US PATENT SUBCLASS 524 / 47
.~.~.~.~ Starch or derivative or farinaceous meal or flour

Current as of: June, 1999
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524 /   HD   SYNTHETIC RESINS OR NATURAL RUBBERS -- PART OF THE CLASS 520 SERIES

*  DD  SYNTHETIC RESINS (Class 520, Subclass 1) {1}
*  DD  .~ PROCESSES OF PREPARING A DESIRED OR INTENTIONAL COMPOSITION OF AT LEAST ONE NONREACTANT MATERIAL AND AT LEAST ONE SOLID POLYMER OR SPECIFIED INTERMEDIATE CONDENSATION PRODUCT, OR PRODUCT THEREOF (Class 523, subclass 1) {17}
1  DF  .~.~ Adding a NRM to a preformed solid polymer or preformed specified intermediate condensation product, composition thereof; or process of treating or composition thereof {31}
27  DF  .~.~.~ Carbohydrate or derivative DNRM {9}
47.~.~.~.~ Starch or derivative or farinaceous meal or flour {5}
48  DF  .~.~.~.~.~> Dextrin or derivative
49  DF  .~.~.~.~.~> Aldehyde reaction product
50  DF  .~.~.~.~.~> Ether group, other than solely linking of carbohydrate groups directly to each other
51  DF  .~.~.~.~.~> Ester
52  DF  .~.~.~.~.~> Solid polymer derived from ethylenic reactants only {1}

DEFINITION

Classification: 524/47

Starch or derivative or farinaceous meal or flour:

(under subclass 27) Subject matter wherein the carbohydrate DNRM is a compound containing amylose and amylopectin as its main components or derivatives thereof; or wherein the DNRM is a farinaceous meal or flour.

(1) Note. Starches are heterogenous in that the amylose and amylopectin occur in different ratios to each other.

(2) Note. Starches yield dextrin upon extensive degradation and yield glucose upon complete hydrolysis.

(3) Note. Farinaceous meal or flour is intended to include the starch products derived from cereal grains and cereal grasses (e.g., corn, wheat, rice, oats, barley, sorghum, etc.) and starch materials derived from tuber plants (e.g., potato, yams, arrowroot, etc.).

(4) Note. Included herein are starch fractions such as amylose and amylopectin as well as modified starches (e.g., thin boiling starches, etc.).

(5) Note. Although some farinaceous materials, e.g., flour, contain minor amounts of proteinaceous materials, such materials will be considered proper for this area rather than in the protein area.