Abstract: A water-soluble multicompartment unit dose article having a weight ratio of laundry detergent to total water-soluble film in the water-soluble multicompartment unit dose article of at least 45:1.

Abstract: A water-soluble multicompartment unit dose article having a weight ratio of laundry detergent to total water-soluble film in the water-soluble multicompartment unit dose article of at least 45:1.

Abstract: A water-soluble multicompartment unit dose article having a weight ratio of laundry detergent to total water-soluble film in the water-soluble multicompartment unit dose article of at least 45:1.

Abstract: Automatic washing machines having at a plurality of load size indicators. Processes of treating fabric articles using such machines. Instructional systems that include a plurality of load size indicators.

Abstract: A package comprising a graphic representation of a face construct. The face construct can comprise a background forming a facial region, a first eye and a second eye, and text in the form of a plurality of letters that form a concave contour. A package for holding a food product having a nutrition fact statement printed thereon. The package further comprises a first notation positioned to identify at least one of the nutritional parameters and/or one of the ingredients of the nutrition fact statement, wherein the first notation comprises a symbol, logo, image, or text linking the nutritional parameter or the ingredient to a statement about the food product. Methods of increasing consumer recall, increasing consumer excitement, and educating consumers using packaging with a graphic representation of a face construct.

Abstract: Snacks are provided that contains fruit or vegetable materials. Snacks can be formulated to provide one half of a serving and up to and including at least one serving, and fractions therebetween, of fruit or vegetable in a single 28 gram serving of snack. The snacks can comprise 12% or less fat. A fruit snack can comprise from about 12% to about 66% of fruit source solids; from about 34% to about 88% of starch; from about 0.1% to about 5.0% of water; and from about 0% to about 54% of optional ingredients.

Abstract: Snacks are provided that contains fruit or vegetable materials. Snacks can be formulated to provide one half of a serving and up to and including at least one serving, and fractions therebetween, of fruit or vegetable in a single 28 gram serving of snack. The snacks can comprise 12% or less fat. A fruit snack can comprise from about 12% to about 66% of fruit source solids; from about 34% to about 88% of starch; from about 0.1% to about 5.0% of water; and from about 0% to about 54% of optional ingredients.

Abstract: An ultrasonic nozzle for applying a coating to an exterior surface of a substrate. The ultrasonic nozzle has an ultrasonic nozzle having an amplitude. The amplitude is greater than 120 microns.

Abstract: A method to eject a fluid from a surface. The steps of the method are i.) vibrating a surface of a nozzle in a direction substantially normal to the surface and ii.) providing an amplitude of the vibration that is equal to or greater than about 120 microns.

Abstract: Field is ejected from a surface of an apparatus. The apparatus comprises a.) a power supply operating at a frequency; b.) a transducer, which upon being applied the power is made to vibrate with a first amplitude; c.) a vibrating nozzle, comprising the surface, which is acoustically coupled to the transducer, to transmit the transducer vibration to the surface with a second amplitude; and, d.) a control unit to control the power supply applied to the transducer. The fluid is delivered to the surface of the nozzle. During this time the control unit cycles the power applied to the transducer at the frequency between a low power level and a high power level. The fluid is ejected from the surface when the high power level (i.e., first power level) is applied to the transducer but not when the low power level (i.e., second power level) is applied to the transducer.