2/2018/000666 10/07/2018 · 2020. 3. 13. · draining of turmeric for 2-5 min, grinding of drained...

Intellectual Property Center, 28 Upper McKinley Rd. McKinley Hill Town Center, Fort Bonifacio, Taguig City 1634 Philippines

Tel. No. 238-6300 Website: http://www.ipophil.gov.ph e-mail: [email protected] Volume 23 Number 30

Date Released: March 13, 2020

[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION

[21] Application Number: 2/2018/000666 Document Code: U

[22] Date Filed: 10/07/2018

[54] Title: ANTI-FALL KIT FOR A WINDOW SASH

[71] Applicant(s): LIN, Ru-Xian [TW]

[72] Maker(s): LIN, Ru-Xian[TW]

[73] Assignee(s):

[74] Attorney / Agent: BUCOY POBLADOR & ASSOCIATES

[30] Priority Data: NONE

[51] International Class 8: E05D 13/00; E05D 15/06

[57] Abstract:

An anti-fall kit for a window sash comprising: a box-like body being defined by a bottom portion, a front portion extending upwardly from the bottom portion, a rear portion opposite the front portion wherein said rear portion extends upwardly from the bottom portion, side portions connecting the front portion and the rear portion, said side portions also extends upwardly from the bottom portion wherein, said rear portion is provided with an extension piece extending upwardly from said rear portion, and the end portion of the extension piece is provided with a hook piece, wherein the hook piece is provided with a roller device and further wherein said roller device is provided with thrust washers.

Representative Drawing(s):

Relevant docs:







[22] Date Filed: 20/06/2018

[54] Title: CONCENTRATE FROM MEAT OF CAGAYCAY (Venerupis philippinarium) IN TURMERIC FLAVOR

[71] Applicant(s): Capiz State University [PH]

[72] Maker(s): NAVA, Edna M[PH]: PEREZ, Matilde A[PH]: BELUSO, Ahyzyll N[PH]: OLANO, Marifel[PH]: BELARMINO, Verna R[PH]

[73] Assignee(s):

[74] Attorney / Agent: CAEZAR ANGELITO E. ARCEO


[51] International Class 8: A23L 17/00; A23L 17/50; A23L 19/00; A23L 27/00; A23L 27/10

[57] Abstract:

The present utility model is related to the preparation of a food concentrate from cagaycay (Venerupis philippinarium) shellfish and is flavoured with turmeric, said turmeric in concentrate being mixed with cagaycay concentrate at ratio from 1:8.8 to 1:26.7. Based on the final output, the concentrate comprising: 26.09-26.79% salt solution, 34.78-35.71% cagaycay concentrate, 34.78-35.71% fish concentrate, 1.34-3.91% turmeric concentrate, and 0.43-0.45% hot pepper extract.


Relevant docs:







[22] Date Filed: 20/06/2018

[54] Title: PROCESS OF PRODUCING CONCENTRATE FROM MEAT OF CAGAYCAY (Venerupis philippinarium)


[72] Maker(s): NAVA, Edna M.[PH]: PEREZ, Matilde A.[PH]: BELUSO, Ahyzyll N.[PH]: OLANO, Marifel[PH]: BELARMINO, Verna R.[PH]

[73] Assignee(s):




[57] Abstract:

The present utility model is related to the preparation of a food concentrate from cagaycay (Venerupis philippinarium) shellfish and is flavoured with turmeric, comprising the following steps: boiling cagaycay meat at 200 to 212 °F, straining of boiled meat to separate the broth, grinding and squeezing the strained boiled meat to further collect the broth, boiling of the broth for 3 hours, further straining of the broth, further boiling of the strained broth to produce the concentrate.


Relevant docs:







[22] Date Filed: 20/06/2018

[54] Title:

PROCESS OF PRODUCING TURMERIC CONCENTRATE TO FLAVOR A SHELLFISH-BASED FOOD


[72] Maker(s): NAVA, Edna M[PH]: PEREZ, Matilde A[PH]: BELUSO, Ahyzyll N[PH]: OLANO, Marifel[PH]: BELARMINO, Verna R[PH]

[73] Assignee(s):



[51] International Class 8: A23L 19/00; A23L 27/00; A23L 27/10

[57] Abstract:

The present utility model is related to the preparation of a food concentrate from cagaycay (Venerupis philippinarium) shellfish and is flavoured with turmeric, comprising the following steps: cleaning and washing shellfish, draining of turmeric for 2-5 min, grinding of drained turmeric for 5-10 min, straining of ground turmeric to produce extract, and boiling of strained extract for 15- 20 min to produce turmeric concentrate.


Relevant docs:







[22] Date Filed: 20/06/2018

[54] Title: KROEPECK FROM CAGAYCAY (Venerupis philippinarium)


[72] Maker(s): NAVA, Edna M[PH]: BELUSO, Lucy A[PH]: LEGASPI, Jocelyn S[PH]: SUSTENTO, Fatima P[PH]

[73] Assignee(s):



[51] International Class 8: A23L 17/00; A23L 17/50

[57] Abstract:

Disclosed is a food product locally known as "kroepeck" and is mainly produced from meat of cagaycay ( Venerupis philippinarium), an endemic shellfish species in the Visayas area of the Philippines. The kroepeck of the present utility model has the following composition: ground rice: 23.01%-33.52%, flour: 23.01%-33.52%, cagaycay meat: 11.28%-22.05%, alogbate (Basel/a spp.) leaves: 4.41%-5.59%, saluyot (Corchorus spp): 4.41%-5.59%, okra (Abelmoscus esculentus): 4.41%- 5.59%, ginger: 1.37%-3.02%, bell pepper: 2.20%-2.79%, and spices: 0.50%-7.85%.


Relevant docs:







[22] Date Filed: 20/06/2018

[54] Title: KROEPECK FROM CAGAYCAY (Venerupis philippinarium)


[72] Maker(s): NAVA, Edna M[PH]: BELUSO, Lucy A[PH]: LEGASPI, Jocelyn S[PH]: SUSTENTO, Fatima P[PH]

[73] Assignee(s):




[57] Abstract:

Disclosed is a food product locally known as "kroepeck" and is mainly produced from meat of cagaycay ( Venerupis philippinarium), an endemic shellfish species in the Visayas area of the Philippines. The kroepeck of the present utility model has the following composition: cagaycay meat: 101g-150 g, ground rice: 300 g, flour: 300 g, alogbate (Basella spp.): 50 grams, saluyot (Corchorus spp): 50 grams, okra (Abelmoscus esculentus): 50 grams, calamansi: 4 pcs, ginger: 1 tbsp, bell pepper: 25 grams, black pepper: ¼ tsp, iodized salt: 1 tsp, baking soda: ¼ tsp, baking powder: ¼ tsp,. milk of lime: 30 ml.


Relevant docs:







[22] Date Filed: 20/06/2018

[54] Title: PROCESS OF PREPARING KROEPECK FROM CAGAYCAY (Venerupis philippinarium)


[72] Maker(s): NAVA, Edna M.[PH]: BELUSO, Lucy A.[PH]: LEGASPI, Jocelyn S.[PH]: SUSTENTO, Fatima P.[PH]

[73] Assignee(s):




[57] Abstract:

Disclosed is a process of preparing kropeck mainly from meat of cagaycay (Venerupis philippinarium), an endemic shellfish species in the Visayas area of the Philippines, comprising the steps of grinding cagaycay meat, mixing ground cagaycay meat with spices, molding ground mixture, steaming of molded mixture, drying of steamed mixture, frying of dried mixture to produce kroepeck, cooling of kroepeck.


Relevant docs:







[22] Date Filed: 21/06/2018

[54] Title: CAGAYCAY (Venerupis philippinarium) WITH SQUASH (Cucurbita moschata) BLOSSOM EXTRACT


[72] Maker(s): NAVA, Edna M.[PH]: ALFON, Editha C.[PH]: ODICTA, Glena[PH]: ALEJAGA, Vivian[PH]: OLANO, Liela O.[PH]

[73] Assignee(s):




[57] Abstract:

The present utility model relates to process of producing food granules from cagaycay (Venerupis philippinarium) shellfish with squash blossom extract. Cagaycay meat broth and squash blossom extract are mixed and boiled until the mixture dries up and solidified into granules.


Relevant docs:







[22] Date Filed: 15/03/2019

[54] Title: A CHARCOAL BRIQUETTE FROM PINEAPPLE

[71] Applicant(s): CAMARINES NORTE STATE COLLEGE [PH]

[72] Maker(s): CARBONELL, Michelle S.[PH]: POBRE, Ma. Kathrina M.[PH]

[73] Assignee(s):

[74] Attorney / Agent: ROBERTO R. VERZOSA


[51] International Class 8: C10L 5/00; C10L 5/14; C10L 5/40

[57] Abstract:

The utility model relates to a charcoal briquette from pineapple using pineapple waste products from pineapple plants and from pineapple processing to help reduce agricultural waste disposal or as an alternative to current waste disposal practices of pineapple farmers such as burning or letting the wastes rot which are harmful to the environment.


Relevant docs:







[22] Date Filed: 15/03/2019

[54] Title: A PROCESS OF PREPARING CHEVON WITH TAMARIND SOUP (SINAMPALUKAN) POWDERED MIX

[71] Applicant(s): DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY (DMMMSU) [PH]

[72] Maker(s): VALDEZ, Anabella G.[PH]: QUINONES, Emmanuel[PH]

[73] Assignee(s):

[74] Attorney / Agent: JANETH C. VIDAL



[57] Abstract:

The utility model aims to provide a process and method in producing a seasoning particularly chevon with tamarind soup (sinampalukan) flavored powdered mix made from chevon carcass or waste by-products. The carcass is boiled into water including the tamarind fruit extract and spices such as garlic, onion, black pepper, salt, sugar, and lemon grass. The resulting broth from the boiled carcass is collected and mixed with lean trimmings. Maltodextrin and yeast extract were added to the mixture before subjecting to the dehydrator for 12 hours at 80°C. The resulting dried mixture is cooled, grinded, and sifted. The chevon powdered mix is packaged in laminated foil before storage. The chevon powdered mix can be used as a broth or as rice topping if desired when diluted with water.


Relevant docs:







[22] Date Filed: 22/03/2019

[54] Title: A PROCESS OF PREPARING CHEVON FLAVORED BOUILLON CUBE

[71] Applicant(s): DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY [PH]

[72] Maker(s): VALDEZ, Anabella G.[PH]: CASILLA, Cristeta[PH]

[73] Assignee(s):




[57] Abstract:

The utility model aims to provide a process and method in producing a seasoning particularly chevon-flavored bouillon cube made from chevon carcass or waste by-products. The carcass is boiled into water. The resulting broth from the boiled carcass is collected and mixed with lean trimmings. Yeast extract and salt is added to the mixture before subjecting to the dehydrator for 12 hours at 80°C. Oil is added into the dehydrated mixture before molding it using a molder. The bouillon cube is packaged in laminated foil before storage. The chevon bouillon cube can be used as a flavor enhancer or seasoning in cooking.


Relevant docs:







[22] Date Filed: 22/03/2019

[54] Title: A PROCESS OF PREPARING CHEVON FLAVORED POWDERED MIX



[73] Assignee(s):




[57] Abstract:

The utility model aims to provide a process and method in producing a seasoning particularly chevon-flavored powdered mix made from chevon carcass or waste by-products. The carcass is boiled into water. The resulting broth from the boiled carcass is collected and mixed with lean trimmings. Maltodextrin, yeast extract and salt is added to the mixture before subjecting to the dehydrator for 12 hours at 80°C. The resulting dried mixture is cooled, grinded, and sifted. The chevon powdered mix is packaged in laminated foil before storage. The chevon powdered mix can be used as a broth or as rice topping if desired when diluted with water.


Relevant docs:







[22] Date Filed: 22/03/2019

[54] Title: CHEVON FLAVOURED POWDERED MIX



[73] Assignee(s):




[57] Abstract:

The formulation of a chevon flavoured powdered mix comprising one (1) cup or 250 ml of broth (made from boiling 1 kilogram of chevon or goat carcass in 1 litre of water); 255 g lean trimmings; 1 gram maltodextrin; 1 gram yeast extract; and 5.7 grams salt. The broth mixture is dehydrated to produce dried powdered mix, cooled, ground and sifted, then packaged in laminated foil before storage.


Relevant docs:







[22] Date Filed: 22/03/2019

[54] Title: BITTER CHEVON STEW (PINAPAITAN) FLAVOURED BOUILLON CUBE


[72] Maker(s): VALDEZ, Anabella G.[PH]: BERNARDINO, Meryl A.[PH]

[73] Assignee(s):




[57] Abstract:

The formulation of a bitter chevon stew (pinapaitan) flavoured bouillon cube comprising one (1) cup or 250 ml of broth made from boiling 1 kg of chevon or goat carcass in 1 litre of water with 250 ml papait or bile extract, 125 ml tamarind extract and spices such as 40 g ginger, 30 g onion, 20 g garlic, 20 g long green chili, 5 g salt, 3 g black pepper, 30 ml vinegar, and 20 ml vegetable oil; 255 g lean trimmings; 1 g yeast extract; and oil. The broth mixture is dehydrated and then formed into cubes, and packaged in laminated foil before storage.


Relevant docs:







[22] Date Filed: 22/03/2019

[54] Title: CHEVON FLAVORED BOUILLON CUBE



[73] Assignee(s):




[57] Abstract:

The formulation of a chevon flavored bouillon cube comprising one (1) cup or 250 ml of broth (made from boiling 1 kg of chevon or goat carcass in 1 litre of water); 255 g lean trimmings; 1 g salt; 1 g yeast extract; and oil. The broth mixture is dehydrated and then formed into cubes, and packaged in laminated foil before storage.


Relevant docs:







[22] Date Filed: 22/03/2019

[54] Title: CHEVON WITH TAMARIND SOUP (SINAMPALUKAN) FLAVOURED BOUILLON CUBE


[72] Maker(s): VALDEZ, Anabella G.[PH]: BERNARDINO, Meryl A.[PH]

[73] Assignee(s):




[57] Abstract:

The formulation of a chevon with tamarind flavoured soup (sinampalukan) bouillon cube comprising one (1) cup or 250 ml of broth made from boiling 1 kilogram of chevon or goat carcass in 1 litre of water with 250 ml tamarind fruit extract and spices such as 60 grams onion, 20 grams garlic, 10 grams sugar, 10 grams salt, 6 grams black pepper, and 26 grams lemon grass; 255 grams lean trimmings; 1 gram yeast extract; and oil. The broth mixture is dehydrated and then formed into cubes, and packaged in laminated foil before storage.


Relevant docs:







[22] Date Filed: 22/03/2019

[54] Title: CHEVON WITH TAMARIND SOUP (SINAMPALUKAN) FLAVORED POWDERED MIX



[73] Assignee(s):




[57] Abstract:

The formulation of a chevon with tamarind soup (sinampalukan) flavored powdered mix comprising one (1) cup or 250 ml of broth made from boiling 1 kg of chevon or goat carcass in 1 litre of water with 250 ml tamarind fruit extract and spices such as 60 g onion, 20 g garlic, 10 g sugar, 10 g salt, 6 g black pepper, and 26 g lemon grass; 255 g lean trimmings; 1 g maltodextrin; and 1 g yeast extract. The broth mixture is dehydrated to produce dried powdered mix, cooled, ground and sifted, then packaged in laminated foil before storage.


Relevant docs:







[22] Date Filed: 22/03/2019

[54] Title: BITTER CHEVON STEW (PINAPAITAN) FLAVOURED POWDERED MIX



[73] Assignee(s):




[57] Abstract:

The formulation of a bitter chevon stew (pinapaitan) flavoured powdered mix comprising one (1) cup or 250 ml of broth made from boiling 1 kilog of chevon or goat carcass in 1 litre of water with 250 ml papait or bile extract, 125 ml tamarind extract and spices such as 40 g ginger, 30 g onion, 20 g garlic, 20 g long green chili, 5 g salt, 3 g black pepper, 30 ml vinegar, and 20 ml vegetable oil; 255 g lean trimmings; 1 g maltodextrin; and 1 g yeast extract. The broth mixture is dehydrated to produce dried powdered mix, cooled, ground and sifted, then packaged in laminated foil before storage.


Relevant docs:







[22] Date Filed: 13/06/2019

[54] Title: RAMBUTAN (NEPHELIUM LAPPACEUM) TART COMPOSITION

[71] Applicant(s): QUIRINO STATE UNIVERSITY [PH] and MARIANO, Kristine Bernadette B. [PH]

[72] Maker(s): MARIANO, Kristine Bernadette B.[PH]

[73] Assignee(s):

[74] Attorney / Agent:


[51] International Class 8: A21D 17/00; A21D 2/00; A23L 19/00

[57] Abstract:

The composition of making Rambutan Tart composed of the ingredients for the Tart Crust such as 750grams all- purpose flour, 250g crushed rambutan seed, 250g white sugar, 250g margarine/ unsalted butter, and 4pcs fresh eggs. For the Pastry cream fillings are 370ml condensed milk, 60g evaporated milk, 3 pcs egg yolks, 250g crushed rambutan seed, 4T cornstarch, 4T water, and 1T vanilla.


Relevant docs:







[22] Date Filed: 22/07/2019

[54] Title: A VEHICLE ALARM SYSTEM

[71] Applicant(s): TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES - VISAYAS [PH]

[72] Maker(s):

DELDO, Renato[PH]: BECITE, Mary Jane [PH]: ARMADA, John Rey[PH]: JORDANAL, Justin[PH]: MAGBO-O, Elsa Marie[PH]: TAMBA, Krystal Ella[PH]: LAMBOJON, Arjay [PH]: LEDESMA, Christian Dave[PH]: ROJO, Carlos Paulo[PH]

[73] Assignee(s):

[74] Attorney / Agent: HECHANOVA & CO., INC.


[51] International Class 8: B60R 25/00; B60R 25/10

[57] Abstract:

The present utility model is an advanced vehicle burglary system utilizing high frequency sounds and stroboscopic lights with messaging system through GSM (Global System for Mobile Communications), which provides immediate notification to the owner of a break-in or a forced entry into a vehicle. In addition to notifying the owner, the system simultaneously activates a nonlethal alarm system that uses stroboscopic lights and a high-frequency alarm inside the vehicle to call the attention of people in the surrounding area. The objective of the present utility model is to provide a vehicle burglary system that not only notifies the vehicle owner and alerts persons in the surrounding area, but also deters a burglar from stealing items located inside the vehicle, as the high frequency sound and high-intensity strobe lights may temporary disable the person who has broken into the vehicle.


Relevant docs:







[22] Date Filed: 09/07/2019

[54] Title: ABACA TOW FIBER AND RICE STRAW OIL SORBENT BAGS

[71] Applicant(s): Iloilo National High School [PH]

[72] Maker(s): MACAHILO, Francene Joy P[PH]

[73] Assignee(s):

[74] Attorney / Agent: Fortun Narvasa & Salazar


[51] International Class 8: B01J 20/00; B01J 20/02; C09K 3/00

[57] Abstract:

This utility model presents an oil sorbent bags which have potential applications in oil spill cleanups. The oil sorbent bags are comprised of agricultural waste materials: abaca tow fiber and rice straw, which are placed in fishnet containers.


Relevant docs:







[22] Date Filed: 09/07/2019

[54] Title: PROCESS OF MAKING ABACA TOW FIBER AND RICE STRAW OIL SORBENT BAGS

[71] Applicant(s): Iloilo National High School [PH]

[72] Maker(s): MACAHILO, Francene Joy P[PH]

[73] Assignee(s):



[51] International Class 8: B01J 20/00; B01J 20/02; C09K 3/00

[57] Abstract:

This utility model presents oil sorbent bags which have potential applications in oil spill cleanups. The oil sorbent bags are comprised of agricultural waste materials: abaca tow fiber and rice straw, which are placed in fishnet containers


Relevant docs:







[22] Date Filed: 12/07/2019

[54] Title: SHOE POLISH FROM COGON GRASS (IMPERATA CYLINDRICA) AND USED OIL

[71] Applicant(s): Dolores National Highschool [PH]

[72] Maker(s): OCFEMIA, Ayanna Alexi C.[PH]: QUITON, Mikka Ella R.[PH]: LORENZO, Kilven L.[PH]

[73] Assignee(s):



[51] International Class 8: A47L 23/00; C09G 1/00; C09G 1/06

[57] Abstract:

The technology teaches a shoe polish made from cogan grass (lmperata cylindrica) ashes and used motor oil. Its method of production involves the steps of sun-drying, burning, collecting cogan grass, boiling used oil, adding cogan grass ashes to the boiling used oil, stirring mixture, and filtering mixture using coco cloth.


Relevant docs:







[22] Date Filed: 12/07/2019

[54] Title: METHOD OF PRODUCING SHOE POLISH FROM COGON GRASS (IMPERATA CYLINDRICA) AND USED OIL

[71] Applicant(s): Dolores National High School [PH]

[72] Maker(s): OCFEMIA, Ayanna Alexi C.[PH]: QUITON, Mikka Ella R.[PH]: LORENZO, Kilven L.[PH]

[73] Assignee(s):



[51] International Class 8: A47L 23/00; C09G 1/00; C09G 1/06

[57] Abstract:

The technology teaches a shoe polish made from cogon grass (lmperata cylindrica) ashes and used motor oil. Its method of production involves the steps of sun-drying, burning, collecting cogan grass, boiling used oil, adding cogan grass ashes to the boiling used oil, stirring mixture, and filtering mixture using coco cloth.


Relevant docs:







[22] Date Filed: 11/07/2019

[54] Title: METHOD OF PRODUCING PLASTIC BOARD FROM CORN (Zea mays) HUSKS AND EXPANDED POLYSTYRENE

[71] Applicant(s): Caloocan High School [PH]

[72] Maker(s): ALFONSO, Patricia Mae P.[PH]: ENCARNACION, Kim Charlotte C.[PH]: DONATO, Viola B.[PH]: CLOSA, Keeshia Eunice G.[PH]

[73] Assignee(s):



[51] International Class 8: B32B 27/00; B32B 27/08; B32B 27/22

[57] Abstract:

The technology teaches a plastic board comprising mainly of expanded polystyrene and corn husk. Its method of producing comprises the steps of boiling corn husk with soda ash for two (2) hours, rinsing in running water, unraveling husks into threads, dissolving expanded polystyrene (EPS) in pure acetone, kneading slimelike structure until EPS is completely dissolved, layering dissolved EPS and threaded corn husk alternately in a molder, and air-drying layered output article for five (5) days at room temperature.


Relevant docs:







[22] Date Filed: 12/07/2019

[54] Title: ANTIMICROBIAL CREAM FROM COBRA VINE (Ipomoea nil) LEAVES

[71] Applicant(s): Iligan City East National High School [PH]

[72] Maker(s): CANGHAGAS, Karen P[PH]: UNDA, Sittie Jaleah C[PH]: CANOY, Hanna Aliyah C[PH]: SULLAGA, Vivien Bless C[PH]: BAHOY, Daphne Cayle[PH]

[73] Assignee(s):



[51] International Class 8: A61K 9/00; A61K 9/06; A61Q 19/00

[57] Abstract:

The present utility model describes the utilization of cobra vine plant extract as cream for its antimicrobial properties and its preparation thereof. Antimicrobial cream is made from dried cobra vine leaves extract, essential oils, mineral oils and emulsifying wax.


Relevant docs:







[22] Date Filed: 12/07/2019

[54] Title: HYDROGEL BURN DRESSING CONTAINING CALABASH (Cresentia cujete) FRUIT EXTRACT

[71] Applicant(s): Tinajeros National High School [PH]

[72] Maker(s): CORTES, Marilou[PH]: DE ZAFRA, Roma Krista[PH]: CRUZ, Anton Luis[PH]: EUGENIO, Abel[PH]

[73] Assignee(s):



[51] International Class 8: A61K 9/00; A61K 9/06; A61Q 19/00

[57] Abstract:

The utility model generally relates to burn dressings and their composition. Specifically, it pertains to a composition of a hydrogel burn dressing made from hydrogel infused with Cresentia cujete fruit extract wherein the hydrogel is made from chitosan and collagen.


Relevant docs:







[22] Date Filed: 20/07/2019

[54] Title: RFID-BASED ATTENDANCE AND SCHEDULE MONITORING SYSTEM

[71] Applicant(s): PHILIPPINE SCIENCE HIGH SCHOOL SYSTEM [PH]

[72] Maker(s): HIPOLITO, Donna Salve C.[PH]: ALCAREZ, Jason C.[PH]: BUENVIAJE, Juan Sergio A.[PH]: GARCIA, Francis Anton S.[PH]: KIM, Joshua Kyle Sun-Myung C.[PH]

[73] Assignee(s):

[74] Attorney / Agent: Sapalo Velez Bundang & Bulilan Law Offices


[51] International Class 8: G06K 19/07; G07C 1/10

[57] Abstract:

The present utility model discloses an attendance and location monitoring system. Said system comprises a plurality of RFID cards having unique identification numbers, a scanning station for detecting said RFID cards when entering a given room, a server having a database for storing data in communication with said scanning station, a computerized device for verifying the attendance and schedule generated by the scanning station and said server, and a web application in communication with said server for retrieving stored attendance and schedule data, and receiving and managing the attendance and schedule data received from said scanning station. Said web application can be accessed by the computerized device via internet. The system was developed to address the inefficiency of traditional schedule keeping and attendance checking methods in which RFID station was integrated to upload attendance data to the database using the WiFi module.


Relevant docs:

2/2018/000666 10/07/2018 · 2020. 3. 13. · draining of turmeric for 2-5 min, grinding of drained...

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Transcript of 2/2018/000666 10/07/2018 · 2020. 3. 13. · draining of turmeric for 2-5 min, grinding of drained...