attorneys referred to as “ carrot licensing”. Carrot licensing is a model where a company invents and patents a new idea. Then the company is licensing the idea to other companies with the trade secrets and know-how‚ and helps them to implement the innovation to the production. The opposite model to carrot licencing is the “stick licensing”‚ in which a company used either the threat of or actual litigation to extract license from target companies. Tessera used to use carrot licensing but they were
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http://ontariograinfarmer.ca/MAGAZINE.aspx?aid=258 Application in the Real World The carrot and the stick: US conservation programs The real issue driving US conservation programs was a two-part effort to get payments to farmers and to remove land from production as a way of limiting output and boosting crop prices. In a similar way‚ Americans today seem more willing to pay for farm programs if‚ in return‚ farmers help preserve the environment. As a result‚ environmental groups have been gradually
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Starch can be hydrolyzed into simpler carbohydrates by acids‚ various enzymes‚ or a combination of the two. The resulting fragments are known as dextrins. The extent of conversion is typically quantified by dextrose equivalent (DE)‚ which is roughly the fraction of the glycosidic bonds in starch that have been broken. These starch sugars are by far the most common starch based food ingredient and are used as sweetener in many drinks and foods. They include: Maltodextrin‚ a lightly hydrolyzed (DE
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OBJECTIVE The Objective of this project is to study the rates of fermentation of the following fruit or vegetable juices. i. Apple juice ii. Carrot juice INTRODUCTION Fermentation is the slow decomposition of complex organic compound into simpler compounds by the action of enzymes. Enzymes are complex organic compounds‚ generally proteins. Examples of fermentation are: souring of milk or curd‚ bread making‚ wine making and brewing. The word Fermentation has been
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__________________________________ AP Biology LAB 2. ENZYME CATALYSIS ESSAY 2000 The effects of pH and temperature were studied for an enzyme-catalyzed reaction. The following results were obtained. a. How do (1) temperature and (2) pH affect the activity of this enzyme? In your answer‚ include a discussion of the relationship between the structure and the function of this enzyme‚ as well as a discussion of how structure and function of enzymes are affected by temperature and pH. b. Describe
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Procedures for Part A: For Activity A‚ we first tested enzyme activity. First‚ we used an H2O2 syringe to transfer 10 mL of H2O2 into an unlabeled 60-mL cup. Then‚ we used a transfer pipet to add one mL of catalase solution into the unlabeled 60-mL cup that we put H2O2 in. After that‚ we observed the solution for one minute. Then we tested the effect of boiling on enzyme activity. First we used a transfer pipet to transfer 4 mL of catalase into a test tube. After that‚ we placed the test tube filled
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Lab Report INTRODUCTION: This experiment is being done to find out what happens to a carrot or a potato if you place them in two different solutions. Osmosis has a lot to do with this experiment and is the movement of water molecules from a higher concentration to a lower concentration. Osmosis only deals with water and is a type of diffusion. The difference between all three solutions is that in a hypertonic solution the cells fluid rushes out of the cell and causes it to shrivel. In a hypotonic
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OBJECTIVE The Objective of this project is to study the rates of fermentation of the following fruit or vegetable juices. 1. i. Apple juice 2. ii. Carrot juice 1 INTRODUCTION Fermentation is the slow decomposition of complex organic compound into simpler compounds by the action of enzymes. Enzymes are complex organic compounds‚ generally proteins. Examples of fermentation are: souring of milk or curd‚ bread making‚ wine making and brewing. The word Fermentation
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Catalase is a common enzyme found in the bodies of all living organisms in contact with oxygen. It is involved in reacting with hydrogen peroxide to convert it into water and oxygen and can do so with millions of hydrogen peroxide particles each second. These types of enzymes have many uses in bodily systems commonly known as proteins that speed up the rate of the metabolic process by regulating the chemical process which helps digest food and break down toxic substances. The most favourable conditions
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Carrot is a root vegetable‚ which originated in Asia. Carrot juice is rich in many nutrients. Carrots are also known as herbal healers because of their preventive and therapeutic benefits. In this article‚ we will discuss the nutritional facts of carrots‚ their caloric content and the various carrot juice health benefits. Carrot Juice - Nutritional Facts Carrot contains various vitamins and minerals. The vitamins present in carrot are vitamins A‚ B1‚ B6‚ C‚ D‚ E‚ G and K. It contains minerals like
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