Chiyoda-ku, Japan

Makoto Nakao


Average Co-Inventor Count = 2.1

ph-index = 2

Forward Citations = 12(Granted Patents)


Location History:

  • Tokyo, JP (2003)
  • Setagaya-ku, Tokyo JP (2004)
  • Chiyoda-ku, JP (2006)

Company Filing History:


Years Active: 2003-2006

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3 patents (USPTO):Explore Patents

Title: Makoto Nakao: Innovator in Cooking Methods and Muscle Pressure Measurement

Introduction

Makoto Nakao is a notable inventor based in Chiyoda-ku, Japan. He holds a total of 3 patents that showcase his innovative contributions to various fields, particularly in cooking methods and medical instruments.

Latest Patents

One of Nakao's latest patents is a cooking method for pulp. This method involves cooking a lignocellulose material using an alkaline cooking liquor containing polysulfides, in the presence of a quinone-hydroquinone compound. The oxidation-reduction potential during cooking is carefully controlled, allowing for efficient cooking with a low Kappa number while minimizing chemical solution usage and reducing the load on recovery boilers. Another significant invention is a muscle pressure measuring instrument designed for the mouth cavity. This instrument includes mouthpieces that are strategically placed between the lower lip, teeth, and gums, connected to a force measuring device. The device measures lip pressure and displays both the resting and maximum lip pressure of the examinee.

Career Highlights

Throughout his career, Nakao has worked with various companies, including Kawasaki Kasei Chemicals Ltd. His work has significantly impacted the fields of material processing and medical instrumentation.

Collaborations

Nakao has collaborated with notable individuals such as Tatsuya Andoh and Keigo Watanabe, contributing to the advancement of his innovative projects.

Conclusion

Makoto Nakao's inventive spirit and contributions to cooking methods and medical devices highlight his role as a significant figure in the field of innovation. His patents reflect a commitment to improving efficiency and functionality in both culinary and medical applications.

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