http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2053265-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_968d49143d4fac3c9eec120514226aac http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9b230d0aa9004af35c8c746f3fef8b36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3a33ffca33c40d387f3fae2ddb168aa5 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C3-06 |
| filingDate | 1994-09-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1996-01-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1441e5e2ae7dba3c68f78b5a4c9e6b39 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_06b7077f71f79615877def8bb7e11d73 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0eabd52461ee35029d8bc04f409fc209 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f2290746cd9248e35e98253696f781ee http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_21e6fc27464f32678e2942df4d875dc3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cedfd71fe4a32cd10300f9f3b7141f9e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3b0099c8d3c9eebc98ade373b0c38f48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_450f3dfed66b59bba693b9dde6a78d06 |
| publicationDate | 1996-01-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2053265-C1 |
| titleOfInvention | Component composition for balsam |
| abstract | FIELD: liqueur and vodka industry. SUBSTANCE: for balsam preparing the following components were used, kg per 1000 dal ready product: sweet flag 0.05; aralia rhizome 0.5; actinidia fruits 0.1; Bergenia pacifica root 0.1; barberry fruits 0.1; Amur cork tree 0.1; flat-leaved birch buds 0.3; hawthorn flowers 3.5; hawthorn fruits 3.5; mountain cranberry fruits 15.0; valerian 0.05; water pepper 0.05; yam 0.05; spruce cones 0.1; ginseng leaves 0.1; coriander fruits 0.3; dioecious nettle 0.1; great burnet 0.1; maize stigmas 0.15; laminaria japonica 0.3; Alpine French honey-suckle 0.1; honey-suckle berries 1.5; Amur grape fruits 30.0; bog bilberry 5.0; currant berries 30.0; plum fruits 10.0; wild pear fruits 5.0; shizandra berries 15.0; linden flowers 0.3; raspberry berries 1.0; peppermint 0.5; pot-marigold 0.1; sea-buckthorn berries 0.5; dandelion 0.1; wall pepper 0.1; shepherd's purse 0.1; tansy 0.1; plantain 0.3; motherwort 0.3; rosewort 0.3; matricary 1.5; mountain-ash 15.0; pine needle 5.0; red pepper 0.05; cudweed 0.1; creeping thyme 0.5; caraway 0.1; bear berry 0.1; gourd seeds 0.1; milfoil 0.1; fragrant dill 0.15; horse-tail field 0.05; hop cones 0.05; Cetraria islandica 0.05; Cimicifuga simplex 0.05; Inonotus obliquus 0.05; bur-marigold tripartite 0.05; bird cherry fruits 0.05; bilberry fruits 0.05; celandine poppy 0.05; rose fruits 0.05; Baikal skullcap 0.05; Eleutherococcus senticosus 0.05; viburnum berries 0.05; cloudberry berries 0.05; Rubus arcticus berries 0.05; wild strawberry berries 0.05; Manchurian nut 0.05; honey 100.0; sugar 300.0; cognac 300.0; vanillin 0.4; special color 400.0; rose oil 0.05; color 20.0, and aqueous-spirituous liquid - the rest. EFFECT: enhanced quality of balsam. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7147876-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5980904-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7758902-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7758903-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-9840086-A3 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7838050-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6280751-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2609662-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-03075862-A3 |
| priorityDate | 1994-09-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 219.