PROCEDIMENTO PER LA PREPARAZIONE DI UN ELISIR
The preparation of a stabilized quail's egg based elixir of roborating effect having medium alcohol content comprises admixing a sugar with quail's egg powder; admixing with ethanol optionally comprising a conserving agent and/or anti-oxidant; grinding the mixture thus obtained on a fine g...
Gespeichert in:
| Hauptverfasser: | , , , , , , , |
|---|---|
| Format: | Patent |
| Sprache: | ita |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | HEVES ANDRAS PALFI ZOLTAN DANCSI LAJOS SIMONYI ISTVAN SZIKLAI ATTILA NAGY MARGIT WOLF LAJOS PATAKI SANDOR |
| description | The preparation of a stabilized quail's egg based elixir of roborating effect having medium alcohol content comprises admixing a sugar with quail's egg powder; admixing with ethanol optionally comprising a conserving agent and/or anti-oxidant; grinding the mixture thus obtained on a fine grinding machine operating with a high revolution number to a particle size below 20 micrones; admixing with a stabilizing agent; diluting with distilled water to the desired concentration and if desired subjecting the mixture to post-homogenization. The advantage of the process is that it enables the preparation of a stabilized quail's egg based elixir without the use of a surfactant. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_IT1187701B</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>IT1187701B</sourcerecordid><originalsourceid>FETCH-epo_espacenet_IT1187701B3</originalsourceid><addsrcrecordid>eNrjZNANCPJ3dnXx9HX1C_FXCHANUvBxVAgIcg1wDHKM8vT3c1Vw8VQI9VNw9fEM9gziYWBNS8wpTuWF0twM8m6uIc4euqkF-fGpxQWJyal5qSXxniGGhhbm5gaGTsaEVQAAKSIkoQ</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>PROCEDIMENTO PER LA PREPARAZIONE DI UN ELISIR</title><source>esp@cenet</source><creator>HEVES ANDRAS ; PALFI ZOLTAN ; DANCSI LAJOS ; SIMONYI ISTVAN ; SZIKLAI ATTILA ; NAGY MARGIT ; WOLF LAJOS ; PATAKI SANDOR</creator><creatorcontrib>HEVES ANDRAS ; PALFI ZOLTAN ; DANCSI LAJOS ; SIMONYI ISTVAN ; SZIKLAI ATTILA ; NAGY MARGIT ; WOLF LAJOS ; PATAKI SANDOR</creatorcontrib><description>The preparation of a stabilized quail's egg based elixir of roborating effect having medium alcohol content comprises admixing a sugar with quail's egg powder; admixing with ethanol optionally comprising a conserving agent and/or anti-oxidant; grinding the mixture thus obtained on a fine grinding machine operating with a high revolution number to a particle size below 20 micrones; admixing with a stabilizing agent; diluting with distilled water to the desired concentration and if desired subjecting the mixture to post-homogenization. The advantage of the process is that it enables the preparation of a stabilized quail's egg based elixir without the use of a surfactant.</description><edition>4</edition><language>ita</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; ENZYMOLOGY ; HUMAN NECESSITIES ; HYGIENE ; MEDICAL OR VETERINARY SCIENCE ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; OTHER ALCOHOLIC BEVERAGES ; PREPARATION THEREOF ; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES ; SPIRITS ; VINEGAR ; WINE</subject><creationdate>1987</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19871223&DB=EPODOC&CC=IT&NR=1187701B$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,777,882,25545,76296</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19871223&DB=EPODOC&CC=IT&NR=1187701B$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>HEVES ANDRAS</creatorcontrib><creatorcontrib>PALFI ZOLTAN</creatorcontrib><creatorcontrib>DANCSI LAJOS</creatorcontrib><creatorcontrib>SIMONYI ISTVAN</creatorcontrib><creatorcontrib>SZIKLAI ATTILA</creatorcontrib><creatorcontrib>NAGY MARGIT</creatorcontrib><creatorcontrib>WOLF LAJOS</creatorcontrib><creatorcontrib>PATAKI SANDOR</creatorcontrib><title>PROCEDIMENTO PER LA PREPARAZIONE DI UN ELISIR</title><description>The preparation of a stabilized quail's egg based elixir of roborating effect having medium alcohol content comprises admixing a sugar with quail's egg powder; admixing with ethanol optionally comprising a conserving agent and/or anti-oxidant; grinding the mixture thus obtained on a fine grinding machine operating with a high revolution number to a particle size below 20 micrones; admixing with a stabilizing agent; diluting with distilled water to the desired concentration and if desired subjecting the mixture to post-homogenization. The advantage of the process is that it enables the preparation of a stabilized quail's egg based elixir without the use of a surfactant.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>ENZYMOLOGY</subject><subject>HUMAN NECESSITIES</subject><subject>HYGIENE</subject><subject>MEDICAL OR VETERINARY SCIENCE</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>OTHER ALCOHOLIC BEVERAGES</subject><subject>PREPARATION THEREOF</subject><subject>PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES</subject><subject>SPIRITS</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1987</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNANCPJ3dnXx9HX1C_FXCHANUvBxVAgIcg1wDHKM8vT3c1Vw8VQI9VNw9fEM9gziYWBNS8wpTuWF0twM8m6uIc4euqkF-fGpxQWJyal5qSXxniGGhhbm5gaGTsaEVQAAKSIkoQ</recordid><startdate>19871223</startdate><enddate>19871223</enddate><creator>HEVES ANDRAS</creator><creator>PALFI ZOLTAN</creator><creator>DANCSI LAJOS</creator><creator>SIMONYI ISTVAN</creator><creator>SZIKLAI ATTILA</creator><creator>NAGY MARGIT</creator><creator>WOLF LAJOS</creator><creator>PATAKI SANDOR</creator><scope>EVB</scope></search><sort><creationdate>19871223</creationdate><title>PROCEDIMENTO PER LA PREPARAZIONE DI UN ELISIR</title><author>HEVES ANDRAS ; PALFI ZOLTAN ; DANCSI LAJOS ; SIMONYI ISTVAN ; SZIKLAI ATTILA ; NAGY MARGIT ; WOLF LAJOS ; PATAKI SANDOR</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_IT1187701B3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>ita</language><creationdate>1987</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>ENZYMOLOGY</topic><topic>HUMAN NECESSITIES</topic><topic>HYGIENE</topic><topic>MEDICAL OR VETERINARY SCIENCE</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>OTHER ALCOHOLIC BEVERAGES</topic><topic>PREPARATION THEREOF</topic><topic>PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES</topic><topic>SPIRITS</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>HEVES ANDRAS</creatorcontrib><creatorcontrib>PALFI ZOLTAN</creatorcontrib><creatorcontrib>DANCSI LAJOS</creatorcontrib><creatorcontrib>SIMONYI ISTVAN</creatorcontrib><creatorcontrib>SZIKLAI ATTILA</creatorcontrib><creatorcontrib>NAGY MARGIT</creatorcontrib><creatorcontrib>WOLF LAJOS</creatorcontrib><creatorcontrib>PATAKI SANDOR</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>HEVES ANDRAS</au><au>PALFI ZOLTAN</au><au>DANCSI LAJOS</au><au>SIMONYI ISTVAN</au><au>SZIKLAI ATTILA</au><au>NAGY MARGIT</au><au>WOLF LAJOS</au><au>PATAKI SANDOR</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PROCEDIMENTO PER LA PREPARAZIONE DI UN ELISIR</title><date>1987-12-23</date><risdate>1987</risdate><abstract>The preparation of a stabilized quail's egg based elixir of roborating effect having medium alcohol content comprises admixing a sugar with quail's egg powder; admixing with ethanol optionally comprising a conserving agent and/or anti-oxidant; grinding the mixture thus obtained on a fine grinding machine operating with a high revolution number to a particle size below 20 micrones; admixing with a stabilizing agent; diluting with distilled water to the desired concentration and if desired subjecting the mixture to post-homogenization. The advantage of the process is that it enables the preparation of a stabilized quail's egg based elixir without the use of a surfactant.</abstract><edition>4</edition><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | ita |
| recordid | cdi_epo_espacenet_IT1187701B |
| source | esp@cenet |
| subjects | BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES SPIRITS VINEGAR WINE |
| title | PROCEDIMENTO PER LA PREPARAZIONE DI UN ELISIR |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-18T07%3A19%3A00IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=HEVES%20ANDRAS&rft.date=1987-12-23&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EIT1187701B%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |