`
`
`
`Case No.: IPR2023-00206
`U.S. Patent No. 9,943,096
`
`UNITED STATES PATENT AND TRADEMARK OFFICE
`____________
`
`BEFORE THE PATENT TRIAL AND APPEAL BOARD
`____________
`
`MOTIF FOODWORKS, INC.,
`
`Petitioner,
`
`v.
`
`IMPOSSIBLE FOODS INC.,
`Patent Owner.
`____________
`
`____________
`
`Case No.: IPR2023-00206
`U.S. Patent No. 9,943,096
`____________
`
`
`
`DECLARATION OF DR. TARTÉ
`IN SUPPORT OF PETITION FOR INTER PARTES REVIEW
`
`

`

`TABLE OF CONTENTS
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`Case No.: IPR2023-00206
`U.S. Patent No. 9,943,096
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`Page
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`
`V. 
`
`INTRODUCTION ........................................................................................... 1 
`I. 
`QUALIFICATIONS ........................................................................................ 2 
`II. 
`SCOPE OF ASSIGNMENT ............................................................................ 5 
`III. 
`IV.  LEGAL UNDERSTANDING ......................................................................... 7 
`Person of Ordinary Skill in the Art ....................................................... 7 
` 
`Claim Construction ............................................................................... 8 
`Anticipation ........................................................................................... 9 
` 
`  Obviousness ......................................................................................... 10 
`Product-by-process Claims ................................................................. 11 
` 
`  Written Description ............................................................................. 12 
`THE ’096 PATENT ....................................................................................... 13 
`Level of Ordinary Skill In The Art ..................................................... 13 
` 
`Claims .................................................................................................. 13 
`Specification ........................................................................................ 14 
`Prosecution History for the ’096 Patent .............................................. 14 
`Priority Date of the ’096 Claims ......................................................... 18 
` 
`VI.  CHALLENGED CLAIMS ............................................................................ 19 
`VII.  STATE OF THE ART ................................................................................... 24 
`Benefits of Artificial Meat Flavor Additives and Meat
` 
`Substitutes ........................................................................................... 24 
`1.  Meat Consumption .................................................................... 24 
`2. 
`Health ........................................................................................ 25 
`3. 
`Environment .............................................................................. 26 
`4. 
`Animal Welfare ......................................................................... 27 
`Attributes of Meat ............................................................................... 28 
`1. 
`Nutritional Content of Meat ...................................................... 28 
`2. 
`Color of Meat ............................................................................ 31 
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`U.S. Patent No. 9,943,096
`3. 
`Non-animal Heme-Containing Proteins .................................... 33 
`Recombinant Technology ................................................................... 35 
` 
`  Meat Flavor Chemistry ........................................................................ 37 
`VIII.  SUMMARY OF THE PRIOR ART .............................................................. 37 
`“Brown” – EX1012 ............................................................................. 37 
` 
`“MacLeod” – EX1024 ......................................................................... 40 
`“Giacino” – EX1015 ........................................................................... 41 
`“Conrad” – EX1013 ............................................................................ 42 
`“Crane” – EX1014............................................................................... 42 
`“Perret” – EX1020............................................................................... 43 
`“Proulx” – EX1019 ............................................................................. 44 
` 
`IX.  SUMMARY OF OPINIONS ......................................................................... 45 
`X. 
`CLAIM CONSTRUCTION .......................................................................... 48 
`“contains no animal products” ............................................................ 48 
` 
`“food flavor additive composition” ..................................................... 49 
`“a compound” ...................................................................................... 51 
` 
`XI.  GROUND 1: BROWN (ANTICIPATION) .................................................. 51 
`Claim 1 ................................................................................................ 51 
` 
`1. 
`1[pre]: A food flavor additive composition comprising: .......... 52 
`2. 
`1[a]: a) an isolated heme-containing protein ............................ 54 
`3. 
`1[b]: b) a compound selected from glucose, ribose,
`fructose, lactose, xylose, arabinose, glucose-6-phosphate,
`maltose, maltodextrin, and galactose, and mixtures of two
`or more thereof; and .................................................................. 56 
`1[c]: c) a compound selected from cysteine, cystine,
`thiamine, methionine, and mixtures of two or more
`thereof; ...................................................................................... 56 
`1[d]: wherein the flavor additive composition contains no
`animal products; and ................................................................. 59 
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`4. 
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`5. 
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`food
`flavor additive
`the
`1[e]: wherein cooking
`composition results in the production of at least two
`volatile compounds which have a meat-associated aroma. ...... 60 
`Claim 2 ................................................................................................ 61 
`Claim 3 ................................................................................................ 62 
`Claims 4 and 24 ................................................................................... 66 
`Claim 5 ................................................................................................ 67 
`Claim 7 ................................................................................................ 67 
`Claim 8 ................................................................................................ 71 
`Claim 9 ................................................................................................ 72 
`Claim 23 .............................................................................................. 73 
` 
`XII.  GROUNDS 2A, 2B: GIACINO, BROWN, MACLEOD ............................. 74 
`  Giacino and Brown Are Analogous Art .............................................. 74 
`A POSITA Would Have Been Motivated to Combine Giacino
` 
`and Brown ........................................................................................... 75 
`1. 
`Lipid Oxidation ......................................................................... 77 
`A POSITA Would Have Had a Reasonable Expectation of
`Success When Combining Giacino and Brown .................................. 79 
`Claim 1 ................................................................................................ 80 
`1. 
`1[pre]: A food flavor additive composition comprising: .......... 80 
`2. 
`1[a]: a) an isolated heme-containing protein ............................ 81 
`3. 
`1[b]: b) a compound selected from glucose, ribose,
`fructose, lactose, xylose, arabinose, glucose-6-phosphate,
`maltose, maltodextrin, and galactose, and mixtures of two
`or more thereof; and .................................................................. 86 
`1[c]: c) a compound selected from cysteine, cystine, thiamine,
`methionine, and mixtures of two or more thereof; ................... 86 
`1[d]: wherein the flavor additive composition contains no
`animal products; and ................................................................. 87 
`1[e]: wherein cooking
`the
`food
`flavor additive
`composition results in the production of at least two
`volatile compounds which have a meat-associated aroma. ...... 90 
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`6. 
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`4. 
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`5. 
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`Claims 2 and 15 ................................................................................... 93 
`Claims 3 and 16 ................................................................................... 94 
`Claims 4 and 24 ................................................................................... 94 
`Claim 5 ................................................................................................ 96 
`Claims 6 and 22 ................................................................................... 96 
`Claim 7 ................................................................................................ 97 
`Claims 8 and 17 ................................................................................... 98 
`Claims 9 and 22 ................................................................................... 99 
`  Claim 10 ............................................................................................ 101 
`1. 
`10[pre]: A food flavor additive composition prepared by a
`process of: ............................................................................... 101 
`10[a]: a) combining an isolated heme-containing protein; ..... 101 
`10[b]: a compound selected from glucose, ribose, fructose,
`lactose, xylose, arabinose, glucose-6-phosphate, maltose
`and galactose, and mixtures of two or more thereof; and ....... 102 
`10[c]: a compound selected from cysteine, cystine, thiamine,
`methionine, and mixtures of two or more thereof, to form
`a heme flavor reaction mixture, and ....................................... 102 
`10[d]: b) heating the heme flavor reaction mixture to at
`least 150° C. for at least 1 minute to result in the food
`flavor additive composition; ................................................... 102 
`10[e]: wherein the food flavoring additive composition
`contains no animal products; and ............................................ 103 
`10[f]: wherein the heme flavor reaction mixture has a
`meaty flavor and/or meaty aroma during the heating of
`step b) and the food flavoring additive composition has a
`meaty flavor and/or meaty aroma after the heating of step
`b). ............................................................................................ 103 
`Claim 11 ............................................................................................ 104 
`Claim 12 ............................................................................................ 106 
`Claim 14 ............................................................................................ 106 
`Claim 18 ............................................................................................ 108 
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`2. 
`3. 
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`4. 
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`5. 
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`6. 
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`Claim 19 ............................................................................................ 111 
`Claims 20, 21 ..................................................................................... 113 
`Claim 23 ............................................................................................ 114 
` 
`XIII.  GROUNDS 3A, 3B, 3C, 3D: GIACINO, CONRAD, CRANE,
`PROULX, PERRET, MACLEOD .............................................................. 116 
`  Giacino, Conrad, and Crane Are Analogous Art .............................. 116 
`A POSITA Would Have Been Motivated to Combine Giacino,
` 
`Conrad, and Crane ............................................................................. 118 
`1. 
`Lipid Oxidation ....................................................................... 123 
`A POSITA Would Have Had a Reasonable Expectation of
`Success When Combining Giacino, Conrad, and Crane ................... 123 
`Claim 1 .............................................................................................. 125 
`1. 
`1[pre]: A food flavor additive composition comprising: ........ 125 
`2. 
`1[a]: a) an isolated heme-containing protein .......................... 125 
`3. 
`1[b]: b) a compound selected from glucose, ribose,
`fructose, lactose, xylose, arabinose, glucose-6-phosphate,
`maltose, maltodextrin, and galactose, and mixtures of two
`or more thereof; and ................................................................ 130 
`1[c]: c) a compound selected from cysteine, cystine, thiamine,
`methionine, and mixtures of two or more thereof; ................. 131 
`1[d]: wherein the flavor additive composition contains no
`animal products; and ............................................................... 131 
`1[e]: wherein cooking
`the
`food
`flavor additive
`composition results in the production of at least two
`volatile compounds which have a meat-associated aroma. .... 132 
`Claims 2 and 15 ................................................................................. 133 
`Claims 3 and 16 ................................................................................. 133 
`Claims 4 and 24 ................................................................................. 135 
`Claim 5 .............................................................................................. 135 
`Claims 6 and 22 ................................................................................. 136 
`Claim 7 .............................................................................................. 136 
`Claims 8 and 17 ................................................................................. 136 
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`2. 
`3. 
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`4. 
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`5. 
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`6. 
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`7. 
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`Claims 9 and 22 ................................................................................. 138 
`  Claim 10 ............................................................................................ 138 
`1. 
`10[pre]: A food flavor additive composition prepared by a
`process of: ............................................................................... 138 
`10[a]: a) combining an isolated heme-containing protein; ..... 138 
`10[b]: a compound selected from glucose, ribose, fructose,
`lactose, xylose, arabinose, glucose-6-phosphate, maltose
`and galactose, and mixtures of two or more thereof; and ....... 138 
`10[c]: a compound selected from cysteine, cystine,
`thiamine, methionine, and mixtures of two or more
`thereof, to form a heme flavor reaction mixture, and ............. 138 
`10[d]: b) heating the heme flavor reaction mixture to at
`least 150° C. for at least 1 minute to result in the food
`flavor additive composition; ................................................... 139 
`10[e]: wherein the food flavoring additive composition
`contains no animal products; and ............................................ 139 
`10[f]: wherein the heme flavor reaction mixture has a
`meaty flavor and/or meaty aroma during the heating of
`step b) and the food flavoring additive composition has a
`meaty flavor and/or meaty aroma after the heating of step
`b). ............................................................................................ 139 
`Claim 11 ............................................................................................ 140 
`Claim 12 ............................................................................................ 141 
`Claim 14 ............................................................................................ 142 
`Claim 18 ............................................................................................ 149 
`Claim 19 ............................................................................................ 151 
`Claims 20, 21 ..................................................................................... 153 
`Claim 23 ............................................................................................ 153 
` 
`XIV.  GROUNDS 4A, 4B, 4C: GIACINO, PROULX, CONRAD, PERRET,
`MACLEOD .................................................................................................. 153 
`  Giacino, Proulx, and Conrad Are All Analogous Art ....................... 153 
`A POSITA Would Have Been Motivated to Combine Giacino,
` 
`Proulx, and Conrad to Achieve the Claimed Subject Matter ............ 155 
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`1. 
`Lipid Oxidation ....................................................................... 161 
`A POSITA Would Have Had a Reasonable Expectation of
`Success When Combining Giacino, Proulx, and Conrad .................. 161 
`Claim 1 .............................................................................................. 162 
`1. 
`1[pre]: A food flavor additive composition comprising: ........ 163 
`2. 
`1[a]: a) an isolated heme-containing protein .......................... 163 
`3. 
`1[b]: b) a compound selected from glucose, ribose,
`fructose, lactose, xylose, arabinose, glucose-6-phosphate,
`maltose, maltodextrin, and galactose, and mixtures of two
`or more thereof; and ................................................................ 167 
`1[c]: c) a compound selected from cysteine, cystine, thiamine,
`methionine, and mixtures of two or more thereof; ................. 168 
`1[d]: wherein the flavor additive composition contains no
`animal products; and ............................................................... 168 
`1[e]: wherein cooking
`the
`food
`flavor additive
`composition results in the production of at least two
`volatile compounds which have a meat-associated aroma. .... 168 
`Claims 2 and 15 ................................................................................. 169 
`Claims 3 and 16 ................................................................................. 170 
`Claims 4 and 24 ................................................................................. 170 
`Claim 5 .............................................................................................. 170 
`Claims 6 and 22 ................................................................................. 171 
`Claim 7 .............................................................................................. 171 
`Claims 8 and 17 ................................................................................. 171 
`Claims 9 and 22 ................................................................................. 171 
`  Claim 10 ............................................................................................ 171 
`1. 
`10[pre]: A food flavor additive composition prepared by a
`process of: ............................................................................... 172 
`10[a]: a) combining an isolated heme-containing protein; ..... 172 
`10[b]: a compound selected from glucose, ribose, fructose,
`lactose, xylose, arabinose, glucose-6-phosphate, maltose
`and galactose, and mixtures of two or more thereof; and ....... 172 
`
`4. 
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`5. 
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`2. 
`3. 
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`10[c]: a compound selected from cysteine, cystine, thiamine,
`methionine, and mixtures of two or more thereof, to form
`a heme flavor reaction mixture, and ....................................... 172 
`10[d]: b) heating the heme flavor reaction mixture to at
`least 150° C. for at least 1 minute to result in the food
`flavor additive composition; ................................................... 173 
`10[e]: wherein the food flavoring additive composition
`contains no animal products; and ............................................ 173 
`10[f]: wherein the heme flavor reaction mixture has a
`meaty flavor and/or meaty aroma during the heating of
`step b) and the food flavoring additive composition has a
`meaty flavor and/or meaty aroma after the heating of step
`b). ............................................................................................ 173 
`Claim 11 ............................................................................................ 174 
`Claim 12 ............................................................................................ 175 
`Claim 14 ............................................................................................ 176 
`Claims 18 and 19 ............................................................................... 177 
`Claims 20, 21, 23 ............................................................................... 177 
` 
`XV.  CONCLUSION ............................................................................................ 177 
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`Case No.: IPR2023-00206
`U.S. Patent No. 9,943,096
`
`I, Rodrigo Tarté, Ph.D., declare as follows:
`
`I.
`
`INTRODUCTION
`1.
`I have been retained by Quinn Emanuel Urquhart & Sullivan LLP on
`
`behalf of Motif FoodWorks, Inc. (“Petitioner” or “Motif”) as an independent expert
`
`in this inter partes review (“IPR”) proceeding which is pending before the Patent
`
`Trial and Appeal Board (“the Board”) of the United States Patent and Trademark
`
`Office (the “Proceeding”). I understand that, in this Proceeding, Motif is challenging
`
`the validity of claims 1-12 and 14-24 (the “Challenged Claims”) of U.S. Patent No.
`
`9,943,096 (the “’096 patent”). Based on the first page of the ’096 patent, I
`
`understand it to be assigned to Impossible Foods Inc. (“Patent Owner”).
`
`2.
`
`I have been asked by Motif to provide my opinions regarding the
`
`validity of the ’096 patent claims in this declaration (“Declaration”).
`
`3.
`
`I am informed that the ’096 patent has been asserted by Patent Owner
`
`against Motif in the co-pending litigation Impossible Foods Inc. v. Motif FoodWorks,
`
`Inc., Case No. 22-cv-311 (D. Del.) (“Litigation”). I understand that the Litigation is
`
`proceeding in the District Court for the District of Delaware (“District Court”).
`
`4.
`
`I understand that, in the Litigation, neither party has exchanged any
`
`contentions relating to infringement (or non-infringement) or invalidity (or validity),
`
`and that neither party has yet proposed any claim constructions. I further understand
`
`that the District Court has not been yet asked to construe any claims of the ’096
`
`
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`Case No.: IPR2023-00206
`U.S. Patent No. 9,943,096
`patent and that no claim construction order has been issued. I also understand that
`
`Patent Owner has not filed any motions seeking injunctive relief and the District
`
`Court likely will not order claim construction briefing or a hearing until a later point
`
`in the Litigation. Lastly, I understand that the ’096 patent has not been previously
`
`asserted in any litigation nor subject to any prior post-grant proceeding to review its
`
`validity against the prior art. I reserve the right to amend or supplement my opinions
`
`in this Declaration in response to any positions that Patent Owner may take in the
`
`Litigation, or in response to any order of the District Court.
`
`II. QUALIFICATIONS
`5.
`Exhibit 1004 accompanying this Declaration is a true and correct copy
`
`of my current CV. It describes in greater detail my education, publications,
`
`employment and research history, and professional activities and awards.
`
`6.
`
`I received a Bachelor of Science degree in Food Science and
`
`Technology in 1987, a Master of Science degree in Food Science and Technology
`
`in 1990, and a Ph.D. in 1996 in Food Science & Technology and Meat Science, all
`
`from Iowa State University.
`
`7.
`
`I am presently an Associate Professor of Meat Science and Technology,
`
`in the Department of Animal Science at Iowa State University, USA. At Iowa State,
`
`I teach courses in “Foods of Animal Origin,” “Science and Technology of Value-
`
`
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`Case No.: IPR2023-00206
`U.S. Patent No. 9,943,096
`Added Meat Products,” and “Advanced Meat Processing,” and serve as Director of
`
`the Online Graduate Certificate in Meat Science program.
`
`8.
`
`I joined the Iowa State faculty in 2015 after nineteen years in the meat
`
`processing industry, during which I held key research & development posts in major
`
`meat and food processing companies, primarily Kraft Foods/Oscar Mayer and John
`
`Morrell Food Group (a division of Smithfield Foods).
`
`9.
`
`I have contributed numerous research articles, and several book
`
`chapters and trade articles relating to food science and meat processing, including
`
`oil structuring for animal fat replacement and fatty acid profile modification. See,
`
`e.g., Kibler et al., Novel biphasic gels can mimic and replace animal fat in fully-
`
`cooked coarse-ground sausage, 194 Meat Sci. 108984 (2022); Tarté et al., High-
`
`oleic and conventional soybean oil oleogels structured with rice bran wax as
`
`alternatives to pork fat in mechanically separated chicken-based bologna sausage,
`
`131 LWT – Food Sci. & Tech. 109659 (2020); Wolfer et al., Replacement of pork
`
`fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran
`
`wax, 145 Meat Sci. 352-362 (2018); see also Tarté, Leveraging meat flavor
`
`understanding for product success, 5(3):7 Meat Musc Biol. 1–6 (2022); Ruther et
`
`al., Effects of processing method and non-meat binding ingredients on batter
`
`stability, yield and texture of frankfurters, 44 J. Food Process Preserv. 14626 (2020);
`
`
`
`3
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`Lee, Tarté, et al., Synergistic effects of starch nanoparticles and chitin nanofibers
`
`on the stability of oil-in-water Pickering emulsions, 363 Food Chem. 130301 (2021).
`
`10. Among my honors, I have served as President of Phi Tau Sigma, The
`
`Honor Society of Food Science and Technology, past Chair of the Institute of Food
`
`Technologists (IFT) Muscle Foods Division and Board Member of the American
`
`Meat Science Association. In recognition of my longtime work and contributions in
`
`this industry, I have been awarded the Meat Processing Award from the American
`
`Meat Science Association.
`
`11.
`
`I am a regular invited speaker at national and international conferences,
`
`symposia, workshops and webinars, and have presented my work at national and
`
`international meetings and conferences, such as the Reciprocal Meat Conference,
`
`the American Meat Science Association, the American Oil Chemists’ Society
`
`Annual Meeting of the International Congress of Meat Science and Technology, and
`
`the Institute of Food Technologists Annual Meeting.
`
`12. My primary areas of expertise and research are meat further processing,
`
`meat product formulation, non-meat ingredient technology and food safety
`
`microbiology. During the course of my work at Kraft Foods and Oscar Mayer, I
`
`worked on a variety of meat products in support of the Oscar Mayer, Louis Rich,
`
`and Lunchables brands. I also led a team of researchers in developing new food
`
`
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`U.S. Patent No. 9,943,096
`technologies to enable the development of new products, improve utilization of raw
`
`materials, and cost, formula, and process improvements.
`
`13.
`
`In the course of my work at Kraft Foods, I also worked on the
`
`development and improvement of meat substitute products. As an example of my
`
`work on meat substitutes: in 2000, Kraft purchased Boca Burger, Inc., a
`
`manufacturer and marketer of soy-based meat alternative products. I personally
`
`worked on the development and improvement of the texture, appearance, flavor, and
`
`meat-like characteristics of various Boca brand products. These products included
`
`beef burger and chicken analog products (patties and nuggets).
`
`III. SCOPE OF ASSIGNMENT
`14.
`In forming my opinions regarding the validity of the ’096 patent, I have
`
`considered the ’096 patent’s specification, including the Abstract and the figures. I
`
`have also considered the language of the patent’s claims, as those terms would have
`
`been understood by a person having ordinary skill in the relevant field at least at the
`
`time of the ’096 patent’s earliest possible priority date. I have also reviewed the
`
`prosecution (the “file history”) of the ’096 patent.
`
`15.
`
`In forming my opinions, I have also considered the Exhibits that are
`
`listed in the Petition and any additional materials and information cited in this
`
`Declaration. I have also searched for and reviewed technical literature relevant to
`
`the field of the ’096 patent.
`
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`Case No.: IPR2023-00206
`U.S. Patent No. 9,943,096
`I have also relied on my personal knowledge, education, training, and
`
`16.
`
`professional experience in order to form my opinions concerning the ’096 patent,
`
`including my experience in researching, studying, developing, or using meat
`
`substitutes and meat replica technology.
`
`17. This Declaration explains, based on facts and information currently
`
`available to me, the subject matter and opinions related to this Proceeding. As such,
`
`I am prepared to provide expert testimony regarding opinions formed resulting from
`
`my analysis of the issues and materials considered in this Declaration, if asked to do
`
`so by the Board or by the parties’ attorneys.
`
`18. Additionally, I may discuss my own work, teachings, and knowledge
`
`of the state of the art in the relevant time period. I may rely on handbooks, textbooks,
`
`technical literature, and the like to demonstrate the state of the art in the relevant
`
`time period and the evolution of relevant technologies.
`
`19. Furthermore, I reserve the right to consider and respond to any
`
`arguments or technical literature that Patent Owner or its counsel may identify or
`
`assert in this Proceeding. I reserve the right to amend or supplement the opinions
`
`set forth in this Declaration as additional information becomes available to me and/or
`
`in response to positions asserted by Patent Owner.
`
`20. Throughout this Declaration, I refer to specific pages of the ’096 patent
`
`and other documents. These citations are intended to be exemplary and are not
`
`
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`intended to convey that the citations are the only source of evidence to support the
`
`propositions for which they are cited.
`
`21.
`
`I am being compensated for my time preparing this declaration for this
`
`matter at a rate of $300 per hour. My compensation is in no way contingent upon
`
`the outcome of this matter or on the opinions I offer. All of the opinions expressed
`
`in this Declaration are my own.
`
`IV. LEGAL UNDERSTANDING
`22.
`In this section I describe my understanding of certain legal principles
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`that I have relied upon in forming my opinions set forth in this Declaration.
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`23.
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`I have been informed of these legal standards by counsel for Motif. I
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`am not an attorney and I have not researched the law on patent invalidity. I am
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`relying only on Motif’s attorneys relating to these legal standards.
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`24.
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`Person of Ordinary Skill in the Art
`I am informed that patent validity is determined from the perspective
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`of a person of ordinary skill in the pertinent art at the time of the invention
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`(“POSITA”). I understand that a POSITA is a hypothetical person who is presumed
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`to be aware of all pertinent art, conventional wisdom in the art, and is a person of
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`ordinary creativity—not an automaton.
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`25.
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`In deciding the level of ordinary skill in the art, I am informed that the
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`following factors may be considered:
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`7
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`Case No.: IPR2023-00206
`U.S. Patent No. 9,943,096
` the levels of education and experience of persons working in the field;
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` the types of problems encountered in the field;
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` the sophistication of the technology.
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` Claim Construction
`26.
`I am informed that a patent may include two types of claims,
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`independent claims and dependent claims. An independent claim stands alone and
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`includes only the limitations it recites. A dependent claim can depend from an
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`independent claim or another dependent claim. I am informed that a dependent
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`claim includes all the limitations that it recites, in addition to the limitations recited
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`in the claim from which it depends.
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`27.
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`I understand that patent claim terms can be interpreted, or “construed.”
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`I understand that, in construing a claim, the words of a pate