Top IPC subclasses
1
|
A23J
|
14
|
protein compositions for foodstuffsworking-up proteins for foodstuffsphosphatide compositions for fo
|
2
|
H02N
|
13
|
electric machines not otherwise provided for
|
3
|
A23C
|
13
|
dairy products, e.g. milk, butter, cheesemilk or cheese substitutesmaking thereof
|
4
|
G06K
|
11
|
Recognition of data; presentation of data; record carriers; handling record carriers
|
5
|
F28D
|
10
|
heat-exchange apparatus, not provided for in another subclass, in which the heat-exchange media do n
|
6
|
B01D
|
9
|
Separation
|
7
|
B23H
|
7
|
Working of metal by the action of a high concentration of electric current on a workpiece using an electrode which takes the place of a tool; such working combined with other forms of working of metal
|
8
|
F04B
|
5
|
positive-displacement machines for liquidspumps
|
9
|
A23N
|
5
|
machines or apparatus for treating harvested fruit, vegetables, or flower bulbs in bulk, not otherwi
|
10
|
B03C
|
5
|
magnetic or electrostatic separation of solid materials from solid materials or fluidsseparation by
|
11
|
F04D
|
4
|
non-positive-displacement pumps
|
12
|
F24J
|
4
|
Production or use of heat not otherwise provided for
|
13
|
A61N
|
4
|
electrotherapymagnetotherapyradiation therapyultrasound therapy
|
14
|
F28F
|
4
|
details of heat-exchange or heat-transfer apparatus, of general application
|
15
|
C25D
|
4
|
processes for the electrolytic or electrophoretic production of coatingselectroformingjoining workpi
|
16
|
B01J
|
3
|
Chemical or physical processes, e.g. catalysis, colloid chemistry; their relevant apparatus
|
17
|
C11B
|
3
|
producing (pressing, extraction), refining or preserving fats, fatty substances (e.g. lanolin), fatt
|
18
|
A61H
|
3
|
physical therapy apparatus, e.g. devices for locating or stimulating reflex points in the bodyartifi
|
19
|
C25B
|
3
|
Electrolytic or electrophoretic processes for the production of compounds or non- metals; apparatus therefor
|
20
|
A23L
|
3
|
Foods, foodstuffs, or non-alcoholic beverages, not covered by subclasses A21D or A23B-A23J; their preparation or treatment, e.g. cooking, modification of nutritive qualities, physical treatment; preservation of foods or foodstuffs, in general
|