C
SECTION C — CHEMISTRY; METALLURGY
 C

Note(s)

In section C, the definitions of groups of chemical elements are as follows:

  • Alkali metals: Li, Na, K, Rb, Cs, Fr
  • Alkaline earth metals: Ca, Sr, Ba, Ra
  • Lanthanides: elements with atomic numbers 57 to 71 inclusive
  • Rare earths: Sc, Y, Lanthanides
  • Actinides: elements with atomic numbers 89 to 103 inclusive
  • Refractory metals: Ti, V, Cr, Zr, Nb, Mo, Hf, Ta, W
  • Halogens: F, Cl, Br, I, At
  • Noble gases: He, Ne, Ar, Kr, Xe, Rn
  • Platinum group: Os, Ir, Pt, Ru, Rh, Pd
  • Noble metals: Ag, Au, Platinum group
  • Light metals: alkali metals, alkaline earth metals, Be, Al, Mg
  • Heavy metals: metals other than light metals
  • Iron group: Fe, Co, Ni
  • Non-metals: H, B, C, Si, N, P, O, S, Se, Te, noble gases, halogens
  • Metals: elements other than non-metals
  • Transition elements: elements with atomic numbers 21 to 30 inclusive, 39 to 48 inclusive, 57 to 80 inclusive, 89 upwards

  
CHEMISTRY
 C12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
 C12

Note(s)

  1. In subclasses C12M to Q and within each of these subclasses, in the absence of an indication to the contrary, an invention is classified in the last appropriate place. [3]
  2. In this class, viruses, undifferentiated plant or animal cells, protozoa and unicellular algae are considered as micro-organisms. Also, sub-cellular parts, unless specifically provided for, are classified with the whole cell. [3]
  3. In this class, it is desirable to add, in conformity with paragraph 83 of the Guide, after the double oblique stroke, the indexing codes of subclass C12R (see Note (1) following the title of subclass C12R). [3]
 C12G
WINE; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF (beer C12C)
 C12G 1/00
Preparation of wine or sparkling wine
 C12G 1/02
·  Preparation of must from grapes; Must treatment or fermentation
 C12G 1/04
·  ·  Sulphiting the must; Desulphiting
 C12G 1/06
·  Preparation of sparkling wine, e.g. champagne; Impregnating wine with carbon dioxide
 C12G 1/08
·  Removal of yeast ("degorgeage")
 C12G 3/00
Preparation of other alcoholic beverages
 C12G 3/02
·  by straight fermentation
 C12G 3/04
·  by mixing, e.g. liqueurs
 C12G 3/06
·  ·  with flavouring ingredients
 C12G 3/08
·  by other methods for varying the composition of fermented solutions, e.g. reducing the alcohol content
 C12G 3/10
·  ·  Increasing the alcohol content
 C12G 3/12
·  ·  ·  by distillation