http://rdf.ncbi.nlm.nih.gov/pubchem/patent/LT-4885-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0aaa4f3f8815dfba3f59825f34973f69 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-54 |
| filingDate | 2000-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_647305f4a51c688d809c642d19f6286c |
| publicationDate | 2002-02-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | LT-4885-B |
| titleOfInvention | COOKED WATER PRODUCTION METHOD |
| abstract | The object of the invention is to improve the taste, nutritional and beneficial properties of carbonated water and to increase the beneficial effect. The object of the invention is achieved by saturating water with an active element useful for the body. The novelty of the invention is that 3-5 g / l of oxygen is added to the purified water from the impurities, water, mineral or spring water, at a pressure of at least 3 d. |
| priorityDate | 2000-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 20.