Patent Agent Exam in India
Indian patent office conducts patent agent exam yearly twice in the month of May and November. For new comers, they have doubts on how to appear the exam and what are procedure to attend the exam. Here, you can find the relevant information, which will be useful for all who wish to appear patent agent exam.
1. Qualifications for registration as patent agents :- (1) A person shall be qualified to have his name entered in the register of patent agents in he fulfills the following conditions, namely :-
(a) he is a citizen of India;
(b) he has completed the age of 21 years
(c) he has obtained a [degree in science , engineering or technology from any university established under law for the time being the force] in the territory of India or possesses such other equivalent qualifications as the Central Government may specify in this behalf , and, in addition, -
(d) he has paid such fee as may be prescribed.
2. A person desirous to appear in the qualifying examination under rule 110 shall make a request to the Controller along with the fee as specified in the first schedule. i.e., Along with application, you will have to provide fee [Rs.1000/- DD or Cheque], 1+1 Passport size photo, attested education certificate and Character certificate and submit to the following patent office where you would like to appear exam.
Patent Office address
a. Culcutta
b. New Delhi
c. Mumbai
d. Chennai
3. The qualifying examination shall consist of the following papers and marks, namely:-
Paper I - Patent Act and Rules 100
Paper II- Drafting and interpretation of
Patent specification and other documents 100
viva voice 100
4. The qualifying marks for each written paper and for the viva voice examination shall be fifty per cent each , of total marks and a candidate shall be declared to have passed the examination only if he obtains an aggregate of sixty per cent of total marks.
5. The materials for the exam are Patent Act 1970, Manual of Patent Practice and Procedure, drafting license agreement and patent drafting & Interpretation of patent specification. And also go through the previous years exam papers.
Patent Act 1970
Patent Act 1970 amended 2005
Manual of Patent Practice and Procedure
Previous year exam paper
Patent Drafting
Drafting license agreement
6. Registration of patent agents :- After a candidate passes the qualifying examination specified in Rule 110 and after obtaining any further information which the controller considers necessary he shall, on receipt of the fee specified therefore in the first schedule, enter the candidate's name in the register of patent agents and issue to him a certificate of registration as a patent agent.
7. Details to be included in an application for the registration of a patent agent :-An application by a person entitled to be registered as a patent agent under sub-section (2) of section 126 shall also be made in Form 22.
8. On receipt of an application for the registration of a person as a patent agent under rule 112, the Controller may if he is satisfied that the said person fulfils the conditions specified in sub-section (2) of section 126 enter his name in the register of patent agents.
About the Author:Senthil is a registered Indian Patent Agent with Indian Patent Office and a Patent Consultant in a niche IP Consulting firm, Intepat IP Services. Senthil is also an Inventor in the area of product design, controls and instrumentation.
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Awesome Chocolate Candies, Icings, 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 Cones
Boil the sugar as directed for fondant in the recipe for Chocolate Creams, No. 2, but not quite so long - say about eleven minutes. The syrup, when tested, should be too soft to ball. When cold, pour into a bowl, and beat until thick and creamy. If properly boiled, it will not become thick enough to work with the hands.
Have six ounces of Walter Baker & Co.'s Premium No. 1 Chocolate melted in a bowl. Pour half of the creamed sugar into another bowl, and, after flavoring with a few drops of vanilla, add to it about one-third of the dissolved chocolate . Stir until thick and rather dry; then make into small cones, and drop on a slightly buttered platter. Put half of the remaining creamed sugar in a cup, and set in a saucepan containing boiling water. Flavor with vanilla, and stir over the fire until melted so much that it will pour from the spoon. Take the saucepan to the table and dip one-half the cones in, one at a time, just as the Chocolate Creams, No. 1, were dipped in the melted chocolate . If liked, a second coating may be given the cones. Now put the remainder of the creamed sugar on to melt, and add two tablespoonfuls of hot water to it. Stir the remainder of the melted chocolate into this, and if too thick to dip the candy in, add hot water, a few drops at a time, until the mixture is of the right consistency; then dip the rest of the cones in this.
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