http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-200272111-Y1
Outgoing Links
| Predicate | Object |
|---|---|
| filingDate | 2001-11-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2002-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2002-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-200272111-Y1 |
| titleOfInvention | Earthenware product structure |
| abstract | The present invention is about 0.5% nov (Normal of Volume; normal) of the ceramic products of the heat-resistant base material 10 containing less than about 50% of heat resistance and shrinkage and light weight of feldspar (Petalite) is molded into a mold and baked About 90% of germanium (Ge) sol having a concentration), about 2% of iron chloride (FeCl 3 · 6H 2 O), about 6% of nickel chloride (NiCl 2 · H 2 O), and cobalt chloride (COCl 2 ·) H 2 O) about 1%, copper chloride (CuCl 2 · H 2 O) about 1% mixed and stirred in a highly concentrated composite metal solute solution (21) and roasted by high concentration complex metal solute on the entire surface of the ceramic products Less than 7% germanium (Ge) sol and 3% titanium dioxide (TiO 2 ) photocatalyst on the upper or inner surface of the ceramic product having a coating layer 20 formed thereon and the highly concentrated composite metal solute coating layer 20 formed on the entire surface thereof. Multi-functional coating agent (31) was prepared by mixing and stirring less than 90% of fluorine resin, followed by heat treatment and dry cooling to coat a highly concentrated composite metal solute. By forming the multi-functional coating layer 30 on the upper surface or the inner surface of the ceramic product having the layer 20 formed thereon, it is excellent in non-adhesion and heat resistance, fluorine resin, germanium (Ge) sol (sol) and titanium dioxide (TiO 2 ) Highly efficient far-infrared radiation, antibacterial and deodorizing functions prevent the meat from sticking to the surface when grilling meat, preventing the meat from burning and preventing the attachment or penetration of bacteria and significantly destroying the nutrients of meat. It reduces the smell of the meat and gives it a fresh taste. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100483646-B1 |
| priorityDate | 2001-11-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.