Corn Products Refining Co. v. Penick & Ford, Ltd.

63 F.2d 26, 16 U.S.P.Q. (BNA) 58, 1932 U.S. App. LEXIS 3024
CourtCourt of Appeals for the Seventh Circuit
DecidedDecember 6, 1932
DocketNo. 4691
StatusPublished
Cited by5 cases

This text of 63 F.2d 26 (Corn Products Refining Co. v. Penick & Ford, Ltd.) is published on Counsel Stack Legal Research, covering Court of Appeals for the Seventh Circuit primary law. Counsel Stack provides free access to over 12 million legal documents including statutes, case law, regulations, and constitutions.

Bluebook
Corn Products Refining Co. v. Penick & Ford, Ltd., 63 F.2d 26, 16 U.S.P.Q. (BNA) 58, 1932 U.S. App. LEXIS 3024 (7th Cir. 1932).

Opinion

WILKERSON, District Judge.

Plaintiff (appellee here) charged infringement of Widmer patent, No. 1,585,452, for the manufacture of starch. Defendant by counterclaim charged infringement of McCoy patent, No. 1,651,611, for a closed or “bottled-up” wet starch system. The District Court found infringement of claims 1, 2, 4, 5, 8, 9, 13, 14, and 18 of the Widmer patent and dismissed the counterclaim on the issue of validity.

The patents in suit are in the field of starch manufacture by the wet method. By this method stareh-bearing material, such as com, after being ground, is subjected to operations in water to separate the starch therefrom. Both patents deal with the repeated return to the system and the re-use of the water employed in the separating and subsequent starch washing operations, with the object of preventing stream pollution, economizing water and saving solubles and insolubles in the water which would be wasted by going to the sewer with the water — the ordinary objects sought to be achieved in any manufacturing system involving the repeated use of process* waters.

The principal constituents of corn are: Starch, gluten — soluble and insoluble — germs, bran and fiber (slops) together with certain salts and other soluble substances. The com is first softened by steeping in water which leaches out soluble substances and the steeped water is evaporated to save these substances. The steeped com is then ground and the starch separated from the other constituents of the com in separating operations in water. The waste water from the separating operations is called gluten water because it is taken from the gluten settlers when the gluten is recovered. The starch is washed with fresh water and the filtrate or wash water from this operation is called starch wash water. The patents in suit deal with the reuse of these waters.

By the old practice the com is first steeped in the steeps and the water drawn off to the evaporator. The steeped com then goes to the wet starch house where the germs, bran, and fiber are removed by means of separating operations carried on in water, giving a mixture of starch and gluten which is then caused to flow over “tables” which are long, slightly inclined troughs, upon which the starch settles; the gluten and water flowing over the ends of the tables into gluten settlers. The gluten settles to the bottom of the settlers and is removed. The starch is removed from the tables and goes to a filter where it is washed with.fresh water to remove soluble substances. It was also ordinary practice to return from 10 to 20 per cent, of the gluten water to the steeps, thus saving some of the soluble substances. The remainder of the gluten and starch wash water wont into the sewer. Another feature of the old process was the use of sulphur dioxide throughout the system. Com in a wet state ferments and decomposes. It was customary to use sulphur dioxide in the steeps and in the wet starch house, and in fact throughout the system, to prevent fermentation and especially to prevent a sliming fermentation which, if it occurred, would upset the process. It was also customary to keep the temperatures of the liquids passing through the wet starch house higher than ordinary room tempera[28]*28tures, the temperatures iu the starch, house being frequently maintained as high as 125° Fahrenheit.

The Widmer Patent. — The Widmer specification states that in accordance with the improvement covered by the patent the gluten water heretofore discharged into the sewer is returned to the process and used where it has been customary to use fresh water, for example, in the coarse and fine slop separations or in the washing of the germ; that in order to prevent the gluten waters from sliming the starch-bearing material undergoing separation and the reels or sieves used in such operations these waters “before being returned to the process are sterilized so as to prevent or at least to arrest fermentation and decomposition”; that preferably the sterilization is brought about by heating the gluten overflow water (although other methods might be employed); and that the return of the gluten overflow water to the process results in the starch on the starch tables having a higher soluble content, which is remedied by thoroughly washing' the starch, for example, by filter pressing.

In the drawing whieh exemplifies the invention the gluten overflow water is taken through a pipe to a collecting tank and from the tank to'a sterilizer connected at the hot-, tom with a cooler from whieh the water is run to the wet starch house. As to the operation of the sterilizer and cooler it is said: “The control condenser * * * operates to maintain a proper vacuum in the evaporator. The vacuum is adjusted so that the, vapor will be sufficiently hot to give the gluten water flowing through the sterilizer * * * the proper temperature. This temperature is preferably about 160'° Fahrenheit. By raising the gluten water to this temperature fermentation, whieh ordinarily sets in very quickly, is arrested so that no appreciable de- ■ composition will take place for two or three days. As the gluten water will pass through the process in less than one day an ample margin of safety is provided. The sterilized gluten water passes from the sterilizer * * * to a collecting vessel. * * * The gluten overflow water cooled, for example to 96° Fahrenheit in the cooler * * * is run to the collecting vessel * * * and from thence to the wet starch house. * * * A certain amount of the water from the gluten settler * * * from ten to twenty per cent, for example, will pass * * * to the steep house where after being sulphurized it 'is used in steeping fresh grain. * * '* ■The gluten overflow water contains a certain quantity of sulphur dioxide from the use of this acid during the starch separating operations. This sulphur compound, instead of being wasted, is returned to the process and re-used, effecting a saving of two-thirds in the quantity of sulphur required. * * * The utilization of the vapors from the evaporator for sterilizing the gluten water and the-cooling of the sterilized gluten water by heat transference to fresh water utilized in the process at places where warm water can he employed advantageously, make it possible to effect the purposes of my invention at a cost which is relatively small. * * * ”

It seems perfectly clear from the specification that the sterilization of the gluten water whieh Widmer says is essential to a re-use of that water in the separating operations is something additional to the treatment which the gluten water and the other liquids have-received and will receive in the wet starch house. That is to say, it was WidmeFs conception that the sulphur dioxide and process-temperatures of the old method would be insufficient to prevent fermentation and decomposition and the resulting sliming if the gluten water were returned to- the system; although they were sufficient when the wet-starch house was supplied with fresh water.

In each of the claims1 in issue here the [29]*29sterilization of tho gluten water is specified explicitly as one of the steps of the process. In none of the claims is the combination of process steps described by Widmer in the specification fully set forth.

The Widmer Disclaimer. — After the trial in the District Court plaintiff attempted to reconstruct the claims of the patent by filing a disclaimer; and before taking up tho issues of infringement the effect of this disclaimer2 should be considered.

The disclaimer was filed under sections 65 and 71, title 35 U. S. C., 35 USCA §§ 65, 71 (R. S.

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Bluebook (online)
63 F.2d 26, 16 U.S.P.Q. (BNA) 58, 1932 U.S. App. LEXIS 3024, Counsel Stack Legal Research, https://law.counselstack.com/opinion/corn-products-refining-co-v-penick-ford-ltd-ca7-1932.