IMPROVEMENT PATENTS
Improvement patents are basically a novel and unobvious improvement to a current or an expired patent. The term improvement patent can also refer to an improvement to an existing device whether or not it is already patented.
Improvement patents must pass all of the standard tests which apply to all patent applications. They must be novel, useful, and non-obvious. Many times improvement patent applications are made because the inventor discovered a better way of making that invention after the original provisional or nonprovisional patent application was filed.
You should note that some improvement patents are not actually filed by the original inventor, but another inventor. Let’s say that Joe inventor invents the inflatable spoon comprising a spoon with an orifice to inflate the apparatus. Another unrelated inventor Jane, may file an improvement patent on that inflatable spoon with an integrated pencil. Note that the original patent by Joe Inventor would not allow Jane to make her improvement invention. However, Jane’s improvement patent would prevent Joe from using that improvement with his own invention.
Sometimes these improvement patents are known as "blocking patents". Let’s say that company A invents a new cell phone with an integrated laser pointer that becomes all the rage. Rival company B can use a blocking patent to prevent company A from going into the firearms market by filing an improvement patent which integrates a small firearm with the integrated laser pointer cell phone. Even though company B has no intention of marketing and selling this invention (and they could not without company A’s permission), company B just wants to "block" company A from reaching into another market segment.
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Heavenly Chocolate Recipes:
Enticing Chocolate Penuche, Muffins, 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.
Cream Chocolate Caramels
Mix together in a granite-ware saucepan half a pint of sugar, half a pint of molasses, half a pint of thick cream, one generous tablespoonful of butter, and four ounces of Walter Baker & Co.'s Premium No. 1 Chocolate. Place on the fire and stir until the mixture boils. Cook until a few drops of it will harden if dropped into ice-water; then pour into well-buttered pans, having the mixture about three-fourths of an inch deep. When nearly cold, mark into squares. It will take almost an hour to boil this in a granite-ware pan, but not half so long if cooked in an iron frying-pan. Stir frequently while boiling. The caramels must be put in a very cold place to harden.
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