1 INVENTIONS [PDF]

Jul 18, 2013 - This invention discloses the process used to produce an all -natural and hypo- allergenic nata de coco wo

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Idea Transcript


Intellectual Property Center, 28 Upper McKinley Rd. McKinley Hill Town Center, Fort Bonifacio, Taguig City 1634 Philippines Tel. No. 238-6300 Website: http://www.ipophil.gov.ph e-mail: [email protected]

Volume 18 Number 07 Date Released: January 26, 2015

PATENT APPLICATIONS PUBLISHED PURSUANT TO R.A. 8293 SECTION 44 (INTELLECTUAL PROPERTY CODE)

1 INVENTIONS [19]

INTELLECTUAL PROPERTY PHILIPPINES

[12]

INVENTION PUBLICATION

[21]

Application Number:

1/2013/000223

[22]

Date Filed:

18/07/2013

[54]

Title:

THE PROCESS OF PRODUCING AN ALL-NATURAL AND HYPOALLERGENIC NATA DE COCO WOUND CARE PRODUCT IN AN INDUSTRIAL SCALE

[71]

Applicant(s):

CHICANO, DENVER [PH] and ACEL PAULINE B. AMPONG-CHICANO [PH]

[72]

Inventor(s):

DENVER CHICANO[PH]: ACEL PAULINE B. AMPONG-CHICANO[PH]

[73]

Assignee(s):

NONE

[74]

Attorney / Agent:

NONE

[30]

Priority Data:

NONE

[51]

International Class 8:

A 61F 13/00, A 61K 8/02, A 61L 15/20, 15/44

Abstract:

This invention discloses the process used to produce an all -natural and hypo- allergenic nata de coco wound care product in an industrial scale. The invention also refers to the following; the fermentation process to yield a medical grade quality of nata de coco cellulose; the equipment used to develop a raw nata de coco cellulose to a hypo-allergenic nata de coco wound care product including its available sizes for various types of wound such as acute wounds including burnwound, trauma, and surgical site wound; chronic wounds including pressure sores, venous ulcer, arterial ulcer, diabetic ulcers; non- healing wound; and post-procedural wound such as dermabrassion, skin peeling, split thickness skin graft, donor site of skin graft and minor cuts.

[57]

Representative Drawing(s):

NONE Category X

Relevant docs:

A1

Document Code:

Y

Y

Document description

Relevant Document to claim No. No.

PH 2-2007-000429; Chicano, D.; 1, 2 October 3, 2011 Coconut Oil Offers Hope for Antibiotic-Resistant Germs, http://coconutoil.com/coconut-oil2 offers-hope-for-antibiotic-resistantgerms/, [online]; Shilhavy, et.al.; April 4, 2012 13 Evidence-Based Medicinal Properties of Coconut Oil, http://www.greenmedinfo.com/blog/13- 2 evidence-based-medicinal-propertiescoconut-oil, [online]; Ji, S.; September

1

2

3

Intellectual Property Center, 28 Upper McKinley Rd. McKinley Hill Town Center, Fort Bonifacio, Taguig City 1634 Philippines Tel. No. 238-6300 Website: http://www.ipophil.gov.ph e-mail: [email protected]

Volume 18 Number 07 Date Released: January 26, 2015

Y Y

3, 2012 WO 2006/113796 A, Gonzalo, et.al.; 1 October 26, 2006 EP 0186495 A2, Roberts, et.al.; July 2, 1 1986

4 5

Intellectual Property Center, 28 Upper McKinley Rd. McKinley Hill Town Center, Fort Bonifacio, Taguig City 1634 Philippines Tel. No. 238-6300 Website: http://www.ipophil.gov.ph e-mail: [email protected]

Volume 18 Number 07 Date Released: January 26, 2015

[19]

INTELLECTUAL PROPERTY PHILIPPINES

[12]

INVENTION PUBLICATION

[21]

Application Number:

1/2013/000228

[22]

Date Filed:

22/07/2013

[54]

Title:

SWEET DESSERT RED WINE FROM MIXTURE OF TARO AND BLACK GLUTINOUS RICE AND ITS PROCESSING METHODS

[71]

Applicant(s):

TAN, JULIE [PH]

[72]

Inventor(s):

JULIE D. TAN[PH]: INISH CHRIS P. MESIAS[PH]

[73]

Assignee(s):

NONE

[74]

Attorney / Agent:

ALAN B. LORETO

[30]

Priority Data:

NONE

[51]

International Class 8:

C 12G 3/02

Abstract:

The invention discloses a processing method of sweet red wine from mixture of taro (Colocasia asculenta var. VG-9) and black glutinous rice (Oryza sativa var, Arabon) comprising the following steps: washing and cooking a mixture of shredded taro and glutinous rice in water, cooling the mixture, adding the microbial starter in powdered form, mixing the microbial starter with the mixture of shredded taro and glutinous rice in water, fermenting the mixture at temperatures of 24 - 28°C for 6 days with daily mixing for 1 minute, harvesting and bottling the fermented pure extract. It also relates to a product obtained thereto, and the use as a source of antioxidant.

[57]

Document Code:

A1

Representative Drawing(s):

Category Y Relevant docs: Y Y

Document description

Relevant to Document claim No. No.

Jiang Yihong, et. al.; CN102876537 A; January 1-8 16, 2013 Ronilo A. Beronio, et. al.; PH1/2007/00037; April 13, 1-8 2009 Qu Hongjun; CN1966646 A; 1-4 May 23, 2007

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