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|colspan = "5"|A23C 9/123
 
|&nbsp;
 
|using only micro-organisms of the genus lactobacteriaceae; Yoghurt
 
 
|-
 
|align = "center" bgcolor = "#4F81BD" rowspan = "5"|A23L
 
|bgcolor = "#4F81BD" colspan = "7"|Foods, Foodstuffs, or non-alcoholic beverages, not covered by subclasses A21D or A23B-A23J; Their preparation or treatment, e.g. Cooking, Modification of nutritive qualities, physical treatment; Preservation of foods of foodstuffs, in general
 
  
 
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===F-terms and their definitions===
 
===F-terms and their definitions===
 
{|border="2" cellspacing="0" cellpadding="4" width="70%"
 
{|border="2" cellspacing="0" cellpadding="4" width="70%"
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|-
 
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|align = "center" bgcolor = "#4F81BD"|4B035
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|}
|General preparation and processing of foods
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|align = "center"|LG44
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|Food or Additive materials=<nowiki>></nowiki>Milk and dairy products
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|-
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* This is not a complete table and is only an indicative of the actual Table in the Paid report.
|align = "center" bgcolor = "#4F81BD" rowspan = "5"|4B065
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|rowspan = "5"|Microorganisms or cultivation processes thereof
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|align = "center"|AA80
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|Kind of microorganism=<nowiki>></nowiki>Saccharomyces cerevisiae
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Latest revision as of 03:38, 14 December 2011

US CLASSES AND THEIR DEFINITIONS

424 Drug, bio-affecting and body treating compositions
424/93.1 Whole live micro-organism, cell, or virus containing

IPC CLASSES AND THEIR DEFINITIONS

A Human Necessities
A01 Agriculture; Forestry; Animal husbandry; Hunting; Trapping; Fishing
A01N Preservation of bodies of humans or animals or plants or parts thereof; Biocides, e.g; as disinfectants, as pesticides or as herbicides; Pest repellants or attractants; Plant growth regulators
A01N 63/00 Biocides, pest repellants or attractants, or plant growth regulators containing micro-organisms, viruses, microbial fungi, animals, e.g. nematodes, or substances produced by, or obtained from micro-organisms, viruses, microbial fungi or animals, e.g. enzymes or fermentates

F-terms and their definitions

Theme Theme definition F-term F-term definition
4B001 Dairy products AC31 Materials=>Lactic acid bacteria
AC50 Materials=>Use of bifids (i.e., Lactobacillus bifidus bacteria)
  • This is not a complete table and is only an indicative of the actual Table in the Paid report.