http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2020026416-A1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-81 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61P23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A01K63-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A01K61-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A01K63-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K33-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01K61-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01K63-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01K63-02 |
| filingDate | 2018-08-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-08-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-WO2020026416-A1 |
| titleOfInvention | How to anesthetize seafood |
| abstract | PROBLEM TO BE SOLVED: To develop an anesthetic effect in seafood at an earlier stage. SOLUTION: Anesthesia water is produced by a process of adjusting the concentration of salt in water according to the anesthesia subject, and further adjusting the concentration of carbon dioxide to produce anesthesia effect. As an example of a method of adjusting the salt concentration, there is a method of adjusting the salt concentration so as to approach the osmotic pressure of the body fluid to be anesthetized. [Selection diagram] None |
| priorityDate | 2018-08-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 20.