EC-SYN Trademark

Trademark Overview


On Friday, June 19, 1964, a trademark application was filed for EC-SYN with the United States Patent and Trademark Office. The USPTO has given the EC-SYN trademark a serial number of 72196055. The federal status of this trademark filing is EXPIRED as of Saturday, November 26, 2005. This trademark is owned by MILES LABORATORIES, INC.. The EC-SYN trademark is filed in the Chemical Products category with the following description:

ANTIOXIDANT FOR CURING MEAT

General Information


Serial Number72196055
Word MarkEC-SYN
Filing DateFriday, June 19, 1964
Status900 - EXPIRED
Status DateSaturday, November 26, 2005
Registration Number0785461
Registration DateTuesday, February 23, 1965
Mark Drawing1000 - Typeset: Word(s) / letter(s) / number(s)
Published for Opposition DateNOT AVAILABLE

Trademark Statements


Goods and ServicesANTIOXIDANT FOR CURING MEAT

Classification Information


International Class001 - Chemicals used in industry, science and photography, as well as in agriculture, horticulture and forestry; unprocessed artificial resins; unprocessed plastics; manures; fire extinguishing compositions; tempering and soldering preparations; chemical substances for preserving foodstuffs; tanning substances; adhesives used in industry.
US Class Codes006
Class Status Code9 - Expired
Class Status DateSaturday, November 26, 2005
Primary Code006
First Use Anywhere DateWednesday, June 10, 1964
First Use In Commerce DateWednesday, June 10, 1964

Trademark Owner History


Party NameMILES LABORATORIES, INC.
Party Type40 - New Owner After Registration
Legal Entity Type03 - Corporation
AddressELKHART, IN 46515

Party NameMILES LABORATORIES, INC.
Party Type30 - Original Registrant
Legal Entity Type03 - Corporation
AddressELKHART, IN

Trademark Events


Event DateEvent Description
Saturday, November 26, 2005CANCELLED SEC. 8 (10-YR)/EXPIRED SECTION 9
Monday, July 8, 1985REGISTERED AND RENEWED (FIRST RENEWAL - 20 YRS)
Monday, February 25, 1985REGISTERED - SEC. 9 FILED/CHECK RECORD FOR SEC. 8

Related Keywords


meat curing antioxidant