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System useful for generating electricity from an electrolyte comprises battery containing several cells having housing with inlet to receive electrolyte and outlet to discharge used electrolyte, anode, cathode, earthode and separator.
KANDASWAMY R;RAJENDIRAN V.KANDASWAMY R (KAND-Individual);RAJENDIRAN V (RAJE-Individual).2014-03-27.WO2014045153-A1.
NOVELTY - A system for generating electricity from electrolyte comprises: at least one battery containing several cells (101), where each cell has hou...
Method for determining whether anti-collision system or VMS transceiver transmits signals on ship or for determining interference in receiving chain, involves using system data for monitoring usage of resources on, in and from water bodies.
STRUCK A;SCHUMM A.STRUCK A (STRU-Individual).2014-03-27.DE102012018764-A1.
NOVELTY - The method involves using anti-collision system data for monitoring transparency of usage of resources on, in and from water bodies e.g. sea...
Water level control structure for pike spawning ground, has compartmentalized concrete structure resting on concrete slab of diving wall, where dividing wall includes pivoting valve formed in sealing plate with hinges on support.
MICHEL P.HYDROSPHERE SARL (HYDR-Non-standard);MICHEL P (MICH-Individual).2014-03-21.FR2995506-A1.
NOVELTY - The structure has a compartmentalized concrete structure (1) resting on a concrete slab, with dimension of 3 by 3 meters and thickness of 40...
Fishing luer coats luminous paint to sheet of shellfish shell, and provides luminous fish-aggregation effect to receive light from outside and shines with complexity.
SUZUKI F.SUZUKI F (SUZU-Individual).2014-03-20.JP3189527-U.
NOVELTY - The luer has a luminous paint that is coated to a sheet of a shellfish sell. The shellfish shell is provided with luminous fish-aggregation ...
Minced-fish product using dark flesh obtained by separately processing dark flesh cut from fish, soaking dark flesh in tea-leaf extract liquid and then soaking dark flesh in water.
MATSUMOTO KANAME;TAMOTSU SEIKO.KAGOSHIMA PREFECTURE (KAGO-Non-standard);SHINYO SUISAN CO LTD (SHIN-Non-standard).2014-03-20.WO2014042106-A1.
NOVELTY - Minced-fish product using dark flesh is obtained by separately processing the dark flesh cut from a fish, soaking the dark flesh in a tea-le...
Fishing weight or sinker with optimized buoyancy characteristics, has buoyant portion with inner cavity, and weight element that is fixed within inner cavity of buoyant portion.
MESSERSMITH D;HENRY B.MESSERSMITH D (MESS-Individual);HENRY B (HENR-Individual).2014-03-20.US2014075823-A1.
NOVELTY - The fishing weight has a buoyant portion with an inner cavity. A weight element (17) is fixed within the inner cavity of the buoyant portion...
Preparing fish processing foodstuff, involves adding glucose oxidase and metal containing yeast to marine product raw material.
SATO H;NAKAGOSHI H;KAWAUCHI M.AJINOMOTO CO INC (AJIN-C).2014-03-20.WO2014042279-A1.
NOVELTY - Method for preparing fish processing foodstuff, involves adding glucose oxidase and metal containing yeast to a marine product raw material....
Preparing food products based on fish skin involves separation of skins of fish flesh, preparation of skins, sectioning of skins in predetermined size, introduction in aqueous solution, drying skin, and frying any animal fat.
MACIA PASCUAL M.MACIA PASCUAL M (PASC-Individual).2014-03-20.WO2014041226-A1.
NOVELTY - Preparing food products based on fish skin involves separation of skins of fish flesh; preparation of skins; sectioning of the skins in a pr...
Use of water soluble dye, or dye mixture or its composition to inhibit the growth of green algae in e.g. aquaculture, where water soluble dye or dye mixture has adsorption maxima that are in range of two adsorption maxima of chlorophyll b.
SCHMELZER C.SCHMELZER C (SCHM-Individual);SCHMELZER C (SCHM-Individual).2014-03-20.DE102012018180-A1;WO2014040673-A1.
NOVELTY - Use of a water soluble dye, or a dye mixture or its composition to inhibit the growth of green algae in bodies of water, is claimed. The wat...
Preparing fish-and-shellfishes processed products, preferably salted and dried fish and shellfishes products, involves contacting raw material fish and shellfishes with water added with Citrus oil to suppress production of histamine.
SHIMOZONO M;TAMOTSU S.KAGOSHIMA KEN (KAGO-Non-standard);SHIMOZONO SATSUO SHOTEN KK (SHIM-Non-standard).2014-03-17.JP2014045673-A.
NOVELTY - Method for preparing fish-and-shellfishes processed products, involves contacting raw material fish and shellfishes with water added with Ci...