THE DIFFERENT TYPES OF PATENT CLAIMS
There are many different types of claims of a patent application. Some patent claims are about the type of invention. There are apparatus claims, method or process claims, claims to designs, chemical composition, etc.
There are also claims which are related to the scope of a patent. Generally speaking, broad patent claims are more valuable and marketable than narrow claims. Broad patent claims are similar to a fishing net. The bigger the net, the more fish on your plate. In patent terms, a broad claim will give you a larger monopoly and potentially more opportunities for licensing.
Narrow claims are claims with less scope. These claims are more difficult to infringe, and are typically less valuable. The narrowest claims are called "picture claims" which typically list many different components and are usually the most likely to pass muster with the USPTO.
There are also independent claims and dependent claims. You can think of independent claims and the dependent claims as being one really long, and grammatically incorrect sentence, which your high school English teacher would be quick to fail in a book report. In other words, you can pretend that there is no period between the independent claim and the dependent claim because the dependent claim is conflated in scope with the independent claim.
It should be noted that if the independent claim is infringed, you do not need to worry about the dependent claims. However, if there is no infringement on the independent claim, but there is infringement on the dependent claim, there is still infringement.
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Excellent Chocolate Recipes:
Inviting Chocolate Pralines, Frostings, and more:
Frostings are sweet often creamy glazes made from sugar with an added liquid such as water or milk, that is often enriched with ingredients such as butter, egg whites or vanilla flavorings and is used to cover or decorate baked goods, such as cakes or cookies. Pastry bags are then used to apply the frosting to cakes, pies, muffins or other baked goods. A high-quality reusable pastry bag is often made from tightly woven nylon, polyester, rubber or waterproofed cotton. Medium quality bags are similar, except they are not so tightly woven and may let some contents seep through the weave or the seams. After use, a reusable bag is washed by hand and hung open to dry. A high-quality bag may last for many years.
Chocolate Whip
- 1 cup of milk,
- 1 1/2 squares of Baker's Chocolate,
- Pinch of salt,
- 2 level tablespoonfuls of cornstarch,
- 2 eggs (yolks),
- 6 level tablespoonfuls of sugar,
- 2 teaspoonfuls of vanilla,
- 5 eggs (whites).
Put milk, chocolate and salt in double-boiler; mix cornstarch in a small quantity of cold milk, and stir into the hot milk when the chocolate has been melted; stir until smooth, then cook twelve minutes. Mix together the yolks of the eggs and sugar, then pour the hot mixture over it; cook again one or two minutes, stirring. When very cold, just before serving, add the vanilla and fold in the stiffly beaten whites of the eggs. Pile lightly in a glass dish and serve with lady fingers. A meringue can be made of the whites of the eggs and sugar, then folded in the chocolate mixture, but it does not stand as long.
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