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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Scrumptious Chocolate Recipes:
Scrumptious Chocolate Fudge, Fillings, and more:
Icing, also called frosting, is a sweet often creamy glaze made of sugar with a liquid such as water or milk, that is often enriched with ingredients such as butter, egg whites, cream cheese, or vanilla and is used to decorate, cover or add flavor to cakes, cookies or other baked goods.
Marbled Fudge
2 cups of granulated sugar, 1/4 a cup of glucose (pure corn syrup), 1-1/2 cups of cream, 1 tablespoonful of butter, 2 squares of Baker's Chocolate, scraped fine or melted, 2 teaspoonfuls of vanilla.
Stir the sugar, glucose and cream over a slack fire until the sugar is melted; move the saucepan to a hotter part of the range and continue stirring until the mixture boils, then let boil, stirring every three or four minutes very gently, until the thermometer registers 236° F., or, till a soft ball can be formed in cold water. Remove from the fire and pour one-half of the mixture over the chocolate. Set both dishes on a cake rack, or on something that will allow the air to circulate below the dishes. When the mixture cools a little, get some one to beat one dish of the fudge; add a teaspoonful of vanilla to each dish, and beat until thick and slightly grainy, then put the mixture in a pan, lined with waxed paper, first a little of one and then of the other, to give a marbled effect. When nearly cold turn from the pan, peel off the paper and cut into cubes.
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