This inventor holds 5 USPTO granted patents. Top assignees: Champagne Moet & Chandon, Agence Nationale De Valorisation De La Recherche (Anvar), Université De Bourgogne. Active years: 1979-2011.
Company Filing History:
3 out of 9 
1 out of 338 
1 out of 40 
Years Active: 1979-2011
Title: Charles Divies: Innovator in Biological Measurement Technologies
Introduction
Charles Divies is a notable inventor based in Dijon, France. He has made significant contributions to the field of biological measurement technologies, holding a total of 5 patents. His work focuses on innovative devices that enhance the measurement of biological activities and physiological parameters of microorganisms.
Latest Patents
One of his latest patents is a cell designed for measuring biological activities and/or physiological parameters of microorganisms. This device includes a measuring cell equipped with a chamber suitable for receiving microorganisms to be analyzed. It features one or more probes that open into the chamber, connected to measuring resources and resources for processing the electrical signals emitted by the probes. The measuring cell is designed with a vertical well, which has uniformly distributed holes in its lateral wall to allow the probes to open into the well. The probes are sealingly attached to the well and rest in support resources, suitable for receiving a cup that has a cross-section homothetic to the section of the well. The cup is also equipped with holes that align with those of the well when positioned correctly.
Another significant patent involves the preparation of a dehydrated polysaccharide gel containing microorganisms. This gel is soaked in a high concentration solution, at least 500 g/l of a hydrophilic substance, and is partially dehydrated to improve the viability of the microorganisms after storage and rehydration. The dehydration process may be conducted in a fluidized bed or through lyophilization. The gel can take the form of beads or fibers, featuring a double-layer structure with an internal layer containing the microorganisms and an external layer devoid of them. The hydrophilic substance can be a low molecular weight polyol like glycerol or sugars such as sucrose, glucose, or fructose. The microorganisms, preferably yeasts, are used in the secondary fermentation of wine to produce sparkling wine or champagne after rehydration.
Career Highlights
Throughout his career, Charles Divies has worked with prestigious companies, including Champagne Moet & Chandon and the Agence Nationale De Valorisation De La Recherche (ANVAR). His experience in these organizations has contributed to his expertise in the field of biological measurement.
Collaborations
Charles has collaborated with notable individuals such as Pascal Lenzi and Frederic Herault, further enhancing his innovative work in biological technologies.
Conclusion
Charles Div