Patent Agent Exam in India
Here, you can find the relevant information, which will be useful for all who wish to appear patent agent exam.
1. Qualifications for registration as patent agents :- (1) A person shall be qualified to have his name entered in the register of patent agents in he fulfills the following conditions, namely :-
(a) he is a citizen of India;
(b) he has completed the age of 21 years
(c) he has obtained a [degree in science , engineering or technology from any university established under law for the time being the force] in the territory of India or possesses such other equivalent qualifications as the Central Government may specify in this behalf , and, in addition, -
(d) he has paid such fee as may be prescribed.
2. A person desirous to appear in the qualifying examination under rule 110 shall make a request to the Controller along with the fee as specified in the first schedule. i.e., Along with application, you will have to provide fee [Rs.1000/- DD or Cheque], 1+1 Passport size photo, attested education certificate and Character certificate and submit to the following patent office where you would like to appear exam.
You can get the address from the following link.
Patent Office address
a. Culcutta
b. New Delhi
c. Mumbai
d. Chennai
3. The qualifying examination shall consist of the following papers and marks, namely:-
Paper I – Patent Act and Rules 100
Paper II- Drafting and interpretation of
Patent specification and other documents 100
viva voice 100
4. The qualifying marks for each written paper and for the viva voice examination shall be fifty per cent each , of total marks and a candidate shall be declared to have passed the examination only if he obtains an aggregate of sixty per cent of total marks.
5. The materials for the exam are Patent Act 1970, Manual of Patent Practice and Procedure, drafting license agreement and patent drafting & Interpretation of patent specification. And also go through the previous years exam papers.
Patent Act 1970
Patent Act 1970 amended 2005
Manual of Patent Practice and Procedure
Previous year exam paper
Patent Drafting
Drafting license agreement
6. Registration of patent agents :- After a candidate passes the qualifying examination specified in Rule 110 and after obtaining any further information which the controller considers necessary he shall, on receipt of the fee specified therefore in the first schedule, enter the candidate’s name in the register of patent agents and issue to him a certificate of registration as a patent agent.
7. Details to be included in an application for the registration of a patent agent :-An application by a person entitled to be registered as a patent agent under sub-section (2) of section 126 shall also be made in Form 22.
8. On receipt of an application for the registration of a person as a patent agent under rule 112, the Controller may if he is satisfied that the said person fulfils the conditions specified in sub-section (2) of section 126 enter his name in the register of patent agents.
About the Author:
Dynamic, confident, creative and proactive in the area of Intellectual Property Rights having combination of rich experience in high technology manufacturing industries at various verticals such as Operations, Process Engineering, Product Development and Project Management. Senthil is also an inventor in the area of Instrumentation & Process control.
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Fine Chocolate Recipes:
Luscious Chocolate Icings, Fillings, and more:
The simplest icing is a glacé icing, containing icing sugar and water. This can be flavored and colored as desired, for example by using lemon juice in place of the water. More complicated icings can be made by beating fat into icing sugar (as in butter cream), by melting fat and sugar together, by using egg whites (as in royal icing), and by adding other ingredients such as glycerin (as in fondant). Some icings can be made from combinations of sugar and cream cheeses, or by using ground almonds (as in marzipan).
Chocolate Sauce
Put one pint of milk in the double-boiler, and on the fire. Shave two ounces of Walter Baker and Co.'s Chocolate, and put it in a small pan with four tablespoonfuls of sugar and two of boiling water. Stir over the fire until smooth and glossy, and add to the hot milk. Beat together for eight minutes the yolks of four eggs, three tablespoonfuls of sugar, and a saltspoonful of salt, and then add one gill of cold milk.
Pour the boiling milk on this, stirring well. Return to the double-boiler, and cook for five minutes, stirring all the time. Pour into a cold bowl and set the bowl in cold water. Stir for a few minutes, and then occasionally until the sauce is cold.
This sauce is nice for cold or hot cornstarch pudding, bread pudding, cold cabinet pudding, snow pudding, etc. It will also answer for a dessert. Fill custard glasses with it, and serve the same as soft custard; or have the glasses two-thirds full, and heap up with whipped cream.
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