Tutuncu
Ahmet Tutuncu, Del Mar, CA US
Patent application number | Description | Published |
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20150224077 | Methods for the Treatment of Systemic Disorders Treatable with Mast Cell Stabilizers, including Mast Cell Related Disorders - Methods for the treatment of systemic disorders treatable with mast cell stabilizers, including mast cell related disorders, are provided. | 08-13-2015 |
20150224078 | Methods for the Treatment of Lung Diseases with Mast Cell Stabilizers - Methods for the treatment of lung diseases with mast cell stabilizers are provided. | 08-13-2015 |
Azra Nur Tutuncu, Houston, TX US
Patent application number | Description | Published |
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20100000738 | CLEANING APPARATUS AND METHODS - A method for cleaning debris from a wellbore having a top and a bottom comprising inserting cleaning tool comprising a coaxial pipe in the wellbore, pumping fluid through the cleaning tool to create a fluid flow in a direction towards the bottom of the wellbore, converting the fluid flow into rotary mechanical power, agitating the debris by cavitation with at least one vortex spinner having a plurality of spinner blades, and allowing the debris to flow towards the top of the wellbore thereby cleaning the wellbore. | 01-07-2010 |
20100025042 | DRILLING METHOD AND DOWNHOLE CLEANING TOOL - A method for drilling a well with a drilling apparatus comprising a drill string and a bit, comprising attaching a cleaning tool comprising a coaxial pipe and at least one vortex spinner to a portion of the drill string above the bit, inserting the drill string into a wellbore, extending the wellbore while simultaneously pumping fluid through the cleaning tool to create a fluid flow, and loosening debris attached to the wellbore. | 02-04-2010 |
Nurhan Pinar Tutuncu, St. Paul, MN US
Patent application number | Description | Published |
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20150150288 | PASTA PROCESSING FOR LOW PROTEIN FLOUR AND DECREASED DRYING - A pasta product can be formed from a low protein flour by blending the low protein flour with water to form a pasta dough. In some examples, the pasta dough is then hot extruded to produce an extruded pasta before being dried. In contrast to cold extrusion where the goal is to minimize starch gelatinization while shaping the pasta dough, hot extrusion can cause starch within the low protein flour to gelatinize. The gelatinized starch may help compensate for the lack of protein network structure caused by using a low protein flour. | 06-04-2015 |