Ex Parte HEMBLING et al - Page 3



            Appeal No. 2000-1087                                                                      
            Application No. 08/976,102                                                                

            Section 103 rejection.  In re Warner, 379 F.2d 1011, 1017, 154 USPQ                       
            173, 177-78 (CCPA 1967).                                                                  
                 To carry his burden of proof, the examiner relies on Hembling.                       
            The examiner finds, and appellants do not dispute, that Hembling                          
            describes a readily-dispersible dry mix for producing a quick-                            
            setting, aqueous gel, comprising “sodium or potassium alginate, [a]                       
            calcium salt, sugars, [a] buffering agent, sweetening agents, food                        
            acids, flavors and colors.”  Compare, Answer, pages 3 and 4, with                         
            Brief in its entirety.  The examiner finds, and appellants do not                         
            dispute, that the calcium salt can be agglomerated either per se or                       
            with up to 90% of a water-soluble filler such as sugars (sucrose).                        
            Compare Answer, page 4, with Brief in its entirety.                                       
                 The examiner appears to recognize that Hembling is deficient                         
            in that it does not mention that its sugars are crystalline sucrose                       
            aggregates having particular particle sizes produced from the                             
            claimed sugar crystallization process.  See Answer, page 4.                               
            The examiner, however, concludes (id.) that:                                              
                 It would have been obvious to one skilled in the art at                              
                 the time of the invention to select the sugar product and                            
                 calcium salt of any size as long as they can properly be                             
                 mixed with other ingredients to make the dry mix.  The                               
                 selection of any particular size would have been an                                  
                 obvious matter of choice.  As to the way the crystalline                             
                 sugar product is obtained, it is not seen how the way the                            
                 sugar is obtained affects the final product.  Applicant                              

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