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Individual
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Individual
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Priority to ES0203226ApriorityCriticalpatent/ES203226A1/en
Publication of ES203226A1publicationCriticalpatent/ES203226A1/en
General Preparation And Processing Of Foods
(AREA)
Processing Of Solid Wastes
(AREA)
Abstract
Process to soften and deodorize the esparto characterized in that the previously cooked esparto crushed and raked in an ordinary way is then subjected to cooking with steam in a bucket mixed with the appropriate proportion in each case of water and caustic soda keeping the esparto subjected to this treatment and to the adequate temperature for a convenient period of time to achieve fiber flexibility and the loss of its characteristic odor. (Machine-translation by Google Translate, not legally binding)
ES0203226A1952-04-281952-04-28A procedure to soften and deodorize the sparto (Machine-translation by Google Translate, not legally binding)
ExpiredES203226A1
(en)
A procedure to improve the properties of a fat that is adequate for its employment in frying. (Machine-translation by Google Translate, not legally binding)
Procedure for the extraction of a textile fiber from a gayomba and a retama that replaces the linen, the hemp and the yute. (Machine-translation by Google Translate, not legally binding)
A procedure with its corresponding devices to treat fresh fruits and to ensure its indefined conservation (Machine-translation by Google Translate, not legally binding)
A procedure for the industrial treatment of the sparto with destination to the obtaining of textile fibers for saquerºo and thread of agavillar (Machine-translation by Google Translate, not legally binding)