| IPC 6 English version | Class C12 |
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SECTION C | – CHEMISTRY; METALLURGY |
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C 12 | BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING |
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Notes |
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(1) | In subclasses C 12 M to C 12 Q or C 12 S, and within each of these subclasses, in the absence of an indication to the contrary, classification is made in the last appropriate place. [3] |
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(2) | In this class, viruses, undifferentiated human, animal or plant cells, protozoa, tissues and unicellular algae are considered as micro-organisms. [3,5] |
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(3) | In this subclass, unless specifically provided for, undifferentiated human, animal or plant cells, protozoa, tissues and unicellular algae are classified together with micro-organisms. Sub-cellular parts, unless specifically provided for, are classified with the whole cell. [5] |
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(4) | The codes of subclass C 12 R are only for use as indexing codes associated with subclasses C 12 C to C 12 Q or C 12 S, so as to provide information concerning the micro-organisms used in the processes classified in these subclasses. [3] |
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BREWING OF BEER (cleaning of raw materials A 23 N; pitching or depitching machines, cellar tools C 12 L; propagating yeasts C 12 N 1/14; non-beverage ethanolic fermentation C 12 P 7/06) |
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RECOVERY OF BY-PRODUCTS OF FERMENTED SOLUTIONS; DENATURING OF, OR DENATURED, ALCOHOL [6] |
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WINE; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF (beer C 12 C) |
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PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION, AGEING OF ALCOHOLIC BEVERAGES OR REMOVAL OF ALCOHOL THEREFROM (deacidifying wine C 12 G 1/10; preventing winestone precipitation C 12 G 1/12; simulation ageing by flavouring C 12 G 3/06) |
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VINEGAR; ITS PREPARATION |
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PITCHING OR DEPITCHING MACHINES; CELLAR TOOLS (cleaning of casks B 08 B 9/00) |
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APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY (installations for fermenting manure A 01 C 3/02; preservation of living parts of humans or animals A 01 N 1/02; physical or chemical apparatus in general B 01; brewing apparatus C 12 C; fermentation apparatus for wine C 12 G; apparatus for preparing vinegar C 12 J 1/10) |
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MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF (biocides, pest repellants or attractants, or plant growth regulators containing micro-organisms, viruses, microbial fungi, enzymes, fermentates, or substances produced by, or extracted from, micro-organisms or animal material A 01 N 63/00; food compositions A 21, A 23; medicinal preparations A 61 K; chemical aspects of, or use of materials for, bandages, dressings, absorbent pads or surgical articles A 61 L; fertilisers C 05) |
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FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE (fermentation processes to form a food composition A 21, A 23; compounds in general, see the relevant compound class, e.g. C 01, C 07; brewing of beer C 12 C; producing vinegar C 12 J; processes for producing enzymes C 12 N 9/00; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification C 12 N 15/00) |
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MEASURING OR TESTING PROCESSES INVOLVING ENZYMES OR MICRO-ORGANISMS (immunoassay G 01 N 33/53) |
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INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C 12 C TO C 12 Q OR C 12 S, RELATING TO MICRO-ORGANISMS [3] |
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PROCESSES USING ENZYMES OR MICRO-ORGANISMS TO LIBERATE, SEPARATE OR PURIFY A PRE-EXISTING COMPOUND OR COMPOSITION (biological treatment of water, waste water, or sewage C 02 F 3/00, of sludge C 02 F 11/02; processes using enzymes or micro-organisms to separate optical isomers from a racemic mixture C 12 P 41/00) |
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