HYDRATION SYSTEMS

Brand	Owner (click to sort)	Address	Description
CHECK WATER	CHECKWATER	P.O. Box 5032 Santa Clara CA 950565032	hydration systems, comprising liquid containers and valved dispensers for dispensing the contents of the liquid containers for consumption by individuals and replacement parts therefor;WATER;
HIP SOLUTIONS	HIP Solutions, L.L.P.	5009 Upvalley Run Austin TX 78731	Hydration systems, namely, a fluid reservoir, a delivery tube and a mouth piece for personal hydration;
MONDO	CheckWater	P.O. Box 5032 Santa Clara CA 950565032	Hydration systems, comprising liquid containers, delivery tubing, and valved dispensers for dispensing the contents of the liquid containers for consumption by individuals and replacement parts therefor, namely, non-metal valves being components part of a portable beverage dispenser for providing liquid to the mouth of an individual including a liquid container, a liquid delivery tube connected to the container and a mouthpiece connected to the liquid delivery tube for positioning in a user's mouth;
	Where the owner name is not linked, that owner no longer owns the brand

Technical Examples

A hydration apparatus for use with a hydration tank. The hydration apparatus disperses incoming gel into existing gel in the hydration tank to increase the hydration time of the incoming gel. The hydration apparatus includes flow conduits communicated with gel inlets in the hydration tank. The flow conduits redirect the flow of the incoming gel. The flow conduits preferably redirect the flow from a generally horizontal direction to generally vertically upwardly direction. The hydration apparatus has a plurality of deflectors positioned in the hydration tank. Flow exiting an end of the flow conduits is deflected by the deflectors and dispersed into existing gel in the hydration tank. The flow conduits are preferably perforated flow conduits so that a portion of incoming gel passes through openings in the sides of the flow conduits while a portion of the incoming gel passes through an exit of the flow conduits. Incoming gel is therefore sufficiently dispersed into existing gel to increase the hydration time of incoming gel.