Methods, apparatus or hand tools for

Separation of useful parts of plants (e.g. seeds, fruits, roots, stalks or leaves) from the remainder of the plants in the place where the plants are grown;

Mowing of plants (e.g. grass or cereals), regardless of whether the intention is to make use of the mown plants or not;

Gathering of whole plants (e.g. root crops or onions) or their useful parts (e.g. fallen fruit) from where the plants grow or from the ground;

Haymaking, i.e. working on mown forage crop lying on the ground with the intention to make hay.

Hand rakes.

Forks.

Non-abrasive sharpening devices for scythes, sickles or the like.

Containers for whetstones for use during harvesting.

Machines specially adapted for binding of harvested hay, straw or similar crops in the field.

Arrangements for making or setting of stacks, used in connection with harvesting.

Vehicles specially adapted for carrying harvested crops with means for self-loading or unloading.

Combined or convertible apparatus

This subclass covers mowers combined with apparatus performing additional operations (e.g. threshing) while mowing, mowers convertible to apparatus for purposes other than mowing (e.g. for sweeping snow), and mowers capable of performing operations other than mowing (e.g. soil-working). The non-mowing parts of such mowers are only covered by this subclass if they are immediately associated with the mowing parts or the mowing process. Otherwise they are covered by the places for the non-mowing operations.

This subclass covers digging harvesters (e.g. for root crops) combined with apparatus performing additional operations (e.g. topping, separating or planting) while harvesting. The non-harvesting parts of such combinations are only covered by this subclass if they are immediately associated with the harvesting parts or the harvesting process. Otherwise they are covered by the places for the non-harvesting operations.

Hand tools for soil working

This subclass covers hand tools for soil working when specially adapted for harvesting, for example of root crops. This subclass also covers rakes and forks. A01B covers hand tools for soil working in general, e.g. spades, shovels or hoes, with the exception of rakes and forks.

Binding

This subclass covers apparatus specially adapted for binding of harvested hay, straw or similar crops, with the exception of stationary apparatus or hand tools, which are covered by A01F 1/00, and binding apparatus specially adapted for baling presses, which is covered by A01F 15/14. Binding in general is covered by B65B, for example B65B 13/00 and B65B 27/12.

Shredding or pulverising

This subclass covers the shredding or pulverising of stubble or other vegetation in situ, e.g. for the purpose of producing mulch, but does not cover other mechanical destruction of unwanted vegetation, which is covered by group A01M 21/02.

Examples of places where the subject matter of this subclass is covered when specially adapted, used for a particular purpose, or incorporated in a larger system:

The scope of this subclass is composed of five separate parts, relating to the five parts of the subclass title. For ease of reference each section of these definitions is separated under five corresponding simplified headings: "Threshing", "Baling", "Bundling", "Cutting" and "Storing".

Threshing (relating to main groups A01F 5/00-A01F 12/00 and A01F 17/00-A01F 21/00):

Methods and apparatus for separating grains or seeds from harvested plants or plant parts by mechanical action.

Baling (relating to main groups A01F 13/00-A01F 21/00):

Methods and apparatus for forming bales of straw, hay or like harvested products of plant origin.

Bundling (relating to main group A01F 1/00):

Stationary apparatus or hand tools for forming or binding bundles of straw, hay or like harvested products of plant origin.

Cutting (relating to main groups A01F 3/00 and A01F 29/00):

Apparatus specially adapted for cutting or disintegrating straw, hay or like already harvested products of plant origin.

Storing (relating to main group A01F 25/00):

Mechanical aspects (e.g. materialhandlingaspects) of apparatus (e.g. silos) or methods that are specially adapted for storing harvested agricultural or horticultural crops.

Threshing

Main groups A01F 5/00-A01F 12/00 and A01F 17/00-A01F 21/00 provide for threshing devices and for accessories that are directly connected with threshing. Combines, and details of combines that are not directly connected with the threshing action (e.g. mowing, feeding or vehicular features) are covered by A01D.

Baling

Main groups A01F 13/00-A01F 21/00 are application-oriented places for methods or apparatus for baling that are specially adapted for straw, hay or like harvested products of plant origin. Baling of compressible fibrous material in general is provided for in B65B 27/12. Baling presses in general is provided for in B30B 9/30. Bales of material are provided for in B65D 71/00.

Bundling

Main group A01F 1/00 is an application-oriented place for stationary apparatus or hand tools for bundling, which are specially adapted for straw, hay or like harvested products of plant origin. Binding of harvested products by mobile apparatus in the field is provided for in A01D, for example in A01D 37/00, A01D 39/00 and A01D 59/00. Bundling of compressible fibrous material in general is provided for in B65B 27/12. Bundling of articles in general is provided for in B65B 13/00.

Cutting

Main groups A01F 3/00 and A01F 29/00 are application-oriented places for apparatus or methods that are specially adapted for cutting up or disintegrating straw, hay or like already harvested products of plant origin. Mowing and other cutting down of standing plants is covered by A01D and A01G. Cutting in general is covered by B26. Disintegrating in general, e.g. by rotating knives, is covered by B02C.

Storing

Main group A01F 25/00 is an application-oriented place for mechanical aspects (e.g. materialhandlingaspects) of apparatus or methods that are specially adapted for storing harvested agricultural or horticultural crops. Containers for storage of articles or materials in general is covered by B65D. Storing and associated handling of bulk material or articles in general is covered by B65G. Civil-engineering aspects of silos or similar bulk storage containers are covered by section E, for example E04H 7/00.

Threshing

Baling

Bundling

Cutting

Storing

Examples of places where the subject matter of this subclass is covered when specially adapted, used for a particular purpose, or incorporated in a larger system:

Baling

Bundling

Threshing

Baling

Bundling

Cutting

Storing

New plants (including multicellular algae, multicellular fungi and lichens).

Processes for modifying genotypes or phenotypes.

Plant reproduction by tissue culture techniques.

Methods or apparatus for producing changes in chromosome number.

Equipment and methods for the care, culture or rearing of all animals or for obtaining their products, not otherwise provided for

Equipment and methods for fishing

Equipment for angling

Methods of breeding animals, not otherwise provided for

New breeds of animals

Whilst A01K provides for equipment and methods associated with the care, nurturing, handling and rearing of all animals, and the harvesting of their products, devices and accessories for milking are classified in A01J. Furthermore, shoes for animals (e.g. horses, oxen and other solipeds) and associated accessories are classified in A01L. Devices for maintaining the appearance and welfare of animals (e.g. washing and grooming devices, shearing equipment, dehorners, horn trainers) are classified here, whilst veterinary equipment and methods for the medical treatment of animals are classified in A61D. A01K provides for fastening and tethering/restraining equipment for animals (e.g. halters, neck-bars, leads, collars), yet equine or similar harnesses and devices used in connection therewith are classified in B68B. A01K provides for new breeds of animals, irrespective of the manner of their production, including new breeds of multicellular animals, e.g. transgenic animals. It also provides for processes of obtaining such new animals. Processes and methods for genetic engineering and mutation per se are classified in C12N. Where genetic engineering or mutation techniques are used to produce new breeds of animals, multi-aspect classification in A01K 67/00 and C12N 15/00 should be applied. Breeding of animals not otherwise provided for is covered by A01K 67/00, whilst instruments or methods for reproduction or fertilisation (e.g. artificial insemination) is classified in A61D 19/00.

Examples of places where the subject matter of this group is covered when specially adapted, used for a particular purpose, or incorporated in a larger system:

Catching or killinginsects

Special adaptations or arrangements or liquid- or powder-spraying apparatus for the purposes covered by this subclass

Fumigators

Flame-throwers specially adapted for the purposes covered by this subclass

Apparatus for the destruction of vermin, noxiousanimals or unwanted vegetation

Traps for animals

Devices or apparatus for killinganimals by dispensing poison, or by projectiles

Scaring or repelling devices

Hunting appliances

A01M provides for the catching, trapping or scaring of animals, yet when these processes are used for the purposes of fishing and apiculture/bee-keeping they are classified in A01K. Furthermore, electric circuits or apparatus specially adapted for catching, trapping and control of animals or adapted for the destruction of insects and animals are classified in H05C. Mechanical devices/apparatus for the destruction of vermin, noxiousanimals and unwanted plants and vegetation is classified in A01M, yet biocides, pest repellants, attractants and plant growth regulators are classified in A01N.

A01M 29/16 takes precedence.

Compositions, physical forms thereof, and the application or method of use of specific materials, compositions, or single compounds for the following purposes:

Preserving or preventing the decay of dead human or animal bodies or parts thereof

Preserving living parts of human or animal bodies

Preserving or maintaining the freshness of plants or plant parts

Reducing the noxious effect of active ingredients on organisms other than unwanted organisms

Killing or preventing the growth or proliferation of unwanted organisms (e.g. insects, weeds, micro-organisms)

Repelling (i.e. resisting, warding off) or luring pests

Affecting plant growth through a chemical modification of the metabolism of plants using plant growth regulators, such as auxins.

Compositions used to protect the wound and scions of newly grafted plants or to cover the wounds on pruned plants (i.e. grafting wax).

Chemical agents used for the sexual sterilization of invertebrates (e.g. insects).

While substances that chemically modify a plant's metabolism are classified in A01N, compositions that affect the growth of a plant solely by supplying nutrients ordinarily required for growth, e.g. fertiliser, plant food, are classified in C05. Materials used to prevent or cure mineral deficiencies in plants, such as iron chelates used to cure iron chlorosis, are also classified in C05.

The activities (e.g. rodenticidal, herbicidal) of biocidal, pest repellent, pest attractant or plant growth regulatory preparations must also be classified in A01P, when such activities are determined to be invention information.

When biocides, pest repellents, pest attractants or plant growth regulators are compounds or contain compounds which are determined to be invention information, the compounds must also be classified in C01, C07, C08, or C12N. When these compounds are considered to be of interest for search purposes, they may also be classified in C01, C07, C08, or C12N.

In groups A01N 27/00-A01N 65/00, in the absence of an indication to the contrary, classification is made in the last appropriate place for an active ingredient.

A composition, i.e. a mixture of two or more active ingredients is classified in the last of groups A01N 27/00-A01N 65/00 that provides for at least one of these active ingredients.

Any part of a composition which is not identified by classification according to the last appropriate place of an active ingredient, and which itself is determined to be novel and non-obvious, must also be classified. The part can be either a single ingredient or a composition in itself.

Any part of a composition which is not identified by the classification according the last appropriate place, and which is considered to represent information of interest for search, may also be classified. This can for example be the case when it is considered of interest to enable searching of compositions using a combination of classification symbols. Such non-obligatory classification should be given as "additional information".

Where a compound is described as existing in tautomeric forms, it is classified as if existing in the form which is classified last in the system.

Compounds that are covered by different main groups because of alternatively specified functional groups or other structural features of their formulae are classified in each relevant main group.

Salts formed between two or more organic compounds are classified as the compound providing the essential ion and is also classified as the compound providing the other ion.

Salts or metal chelates of an organic compound are classified as the compound.

In this subclass, a foodstuff is not considered to be an active ingredient.

Different materials applied in sequence, at different times, are considered to be a mixture of all materials employed.

Synergistic or potentiated compositions are classified as if the synergist or potentiator is an active ingredient.

In groups A01N 25/00-A01N 65/00, the symbol X means nitrogen, oxygen, sulfur or a halogen; Y means nitrogen, oxygen or sulfur. A dotted line between atoms indicates an optional bond, e.g. .... indicates one or two single bonds or a double bond.

1. structure (.cdx) - structure (.skc)

1. structure (.cdx) - structure (.skc)

1. structure (.cdx) - structure (.skc)

1. structure (.cdx) - structure (.skc)

1. structure (.cdx) - structure (.skc)

1. structure (.cdx) - structure (.skc)

1. structure (.cdx) - structure (.skc)

1. structure (.cdx) - structure (.skc)

1. structure (.cdx) - structure (.skc)

1. structure (.cdx) - structure (.skc)

2. structure (.cdx) - structure (.skc)

3. structure (.cdx) - structure (.skc)

1. structure (.cdx) - structure (.skc)

2. structure (.cdx) - structure (.skc)

3. structure (.cdx) - structure (.skc)

1. structure (.cdx) - structure (.skc)

1. structure (.cdx) - structure (.skc)

1. structure (.cdx) - structure (.skc)

1. structure (.cdx) - structure (.skc)

1. structure (.cdx) - structure (.skc)

2. structure (.cdx) - structure (.skc)

3. structure (.cdx) - structure (.skc)

1. structure (.cdx) - structure (.skc)

2. structure (.cdx) - structure (.skc)

3. structure (.cdx) - structure (.skc)

4. structure (.cdx) - structure (.skc)

5. structure (.cdx) - structure (.skc)

6. structure (.cdx) - structure (.skc)

1. structure (.cdx) - structure (.skc)

2. structure (.cdx) - structure (.skc)

1. structure (.cdx) - structure (.skc)

2. structure (.cdx) - structure (.skc)

1. structure (.cdx) - structure (.skc)

2. structure (.cdx) - structure (.skc)

3. structure (.cdx) - structure (.skc)

4. structure (.cdx) - structure (.skc)

5. structure (.cdx) - structure (.skc)

6. structure (.cdx) - structure (.skc)

7. structure (.cdx) - structure (.skc)

8. structure (.cdx) - structure (.skc)

9. structure (.cdx) - structure (.skc)

1. structure (.cdx) - structure (.skc)

2. structure (.cdx) - structure (.skc)

1. structure (.cdx) - structure (.skc)

1. structure (.cdx) - structure (.skc)

1. structure (.cdx) - structure (.skc)

1. structure (.cdx) - structure (.skc)

1. structure (.cdx) - structure (.skc)

2. structure (.cdx) - structure (.skc)

1. structure (.cdx) - structure (.skc)

1. structure (.cdx) - structure (.skc)

1. structure (.cdx) - structure (.skc)

1. structure (.cdx) - structure (.skc)

1. structure (.cdx) - structure (.skc)

1. structure (.cdx) - structure (.skc)

1. structure (.cdx) - structure (.skc)

1. structure (.cdx) - structure (.skc)

1. structure (.cdx) - structure (.skc)

1. structure (.cdx) - structure (.skc)

Methods for preserving meat, sausages, fish, fish products, eggs, egg products, fruit, vegetables (preservation of raw potatoes) or edible seeds by heating, drying, freezing, irradiating, smoking, using chemicals or micro-organisms, etc. and compositions therefor.

Apparatus for preserving meat, sausages, fish, fish products, eggs, egg products, fruit, vegetables or edible seeds using liquids, solids or gases.

Apparatus, methods, and compositions for coating meat, sausages, fish, fish products, eggs, egg products, fruit, vegetables or edible seeds with a protective layer.

Apparatus for compressing sauerkraut.

Chemical ripening of fruit or vegetables with liquids, solids or gases.

Preserved, ripened or canned products (i.e., meat, sausages, fish, fish products, eggs, egg products, fruit, vegetables or edible seeds), per se.

Preservation of foods or foodstuffs in general is classified in group A23L 3/00 while A23B includes the methods of preserving meat, sausages, fish, , fish products, eggs, egg products, fruit, vegetables or edible seeds as well as the chemical ripening of fruit or vegetables. A classification in A23B is proper if the preservation method is for specific types of foods which are covered in A23B. If a food in general is being preserved by a specific preservation method it is classified in A23L 3/00.

Preserving, protecting, or purifying packages or package contents in association with packaging and apparatus therefor are classified in B65B 55/00. Preserving meat, sausages, fish, fish products, eggs, egg products, fruit, vegetables or edible seeds and apparatus therefor not restricted to packaging are classified in A23B.

B65D 81/00 deals with containers, packaging elements or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents. More specifically, B65D 81/28 deals with applications of food preservatives, fungicides, pesticides or animal repellants to the container or the packaging material, per se to prevent deterioration or decay. A23B deals with preserving meat, sausages, fish, fish products, eggs, egg products, fruit, vegetables or edible seeds, per se.

Examples of places where the subject matter of this subclass is covered when specially adapted, used for a particular purpose, or incorporated in a larger system:

Edible oil or fat compositions containing an aqueous phase, e.g. margarines, and their working-up and the preservation of finished products.

Other edible oils or fats, e.g. shortenings, cooking oils, microbial oils and their working-up and the preservation of finished products.

Foods or foodstuffs containing edible oils or fats are classified in the relevant parts A21D, A23G, A23L. Fats derived from milk are classified in A23C (e.g. A23C 13/00 and A23C 15/00).

C07C covers acyclic and carbocyclic compounds, e.g. esters of carboxylic acids (C07C 69/00), but not their use in food stuff which is covered by A23D.

C11B covers the production and purification/refining of oils and fats as well as their recovery from waste material, but not limited to those oils and fats which are suitable for use in foodstuffs. C11B does not cover mixtures of fats or oils with water or other edible oils or fats, which are covered by A23D.

C11C covers fatty acids that are not or no longer esterified with glycerol (although the process or esterification of said fatty acids with glycerol is covered) and their modifications, as well as candles.

A23L 33/00 covers food with modified nutritive qualities, e. g. dietetic food, functional food.

Tea.

Tea substitutes, e.g. mate, lemon balm, rose hips.

Extracts or infusions of tea and tea substitutes.

Tea flavour, tea oil.

Methods of manufacturing, preparing and modifying tea and tea substitutes, e.g. oxidation, fermentation, removing caffeine, extraction, drying, concentrating, flavouring.

Coffee.

Coffee substitutes, e.g. grain coffee.

Extracts or infusions of coffee and coffee substitutes.

Coffee flavour, coffee oil.

Methods of manufacturing, preparing and modifying coffee and coffee substitutes, e.g. treating green coffee, roasting, grinding, removing caffeine, extraction, drying, concentrating, flavouring.

This subclass does not cover chemical compounds, e.g. alkaloids such as caffeine, theophylline, theobromine, or their preparation as such, which subject matter is covered by classes C07 (organic chemistry) and C08 (organic macromolecular compounds).

Physical or chemical processes or apparatus in general, e.g. boiling, extraction or filtration, are covered by class B01.

Obtaining of protein compositions for foodstuffs, e.g. from meat, fish or sea animals, blood, eggs, hair, cereals, leguminous or other vegetable seeds, waste water, yeasts or milk.

Bulk opening of eggs and separation of yolks from whites.

Working-up of proteins for foodstuffs, e.g. by texturising using freezing, extrusion, expansion, coagulation from or in a bath; by hydrolysis using chemical agents or enzymes.

Phosphatide compositions for foodstuffs, e. g. lecithin.

Phosphatides in oils or fats are classified in C11B

In groups A23J 3/04-A23J 3/20, in the absence of an indication to the contrary, classification is made in the last appropriate place.

Subject matter classified in groups A23J 3/22-A23J 3/30 is also classified in groups A23J 3/04-A23J 3/20, if the nature of the protein is of interest.

Feeding-stuffs that are specially adapted, processed or formulated for non-human animals;

Processes that are specially adapted for production of such animal feeding-stuffs;

Processes that are specially adapted for preservation of materials (e.g. grass or roots) in order to produce such animal feeding-stuffs.

Animal feeding-stuffs

This subclass only covers feeding-stuffs that are disclosed as being specially adapted, processed or formulated for non-human animals. Foods or foodstuffs that are of unspecified use or specially adapted for human beings are covered by other subclasses for foodstuffs (see the references below), for example the other subclasses of A23.

Production of animal feeding-stuffs

Processes for production of foods or foodstuffs that are of unspecified use, or specially adapted for human beings, are covered by the relevant subclasses therefor, see the references below.

Apparatus that is specially adapted for production of animal feeding-stuffs is covered by A23N 17/00.

Mechanical aspects that are of general utility are covered by other subclasses, see the references below.

Preservation of materials in order to produce animal feeding-stuffs

This subclass only covers processes for preservation that are specially adapted for production of animal feeding-stuffs. Preservation of foods or food-stuffs that are of unspecified use or specially adapted for human beings, are covered by the relevant subclasses therefor, for example A23Band A23L 3/00 (see the references below).

Mechanical aspects of processes for preservation of materials in order to produce animal feeding-stuffs are classified in other subclasses, for example A01F 25/00 and F26B(see the references below).

Haymaking

Haymakers, i.e. apparatus for working on mown forage crop lying on the ground with the intention to make hay, are classified in A01D 76/00-A01D 84/00. Haymakers may include means for mechanical treatment of mown crops in the field, for example for crop-conditioning.

Any foods, foodstuffs or non-alcoholic beverages that are not covered by the following subclasses:

A21D (Treatment, e.g. preservation, of flour or dough for baking, e.g. by addition of materials; Baking; Bakery products; Preservation thereof)

A23B (Preserving, e.g. by canning, meat, fish, eggs, fruit, vegetables, edible seeds; Chemical ripening of fruit or vegetables; The preserved, ripened, or canned products)

A23C (Dairy products, e.g. milk, butter, cheese; Milk or cheese substitutes; Making thereof)

A23D (Edible oils or fats, e.g. margarines, shortenings, cooking oils)

A23F (Coffee; Tea; Their substitutes; Manufacture, preparation, or infusion thereof)

A23G (Cocoa; Cocoa products, e.g. chocolate; Substitutes for cocoa or cocoa products; Confectionery; Chewing gum; Ice-cream; Preparation thereof)

A23J (Protein compositions for foodstuffs; Working-up proteins for foodstuffs; Phosphatide compositions for foodstuffs).

Examples of foods, foodstuffs or non-alcoholic beverages covered by this subclass are:

Foods or foodstuffs containing gelling or thickening agents;

Marmalades, jams, jellies or similar products;

Honey, royal jelly or other apiculture products;

Cereal-derived products including pasta;

Malt products, puddings or cream substitutes;

Spices, flavouring agents or condiments, whether natural or synthetic; artificial sweeteners; table salts;

Meat, poultry, egg, fish or seafood products;

Food consisting mainly of nut meat or seeds, e.g. peanut butter;

Soups or sauces; and

Non-alcoholic beverages, e.g. fruit or vegetable juices; dry compositions or concentrates thereof; preparation thereof.

Preparation or treatment of the above foods, foodstuffs or non-alcoholic beverages provided for in this subclass, including:

Cooking e.g. by roasting or frying;

Removing unwanted matter;

Physical treatment e.g. with wave energy, electric or magnetic fields;

Preparation of fruit or vegetables, e.g. to make snacks, chips, sauerkraut or pickles;

Colouring or decolouring; and

Modifying the nutritive qualities, e.g. by adding vitamins, minerals or dietary fibres.

Modification of such foods or beverages to change their nutritional content for dietary reasons, and these modified foods or beverages per se.

Preservation of foods or foodstuffs in general, e.g. by pasteurising, sterilising, heating, freezing, drying, pressurising, irradiation or treatment with chemicals, specially adapted for foods or foodstuffs.

In relation to foods, foodstuffs or non-alcoholic beverages per se, and in relation to their preparation and treatment including physical treatment, this subclass is residual to subclasses A21D, A23B, A23C, A23D, A23F, A23G or A23J. These subclasses relate to flour or dough (A21D), dairy products (A23C), edible oils or fats (A23D), coffee, tea or their substitutes (A23F), cocoa, chocolate, confectionery or ice-cream (A23G) and protein compositions (A23J).

In relation to preservation of foods or foodstuffs in general, this subclass is the primary home for this subject-matter. However, preservation subject matter specifically adapted for certain foods can also be found in any of the above subclasses. For example, preservation of flour or dough or bakery products is subject-matter for subclass A21D, and preservation of meat, fish, eggs, fruit, vegetables and edible seeds e.g. cereals is subject matter for subclass A23B. Preservation of milk or milk preparations is subject matter for subclass A23C.

In relation to preservation, deciding between this subclass and the other subclasses listed above is generally a matter of function or application (see Guide Paragraphs 85-87). Where the particular preservation technology is the main point of interest classification is made in this subclass, and where the application to particular foodstuffs is the main interest classification is made in the subclasses listed above. Some double-classification is evident.

Examples of places where the subject matter of this subclass is covered when specially adapted, used for a particular purpose, or incorporated in a larger system:

Places in relation to which this subclass is residual:

Hollow ready-to-eat cereals coated, filled or multilayered, e.g. cheese snack comprising a cereal-based core and a cheese coating.

Cereals grains or pieces bonded, shaped or compacted to form snacks, e.g. cereal bars with or without fruits, baked snack comprising fibrous cereals, apple.

Formed cereal dough fried oil to make snacks, e.g. corn-based snack made by frying a corkscrew-shaped food piece, crisp-fried tortilla chips.

Flakes, granules in individual form, loose blends of individual pieces not agglomerated, e.g. cereal-based flakes easily dispersed in a cold liquid.

Individual flakes made from wholegrain or grains pieces, e.g. cereal grains.

Puffed cereals, e.g. "natural" release of pressure from the cereals under heat.

Puffed cereals preparation comprising a step comprising meal or dough making before the final step for obtaining the aerated cereals.

Puffed cereals prepared with a step involving meal or dough making followed by a step of extrusion.

Puffed cereals prepared from whole grain or grain pieces with no step of meal or dough making.

Puffed cereals prepared from whole grain or grain pieces by pressure release, i.e. external pressure, e.g. mechanical, being applied and released e.g. puffed-food starch material snack prepared from starch material grain such as corn and expansion of the food starch in a puffing chamber.

Puffed cereals prepared from whole grain or grain pieces by heating without the use of external pressurizing device, e.g. process for the preparation of expanded millets comprising the step of treating dried polished grains at high temperature in order to obtain the puffed millets.

Puffed cereals prepared from whole grain or grain pieces by heating without pressure release in an apparatus working intermittently, e.g. domestic apparatus for making pop-corn.

Industrial processes, i.e. continuous processes for making popcorn are not classified in this group.

Corsets or girdles being a special type of undergarments for shaping or correction of a figure, with or without stays or steels, auxiliary belts, straps or fasteners; corsets with or without brassieres, e.g. of annular or tubular shape; girdles, e.g. with high waist part, with open bottom, or girdles of panty type, e.g. with elongated thigh part with or without suspenders.

Brassieres being a type of undergarments for supporting or shaping breast having connected or separate cups including strapless, backless brassieres, e.g. self-adhesive bra cups, or brassieres with stiffening or bust-forming inserts, e.g. with pads containing gel or foam filling, with pockets; bra specially adapted for nursing mothers, e.g. fold-down convertible bra or with replaceable absorbing pads or cups; bra cups with massage elements.

Details of corsets, girdles or brassieres relating to materials used in making process thereof, e.g. elastic corsets including corsets made of rubber, or of layered materials; special materials for nursing mother brassieres or brassieres for sport activities.

Machines or appliances for manufacturing corsets or brassieres, such as integrated manufacturing system or production lines including, e.g. cutting or sewing machines, ironing-machines, attachment mechanisms for assembling component parts, circular knitting machines, machine for molding cup-shaped parts.

Methods for manufacturing corsets or brassieres, mostly the combination of individual process steps such as mechanical treatment e. g. pattern cutting or sewing, physical treatment with the use of high temperature or pressure e.g. hot pressing forming die for a brassiere cup, thermoforming for shape retention or hardening of the articles, high temperature adhering and pressing process without sewing, ultrasonic adhering, antibacterial treatment, aromatizing or steeping by perfume, chemical methods for densification of the knitted stitches; methods of manufacturing one piece bra; finishing edges.

Group A41B 17/00 "Selection of special materials for underwear" is used not only with groups A41B 9/00 Undergarments or A41B 13/00 Baby linen but it should be also used together with groups A41C 1/00 and A41C 3/00 if the material of articles is of interest.

Manufacturing of corsets, girdles or bras is classified in group A41C 5/00 "Machines, appliances, or methods for manufacturing corsets or brassieres". However provided that a subject of the invention concerns also an individual step of the combined method or an individual machine of the aggregated plant such information can be separately classified in the appropriate places of the IPC in section B or section D, e.g. in groups:

B32B 37/00 Methods or apparatus for laminating, e.g. by curing or by ultrasonic bonding;

B29C 51/00 Shaping by thermoforming, e.g. shaping sheets in matched moulds or by deep-drawing; Apparatus therefore;

D04B 1/24 Weft knitting processes for the production of fabrics or articles not dependent on the use of particular machines; Fabrics or articles defined by such processes specially adapted for wearing apparel;

D04B 21/14 Fabrics characterized by the incorporation by knitting, in one or more thread, fleece, or fabric layers, of reinforcing, binding, or decorative threads; Fabrics incorporating small auxiliary elements, e.g. for decorative purposes;

D06C 29/00 Finishing or dressing, of textile fabrics;

D06M 23/14 Processes for the fixation or treatment of textile materials in three-dimensional forms

D05C 7/00 Special-purpose or automatic embroidering machines

Examples of places where the subject matter of this subclass is covered when specially adapted, used a particular purpose, or incorporated in a larger system:

Manufacturing hats;

Appliances for hat-making;

Apparatus for changing the form or size of finished hats;

Fittings or trimmings for hats;

Manufacturing helmets by processes not otherwise provided for.

Subclass A42C covers manufacturing or trimming hats or other head coverings. Hats or head coverings per se are classified in subclass A42B.

The following fasteners or their essential parts:

Buttons;

Pins;

Buckles or strap fasteners that are actuated or operated directly by hand and intended to releasably connect either (1) the ends of a single web or strap, or (2) the ends of two or more webs or straps together (e.g. safety belt buckles);

Slide fasteners;

"Other types" of fasteners that are actuated or operated directly by hand and frequently utilized or associated with accoutrements, garments, or haberdashery (e.g. snap fasteners, collar-studs). Appropriate 'other types' of fasteners must also be readily reusable and their normal securing or releasing operation not destructive or damaging to either the fastener itself or the structure it secures.

Making slide fasteners, touch-and-close fasteners (e.g. VELCRO®, hook-and-loop, barb-and-pile fabrics), and other fasteners of this subclass.

Accessories or ancillary devices for the fasteners of this subclass when they are used exclusively with one of the varieties of fasteners (e.g. button cards) or have their operations either influencing or being influenced by the operation of the fastener (e.g. slide fastener pulling cords).

The following additional devices associated with either the fasteners of this class or accoutrements, garments, and haberdashery:

key rings;

clamping or holding devices; and

mock-fastening devices that merely look like the fasteners, or one of their essential parts, of this subclass but do not function as fasteners (e.g. ornamental buttons on coats, fake zippers on clothing).

Note

The only "other types" of fasteners appropriate for this subclass are those that are capable of use with or actually used with accoutrements, garments, or haberdashery. Therefore, it must be either a commonly known practice to use a particular type of fastener with accoutrements, garments, or haberdashery (e.g., snap fasteners) or the patent documents for a particular type of fastener must frequently disclose their use with accoutrements, garments, or haberdashery. However, it is not required that all, or even the majority, of the fasteners covered by a particular category of fastener be specially adapted for use, or disclose their intended use, with accoutrements, garments, or haberdashery.

General relationship of A44B with F16B

Fasteners per se that either (a) require a tool for completing their normal fastening (e.g. screws, nails, stitches) or (b) are destroyed or destructively deformed to fasten or unfasten (e.g. staples, rivets) are excluded from A44B. These fasteners per se

However, when F16B types of fasteners or other tool driven or deformed fasteners are used to mount fasteners or fastener components appropriate for A44B, and are attached to or cooperate with at least one of their components, they are properly classified within A44B as an additional feature of the fasteners with which they are utilized.

General relationship of A44B with subclasses for accoutrements, garments, or haberdashery

Fasteners appropriately classified within A44B are often broadly claimed or disclosed in combination with the structure they secure or fasten. If the detail of the structure they secure or fasten specifies only the portion of the structure (e.g. dress belt tip or holes) necessary for either completing the fastening operation or mounting the fastening means, the combinations are proper for A44B.

If the details of the accoutrements, garments, or haberdashery being secured are more than that needed to complete the fastening operation or mount the fastener, then the combination is appropriate for the accoutrements, garments, or haberdashery subclasses (e.g. A41D, A41F).

Places covering apparatus or methods for making, or for positioning on the structure being fastened, fasteners or components of fasteners appropriate for this subclass

Decorative mock-fastening devices that do not function as fasteners (e.g. ornamental buttons on coats, fake zippers on clothing), but that look like the fasteners or one of their essential parts covered by A44B, are classified within the main groups of this subclass that provide for the fasteners they are intended to resemble.

Brooches or clips in their decorative or ornamental aspect;

Medals; Badges;

Bracelets; Wrist-watch straps; Fastenings for bracelets or wrist-watch straps;

Ear-rings; Devices for piercing the ear-lobes;

Finger-rings;

Watch chains; Ornamental chains;

Jewellery;

Gems or the like;

Devices for preventing pilfering of watches or jewellery;

Coins;

Rosaries;

Fancy ware for personal wear, e.g. crosses, crucifixes, charms;

Making jewellery or other personal adornments.

Examples of places where the subject matter of this group is covered when specially adapted, used for a particular purpose, or incorporated in a larger system:

Sticks covers walking sticks and sticks for umbrellas, including sticks with supporting, hanging or carrying means, sticks combined with other objects, hunting sticks and details such as details of the handles or heads.

Umbrellas covers sunshades similar in construction to umbrellas; umbrellas characterised by their shape or attachment, umbrellas with detachable covers, tiltable, foldable or telescopic umbrellas, umbrellas convertible into walking sticks and details of umbrellas such as umbrellas’ frames, runners, crowns and others.

General relationship of A45B with A61H.

A61H covers physical therapy apparatus. A61H 3/00 covers appliances for aiding patients or disabled persons to walk about. Specifically, A61H 3/06 covers walking aids for blind persons.

Examples of places where the subject matter of this subclass is covered when specially adapted, used for a particular purpose, or incorporated in a large system:

Purses; money-bags; wallets;

Flexible luggage or hand bags;

Rigid or semi-rigid luggage;

Collapsible or extensible luggage, bags or the like;

Luggage or bags convertible into objects for other use;

Receptacles for other purposes;

Details and accessories therefor;

Purses, bags, luggage or other receptacles combined with other articles.

General relationship of A45C with A45F

A45F covers traveling or camp equipment, attention should be paid specially for sacks or packs carried on the body, A45F 3/00.

General relationship of A45C with B65D

B65D covers containers for storage or transport of articles or materials, e.g. bags, barrels, bottles, boxes, cans, cartons; accessories, closures, or fittings therefor; packaging elements; packages. B65D 27/00 – B65D 37/00 cover general kinds of flexible containers, such as sacks, bags or like containers and details or accessories therefor.

Examples of places where the subject matter of this group is covered when specially adapted, used for a particular purpose, or incorporated in a larger system:

Processes of waving, straightening or curling hair;

Hair-curling or hair-waving appliances, e.g. curling-tongs;

Devices for heating or accessories for hair curling appliances;

Hair holding devices;

Devices for washing or colouring the hair or scalp;

Hair drying devices or accessories therefor;

Devices for removing superfluous hair, e.g. tweezers;

Hair combs or accessories therefor;

Shaving accessories;

Manicuring or pedicuring implements;

Artificial nails;

Containers, casings or accessories for handling toilet or cosmetic substances;

Sachet pads for liquid substances;

Hand, pocket, or shaving mirrors;

Hairdressers’ equipment, e.g. protecting mantles, stands for performing hairdressing work, specially adapted furniture;

Other toilet or cosmetic equipment.

Travelling or camp articles such as water-bottles, mess-tins, cups, hammocks and accessories for them, hanging seats, picnic sets, sewing kits, map cases, nets affording protection against insects;

Travelling or camp articles which may be converted into articles for other use, e.g. coats or capes convertible into tent coverings

Sacks or packs carried on the body by means of one strap passing over the shoulder or by means of two straps passing over the two shoulders including sacks or packs specially adapted for military purposes;

Sacks and packs specially adapted for children , e.g. for schoolchildren;

Carrying-frames and frames combined with sacks; carrying-straps, e.g. with adjustable fastenings of straps or belts; shoulder-pads;

Sacks or packs carried on the body and convertible into other articles e.g. into tents, beds or mattresses, hammocks, litters or sleeping-bags, boats, sledges, coats or capes

Holders or carriers for hand articles and holders or carriers for use while travelling or camping, such as fastening articles to the garment, handles, book-carriers; holders for spades, hatchets or the like

Travelling or camp equipment is normally classified in the classes for the equipment concerned, e.g. in subclasses A47B (for example, travelling or trunk tables A47B 3/10; tables specially adapted for use in the open air A47B 37/04), A47C (for example, travelling or camp beds A47C 17/64; suspended beds A47C 17/84, foldable, collapsible or dismountable chairs A47C 4/00, camp, travelling, or sports stools A47C 9/10), A47G (for example, travelling rugs A47G 9/06; sleeping bags A47G 9/08), A47J (for example, camp cooking devices A47J 33/00, A47J 36/26).

Devices for domestic (or restaurant) use for preparing, cooking, or warming food or for making beverages. Storing and handling arrangements for these devices. Devices for storing food.

Preparing, cooking, or warming food refers to the various possible stages when preparing a meal:

food is prepared before cooking / consumption: e.g. peeled, cut, shaped, strained, mashed, sifted, washed, opening of eggs, separating contents of eggs, nut cracking, introducing fat etc. into meat

food is cooked: e.g. boiled, fried, deep fat fried, broiled, braised, grilled, roasted, toasted, baked, steamed (i.e. a raw potato becomes a cooked one)

food is prepared after cooking: e.g. mashed, held or clamped during cutting after being cooked

food is warmed: cold prepared or cooked food is warmed for consumption (i.e. a cold cooked potato becomes a warmcooked potato)

Devices for preparing, cooking, or warming food therefore include:

Domestic implements or machines for preparing food, e.g.

for shaping butter or the like,

for peeling, stringing, or paring foodstuffs,

for mashing or straining foodstuffs,

for coring, for stoning, or for removing stalks from, fruit,

kitchen robots, devices for mixing, beating, stirring, grating, whipping food

for holding, gripping or clamping food, e.g. during peeling or during cutting after being cooked

Cutting boards

Coffee mills, spice mills

Domestic cooking implements, e.g.

Cooking vessels or accessories therefor

Household vessels or apparatuses for boiling, frying, deep fat frying, broiling, stewing, grilling, roasting, toasting, baking, steaming, e.g. pressure cookers, steamers, rice cookers, deep fat fryers

Egg cookers

Camp cooking devices without integral heating means

Devices for warming drinks or food

Warming vessels containing drinks or food

Heat insulated chambers to warm or to keep food warm

Devices for gripping, lifting or supporting above devices (pincers, pads)

Culinary hand implements for handling or supporting food during preparing/cooking/warming

Making beverages refers to:

extracting flavor from solids by a liquid: e.g. extracting flavor from coffee grounds or tea leaves by brewing with hot water

diluting concentrate powders or liquids by diluents: e.g. diluting coffee concentrate with hot water

changing the consistency of a beverage: shaking a beverage, foaming milk

Devices for making beverages therefore include:

Household apparatuses for making beverages, e.g. by brewing or diluting

Beverage shakers, devices for foaming milk

Storing and handling of devices for preparing, cooking, or warming food or for making beverages refer to: