Patent Agent Exam in India

Patents in the USA

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:

Awesome Chocolate Muffins, Fillings, and more:

Icing can be formed into shapes such as flowers and leaves using a pastry bag. A pastry bag is an often cone- or triangular-shaped, hand-held bag made from cloth, paper, or plastic that is used to pipe semi-solid foods by pressing them through a narrow opening at one end. Aside from icings and frostings, pastry bags are commonly used to shape meringue and whipped cream, and to fill doughnuts with jelly or vanilla custard. Using icing to decorate cakes is commonly used with wedding cakes, anniversary cakes and birthday cakes.

Chocolate Layers

White Layer

Put the sugar, glucose, butter, cream of tartar and the fourth a cup of milk over the fire, stir until the mixture boils, then very gradually stir in the rest of the milk. Let cook, stirring occasionally, to 248° F., or until, when tested in water or on a cold marble, a pretty firm ball may be formed. Add the chocolate and vanilla, mix thoroughly and turn into two well-buttered shallow pans. For the white layer, put the sugar, water and glucose over the fire, stir until boiling, then add the cocoanut and stir occasionally until a soft ball may be formed when a little of the mixture is dropped upon a cold marble. Put this mixture over the fire, to dissolve the sugar, but do not let it begin to boil until the chocolate layers are turned into the pans. When the white mixture is ready, turn enough of it onto one of the chocolate layers to make a layer about one-third an inch thick. Have the other chocolate layer cooled, by standing in cold water; remove it from the pan and dispose above the cocoanut layer. Let stand until cold and firm, then cut in cubes; wrap each cube in waxed paper.

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