| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8d0fc2b70675ee19bd5fc464f5ae9061 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-206
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C01P2004-41
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C01P2004-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B22F1-0553
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A01N1-0221
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C01P2004-64 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C09K5-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A01N1-0221
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A01N1-0284
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C01G7-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-358
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C09K3-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-37 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-37
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01N1-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C01G7-00 |
| filingDate |
2019-12-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e1f97aacbda32a5be744b2c6ec2ae7d6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_df1e8744a0e9f681d2f10cc578598760
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_33fb0833258602c13f32aeacd85c0d91 |
| publicationDate |
2021-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2021155495-A1 |
| titleOfInvention |
Composition for antifreezing |
| abstract |
The present invention provides a composition for antifreezing including a gold (Au) nanostructure in which at least a portion thereof is concave, thereby it is possible to increase a survival rate of cells due to having excellent effect of inhibiting ice recrystallization when cryopreservation of the cells, and maintain a texture of food even when using in the freezing of food. |
| priorityDate |
2019-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |