Patent Publication Number: US-2022226791-A1

Title: Generative Scent Design System

Description:
CROSS-REFERENCE TO RELATED APPLICATIONS 
     This application is a continuation-in-part of PCT/US2019/031217, filed May 7, 2019, currently pending, which claims priority to U.S. Provisional Application No. 62/668,224, filed May 7, 2018, both of which are hereby incorporated by reference in their entirety. 
    
    
     STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT 
     Not Applicable 
     REFERENCE TO SEQUENCE LISTING, A TABLE, OR A COMPUTER PROGRAM LISTING COMPACT DISC APPENDIX 
     Not Applicable 
     BACKGROUND OF THE INVENTION 
     The present invention is related to a system to create unique and custom scents (fragrances, perfumes) in real time based upon input from a user. The system may also be utilized for creating other unique and custom formulations of beverages, alcohols, juices, medications, lotions, shampoos and other products. 
     BRIEF SUMMARY OF THE INVENTION 
     An object of the present invention is a generative scent design system comprising a frame, an input receiver, an input processor, a dispenser, a container, and a filling platform. The dispenser comprises a dosing station and a storage compartment. The dosing station and the filling platform are attached to the frame. The dosing station comprises a plurality of pumps. Each pump is associated with a respective heating system. The respective heating system regulates the temperature of its associated pump. The storage compartment comprises a plurality of scent vessels. Each scent vessel contains a respective scent. Each pump comprises an inlet and an outlet. Each pump is associated with its respective scent. Each pump is in fluid communication through the inlet with the scent vessel containing the respective scent. Each pump is configured to dispense its respective scent through the outlet. The container is movably positioned on the filling platform to receive the respective scent from each pump. The input receiver receives data. The data is selected from the group consisting of questionnaire answers, user-entered data, social-media based data, biometric feedback, stock exchange based data, weather based data, personal emotion based data, sports based data, sound based data, smell based data, sensor based data, image based data, and combinations thereof. The input processor calculates the data to determine a formulation containing an amount of each respective scent. 
     In another object of the present invention, a generative scent design system comprises a frame, an input receiver, an input processor, a dispenser, a container, and a filling platform. The dispenser comprises a dosing station and a storage compartment. The dosing station and the filling platform are attached to the frame. The dosing station comprises a plurality of valves. Each valve is associated with a respective heating system. The respective heating system regulates the temperature of its associated valve. The storage compartment comprises a plurality of scent vessels. Each scent vessel contains a respective scent. Each valve comprises an inlet and an outlet. Each valve is associated with its respective scent vessel. Each valve is in fluid communication with its respective scent vessel through the inlet. Each valve is configured to dispense its respective scent through the outlet. The container is movably positioned on the filling platform to receive the respective scent from each valve. The input receiver receives data. The data is selected from the group consisting of questionnaire answers, user-entered data, social-media based data, biometric feedback, stock exchange based data, weather based data, personal emotion based data, sports based data, sound based data, smell based data, sensor based data, image based data, and combinations thereof. The input processor calculates the data to determine a formulation containing an amount of each respective scent. 
    
    
     
       BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWING 
       The advantages and features of the present invention will be better understood as the following description is read in conjunction with the accompanying drawings, wherein: 
         FIG. 1  is a perspective view of an embodiment of the present invention. 
         FIG. 2  is a partial view of an embodiment of the present invention. 
         FIG. 3  is a partial view of an embodiment of the present invention. 
         FIG. 4  is a is a view of an embodiment of the present invention 
         FIG. 5  is a partial view of an embodiment of the present invention 
         FIG. 6  is a diagram of an embodiment of the present invention 
         FIG. 7  is a diagram of an embodiment of the present invention. 
         FIG. 8  is a diagram of an embodiment of the present invention. 
         FIG. 9  is a diagram of an embodiment of the present invention. 
         FIG. 10  is a screenshot in an embodiment of the present invention 
         FIG. 11  is a partial view of an embodiment of the present invention. 
         FIG. 12  is a partial view of an embodiment of the present invention. 
         FIG. 14  is a partial view of an embodiment of the present invention. 
         FIG. 15  is a partial drawing of an embodiment of the present invention 
         FIG. 16  is a partial view of an embodiment of the present invention 
         FIG. 17  is a partial drawing of embodiments of the present invention 
         FIG. 18  is a partial view of an embodiment of the present invention 
         FIG. 19  is a partial view of an embodiment of the present invention 
         FIG. 20  is a partial drawing of an embodiment of the present invention 
         FIG. 21  is a partial view of an embodiment of the present invention 
         FIG. 22  is a partial view of an embodiment of the present invention 
         FIG. 23  is a drawing of container and puck in an embodiment of the present invention 
         FIG. 24  is a partial view of an embodiment of the present invention 
         FIG. 25  is a partial view of an embodiment of the present invention 
         FIG. 26  is a drawing of an embodiment of the present invention 
         FIG. 27  is a drawing of an embodiment of the present invention 
         FIG. 28  is a partial view of an embodiment of the present invention 
         FIG. 29  is partial views of an embodiment of the present invention 
         FIG. 30  is a partial view of an embodiment of the present invention 
         FIG. 31  is a partial view of an embodiment of the present invention 
         FIG. 32  is partial views of an embodiment of the present invention 
     
    
    
     For clarity purposes, all reference numerals may not be included in every figure. 
     DETAILED DESCRIPTION OF THE INVENTION 
     The figures illustrate a generative scent design system  100  comprising an input receiver  120 , an input processor  130   a , a plurality of scents  140 , a plurality of scent dispensers  150 , a conveyor  160 , a plurality of motion sensors  170 , a container  180 , a container dispenser system  300 , a label  192 , a cap  210 , at least one sound output device  220 , and at least one visual output device  130 . 
     As illustrated, e.g., in  FIG. 1 , an embodiment of the present invention includes a plurality of scent dispensers  150  attached to a frame  110 . Also attached to the frame  110  is an input processor  130   a  such as a computer and related peripherals. The peripherals include, but are not limited to, a display, a keyboard, speakers (sound output device  220 ), and a label maker (label printer  190 ). A user may provide input data into the input processor  130   a  to generate a formulation (the generated formulation is also referred to as “generation”). Alternatively, the formulation (or generation) may be generated from input data provided remotely to the input processor  130   a  or received by the input processor  130   a  from the ambient surroundings. With that formulation (or generation), a unique and custom scent or perfume can be made. A container  180  may be placed (e.g., automatically by the container dispenser system  300 , by a user or operator, or by other instrumentality) on a conveyor  160  and moves along under each of the scent dispensers  150 . Each scent dispenser  150  contains a scent. As the container  180  moves along the conveyor  160 , the container  180  is filled with scents from the scent dispensers  150  according to the formulation. After the container  180  is filled, a cap  210  is placed on the container  180 . Then, a label  192  is generated by the label maker  190  for that particular container  180  and formulation (or generation). Although the components are shown to be attached to the frame  110  in the figures, the invention does not require that all the components to be attached to the frame  110 . The plurality of dispensers  150 , the conveyor  160 , and the plurality of motion sensors  170  are attached to the frame  110 , However, other components, such as the input receiver  120 , the input processor  130   a , the label printer  190 , the sound output device  220  and the visual output device  130  are not required to be attached to the frame  110 . For example, the information may be transmitted wirelessly to the sound output device  220 , which may not be attached to the frame  110 . 
     On the label  192  is a specific code representing a specific generation (or scent formulation), as illustrated in  FIG. 2 . The code can be in a digital or physical format, it can be numeric, text, 2D or 3D barcode, QR Code or similar. The unique code allows the user to recreate the scent formulation at any time
         immediately after the first time the formulation was generated, or at a later time. The user can also share the unique code with others to enable them to recreate the same formulation of scent. The unique code can be associated with a user, and can be used for various purposes, such as membership, loyalty programs, community programs, affiliate programs, cash back (or royalties) for sales of perfumes created by users, or others.       

     The scent dispenser  150  may include valves and flowmeters. The computer controls the scent dispensers  150  including the valves and flowmeters to dispense the proper amount of each scent. The amount of each scent maybe a positive volume or weight, or maybe 0 (zero) for any scent that does not need to be dispensed. In another embodiment, if no amount is provided for a scent, that scent will not be dispensed. The scent dispensers  150  contain different scents (single ingredient or compound, neat oil (without a carrier) or in solution). Each scent dispenser  150  may contain pure scents, such as essential oils (neat, without a carrier), or mixture of oils with carriers, or other perfume bases. For example, in the embodiment illustrated in the figures, the scent dispensers  150  contain scents, premixed with carriers (e.g., perfume base, alcohol, water, soap, acetone, etc.), named as follows: Animal, Ether, Floral, Greens, Luminous, Soil, Wet, Woody, and Zest. The system may contain more scent dispensers  150  with more scents, and different scents. The scent in the scent dispensers  150  can be proprietary, can be based on the Perfume (or Fragrance) Wheel, or can be any other scents (liquid or powder), neat oils, or other perfume ingredients, or any of the foregoing perfume ingredients diluted with alcohol or with added stabilizers. 
     In different embodiments the scent dispensers  150  may contain other liquids, for example, different juices, alcoholic beverages, flavors, health supplements, and others, health and beauty products and ingredients. The liquids maybe pure ingredients, such as flavors (e.g., jasmine, strawberry, apple, etc.), colors (e.g., blue, red, green, violet, etc.), alcohols (e.g., gin, vodka, vermouth, rum, whiskey, etc.), fruit juices (e.g., apple, pineapple, pear, orange, etc.), soaps, oils, surfactants, and others, or may be a mixtures or solutions of multiple pure ingredients, or maybe mixture or solutions with a base liquid (e.g., water, sugar syrup, soap base, shampoo base, etc.). 
     Scent throughout this disclosure is used interchangeably with Ingredient, and scent and ingredient each should be understood as non-limiting to a type of liquid, or mixtures (of, e.g., liquids, solids, gases, etc.), or solutions (of, e.g., liquids, solids, gases, etc.). 
       FIG. 10  illustrates a screenshot from visual output device  130  showing a generation (or generated scent formulation), based upon which the scents are dispensed (e.g., Woody 3.38%; Greens 12.84%; Ether 7.43%; Wet 0.00%; Soil 12.16%; Zest 12.84%; Animal 6.76%; Floral 33.11%, Luminous 11.49%) 
     In one embodiment of the invention, the scents may be described according to their characteristics or features in several categories (“Feature Categories”). Exemplary Feature Categories are illustrated in the following table. As illustrated in the table, the Feature Categories may be represented by a numeric value, text, color picker, geographical coordinates, or a combination of the foregoing. 
     
       
         
           
               
            
               
                   
               
               
                 Example Feature Categories Describing Scents 
               
            
           
           
               
               
               
               
            
               
                 Temporal: Longest to 
                 Energy: Most to least 
                 Perceptual: Sharpest 
                 Harmonic: Most to 
               
               
                 least long-lasting; 
                 diffusive; Numeric/ 
                 to least sharp/rounder 
                 least pleasant Numeric/ 
               
               
                 Numeric/Scale 
                 Scale 
                 Numeric/Scale 
                 Scale 
               
               
                   
               
               
                 Color: Text, numeric, 
                 Texture: Text, e.g. 
                 Emotion/Mood: Text, 
                 Associations: Text, e.g. 
               
               
                 color picker, e.g. Blue 
                 Cotton 
                 e.g. Scared 
                 with locations, events, 
               
               
                   
                   
                   
                 feelings. 
               
               
                 Season: Text 
                 Weather: Text, 
                 Natural/Unnatural: 
                 Sensations: Text or 
               
               
                   
                 Numeric 
                 Numeric/Scale 
                 Numeric 
               
               
                 Olfactive Territories/ 
                 Memories: Text 
                 Biometric data: 
                 Price, Regulatory Data, 
               
               
                 Families: Text, 
                   
                 response to 
                 CAS Number 
               
               
                 geolocation, e.g. 
                   
                 ingredients, scents 
               
               
                 citrus, green, floral, 
               
               
                 woody, forest 
               
               
                 Origin 
                 Naturals/Synthetic 
                 Molecule family 
                 List of opposites. 
               
               
                   
                   
                   
                 Text, numeric 
               
               
                   
               
            
           
         
       
     
     The Feature Categories depend on the type of input data. Some Feature Categories can be applied to multiple types of input data. For example, the Temporal Categories (describing, e.g., lastingness of input data) can be applied to sound (audio), visual input (light, colors, etc.), and others. 
     The value (e.g., numeric, text, color, etc.) of the Feature Categories is calculated by the input processor  130   a  based on measurement or analysis of various input data parameters. For example, the Feature Categories for sound input may be characterized by parameters shown in the following example of a Sound Feature Category table: 
     
       
         
           
               
               
             
               
                   
               
               
                 Sound Features/Category 
                 Measured Parameters 
               
               
                   
               
             
            
               
                 Temporal (Life span: Lastingness/ 
                 Total Energy, Loudness, Spectral 
               
               
                 Volatility of scent); Scale − 
                 Decrease 
               
               
                 Numeric value 
               
               
                 Energy (Physical presence/ 
                 Spectral Spread, Spectral Skewness, 
               
               
                 Diffusion of scent); Scale/ 
                 Perceptual Spectral Variation 
               
               
                 Numeric value 
               
               
                 Harmonic (Stylistic/Pleasant versus 
                 Harmonic Energy, Noise Energy, 
               
               
                 disruptive); Scale/Numeric value 
                 Noisiness, Inharmonicity 
               
               
                 Perceptual (Shape &amp; Aesthetics: 
                 Perceptual Spectral Centroid, 
               
               
                 linear, sharp, round liquid); 
                 Sharpness Spectral Flatness, 
               
               
                 Scale/Numeric value 
                 Harmonic Energy 
               
               
                   
               
            
           
         
       
     
     The individual scents may be categorized according to the Features Categories in a relationship such that particular scent will correlate to a particular description for a Feature Category. For example, a particular scent may correlate to a particular value for the Temporal Feature Category. Within the scope of this invention, the Feature Categories are referred to as Scent Descriptors in their association with scents. The following table illustrates Scent Descriptors (Feature Categories) for sound input data with their associated scents. For example, the scents maybe ordered as shown in the following Scents Categories &amp; Sound Input table, where the top scent represents the “most” and the bottom the “least” of the scale). 
     
       
         
           
               
               
               
               
             
               
                   
               
               
                 Temporal- 
                 Energy-Most 
                 Perceptual-Most 
                 Harmonic-Most 
               
               
                 Longest to 
                 to least 
                 to least 
                 to least 
               
               
                 shortest lasting) 
                 diffusive 
                 sharp 
                 harmonic 
               
               
                   
               
             
            
               
                 Ether 
                 Floral 
                 Soil 
                 Floral 
               
               
                 Animal 
                 Wet 
                 Woody 
                 Ether 
               
               
                 Woody 
                 Soil 
                 Luminous 
                 Zest 
               
               
                 Floral 
                 Woody 
                 Wet 
                 Animal 
               
               
                 Soil 
                 Zest 
                 Greens 
                 Greens 
               
               
                 Wet 
                 Animal 
                 Zest 
                 Woody 
               
               
                 Greens 
                 Greens 
                 Floral 
                 Wet 
               
               
                 Luminous 
                 Luminous 
                 Animal 
                 Soil 
               
               
                 Zest 
                 Ether 
                 Ether 
                 Luminous 
               
               
                   
               
            
           
         
       
     
     The input receiver  120  can receive input data from a user, from the surroundings, from another device, or from its own stored data. For example, a user can provide input by typing, scanning a document, uploading a file to the system, speaking into a microphone, and various other methods. The input receiver  120  can also collect input data from the surroundings, for example, noise and light levels, music, radio frequencies, etc. The input data can also be provided to the input receiver  120  via another device, such as a mobile device via wireless communications, or from network or internet location that contains the data. The input processor  130   a  may be a computer, mobile device, cloud computing device, or another computing or microprocessor-based device, together with peripheral devices, such as a display, keyboard, touchpad, stylus, and other peripheral devices. The input receiver  120  may also comprise various instrumentation for receiving, sensing, measuring or detecting the input data, such as microphones, temperature sensors, light/dark sensor, color sensors, radio frequency sensors, spectral analyzers, sound frequency analyzer, vision systems and cameras, face recognition, microphones, text recognition, voice recognition, image recognition, biometric sensors, and numerous others. In some embodiments, one device may act both as an input receiver  120  and a visual output device  130 ; for example, a monitor that has touch-screen capabilities. 
     In an embodiment for an autonomous generative scent creation process, the input receiver  120  can also receive input data on its own from previously created generations (or formulations) of scent. Such embodiment may be configured to continuously generate new scent formulations without external input, based on internally provided input data. 
     The input data may be questionnaire answers, chosen price ranges, chosen ingredients (e.g., specific scents, categories of scents, Naturals or Synthetic, etc.) user-entered data, social-media based data, biometric feedback, financial data, stock exchange-based data, weather-based data, personal/emotion-based data, sports-based data, sound-based data, scent(s)-based data, sensor-based data, image-based data, and combinations thereof. The user may utilize a mobile application to generate the data. For example, the mobile application may have a questionnaire to which the user provides answers. The answers are then transmitted to the input processor  130   a . Additionally, the user may input data directly into the input processor  130   a . Alternatively, the input processor  130   a  may receive data in the forms of social-media based data, biometric feedback, stock exchange-based data, weather-based data, personal emotion-based data, sports based data, sound based data, scent(s)-based data, sensor-based data, or image-based data. 
     The input processor  130   a  ingests the input data and analyzes it. For example for sound input data the input processor  130   a  can measure various parameters that describe the sound (“Sound Descriptors”) such as Total Energy, Loudness, Spectral Decrease, Spectral Spread, Spectral Skewness, Perceptual Spectral Variation, Harmonic Energy, Noise Energy, Noisiness, Inharmonicity, Perceptual Spectral Centroid, Sharpness Spectral Flatness, Harmonic Energy, and others. For example, for a sound input data, the input processor  130   a  may analyze the context of a song. For visual input data (e.g., image(s), video(s), surrounding(s), etc.), the input processor  130   a  may analyze the data for presence and amount of different color, hue, darkness and lightness, luminosity, what is the in the scene, the presence and number of people, whether the image is of urban or nature environment, and various other indicators (“Visual Descriptors”). For people (whether in an image or surroundings) the input processor  130   a  may analyze the facial expression and emotions, assess and assign a value (e.g., on a sliding scale) for gender, ethnicity, race, age, etc. (“Personal Descriptors”). For text input, the input processor  130   a  may analyze the source, the context and any known associations with it. 
     Based upon the analysis of the input data the input receiver  120  creates a description of the input data. The description may be numeric, text or both. For example, for sound input data, the input processor  130   a  will assign a numeric value to several categories that describe the features of the sound input data. Such categories may be 1) Temporal Features, 2) Energy Features, 3) Perceptual features and 4) Harmonic features. The numeric value assigned to each category of features will be based on the analysis of the appropriate Sound Descriptors representative of each feature category, as set forth in the Sound Feature Category table. Also as set forth in the table the numeric value represents the level each feature is present in the sound input data. For example the numeric value for the Temporal Features category will be representative of the sound input data on a scale of Most Long-Lasting to Least Long-Lasting (e.g., a high number may represent a long lasting sound, while a low number a short sound, or vice versa). 
     Similarly, for an image (or other visual) input data, the input processor  130   a  creates a description of the input data by assigning a numeric value to several feature categories based on the Visual Descriptors, and on Personal Descriptors if people are present. Those features categories may include Brightness, Hue, Color Palette, Contrast, People, Nature, and if people are present, Emotion. 
     In addition to or instead of, numeric values the input processor  130   a  may assign text descriptors to the input data. For example the text descriptor may include descriptive words, such as “bright,” “blue,” “fast,” “allegro,” “warm,” “emotional,” “sad,” “green,” “grey,” “sunny,” “forest,” “wild,” “disharmony,” “melodic,” and numerous others. The input processor  130   a  may also associate additional text descriptors to the exemplary text descriptors in the previous sentence based on the input. For example, the “grey” descriptor may be associated with the additional descriptors “dull” and/or “risk avoiding.” 
     Based on the analysis performed by the input processor  130   a , the algorithm correlates the input data descriptors to the Scent Descriptors (i.e. Feature Categories) and creates a “recipe” (also referred to as a formulation, or generation) for mixing of the different scents (single ingredients, or compounds). Based on the description (numeric, text, or other) of Features Categories the algorithm selects the different scents and the amount of each scent to dispense. For example, for long lasting sound input data (e.g., in the Temporal Feature Category), the algorithm processor may select “Ether” scent, and an amount based on a pre-programmed algorithm. Based on the Harmonic, Perceptual, and Energy Feature Categories for the same sound the algorithm processor may select different amounts of the following scents Woody, Greens, Ether, Wet, Soil, Zest, Animal, Floral and Luminous resulting in a recipe as illustrated in  FIG. 10 . The input processor  130   a  and algorithm may operate as illustrated in the flow-chart in  FIG. 7 . 
     In the preceding algorithm, input data audio files are selected and analyzed according to the sound Feature Categories illustrated in the Example Feature Categories Describing Scents Table, above. The analysis results in a configuration for each Feature Category. In one example, each Feature Category configuration consist of a “pool”, “index,” and “drops.” The configurations for each Feature Category are combined into a single configuration, which is then saved as a new generation/formulation. 
     A system embodying the algorithm illustrated in the figure above, may select (e.g., randomly or not) several (e.g., 3) input data audio files from existing pre-stored audio files (e.g., 450 files). The existing audio files are divided into pools of a smaller number of files (e.g., 50 files). Each of the pools is associated with a specific scent dispenser  150 , or container  1151 . 
     For each of the Sound Descriptors the algorithm may perform the following steps:
         1) Determine from which pool to select a file for each Sound Descriptor. This is the “pool” value in the configuration.   2) Select a file from the chosen pool. This is the “index” value.   3) Calculate the number of drops in the scent formulation for each Sound Descriptor.       

     In one example, the process for the creation of a generation of fragrance starts by selecting 3 input audio files randomly, but more or less audio files may be selected. The audio files may be selected by a user, may be received by the input receiver  120  (e.g., as files, through a microphone, or other methods). 
     To select the pool for each Sound Descriptor, the algorithm calculates the mean for the Sound Descriptor for each of the input audio files. This calculation results into one file having the highest mean value, one file having the lowest mean value and one file having a value in between the highest and the lowest. The difference between the highest and the lowest value is divided by a predetermined number. In this example, the predetermined number is 9, corresponding to the number of Sound Descriptors or to the number of scents in each Scents Category for Sound Input Data, illustrated above. If the middle value is below the median, the algorithm chooses the first whole number below the median on this scale of 9. If the middle value is above the median, the algorithm chooses the first whole number above the median on this scale of 9. This number determines from which pool the algorithm will select a file for a particular Sound Descriptor. The algorithm repeats this process of selecting a pool for each Sound Descriptor. Each pool may be associated with a specific scent dispenser  150 , or container  1151 . 
     To select the index (e.g., number corresponding to a file within the chosen pool) for each Sound Descriptor, the algorithm calculates the median value of the Sound Descriptor for each of the input audio files. The algorithm then subtracts the lowest median value from the highest median value for each Sound Descriptor and divides the number of files by the result, and the quotient provides a scale in which the highest median value will correspond to the highest possible index and the lowest median will correspond to the lowest index. To determine the scale, for example, the algorithm may determine the straight line on a Cartesian (e.g., X, Y) coordinate system defined by the X, Y number pairs (highest median, highest index) and (lowest median, lowest index). In the next step the algorithm calculates a new median (“Median.new”) of the previously calculated median values. In the example with three median values (i.e., three input audio files), Median.new will be the middle value. Next the algorithm determines the index to which Median.new corresponds by mapping Median.new to the scale determined above (e.g., an X-Y straight line). The resulting number represents the index, corresponding to a file in the pool. 
     To select the number of drops (e.g., the amount of particular scent determined by the pool, above) for each Sound Descriptor, the algorithm operates as follows. The algorithm calculates the mean (value z) of the means (as calculated above) for each Sound Descriptor. Next, the algorithm maps z on a scale of the number of files in the pool (e.g., 50) of what could have been the maximum and minimum value for this Sound Descriptor. The algorithm subtracts z from the chosen index (e.g., audio file number) calculated above, and converts the resulting number to an absolute number. The resulting absolute number, x, represents a number of drops of a scent for each Sound Descriptor. 
     After calculating the configuration for each Sound Descriptor by determining the pool, index, and drops as described above, the algorithm combines the individual configurations. The algorithm adds the x (drops) values for all Sound Descriptors and calculates the percentage per Sound Descriptor within the formulation of the currently generated fragrance (i.e., generation). Because each pool is associated with a specific scent dispenser  150 , the drops associated with each pool (i.e., scent) are calculated as a percentage of the total amount of drops for the formulation. This percentage is calculated into an absolute amount of volume of ingredient (e.g., scents) per scent dispenser  150  for each Scent Descriptor so that the desired quantity is being compounded in the correct ratio. The processor  130   a  and algorithm may be programmed to correlate the input data to the scents according to the flow chart shown on  FIG. 8 . 
     The amount of each of the plurality of scents  140  are dispensed from the plurality of scent dispensers  150  into the container  180 . The container  180  is transported on the conveyor  160  to allow the container  180  to be movably positioned to receive each of the plurality of scents  140  from each of the plurality of scent dispensers  150 . The plurality of motion sensors  170  guide the container  180  on the conveyor  160 . The input processor  130   a  generates information for the label  192  and the unique code. The label  192  is affixed to the container  180 . The cap  210  is secured to the container  180 .  FIG. 6  illustrates an exemplary algorithm for dispensing the specific amounts of scent. 
     In another embodiment, system can allow a user to convert scent to specific sound. In this embodiment, the input processor  130   a  calculates the data to generate sounds. The at least one sound output device  220  outputs the sounds. The input processor  130   a  translates scent properties to sound properties. The scent properties include (1) Life Span, (2) Physical Presence, (3) Stylistic, and (4) Shape/Aesthetics. Life Span is the lastingness or volatility of the scent. Life Span may be translated to the sound properties (a) Total Energy, (b) Loudness, and (c) Spectral Decrease. Physical Presence is the diffusion of the scent. Physical Presence may be translated to the sound properties (a) Spectral Spread, (b) Spectral Skewness, and (c) Perceptual Spectral Variation. Stylistic is the pleasantness of the scent compared to its disruptiveness. Stylistic may be translated to the sound properties (a) Harmonic Energy, (b) Noise Energy, (c) Noisiness, and (d) Inharmonicity. Shape/Aesthetics is the shape of the scent, such as linear, sharp or round liquid. Shape/Aesthetics may be translated to the sound properties (a) Perceptual Spectral Centroid, (b) Sharpness, (c) Spectral Flatness, and (d) Harmonic Energy. The input processor  130   a  outputs sound through the sound output device  220  based upon the sound properties that are translated based upon the scent properties. 
     Recipe Table, below, illustrates a formulation for two products, PROD_A, and PROD_B, in an embodiment of the invention. The formulation may be provided as input data as described throughout this disclosure. Each of the INGR_ 1 , INGR_ 2 , etc., illustrate the percentage of each ingredient (or scent)  150   b  (“Ingredient Percentage”) of the total weight of PROD_A and PROD_B. Alternatively, Ingredient Percentage may be provided as percentage of volume. Each product may contain as many ingredients as needed or desired by a user. Perfumes, for example, commonly contain between 5 and 60 ingredients, but the number of ingredients may be lower or higher. Other products such as shampoos, beverages, and other, may contain a different number of ingredients. 
     
       
         
           
               
            
               
                   
               
               
                 RECIPE TABLE 
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                 Product Name 
                 INGR_1 
                 INGR_2 
                 INGR_3 
                 INGR_4 
                 INGR_5 
                 . . . 
                 INGR_N 
               
               
                   
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                 PROD_A 
                 3.932% 
                 1.878% 
                 0.333% 
                 1.100% 
                 3.000% 
                 . . . 
                 A_N % 
               
               
                 PROD_B 
                 0.150% 
                 0.150% 
                 1.995% 
                 0.210% 
                 — 
                 . . . 
                 B_N % 
               
               
                   
               
            
           
         
       
     
     In one embodiment of the invention, as illustrated in  FIG. 14 , the dispenser  150  may be a rigid container (e.g., metal, glass, plastic, etc., or combination thereof), vacuum flexible containers (bags)  150   a , or a vacuum flexible container  150   a  within a rigid container. The vacuum flexible containers  150   a  aid in preventing vaporization and/or oxidizing of the scents. The vacuum flexible containers  150   a  may hang in the rigid container, and are easily exchangeable due to its hydraulic connectors, valves and stopcocks. The dispensers  150  can be outfitted with output devices such as displays to bestow a wide array of information to the users. This may include, but is not limited to, user-information, scent-information, machine status-information, audio-visuals, (scannable) graphics, etc. 
     In one embodiment of the invention, as illustrated in  FIGS. 11 and 24 , a dispenser manifold  200  may be configured as eight dispensers  150  in a circular pattern on the dispenser manifold  200 . The dispenser needles  1163  may be bent to a 90° angle, and the needle  1163  tips join in a circular pattern below the center of the manifold  200 . This allows for a plurality of dispensers  150  to be used at the same time, quickening the dispense time. This is a representative embodiment with eight dispensers in a circular pattern, and the scope of the invention is not limited to this embodiment. For example, there may a smaller or larger number of dispensers in a different pattern (e.g., four dispensers in a square pattern) or the needles  1163  may not be bent or maybe bent or curved at an angle smaller or larger than 90° degrees. Needles  1163  may be any dispensing needle, nozzle, tubing, valve, faucet or other device that allows the dispensing the type of ingredients  150   b  used, with the desired accuracy, precision, or flow characteristics (e.g., high/slow speed, atomizing, spray, etc.). Needles  1163  preferably have an internal diameter ranging from 0.05 millimeters to 70 millimeters. 
     In another embodiment of the invention, illustrated in  FIG. 9 , the Scent Dispenser  150  may comprise a plurality of vessels  1151 , each containing an ingredient  150   b , in fluid communication with Dosing Station  1150 . Dosing Station  1150  may be attached to frame  110 . Vessel  1151  may be a vacuum flexible container  150   a , or maybe another type of container that is rigid, or that is not kept under vacuum. Vessels  1151  may be contained within an Ingredient Storage Compartment  155 , as shown in  FIGS. 14, 15 , and may be secured to Ingredient Rack  156  with hooks, screws, crimps, or other means. 
     As shown in  FIG. 15 , Vessels  1151  may comprise an ID Tag  158 , in the form of electronic chips (e.g., RFID tags, NFC, etc.), bar codes, colored shapes, alphanumeric characters (e.g., string, code, plain text, etc.), and various other forms of identification known in the industry. ID Tag  158  may comprise information about the scent  150   b  contained in vessel  1151 , such as type of scent, production date, origin, manufacturer, batch number, concentration of scent  150   b , identification of other ingredients mixed with scent  150   b  (e.g., alcohol, base liquid, multiple pure ingredients, etc.), and various other information. ID Tag  158  may also comprise information about the Vessel  1151 , such as type, material, production date, what scent must be stored in vessel  1151 , how many times the Vessel has been used, and various other information. Information in the ID Tag allows tracking and identifying with high precision specific batches of scent that were used to fill a particular container. This has many applications, such as increasing product safety, facilitating of defect tracking and removal, and various other benefits. 
     In one embodiment Vessels  1151  are bags  150   a  that can vary in size from 100 m1-2.5 L. In some embodiments, the size of vessels  1151  may be smaller or larger. Preferably, Bags  150   a  may be made of Ethylene tetrafluoroethylene (ETFE), which is chemically inert (e.g., reduces risk of imparting smell or residue on scent  150   b ); resistant to chemicals, electricity, and high-energy radiation; self-cleaning (due to its nonstick surface); flexible, fully collapsible (to, e.g., avoid mixing with air or other materials, enabling full discharge of ingredient and reduce losses); and recyclable. Many ETFE characteristics are maintained over a wide temperature range, which may be helpful when storing varying ingredients (e.g., with varying corrosive properties) in environments that may vary in temperature (e.g., long term cold or cold storage, dispensing at higher temperatures). Materials other than ETFE may also be used for Bags  150   a  depending on the characteristic of the ingredients, the overall system, cost, and other factors. 
     Scent Dispenser  150  may also comprise a display which may display any information for the user, including information about scents, formulations, state of dispensing, and any other information. Scent Dispenser  150  may also comprise input receiver  122 . Scent Dispenser  150  may also comprise indicators in the form of lights or sound to indicate state of dispensing, alarms, errors, notifications, and other information. 
     Ingredient Storage Compartment  155  can be outfitted with output devices such as displays to bestow a wide array of information to the users. This may include, but is not limited to, user-information, scent-information, machine status-information, audio-visuals, (scannable) graphics, etc. Ingredient Storage Compartment  155  may be attached to frame  110 , or may be located in a different location. Ingredient Storage Compartment  155  and Ingredient Rack  156  may be made from any suitable material, and they maybe separate structures, or the Ingredient Storage Compartment  155  may consist solely of Ingredient Rack  156 . 
     A Reader  157  may be provided on the Ingredient Storage Compartment  155 , on the Ingredient Rack  156 , or both to obtain information from the ID Tag  158  on Vessel  1151 . Reader  157  maybe a RFID Reader, bar code scanner, scanner capable of character recognition, OCR device, or any other type of reader or sensor capable of acquiring the information contained in the ID Tag  158 . 
     As shown on  FIG. 17  and  FIG. 25 , Dosing station  1150  may comprise a manifold  200  configured to receive a plurality of dosing controllers, which maybe pumps  1160 , valves  1165 , or any other device that can be configured to dispense an amount of scent required for a particular formulation. Each dosing controller is in fluid communication with a Vessel  1151  through a dosing controller inlet. Each dosing controller is configured to dispense the ingredient  150   b  contained in Vessel  1151  into container  180  through a dosing controller outlet. In different embodiments each dosing controller may be in fluid communication with one or more Vessels  1151 , or one or more Vessels  1151  may be connected to one dosing controller  1160 ,  1165 , or multiple dosing controllers may dispense the same scent  150   b . Dosing station  1150  may further comprise a filling platform  1159  for supporting the container  180  so that the opening of container  180  is positioned to receive ingredients  150   b  from dosing controller outlet. Dosing station  1150  may further comprise a sensor for detecting if container  180  is properly positioned on the filling platform  1159 . 
     In one embodiment Dosing station  1150  comprises a manifold  200  configured to receive a plurality of dosing controllers that comprise pumps  1160 , and needles  1163  for dispensing ingredient  150   b  into container  180 . The manifold  200  is configured in such a way so as to position the plurality of pumps at an angle with the pump outlet pointing downward and toward a filling platform. The needles ( 1163  of the plurality of pumps can be configured (e.g., by varying their length, by curving them, bending them, etc.) so that all needles  1163  meet just above the opening of the container  180 , and form a circle with circumference smaller than the opening of container  180 . Such configuration of the Manifold  200 , plurality of pumps  1160 , and needles  1163  allows multiple pumps to be positioned at the same dosing station allowing multiple scents to be dispensed simultaneously into container  180 . For example, by varying the size of the manifold  200 , the angle at which it receives the plurality of pumps  1160 , and the length and bend of needles  1163 , Dosing Station  1150  may comprise higher or lower number of pumps  1160  permitting more or less scents to be mixed simultaneously at one Dosing Station  1150 . 
     Each of the plurality of pumps  1160  may be configured to deliver a predetermined amount of scent  150   b  per pump stroke, or per time pumping (e.g., per 100 milliseconds). To dispense an amount of scent determined by input processor  130   a  for a formulation, the pump dispensing that scent will be pumped for as many strokes, or for as long as, required to deliver the amount of scent. In a preferred embodiment Ingredient  150   b  enters through pump inlet  1161  and with each stroke of pump  1160  a predetermined amount of ingredient  150   b  travels from pump inlet  1161  to pump outlet  1162  and through needle  1163  and is delivered to bottle  180 . In one embodiment, the Dosing Station  1150  comprises diaphragm pumps with a nominal stroke volume of 15 microliters which dispenses 15 microliters of scent  150   b  from Vessel  1151  into container  180 . In other embodiments, and with different ingredients, particularly when larger volumes are required, such as with cosmetics, shampoos, soft drinks, etc., a different dispensing volume per pump stroke may be desirable. 
     In one embodiment of the invention Dosing Station  1150  comprises a heating system  1170 . Heating System  1170  maintains the temperature of ingredient  150   b  at a predetermined dispensing temperate Td ensuring proper viscosity of Ingredient  150   b , consistent flow per pump stroke, and consistent volume of  150   b  being dispensed with each stroke of pump  1160 . In a preferred embodiment it has been found setting the dispensing Temperature Td in the range of 30 C-35 C, and preferably approximately 35 C has resulted in flowrate precision of around 0.1%. Heating System  1170  may comprise a heating element  1171 , a heating block  1172  surrounding the pump inlet. Heating element  1171  heats heating block  1172  which is configured to transfer heat to pump inlet, and/or the pump. The heating block  1172  preferably is made of heat conduction materials, such as aluminum. Heating element  1171  maybe resistive heating element, it may be Infrared or other radiated heating elements, or it may be tubing circulating heated fluid. The heating system  1170  may regulate and maintain the dispensing temperature using temperature sensors, processors (e.g.,  130   a  or others) implementing temperature control algorithms, and other hardware and software components. 
     In one embodiment of the invention the Ingredient Storage Compartment  155  is pressurized and configured to apply pressure on the flexible containers  150   a . In this embodiment the pressure within Ingredient Storage Compartment  155  may be used to force the contents of flexible containers  150   a  to flow towards Dosing Stations  1150  and into container  180  without the need for pumps  1160 . Ingredient Storage Compartment  155  may comprise a pressure sensor that together with a control system and an air compressor is configured to maintain the tank pressurized to maintain consistent flow. 
     In one embodiment of the invention the plurality of dosing controllers comprises valves  1165  instead of pumps  1160 . The valves are calibrated so that the volume of each ingredient is known for a unit of time during which the valve is open (e.g., 100 milliseconds). The valve can be held open for a specific amount of time to dispense a desired amount of ingredient  150   b  pass through the inlet, outlet, needles  1163  and into the bottle  180 . 
     In an embodiment where the Ingredient Percentage is provided as weight percentage of each ingredient  150   b , the weight of each ingredient (“Wt.”) to be dispensed is calculated based on the weight percentage and the desired weight of a recipe. Dosing controllers  1160 ,  1165 , are calibrated to deliver consistent amount of ingredient  150   b  with each stroke of pump  1160 , or for each unit of time pump  1160  is pumping, or for each unit of time valve  1165  is open. The calibration data is stored in a calibration table, example of which is provided in following Table. 
     
       
         
           
               
               
               
               
               
            
               
                   
                   
               
               
                   
                 INGR_1 
                   
                 INGR_2 
                   
               
            
           
           
               
               
               
               
               
            
               
                 Wt (g.) 
                 ρ (g/cc) 
                 v (ml.) 
                 ρ (g/cc) 
                 v (ml.) 
               
               
                   
               
            
           
           
               
               
               
               
               
            
               
                 0.01 
                 0.82 
                 0.012 
                 0.846 
                 0.012 
               
               
                 0.02 
                 0.82 
                 0.024 
                 0.846 
                 0.024 
               
            
           
           
               
            
               
                 . . . 
               
            
           
           
               
               
               
               
               
            
               
                 0.07 
                 0.82 
                 0.085 
                 0.846 
                 0.083 
               
            
           
           
               
            
               
                 . . . 
               
            
           
           
               
               
               
               
               
            
               
                 0.10 
                 0.82 
                 0.122 
                 0.846 
                 0.118 
               
               
                   
               
            
           
         
       
     
     The table above, represents an example of a calibration table for two ingredients, INGR_ 1 , and INGR_ 2 . In the table, Wt. is the mass of the ingredient to be dispensed in grams (“g”), p (rho) indicates the density of the ingredient in grams per cubic centimeter (“g/cc”) at the dispensing temperature (Td), and v is the volume in milliliters (ml) of the ingredient that corresponds to the desired weight (Wt.) to be dispensed. By identifying, for example, from ID Tag  158 , ingredient  150   b  (including, e.g., pure ingredient, mixtures of pure ingredients, base liquid, and combinations thereof) contained in each Vessel  1151 , its concentration and weight in the recipe, and based on that that information determining the needed volume using the Calibration Table, a system according to the present invention can determine the valve opening or pumping duration time, or number of pump strokes necessary to dispense the proper amount of ingredients  150   b . Alternatively, the volume can be determined using a formula that correlated the weight and density, for example: v=Wt./ρ 
     The pucks  162  can be molded to any shape to hold any shape of container  180  within its boundaries and allows the use of containers  180  of varying sizes on the same system according to this invention. Pucks  162  used in a system according to this invention preferably have the same outer size, such that the pucks can move along dispenser lane  161 . As illustrated in  FIG. 23 , puck  162  comprises an aperture  162   a  for placing a container  180 . Aperture  162   a  does not go all the way through the puck  162 . The depth  162   b  of aperture  162   a  is determined by the height of container  180  used. This allows containers with varying heights to be transported using pucks  162  with an aperture  162   b  such that the openings of containers  180  will be at the same height regardless of the height of each container  180 . For example, this ensure that when containers of various heights are placed with the appropriate puck  162  on filling platform  1159  the opening of the container will always be at the same height below the dosing controller outlet. The shape and size (e.g., width, diameter, etc.) of the cross section of aperture  162  may vary according to the size and shape of the container  180  used in the system according to this invention, thus enabling the use of containers  180  with different cross sections shapes and/or sizes. Puck  162  may comprise a weight  162   c , for example to increase stability when using small bottles that may need to be elevated thus also elevating the center of gravity and increasing the risk of tipping, and for various other reasons. Pucks  162  maybe produced from any suitable material or combination of materials. 
     Puck  162  may also comprise an Puck ID  162   c  (e.g., RFID, NFC, QR, bar code, etc.), which can be used to track the progress of the container  180  in Puck  162  and can be used to confirm completion of a production order. 
     In one embodiment of the invention a capping system  205 , illustrated in  FIGS. 28-31 , may be used that may account for different sizes and shapes of caps  210 . The cap  210  may be a mist sprayer cap with a dip tube as described above and as illustrated in  FIG. 12 . Alternatively, the cap  210  may be a cap without sprayer capabilities, as illustrated in  FIG. 3 . For example, cap  210  may comprise a cover, a sprayer, and a straw  210   a . A capping system according to an embodiment of this invention can be used to apply caps  210  with different length straws  210   a . Capping system  205  may comprise a frame  205   a , cap magazine  2051 , cap dispenser  2052 , capping carriage  2053 , capping elevator  2054 , and a capping straw guide  2055 . Frame  205   a  may be part of frame  110 , or maybe a separate frame. 
     Caps  210  are placed in Cap magazine  2051 . The magazine  2051  is removably attached to capping station frame  205   a  and can be removed to be refilled or replaced with a magazine  2051  that can accommodate different types of caps  210 , or caps with longer or shorter straws  210   a , or straws  210   a  with different diameter. Cap  210  advances along the magazine  2051  in the direction of cap dispenser  2052 . 
     Cap dispenser  2052  provides a cap  210  for container  180  from magazine  2051 . Cap dispenser  2052  may be a channeling gate system as shown on  FIGS. 28 and 31 , comprising channels  2052   a  each with a gate  2052   b , wherein each magazine  2051  feeds caps  210  into channel  2052   a  when the respective gate  2052   b  is open, allowing a cap  210  from a desired a magazine to be delivered to capping carriage  2053 , which moves laterally to receive cap  210 . In another embodiment cap dispenser  2052  may be a channeling and funneling gate system as shown on  FIG. 31  allowing cap  210  from a desired magazine to be delivered through channel  2052   a  through funnel  2052   c  to capping carriage  2053 . 
     Capping carriage  2053  receives cap  210  from capping dispenser aligns it with the opening of container  180  and applies it to container  180 . Capping carriage  2053  may to move vertically to deliver cap  210  to the container  180  opening, and may also reorient cap  210  (e.g., by rotating) so that straw  210   a  points vertically toward the container  180 . In some embodiments Capping carriage  2053  may not move vertically or rotationally and may also comprise a capping elevator  2054  which may perform the vertical movement to deliver the cap to the container, the rotational movement to re-orient the cap, or both the vertical and rotational movement. 
     Capping system  205  may also comprise a straw guide  2055  ensure that straw  210   a  be properly placed on container  180 . Straw guide  2055  is configured to be movably positioned above opening of container  180  so that the guide will “feed” the straw in the container  180  opening. Straw guide may retract to allow Cap  210  to be applied on container  180 . As shown in  FIG. 29 , Straws  210   a  may curve outward so that when cap  210  is aligned with the opening of container  180  the bottom of straw  210   a  does not line up with the opening of the container. Straw guide  2055  can facilitate application of cap  210 , especially when straw  210   a  is longer and outward curvature is larger, or when the diameter of opening of bottle  180  is small. Straw guide  2055  may be a griper arm (e.g., part of the dispenser, carriage, or a separate device) or it may be a linear guide, funnel, or any other device known in the art. 
     In one embodiment of the invention, illustrated in  FIG. 32 , Capping System  205  may comprise a crimping tool  211  which may be used to tighten and attach cap  210  to the container  180 , for example when cap  210  is desired to be not easily removable, or if a watertight seal is desired. Crimping tool  211  may comprise a crimper elevator  211   a  and a crimper  211   b . Crimper elevator moves the crimper  211   b  over cap  210  and crimper  211   b  affixes cap  210  on container  180  by applying pressure on the cap. In other embodiments of the invention crimper  211   b  may attach cap  210  to container  180  by rotating cap  210  to engage threads on cap  210  with threads of the opening of container  180 . 
     In one embodiment of the invention, a plurality of exit stations  230  are installed on the generative scent design system  100 , as shown in  FIG. 16 . The conveyor  160  may guide the container  180  to the desired exit station  230 . The exit station  230  is equipped with an actuator may remove the container  180  from the conveyor  160 . The exit stations  230  may be outfitted with output devices such as displays to bestow information to the users. Exit station  230  may comprise a Puck ID reader  232  for reading the information stored on Puck ID  162   c.    
     Exit station  230  may comprise a platform and a hook  231  mounted to linear guide driven by a rotating actuator. After extending the hook the conveyor  160  positions the bottle in front of the exit station. Next the exit station retracts the hook, taking the bottle away from conveyor  160 . 
       FIGS. 4, 5, 18  illustrate a container dispensing system  300  in an embodiment of the present invention comprising a supply conveyor  301 , supply lane  302 , supply lane separators  303 , supply lane sensors  320 , gates  330 , supply transfer area  304 , and elevator  350 . Supply lane separators  303  define one or more supply lanes  302  for staging containers  180 . Supply conveyor  301  may be comprised of multiple conveying mechanisms, such as conveyor belts, bead or roller conveyors, or others, such as that each supply lane comprises a dedicated conveying mechanism. In the alternative, supply conveyor  301  may comprise a single conveying mechanism whose top surface is divided into supply lanes by the supply lane dividers. 
     Supply lane sensors  320  may be positioned at the lanes  302  to detect the presence of a container  180  in supply lane  302 . Supply sensors  320  preferably are photosensors, photo eyes, or similar photoelectric sensors comprising an emitter, receiver, and/or beam converter/reflector. 
     Gates  330  hold or release containers  180  and allow them to advance from conveyor  301  to the supply transfer area  304 .  FIG. 18  illustrates gates that may rotate to advance a container  180 . When gate  330  is stationary it blocks container  180  from advancing. 
     As Illustrated in  FIG. 19 , from the supply transfer area  304  containers  180  advance to elevator platform  351  of elevator  350 . The supply transfer area  304  may be a power conveyor mechanism that transports the containers  180  onto the elevator platform  351 , or the containers may advance under gravity. In one embodiment a transfer pusher  340  is provided which pushes the container  180  onto the elevator platform  351 . Pusher  340  preferably comprises an arm, rotating actuator, and/or limit switches. 
       FIGS. 20, 21  illustrate an embodiment of elevator  350 . Elevator  350  comprises elevator platform  351 , platform edge  352 , elevator base  353 , springs  354 , Elevator  350  transports container  180  to dispenser lane  161  and conveyor  160 . The elevator platform  351  holds/support the pucks and is secured to the elevator base  353 . The platform edge  352  is movably secured by springs  354  to base  353 . Springs  354  maintain edge  352  extended above the surface of platform  351  to secure container  180  on the platform. The platform comprises an edge to make sure the bottle does not fall off when transporting or receiving a bottle. When the elevator platform is aligned with dispenser lane  161 , edge  352  presses against the bottom of dispenser lane  161  compressing springs  354  and lowering edge  352  thus freeing container  180  to advance onto dispenser lane  161 . 
     In one embodiment of the invention, as illustrated in  FIG. 12 , a conveyor  160  with cleats  164  is used to retain the pucks  162  wherein the containers  180  reside. Furthermore, the cleats  164  maintain a stable increment of the position of the conveyor  160 . As conveyor  160  advances, the cleats  164  transfer container  180  along surface  161   a  of dispenser lane  161 . In this embodiment, dispenser lane  161  is formed between conveyor  160  and railing  161   b . Surface  161   a  preferably is HDPE to reduce friction and facilitate the movement of the container  180  along the lance, but Surface  161   a  maybe made from any other material with low friction or can be treated with agents or product designed to reduce friction. The conveyor  160  moves the puck with container through one or more of Dosing Stations  1150 , Capping Stations  205 , Crimping stations  211 , Labeling Stations  195 , Exit Stations  230 , and others. 
     The position of conveyor  160  is detected with Sensor  165 . Sensor  165  provides information to the Control System/Computer when the belt is positioned in such a way so that a bottle  180  may be located at a filling platform  1159  of one of the Dosing Stations  1150 . For example, sensor  165  may be a fork style sensor assembly as shown on  FIG. 22 . Sensor  165  may be comprised of two sensors  166 , each incorporated into the two prongs of the fork, that detect the position of the cleats. To ensure that the conveyor  160  is properly position for a container  180  to be present at a filling platform  1159 , both prong sensors must detect the presence of cleats (e.g., there is a cleat aligned with each prong sensor). Sensor  165  may also be any type of sensor capable of detecting position, for example, photo-eyes, proximity sensor, switch sensors, and others. 
     In one embodiment of the invention, in  FIG. 26 , a horizontal (or flat) conveyor  160  may be used to transport the container along dispenser lane  161 . In this embodiment, Dispenser lane  161  is formed on the surface  161   a  of the conveyor belt  160 . In another embodiment of the invention, illustrated in  FIG. 27 , a supply wheel conveyor is used to transport the container  180  to filling platform  1159 . The supply wheel conveyor may have openings where container  180  may be positioned and transported between stations. 
     While all embodiments have been described with a reference to a conveyor belt, it should be understood that the present invention is not limited by that description and any other conveyor or conveying system known in the art can be used, for example rollers, beads, skate wheels, chains, plates, and others. The conveyor maybe powered, gravity driven, or a combination thereof. While the embodiments herein have been described with a reference to a conveyor  160  with cleats  164 , it should be understood that the cleats  164  may not be needed in some embodiment depending on the style or type of conveyor used, and the characteristic (e.g., size, weight, speed, etc.) of container  180 , or of puck  162 . 
     While the invention has been described with reference to exemplary embodiments, it will be understood by those skilled in the art that various changes, omissions, and/or additions may be made and equivalents may be substituted for elements thereof without departing from the spirit and scope of the invention. In addition, many modifications may be made to adapt a particular situation or material to the teachings of the invention without departing from the scope thereof. Therefore, it is intended that the invention not be limited to the particular embodiments disclosed as the best mode contemplated for carrying out this invention, but that the invention will include all embodiments falling within the scope of the appended claims. Moreover, unless specifically stated any use of the terms first, second, etc. do not denote any order or importance, but rather the terms first, second, etc. are used to distinguish one element from another.