JP4143767B2 - How to prevent body decay - Google Patents
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- JP4143767B2 JP4143767B2 JP2004030858A JP2004030858A JP4143767B2 JP 4143767 B2 JP4143767 B2 JP 4143767B2 JP 2004030858 A JP2004030858 A JP 2004030858A JP 2004030858 A JP2004030858 A JP 2004030858A JP 4143767 B2 JP4143767 B2 JP 4143767B2
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本発明は、死亡確認後の遺体を火葬処理するまでの間、簡便な方法にて保存、保管する方法に関する。 The present invention relates to a method for storing and storing a dead body after confirming death by a simple method until cremation.
我が国においては、人は死亡すると通常火葬処理された後埋葬される。その火葬は、医師による死亡確認後24時間以上経過した後に為されるため、この間放っておくと遺体の腐敗が進行し、異臭の発生や口や鼻あるいは肛門部等の開口部からの汚物の漏出等が生起する。 In Japan, when a person dies, it is usually buried after being cremated. The cremation is done after more than 24 hours have passed since the death confirmation by the doctor, so if left unattended during this time, the decay of the corpse will progress, the generation of off-flavor and the dirt from the mouth, nose or anus Leakage occurs.
そのため、現在一般には死亡が確認されると脱脂綿等によって遺体各開口部の閉塞を図ると共に、腹部等を中心に大量のドライアイスを布置して遺体を低温に維持し、その腐敗進行を抑制する手段がとられている。 Therefore, generally when death is confirmed, each dead body opening is blocked with absorbent cotton, etc., and a large amount of dry ice is placed around the abdomen to maintain the body at a low temperature, thereby suppressing the progress of decay. Measures are taken.
現在、一般的に採用されているドライアイスによる遺体冷却は、実は多くの問題を抱えている。その第一は、火葬処理までの間に何回もドライアイスの補充を行わなければならないと言うことである。即ち、ドライアイスは時間の経過と共に気化、散逸するため、保冷能力を維持するためには、その補充が不可欠である。この補充のために遺族、または葬儀社職員等が24時間体制で、その任に当たらなければならないという欠点を有している。更に、この充足時には遺体と触れる機会が多く、病原菌による感染の恐れがあり、ゴム手袋等の着用とその廃棄に気を付ける必要があるが、遺族に対して不快感を与えかねない。特に夏場などではドライアイスの補給が多くなるために、十分な配慮が必要となる。 Currently, the cooling of dead bodies by dry ice, which is generally adopted, actually has many problems. The first is that dry ice must be replenished several times before the cremation process. That is, since dry ice is vaporized and dissipated over time, it is essential to replenish it in order to maintain the cold insulation capacity. To replenish this, the bereaved family or funeral company staff have the disadvantage that they must be assigned 24 hours a day. Furthermore, there are many opportunities to touch the dead body at the time of fulfillment, there is a risk of infection by pathogenic bacteria, and it is necessary to be careful about wearing rubber gloves and discarding it, but it may cause discomfort to the bereaved family. Careful consideration is required, especially in summer, as dry ice supplements increase.
ドライアイス使用時の第二の問題は、火葬時の不都合である。通常、遺体は納棺されており、そして棺の中にはドライアイスが充足されているため、これを火葬場加熱炉で焼却しようとすると、ドライアイスの保冷効果のために炉温の上昇が遅延し、焼却時間が大幅に延びてしまうことが避けられない。また、炉温が低下する等の影響から、時として猛毒のダイオキシンが発生する危険性をも有している。 The second problem when using dry ice is inconvenience during cremation. Normally, the dead body is stored, and the inside of the cage is filled with dry ice, so if you try to incinerate it in the crematorium heating furnace, the rise in the furnace temperature is delayed due to the cold insulation effect of dry ice However, it is inevitable that the incineration time will be greatly extended. In addition, there is a risk that sometimes poisonous dioxins are generated due to the effect of a decrease in the furnace temperature.
ドライアイス使用に伴う不都合は更に有り、例えば遺体がコチコチに凍ってしまうため、これを目の当たりにする遺族が不快感を抱いてしまうことや、またドライアイスが水分を凝縮させて遺体周辺部が過剰に湿潤化し、遺体の移動等を行う者がやはり不快感を抱くこと、あるいは過疎地等においてはドライアイスの手配そのものが容易では無いこと等である。 There are further inconveniences associated with the use of dry ice, for example, because the dead body freezes here, the bereaved family feels uncomfortable, and dry ice condenses moisture and the surrounding area of the dead body is excessive The person who moves to the body and moves the body still feels uncomfortable, or it is not easy to arrange dry ice in a depopulated area.
ドライアイス使用におけるもう一つの問題点は、ドライアイスが温暖化ガスとして問題視されている二酸化炭素であり、大量に使用することに抵抗感がある。このため使用量の大幅削減あるいは使用しない技術の開発が望まれている。 Another problem in the use of dry ice is carbon dioxide, which is regarded as a problem as a greenhouse gas, and has a sense of resistance to use in large quantities. For this reason, it is desired to significantly reduce the amount used or to develop a technology that does not use it.
本発明者らは、現状多くの問題点を内包するドライアイアイス冷却に替わる技術の開発を目指し、死亡確認後の遺体を火葬処理するまでの間の腐敗抑止方法について種々検討を行った。その結果、遺体内臓部をマイクロ波や高周波等の電磁波照射によって加熱処理することにより、容易に腐敗が抑止できることを見出した。 The present inventors have conducted various studies on a method for preventing corruption until the body after the death confirmation is subjected to cremation treatment, with the aim of developing a technology to replace dry eye ice cooling that currently includes many problems. As a result, it was found that the internal organs of the corpse can be easily inhibited by heat treatment by irradiation of electromagnetic waves such as microwaves and high frequencies.
本発明によれば、遺体に短時間電磁波を照射するだけでその腐敗進行を抑止でき、従来法におけるドライアイス補充の手間あるいは火葬時の炉温低下等の不都合が解消され、非常に省力、省エネルギーな遺体の処理方法である。 According to the present invention, it is possible to suppress the progress of decay by simply irradiating the body with electromagnetic waves for a short time, eliminating the troubles of replenishing dry ice or reducing the furnace temperature during cremation in the conventional method, and extremely saving labor and energy It is a processing method of a corpse.
遺体を冷却することによってその腐敗を抑制する従来法に対し、本発明法は正に正反対の遺体内臓部を加熱処理することを特徴とする。本発明者らは、先ず生物遺体の腐敗過程について詳細な分析を行った。その結果、早期に腐敗が生じる部位は所謂五臓六腑と呼ばれる内臓部であり、その他の部位は急激には腐敗しないことを確認した。またこの腐敗過程において内臓部の液状化や膨潤等が生起し、その結果遺体周辺へ異臭を放ち、更に腹圧上昇によって液状物が口、鼻、肛門等の開口部から漏出するものと理解した。従って、遺体の腐敗を抑止するためには、主に内臓部の腐敗、変質を抑止してやれば良いと言うことを見出した。 In contrast to the conventional method of suppressing decay by cooling a corpse, the method of the present invention is characterized by heat-treating a corporal portion that is exactly opposite. The present inventors first performed a detailed analysis on the decay process of biological bodies. As a result, it was confirmed that the part where rot occurred at an early stage was the so-called internal organs called five viscera and six viscera, and other parts did not rot rapidly. In addition, it was understood that the visceral part liquefaction or swelling occurred during this decaying process, resulting in a strange odor around the body, and further liquid leakage from the mouth, nose, anus and other openings due to increased abdominal pressure. . Therefore, it has been found that in order to suppress the decay of the corpse, it is only necessary to suppress the decay and alteration of the internal organs.
そこで、本発明者らは家畜等の動物の内臓を用いて、これの腐敗を抑止する方法について種々実験検討を行い、動物の内臓が一般に加熱処理に敏感であり、加熱すると容易に凝結、不動態化し、その後の腐敗が抑止できることを突き止めた。従って、遺体内臓部をこのように加熱処理してやれば、火葬までの間、特段の処置を施すことなく安定して腐敗を防止できることになる。 Therefore, the present inventors have conducted various experimental studies on methods for inhibiting the decay of animal viscera such as livestock, and the viscera of animals are generally sensitive to heat treatment, and when heated, they easily condense and become non-aggregated. It became dynamic and found that subsequent corruption could be prevented. Therefore, if the corpse part is heat-treated in this manner, it is possible to stably prevent corruption without special treatment until cremation.
但し、この加熱処理を人体に適用する場合においては、遺族の心情を害することの無いように、外表面の皮膚を焼損させないことが肝要である。 However, when this heat treatment is applied to the human body, it is important that the skin on the outer surface is not burned out so as not to harm the feelings of the bereaved family.
周波数3MHzから300GHz程度の電磁波は、高周波あるいはマイクロ波と呼ばれ、特定の物質に選択的に作用して、これらを直接加熱する機能を有する。家庭用の電子レンジはこの原理を応用したものであり、御飯を盛った陶器の皿やプラスチックス類はマイクロ波を吸収しないので温度が変化しないのに、容器の中の御飯(正確には水)はマイクロ波を吸収するので加温される。本発明者らは、人の遺体を模擬した家畜の死体を用いて、その皮膚上部から高周波やマイクロ波を直接照射して内臓部の加熱状況を種々検討した。その結果、これらの電磁波を利用すれば、表面皮膚部を損傷することなく内臓部を加熱、不動態化でき、その結果腐敗進行が抑止されることを突き止めた。この場合、内臓の加熱温度は、腐敗抑止の効果を十分に得るためには40℃以上とすることが好ましい。また、温度の上限は特にはないが、80℃以上に上げる必要性はほとんど無い。 An electromagnetic wave having a frequency of about 3 MHz to 300 GHz is called a high frequency or microwave, and has a function of selectively acting on a specific substance and directly heating them. Household microwave ovens apply this principle.Since pottery dishes and plastics filled with rice do not absorb microwaves, the temperature does not change. ) Is heated because it absorbs microwaves. The present inventors examined various heating conditions of the internal organs by directly irradiating high-frequency waves and microwaves from the upper part of the skin using a carcass of a domestic animal simulating a human corpse. As a result, it was found that if these electromagnetic waves were used, the internal organs could be heated and passivated without damaging the surface skin, and as a result, the progress of decay was suppressed. In this case, the internal organ heating temperature is preferably 40 ° C. or higher in order to sufficiently obtain the effect of inhibiting corruption. There is no particular upper limit to the temperature, but there is almost no need to raise it to 80 ° C or higher.
ここで用いる高周波あるいはマイクロ波の周波数は、本発明においては特に限定されない。また、マイクロ波の照射方法についても特に限定されるものではなく、連続あるいは間欠的方法のどちらでも構わない。なお、実際の遺体には個体差が有るので、加熱処理の精度を増すために、加温目標位置に例えば光ファイバー式の温度計等を敷設することは、実用上有益である。 The high frequency or microwave frequency used here is not particularly limited in the present invention. Also, the microwave irradiation method is not particularly limited, and either a continuous or intermittent method may be used. Since there are individual differences in actual bodies, it is practically useful to install, for example, an optical fiber thermometer at the heating target position in order to increase the accuracy of the heat treatment.
本発明によれば、高周波やマイクロ波と言う電磁波を短時間照射するだけで遺体の腐敗、腐乱を抑止でき、火葬処理までの間安全に遺体を安置することが可能となる。また、電磁波照射後に、内臓部に適宜防腐剤等を追加的に注入すれば本発明の効果は益々強固なものとなる。更に、例えばアルコールやオゾン、紫外線等を用いて、遺体内部あるいは表面部に寄生、棲息する細菌類等の除菌、殺菌処置を同時に行えば、病原菌の感染抑止をも図ることが可能となる。
以下、本発明の効果を、実施例によって更に詳しく説明する。
According to the present invention, it is possible to suppress the decay and decay of the corpse by simply irradiating an electromagnetic wave such as high frequency or microwave for a short time, and it is possible to safely place the corpse until the cremation process. In addition, the effects of the present invention will become stronger if preservatives and the like are appropriately injected into the internal organs after irradiation with electromagnetic waves. Furthermore, if sterilization and sterilization of bacteria or the like that parasitize or inhabit the inside of the body or the surface using, for example, alcohol, ozone, ultraviolet light, etc. are performed at the same time, it is possible to suppress infection of pathogenic bacteria.
Hereinafter, the effects of the present invention will be described in more detail with reference to examples.
ゴム製水枕状の冷却機能を備えた上下電極板を有する周波数13.56MHzの高周波加熱装置において、電極板間に人体内臓部を模擬した大きさ320×280×200mmの寒天ゼリー(含水率96%)をセットし、これを出力2000Wで連続照射して、その中心部(深さ100mm)と表層部(深さ20mm)の昇温状況を、ファイバー温度計を用いて測定した。その結果、昇温中の両部位の温度には差異はほとんど認められず、昇温開始後19分で中心部45.8℃、また表層部が45.1℃に達した。なお、このときの寒天表面部は水枕によって冷却されているため、その温度は冷却水循環温度(10℃)に保持されていた。
従って、この模擬実験より、高周波を人体内臓部に直接照射しても、表面皮膚部を焼損することなく内臓部を加熱処理できることが確認できる。
An agar jelly with a size of 320 x 280 x 200 mm (water content 96%) simulating the human internal organs between the electrode plates in a high frequency heating device with a frequency of 13.56 MHz having upper and lower electrode plates with a cooling function like a water pillow made of rubber This was continuously irradiated at an output of 2000 W, and the temperature rise conditions at the center (depth 100 mm) and surface layer (depth 20 mm) were measured using a fiber thermometer. As a result, there was almost no difference between the temperatures of the two parts during the temperature rise, and the central part reached 45.8 ° C. and the surface layer part reached 45.1 ° C. 19 minutes after the start of the temperature rise. In addition, since the agar surface part at this time was cooled by the water pillow, the temperature was kept at the cooling water circulation temperature (10 ° C.).
Therefore, from this simulation experiment, it can be confirmed that the internal organs can be heat-treated without burning the surface skin even when the human internal organs are directly irradiated with high frequency.
実施例1と同様の高周波加熱装置を使用し、上下電極板間に羽毛を取り除いた死亡直後の養鶏をセットして加熱試験を行った。高周波の出力は1000W一定として連続照射したところ、鶏表皮部から55mmの位置に挿入したファイバー温度計指示値は昇温開始からほぼ直線的に上昇し、昇温後10分で49.5℃に達したところで高周波の照射を停止した。加熱終了後、鶏を電極板間から取り出して外観観察を行ったが、表皮部分には何の異常も認められなかった。一方、腹部を開腹して内部を観察したところ、腸等の内臓部が凝結、不動態化しているのが確認された。 Using the same high-frequency heating apparatus as in Example 1, a chicken farm immediately after death with the feathers removed between the upper and lower electrode plates was set and a heating test was performed. When the high frequency output was continuously radiated at a constant 1000 W, the fiber thermometer reading inserted at a position 55 mm from the chicken skin increased almost linearly from the start of temperature increase, and reached 49.5 ° C. 10 minutes after the temperature increase. By the way, high-frequency irradiation was stopped. After finishing the heating, the chicken was taken out from between the electrode plates and observed for appearance, but no abnormality was observed in the epidermis. On the other hand, when the abdomen was opened and the inside was observed, it was confirmed that the internal organs such as the intestine were condensed and passivated.
高周波の出力を1500Wとした以外は実施例2と同様の加熱試験を行った。その結果、照射4分で鶏内臓部の温度は42℃に達した。照射終了後、実施例2と同様の観察を行った結果、表皮部分が照射前と変わらなかったのに対し、内臓部は凝結、不動態化していた。 A heating test was performed in the same manner as in Example 2 except that the high frequency output was 1500 W. As a result, the temperature of the internal organs of chicken reached 42 ° C. after 4 minutes of irradiation. After the irradiation, the same observation as in Example 2 was performed. As a result, the visceral part was condensed and passivated while the epidermis portion was not different from that before the irradiation.
出力可変型の電子レンジ(周波数2450MHz)を使用し、実施例2あるいは3で用いたのと同様の養鶏の加熱試験を行った。このとき、マイクロ波は出力1500Wで1秒照射/4秒休止というパルス状態で15分間照射した。鶏腹部に挿入した光ファイバー温度計は、マイクロ波照射終了時点で46℃を指示していた。
加熱後の鶏を電子レンジから取り出し、外観を観察したところ、顕著な変色、焦げ付き等は無く、表面皮膚部に対してはマイクロ波照射の影響はほとんど無かった。一方、腹部を開腹して内臓部を観察したところ、皮下脂肪部が特に変化していないのに対し、腸等の内臓は凝結、不動態化していた。
Using the variable output microwave oven (frequency 2450 MHz), the same chicken farm heating test as that used in Example 2 or 3 was performed. At this time, the microwave was irradiated for 15 minutes in a pulse state of 1 second irradiation / 4 second pause at an output of 1500 W. The optical fiber thermometer inserted in the chicken belly indicated 46 ° C. at the end of microwave irradiation.
The chicken after heating was taken out from the microwave oven and the appearance was observed. As a result, there was no noticeable discoloration, burning, etc., and there was almost no influence of microwave irradiation on the surface skin. On the other hand, when the abdominal part was opened and the visceral part was observed, the subcutaneous fat part was not particularly changed, whereas the internal organs such as the intestine were condensed and passivated.
実施例4と同様の養鶏を、実施例4と同様の電子レンジにセットし、出力600Wのマイクロ波を9分間連続で照射した。このとき、鶏腹部に挿入した光ファイバー温度計は45℃を指示した。
加熱後の鶏を電子レンジから取り出し、実施例4と同様に外観を観察したところ、顕著な変色、焦げ付き等は無かった。一方、腹部を開腹して観察した内臓は、実施例4と同様に凝結、不動態化していた。
A chicken farm similar to that in Example 4 was set in the same microwave oven as in Example 4, and microwaves with an output of 600 W were continuously irradiated for 9 minutes. At this time, the optical fiber thermometer inserted in the chicken belly indicated 45 ° C.
The heated chicken was taken out of the microwave oven and the appearance was observed in the same manner as in Example 4. As a result, there was no noticeable discoloration, scorching, or the like. On the other hand, the viscera observed by opening the abdomen were coagulated and passivated as in Example 4.
実施例2〜5で得た加熱処理後の鶏と、比較のための無加熱処理の鶏とを、温度を24℃一定とした恒温室に72時間安置した。その後、それぞれの鶏の腐敗状況を観察したところ、無加熱処理のものは強い異臭を放つと共に、内臓部は腐敗して泥状化し、肛門部からは腐敗物の一部と思われる汚物が滲出していた。一方、加熱処理した鶏については、腐敗、異臭はほとんど生起せず、また表面皮膚部も特に顕著な経時変化は認められなかった。
The heat-treated chicken obtained in Examples 2 to 5 and the non-heat-treated chicken for comparison were placed in a temperature-controlled room at a constant temperature of 24 ° C. for 72 hours. After that, when the rotting situation of each chicken was observed, the non-heat-treated one gave off a strong off-flavor, the internal organs rotted and became muddy, and the filth that seemed to be part of the rot was exuded from the anus. Was. On the other hand, for the heat-treated chicken, there was almost no spoilage or off-flavor, and there was no particularly significant change with time in the surface skin.
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