Softsoap Exfoliating Body Wash, Blackberry Sugar Scrub, 20 Ounce

Twenty or 20 may refer to:

• 20 (number), the natural number following 19 and preceding 21
• one of the years 20 BC, AD 20, 1920, 2020

The blackberry is an edible fruit produced by many species in the genus Rubus in the family Rosaceae, hybrids among these species within the subgenus Rubus, and hybrids between the subgenera Rubus and Idaeobatus. The taxonomy of blackberries has historically been confused because of hybridization and apomixis, so that species have often been grouped together and called species aggregates.

Blackberry fruit production is abundant with annual volumes of 20,000 pounds (9,100 kg) per 1 acre (0.40 ha) possible, making this plant commercially attractive.

Rubus armeniacus ("Himalayan" blackberry) is considered a noxious weed and invasive species in many regions of the Pacific Northwest of Canada and the United States, where it grows out of control in urban and suburban parks and woodlands.

The ounce () is any of several different units of mass, weight, or volume and is derived almost unchanged from the uncia, an Ancient Roman unit of measurement.

The avoirdupois ounce (exactly 28.349523125 g) is 1⁄16 avoirdupois pound; this is the United States customary and British imperial ounce. It is primarily used in the United States to measure packaged foods and food portions, postal items, areal density of fabric and paper, boxing gloves, and so on, but it is sometimes also used elsewhere in the Anglosphere.

Although the avoirdupois ounce is the mass measure used for most purposes, the 'troy ounce' of exactly 31.1034768 g is used instead for the mass of precious metals such as gold, silver, platinum, palladium, rhodium, etc.

The term 'ounce' is also used in other contexts:

• The ounce-force is a measure of force (see below).
• The fluid ounce is a measure of volume.

Historically, a variety of different ounces measuring mass or volume were used in different jurisdictions by different trades and at different times in history.

Scrub(s) may refer to:

• Scrub, low shrub and grass characteristic of scrubland
• Scrubs (clothing), worn by medical staff
• Scrubs (TV series), an American television program
• Scrubs (occupation), also called "scrub tech," "scrub nurse," or "surgical technologist"
• Wormwood Scrubs, also known as "The Scrubs", an area in west London
• HM Prison Wormwood Scrubs, also known as "The Scrubs", a prison in London
• Scrub baseball, also known as "scrub" or "scrubs", an informal game of baseball without teams
• Patrick Drake and Robin Scorpio, a supercouple featured on the daytime soap opera General Hospital, known to fans as "Scrubs"

Softsoap (marketed as Softsoap Brand) is the trade name of Colgate-Palmolive's liquid hand soap and body wash. The company is noted for its soap dispensers' former aquarium theme, where the dispenser would be styled to make the it look like an aquarium with tropical fish printed inside of the plastic.

William Sheppard of New York was granted patent number 49,561 for his "Improved Liquid Soap" on August 22, 1865, for his discovery that a small amount of conventional soap could be mixed with large amounts of spirits of ammonia (or hartshorn, as it was known at the time) to create a soap with a consistency similar to that of molasses. His invention became common in public areas, but was not generally available for use in homes.

In 1980, entrepreneur Robert R. Taylor began selling pump soap under the brand name of Softsoap, through his company, The Minnetonka Corporation, located in Chaska, Minnesota. Within six months, he had sold $25 million worth of Softsoap before selling the brand to Colgate-Palmolive in 1987.

Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars.

Longer chains of monosaccharides (>2) are not regarded as sugars and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as ethylene glycol, glycerol and sugar alcohols, may have a sweet taste but are not classified as sugar.

Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple sugars. Sucrose is especially concentrated in sugarcane and sugar beet, making them ideal for efficient commercial extraction to make refined sugar. In 2016, the combined world production of those two crops was about two billion tonnes. Maltose may be produced by malting grain. Lactose is the only sugar that cannot be extracted from plants. It can only be found in milk, including human breast milk, and in some dairy products. A cheap source of sugar is corn syrup, industrially produced by converting corn starch into sugars, such as maltose, fructose and glucose.

Sucrose is used in prepared foods (e.g. cookies and cakes), is sometimes added to commercially available ultra-processed food and beverages, and may be used by people as a sweetener for foods (e.g. toast and cereal) and beverages (e.g. coffee and tea). The average person consumes about 24 kilograms (53 pounds) of sugar each year, with North and South Americans consuming up to 50 kg (110 lb) and Africans consuming under 20 kg (44 lb).

As free sugar consumption grew in the latter part of the 20th century, researchers began to examine whether a diet high in free sugar, especially refined sugar, was damaging to human health. In 2015, the World Health Organization strongly recommended that adults and children reduce their intake of free sugars to less than 10% of their total energy intake, and encouraged a reduction to below 5%. In general, high sugar consumption damages human health more than it provides nutritional benefit, and is associated with a risk of cardiometabolic and other health detriments.