v21n134 um 1st - intellectual property office · a glue with jackfruit (artocarpus heterophyllus)...

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 21 Number 134

Date Released: December 5, 2018 [19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2016/000893 Document Code: U

[22] Date Filed: 24/11/2016 [54] Title: PLASTIC BAG TIER

[71] Applicant(s): ALDAMIA, Alvin S. [PH]

[72] Maker(s): ALDAMIA, Alvin S.[PH]

[73] Assignee(s):

[74] Attorney / Agent: HECHANOVA AND CO., INC.

[30] Priority Data: NONE

[51] International Class 8: B65B 51/00

[57] Abstract:

The present utility model for a plastic bag tier 10 comprises an elongated body 12, at least one tying assembly 14 at one end while the other end is provided as untying means 16. The tying assembly comprising of first arm 18 and second arm 20 adjacent to each other. The first arm 18 has a hook end 22 and the second arm 20 has tapered end 24. First and second arm is connected together by a curved portion inner surface 26. The untying means 16 has a semi-conical end 28 so as to untie the tied article if needed.

Representative Drawing(s):

Relevant docs:





[22] Date Filed: 25/07/2018 [54] Title: PROCESS OF MAKING AVOCADO SANDWICH SPREAD

[71] Applicant(s): SURIGAO STATE COLLEGE OF TECHNOLOGY [PH]

[72] Maker(s): GUILLEN, Angielee S.[PH]: BORJA, Rassel L. [PH]: MALALES, Anita Y.[PH]: COLARTE, JENNY-VI E.[PH]: GOCELA, April Rose A.[PH]

[73] Assignee(s):

[74] Attorney / Agent: ADRIANO V. PATAC, JR.


[51] International Class 8: A23C 9/133; A23L 21/12

[57] Abstract: The utility model relates generally to sandwich spread composition but more particularly to the process of making avocado (Persea Americana) sandwich spread. This specifies the composition of 100 mL avocado sandwich spread, vanilla extract and iodized salt.


Relevant docs:





[22] Date Filed: 16/10/2018 [54] Title: PROCESS OF PRODUCING WINE FROM TARO (COLOCASIA ESCULENTA)

[71] Applicant(s): SAMAR STATE UNIVERSITY [PH]

[72] Maker(s): AMASCUAL, Ruel H.[PH]

[73] Assignee(s):

[74] Attorney / Agent: DR. VIVIAN L. MOYA


[51] International Class 8: C12G 3/00; C12G 3/02

[57] Abstract:

A process of making taro (Colocasia esculenta) wine comprising the following steps: washing a plurality of Colocasia esculenta with clean water; grinding the Colocasia esculenta using mechanical blender; extracting said extracts of Colocasia esculenta using a juice extractor; straining said extracts of Colocasia esculenta ; blending sugar solution, wine yeast and yeast nutrient in a fermentation jar; fermenting said mixture in step; transferring said mixture in a sterilized fermentation jar; adding said strained Colocasia esculenta extract and peptic enzyme to the fermentation jar; settling said mixture for about 2-3 weeks; siphoning clear wine of said settled mixture into a secondary sterile fermentation jar leaving the residues; transferring the clear wine to a clean sterile wine bottle; pasteurizing said bottled wine in simmering water for about 30-45 minutes; cellaring the bottled wine in a shaded, cool dry place; aging of said bottled wine for 12-24 months; and labelling said bottled wine.


Relevant docs:





[22] Date Filed: 16/10/2018 [54] Title: CANNED SQUID IN SWEET AND SOUR SAUCE


[72] Maker(s): ARCALES, Julie Ann A.[PH]

[73] Assignee(s):



[51] International Class 8: A23L 27/00

[57] Abstract: A canned squid in sweet and sour sauce comprising the following ingredients (percent by weight): 57% squid, 22% pineapple chunk, 1.5% onion, 1% bell pepper, 6% sugar, 0.3% salt, 7% ketchup, 3.2% cornstarch and 2% cooking oil.


Relevant docs:





[22] Date Filed: 16/10/2018 [54] Title: LACTIC ACID PRE-TREATED GREEN MUSSEL



[73] Assignee(s):



[51] International Class 8: A23B 4/00; A23B 4/12

[57] Abstract: Lactic acid pre-treated green mussel comprising the following ingredients (percent by weight): 98% green mussel and 2% food grade lactic acid.


Relevant docs:





[22] Date Filed: 16/10/2018 [54] Title: PROCESS OF MAKING WATER SPINACH (IPOMOEA AQUATIC) WINE


[72] Maker(s): AMASCUAL, Ruel H.[PH]

[73] Assignee(s):



[51] International Class 8: C12G 3/00; C12G 3/02

[57] Abstract:

A process of making Water spinach wine (Ipomoea aquatic) comprising the following steps: washing a plurality of water spinach with clean water; grinding the water spinach using mechanical blender; extracting the extracts from said water spinach using a juice extractor; straining said extracts; blending sugar solution, wine yeast and yeast nutrient in a fermentation jar; fermenting the mixture; transferring said mixture in a sterilized fermentation jar; adding said strained juice extract and peptic enzyme to the fermentation jar; settling said mixture for 2-3 weeks; siphoning clear wine from the settled mixture into a secondary sterile fermentation jar leaving the residues; transferring the clear wine to a clean sterile wine bottle; pasteurizing said bottled wine in simmering water for 30-45 minutes; cellaring the bottled wine in a shaded, cool dry place; aging the bottled wine for 12-24 months; and labelling the bottled wine.


Relevant docs:





[22] Date Filed: 16/10/2018

[54] Title: PROCESS OF MAKING GLUE WITH JACKFRUIT (ARTOCARPUS HETEROPHYLLUS) SAP AND BANANA (MUSA SAPIENTUM) STARCH ADDITIVE


[72] Maker(s): PACALA, Frank Angelo M.[PH]

[73] Assignee(s):



[51] International Class 8: C09J 151/00; C09J 189/00

[57] Abstract:

An improved process of making a glue with jackfruit (Artocarpus heterophyllus) sap and Banana (Musa sapientum) starch additives comprising the steps of: harvesting a plurality of sap from a jackfruit; slicing a plurality of banana into cubes; drying said banana in an oven at a temperature of 70°C for 20 minutes; pounding said dried banana fruit using mortar and pestle; sieving said pounded dried banana to separate course material from fine material to obtain the banana starch; mixing the jackfruit sap, banana starch, glycerin, water, and vinegar; heating the mixture for 20 minutes until appearing homogenous; packing said mixture in a container.


Relevant docs:





[22] Date Filed: 16/10/2018 [54] Title: SEAWEED (LAURENCIA SP.) SOAP


[72] Maker(s): BRILLANTES, Shirleen[PH]

[73] Assignee(s):



[51] International Class 8: C11D 9/22

[57] Abstract: A seaweed (Laurencia sp.) soap comprising the following composition: 25.0% Laurencia sp. extract, 30.0% coconut oil, 10.0% palm oil, 10.0% caustic soda, 15.0% distilled water, 4.0% fragrance, 5.0% chitosan and 1.0% natural colorants.


Relevant docs:





[22] Date Filed: 16/10/2018

[54] Title: RODENTICIDE PELLET FROM MAKABUHAY VINES (TINOSPORA RUMPHII) EXTRACT AND TUGI (DIOSCORIA ESCULENTA) ROOT CROP GRATE



[73] Assignee(s):



[51] International Class 8: A01N 25/12

[57] Abstract: A rodenticide pellet from makabuhay vines (Tinospora rumphit) extract and tugi (Dioscoria esculenta) root crop grate following this percent concentration and ingredients: 9.07 to 23.04% Makabuhay vine extract; 76.78% to 90.74% Tugi root crop grate; and 0.18% vanilla.


Relevant docs:





[22] Date Filed: 16/10/2018

[54] Title: GLUE WITH JACKFRUIT (ARTOCARPUS HETEROPHYLLUS) SAP AND BANANA (MUSA SAPIENTUM) STARCH ADDITIVE



[73] Assignee(s):



[51] International Class 8: A23L 19/00; C09J 4/00

[57] Abstract: A glue with jackfruit (Artocarpus heterophyllus) sap and Banana (Musa sapientum) starch additives comprising the following composition: 20% jackfruit latex, 30% banana starch, 20% glycerin, 20% water, and 10% vinegar.


Relevant docs:





[22] Date Filed: 16/10/2018

[54] Title: PROCESS OF MAKING RODENTICIDE PELLET FROM MAKABUHAY VINES (TINOSPORA RUMPHII) EXTRACT AND TUGI (DIOSCORIA ESCULENTA) ROOT CROP GRATE


[72] Maker(s): PACALA, Frank Angelo M.[PH]: ECHAPARE, Edelyn O.[PH]: ABIDES, Ma. Liezel C.[PH]: DADO, Joe Ben C.[PH]: DONGON, Ma. Claire O.[PH]: GALVEZ, Hannah H.[PH]: ISANAN, Quenie Ann B.[PH]

[73] Assignee(s):



[51] International Class 8:

[57] Abstract:

A process of making a rodenticide pellet from makabuhay vines (Tinospora rumphi1) extract and tugi (Dioscoria esculenta) root crop grate comprising the steps of: extracting a plurality of makabuhay vines; pulverizing a plurality of tugi root crop using a grater; mixing said makabuhay vine extract, pulverized tugi root crop grate and vanilla; stirring thoroughly said mixture for 10-15 minutes; molding said mixture into pellet having 7.1 mm x 12.7 mm dimension; and sun drying said pellets for 1 to 2 days.


Relevant docs:





[22] Date Filed: 16/10/2018 [54] Title: SMALL ROCK OYSTER (SACOSSTREA SP.) SAUCE


[72] Maker(s): SORIO, Jerson C.[PH]

[73] Assignee(s):



[51] International Class 8: a23l 17/40; a23l 27/10

[57] Abstract: Small rock oyster sauce comprising the following ingredients (percent by weight): 75% fresh small rock oyster meat, 25% table salt.


Relevant docs:





[22] Date Filed: 16/10/2018 [54] Title: PROCESS OF MAKING SMALL ROCK OYSTER (SACOSSTREA SP.) SAUCE



[73] Assignee(s):



[51] International Class 8: a23l 17/40; a23l 27/10

[57] Abstract:

A process of making small rock oyster (Sacosstrea sp.) sauce comprising the following steps: washing a plurality of fresh small rock oyster meat with a clean potable freshwater; chopping the oyster meat into smaller pieces with a knife; mixing thoroughly said chopped small rock oyster meat with salt; packing said mixture in plastic or glass container; storing said mixture for 6 months at room temperature to obtain an oyster sauce; filtering the oyster sauce using a filter paper; and packaging of oyster sauce in sterilized bottles.


Relevant docs:





[22] Date Filed: 16/10/2018 [54] Title: PROCESS OF MAKING BOTTLED MARINATED GREEN MUSSEL



[73] Assignee(s):



[51] International Class 8: a23l 17/40

[57] Abstract:

A process of making marinated green mussel in bottles comprising the following steps: washing a plurality of green mussel with potable water; blanching the green mussel at 100°C for 1 minute; removing said mussel meat from the shells; simmering a mixture of vinegar, salt pepper, fennel, cloves, bay leaves and paprika in a pan to obtain a marinade; packing said blanched mussels in bottles with the marinade; retorting said bottled marinade mussels for 40 minutes at 120°C; sealing said bottled marinated mussels; labelling said bottled marinade mussels.


Relevant docs:





[22] Date Filed: 16/10/2018 [54] Title: PROCESS OF MAKING LACTIC ACID PRE-TREATED GREEN MUSSEL



[73] Assignee(s):



[51] International Class 8: a23l 17/40

[57] Abstract:

A process of making lactic acid pre-treated green mussel comprising the following steps: cleaning a plurality of fresh green mussel with tap water; blanching the green mussel at 80°C for 5 minutes or until the shells open; submerging the blanched green mussel in iced potable water for immediate cooling; shucking the meat of green mussel; dipping the shucked meat of green mussel in 1 liter distilled water with 2% food grade lactic acid for 2 minutes; draining the pre-treated green mussel for 2 minutes; packaging the pre-treated green mussel using Nylon PE bag; chilling the packed pre-treated green mussel at 4 °C.


Relevant docs:





[22] Date Filed: 16/10/2018 [54] Title: VEGETABLE SAUSAGE FORTIFIED WITH VITAMIN A


[72] Maker(s): BRIONES, Mary Rose M.[PH]: PAPELIRIN, Judilyn D.[PH]: ROQUE, Dan Paul O.[PH]: LABONG, Maynard P.[PH]: ISANAN, Mike Angelo M.[PH]: SABUCO, Mark Joseph A.[PH]

[73] Assignee(s):

[74] Attorney / Agent: Vivian L. Moya


[51] International Class 8: A23L 1/212; A23L 1/317

[57] Abstract:

A vegetable sausage fortified with Vitamin A comprising the following ingredients in percent by weight: 23.4 % chopped Squash, 23.4% chopped carrot; 23.4% chopped singkamas (Pachyrhizus erosus); 5.9% malunggay (Moringa oleifera); 2.3% Pork cubes seasoning; 2.3% Salt; 2.3% sugar, 05% black pepper, 2.5% egg, 7% cornstarch and 7% soybean.


Relevant docs:





[22] Date Filed: 16/10/2018 [54] Title: PROCESS OF MAKING VEGETABLE SAUSAGE FORTIFIED WITH VITAMIN A


[72] Maker(s): BRIONES, Mary Rose M.[PH]

[73] Assignee(s):



[51] International Class 8: A23L 1/212; A23L 1/317

[57] Abstract:

A process of making vegetable sausage fortified with Vitamin A comprising the following steps: collecting a plurality of chopped carrots, singkamas (Pachyrhizus erosus), malunggay (Moringa oleifera), and soy bean ;grinding said chopped carrots, singkamas (Pachyrhizus erosus), malunggay (Moringa oleifera), and soy bean in a grinder; adding egg, cornstarch, sugar, salt, black pepper and pork cubes to the grinded mixture ;mixing said mixture; putting said mixture in a sausage casing to obtain a vegetable sausage; storing the vegetable sausage in a refrigerator;


Relevant docs:





[22] Date Filed: 16/10/2018

[54] Title: ACID-BASE INDICATOR FROM MOSES IN A BASKET (TRADESCANTIA SPATHACEA) LEAF EXTRACT


[72] Maker(s): MENDAÑO, Rezy V.[PH]: ECHAPARE, Edelyn O.[PH]

[73] Assignee(s):



[51] International Class 8: G01N 21/78

[57] Abstract: An acid-base indicator derived from Moses-in-a-Basket (Tradescantia Spathacea) petroleum ether leaf extract composition of 1:1 ratio, 1 part fresh leaves T. spathacea extract and 1 part petroleum ether.


Relevant docs:





[22] Date Filed: 16/10/2018

[54] Title: PROCESS OF MAKING ACID-BASE INDICATOR FROM MOSES IN A BASKET (TRADESCANTIA SPATHACEA) LEAF EXTRACT


[72] Maker(s): ECHAPARE, Edelyn O.[PH]: MENDAÑO, Rezy V.[PH]

[73] Assignee(s):



[51] International Class 8: G01N 21/78

[57] Abstract:

A process of making an acid- base indicator from the Moses in a Basket (T. spathacea) plant leaf extract comprising the steps of: collecting a plurality of T. spathacea plant leaves; cleaning the leaves T. spathacea by washing it with running water; macerating said leaves using mortar and pestle; extracting said leaves using a petroleum ether with 1:1 ratio, 1 part plant leaves and 1 part petroleum ether; filtering said mixture to obtain the extract; decanting said filtered mixture to separate the solvent from the crude extract; and packaging the crude extract in glass bottles.


Relevant docs:





[22] Date Filed: 24/10/2018 [54] Title: REGULATION SYSTEM FOR FRESHWATER FISHPOND

[71] Applicant(s): UNIVERSITY OF THE IMMACULATE CONCEPTION [PH]

[72] Maker(s): PAPACOY, Xavier Eric J.[PH]: LLAIT, Harryn Glyde B.[PH]: ESTILLOSO, Chessadel [PH]: BELTRAN, Harrold U.[PH]: CASQUEJO, Ma. Nanette S.[PH]: GONZALES, Arneda Jean S.[PH]: EMBERDA, Eric John E.[PH]

[73] Assignee(s):

[74] Attorney / Agent:


[51] International Class 8: A01K 63/00; A01K 63/04

[57] Abstract:

A water temperature, pH level and dissolved oxygen regulation system for freshwater fish pond is disclosed that is comprised of a microcontroller to receive and transmit data and controls the inlet and outlet valve for automatic replacement of water. It also consists of a temperature, pH level and dissolved oxygen sensors to detect the water quality parameters of the pond for simple monitoring and regulation. A mobile notification is sent for any critical changes in the status of the valve, temperature, pH and dissolved oxygen level of the pond. It also has a database for convenient access of the reports and logs of the system.


Relevant docs:





[22] Date Filed: 25/10/2018 [54] Title: AUTOMATED SPRINKLER SYSTEM FOR PLANT NURSERY

[71] Applicant(s): UNIVERSITY OF THE IMMACULATE CONCEPTION [PH]

[72] Maker(s): BELTRAN, Harrold U.[PH]: CASQUEJO, Ma. Nanette S.[PH]: VILLEGAS, Ervin James G.[PH]: AUTENTICO, Joseph Rey Vincent O.[PH]: CATUCAG, Allen Dave B.[PH]: GONZALES, Arneda Jean S.[PH]: EMBERDA, Eric John E.[PH]

[73] Assignee(s):



[51] International Class 8: A01G 25/16; B05B 12/08

[57] Abstract:

The present utility model provides an automated sprinkler irrigation management system that allows the user to determine the periodic/monthly water consumption in their irrigation, the system will also determine the moisture condition of the soil via sensors to automate the water sprinkling process, using the soil moisture sensors that will determine if the soil has enough water to satisfy the needs of the plants, the Microcontroller keeps the soil moisture between the Wet and Dry Values by automatically turning on the valve when the soil moisture reaches the Dry Value, and turning off the valves when soil moisture reaches the Wet Value.


Relevant docs:





[22] Date Filed: 05/11/2018 [54] Title: BACK-TO-BACK REVERSIBLE BAG

[71] Applicant(s): CHING, Shannon Calvin D. [PH]

[72] Maker(s): CHING, Shannon Calvin D.[PH]

[73] Assignee(s):



[51] International Class 8: A45F 3/04

[57] Abstract:

The present utility model discloses a back-to-back reversible bag comprising a bag body having a front panel, a rear panel, and an intermediate panel connecting the peripheral edges of both front panel and rear panels, and a pair of shoulder straps fixedly secured at the top middle portion of said intermediate panel and at opposed lower side portions of said intermediate panel. The front panel and rear panel are respectively provided with at least one front and rear pockets having dissimilar first and second printed designs. The securing arrangement of the pair of shoulder straps, being at the middle top portion and the opposed side portions of the intermediate panel, makes it possible to orient said straps rearwardly, making the front panel exposed when the backpack is carried, and it can be oriented forwardly, making the rear panel exposed when the backpack is being carried.


Relevant docs:





[22] Date Filed: 05/11/2018 [54] Title: INSIDE-OUT REVERSIBLE BAG

[71] Applicant(s): CHING, Shannon Calvin D. [PH]

[72] Maker(s): CHING, Shannon Calvin D.[PH]

[73] Assignee(s):



[51] International Class 8: A45F 3/04

[57] Abstract:

The present utility model discloses an inside-out reversible bag comprising a bag body having a front panel, a rear panel, and an intermediate panel connecting the peripheral edges of both front panel and rear panels, and a pair of shoulder straps. Each of the shoulder straps is defined by an upper strap and a lower strap, the lower end of said upper strap and the upper end of said lower strap being attached to each other in a removable manner. The upper end of said upper strap is fixedly secured at the upper middle portion of said rear panel and the lower end of the lower strap secured at opposed lower side portions of said rear panel. The rear panel is provided with a pair of upper strap holes proximate the upper end of said upper straps and a pair of lower strap holes proximate the lower end of said lower straps, such that when the attachment between the upper strap and the lower strap is removed, the upper strap may be inserted through the upper strap holes and the lower strap may be inserted through the lower strap holes. This way, the same shoulder straps are used when the bag body is turned inside-out.


Relevant docs:





[22] Date Filed: 19/11/2018 [54] Title: PLASTIC STOOL

[71] Applicant(s): CHUA, Elisa G. [PH]

[72] Maker(s): CHUA, Elisa G.[PH]

[73] Assignee(s):



[51] International Class 8: A47C 3/04; A47C 5/12; A47C 7/00

[57] Abstract:

The present utility model discloses a stool molded from a unitary plastic body, said stool comprising a seat portion, a plurality of leg members projecting downwardly from the seat portion, a plurality of upper braces connecting the upper portions of said leg members, a plurality of lower braces bridging the lower portions of said leg members, and footings provided at the bottom of each leg member. Each of the lower braces has a flat upper portion and a bulging lower portion, wherein both ends of the bulging lower portion extends downwardly to connect with said footings. The footings are also provided with reinforcing ribs. These configurations provide overall rigidity to the plastic stool and prevent deformation.


Relevant docs:

v21n134 um 1st - intellectual property office · a glue with jackfruit (artocarpus heterophyllus)...

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