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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Appetizing Chocolate Recipes:
Majestic Chocolate Icings, Fillings, 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 Layers
- 1 ¼ cups of granulated sugar,
- ½ cup of glucose (pure corn syrup) scant measure,
- ¼ a cup of butter,
- 1/16 a teaspoonful of cream of tartar,
- 1 ¼ cups of rich milk,
- 1 ¼ squares of Baker's Premium chocolate,
- 1 teaspoonful of vanilla extract.
White Layer
- 2/3 a cup of granulated sugar,
- ¼ (scant) a cup of water,
- 1 cup, less one tablespoonful, of glucose (pure corn syrup),
- 1/3 a pound of dessicated cocoanut.
Put the sugar, glucose, butter, cream of tartar and the fourth a cup of milk over the fire, stir until the mixture boils, then very gradually stir in the rest of the milk. Let cook, stirring occasionally, to 248° F., or until, when tested in water or on a cold marble, a pretty firm ball may be formed. Add the chocolate and vanilla, mix thoroughly and turn into two well-buttered shallow pans. For the white layer, put the sugar, water and glucose over the fire, stir until boiling, then add the cocoanut and stir occasionally until a soft ball may be formed when a little of the mixture is dropped upon a cold marble. Put this mixture over the fire, to dissolve the sugar, but do not let it begin to boil until the chocolate layers are turned into the pans. When the white mixture is ready, turn enough of it onto one of the chocolate layers to make a layer about one-third an inch thick. Have the other chocolate layer cooled, by standing in cold water; remove it from the pan and dispose above the cocoanut layer. Let stand until cold and firm, then cut in cubes; wrap each cube in waxed paper.
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