(under the class definition) Processes or composition therefor wherein constituents or components of food or dairy products are determined by a chemical reaction.
(1) Note. Food or dairy products tested under this subclass includes meat, fowl, fish or seafood, cereal or grain products, dairy products and beverages.
(2) Note. Foods tested are not limited to those defined by human consumption.
(3) Note. The constituents or components tested for include fats, oils, proteins, nitrates, metals, etc., so long as the claim is directed to the testing of some food or dairy product. A broader claim not limited to food would be classified below.
SEE OR SEARCH CLASS
73, Measuring and Testing, appropriate subclasses, for measuring and testing of physical properties, especially
169, for testing flour, dough or bread by physical means.
426, Food or Edible Material: Processes, Compositions, and Products, 231, for processes of performing a test or measurement on an edible combined with an additional operation for testing, preparing, or perfecting an edible.
516, Colloid Systems and Wetting Agents; Subcombinations Thereof; Processes of Making, Stabilizing, Breaking, or Inhibiting, appropriate subclasses for subject matter relating to: colloid systems (such as sols*, emulsions, dispersions, foams, aerosols, smokes, gels, or pastes) or wetting agents (such as leveling, penetrating, or spreading); subcombination compositions of colloid systems containing at least an agent specialized and designed for or peculiar to use in making or stabilizing colloid systems; compositions and subcombination compositions specialized and designed for or peculiar to use in breaking (resolving) or inhibiting colloid systems; processes of making the compositions or systems of the class; processes of breaking (resolving) or inhibiting colloid systems; in each instance, when generically claimed or there is no art class. Class 516 provides for compositions otherwise seemingly proper for Class 436 when the compositions are colloid systems or wetting agents.
