Obtaining a patent in Slovenia Strel, Biserka
World patent information,
03/1997, Letnik:
19, Številka:
1
Journal Article
Recenzirano
The Slovenian Intellectual Property Office (SIPO) is an administrative body which operates as an institution within the Ministry of Science and Technology. The Office is at the same time a part of ...governmental administration and operates according to the relevant legislation in the field of intellectual property. The internal units of SIPO and their activities are defined by the Law on Organisation of Ministries and the Law on Administrative Procedure, as well as a number of other laws and international conventions. SIPO maintains professional co-operation with institutions with whom it signs agreements.
The basic task of SIPO is to administer the laws relating to copyrights as well as patents, semiconductor topography, trademarks, service marks, industrial designs and appellation of origin in order to promote industrial and technological progress in Slovenia. This mission is performed by:
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• examining applications, issuing patents and registering trademarks, service marks, industrial designs;
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• making patent and trademark information available to the public; and
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• supervision in the field of copyright; granting permission for newly established collective administration.
In its five years of operation, the Office has been taking the challenge provided by its position as an important opportunity to establish a model for optimal functioning of the state.
The growth of surplus brewers' yeast in a fed-batch process was studied with the aim of increasing the fermentation activity of the yeast cells and of optimizing the growth conditions: 20 h ...cultivation at 30 degrees C and pH 5.0-5.5 using beet molasses as substrate, with a regulated feeding rate, showed satisfactory results. Under the chosen conditions, the final amount of biomass increased more than fivefold, achieving a specific growth rate of 0.1 h(-1) and substrate yield coefficient of 0.54 g.g(-1). The increase in fermentation activity of yeast cells during cultivation correlated very well with the concentration of reduced glutathione, which increased from 1.2 to 2.7 mg.g(-1) (dry matter). At the same time the fermentation activity increased fivefold, which related to the nitrogen content of the yeast cells. Ethanol formation throughout the cultivation did not exceed 0.5 g.l(-1).
