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  1. Starting Your Own Vegetable or Herb Garden at Home

    https://fayette.osu.edu/program-areas/master-gardener-volunteers/starting-your-own-vegetable-or-herb-garden-home

    Watch For We at Extension like to develop content based on feedback to address client concerns.  Two ...

  2. CD Wire- May 18, 2020

    https://comdev.osu.edu/cd-wire/2020-05-18

    other digital applications and their knowledge in the content areas covered by 4-H projects. In most ...

  3. Chow Line: Questions on meat safety and supply amid COVID-19

    https://cfaes.osu.edu/news/articles/chow-line-questions-meat-safety-and-supply-amid-covid-19

    hands with soap and water for 20 seconds or use hand sanitizer with at least 60% alcohol content after ...

  4. Field Estimations of Alfalfa Fiber Content

    https://agcrops.osu.edu/newsletter/corn-newsletter/2020-14/field-estimations-alfalfa-fiber-content

    Ohio has seen its 5 th warmest winter on record but spring temperatures across the state have consistently been 2-6° F below long-term averages. Climatic variations every year make it difficult to know the exact date to determine harvest of our first alfa ...

  5. Virtual School Programs

    https://ottawa.osu.edu/program-areas/4-h-youth-development/beautiful-butterflies-virtual-4-h-school-enrichment-program

    their understanding of science content and competent in their ability to apply science knowledge in ...

  6. Determination of lignin and ash contents of corn stover by near infrared spectroscopy

    https://grad.cfaes.ohio-state.edu/research-projects/seyed-hashem-mousavi-avval

    biobased industries. Determination of lignin and ash contents of corn stover is important for improving the ... determination of lignin and ash contents of corn stover. 160 corn stover samples were air-dried, milled, and ... Acid-soluble lignin, acid-insoluble lignin and ash contents of same samples were measured through the ...

  7. Thermogravimetric Analysis of the Frying Process for Protein-based Foods

    https://grad.cfaes.ohio-state.edu/research-projects/usoshi-chatterjee

    analyzed for fat content, moisture content, and color. The process variables monitored are oil and bacon ... ratio. The quality of the finished product is monitored by measuring Aw, color, fat content, and moisture ... content. Mass and energy balance equations have been developed to understand what happens to the product ...

  8. Graduate Education

    https://research.cfaes.ohio-state.edu/graduate-education

    graduate student professional development content, college-level recruitment materials, and serving as ...

  9. Congratulations on your graduation

    https://senr.osu.edu/node/9364

    Alumna) Congratulations!! And all best wishes as you kick off your next adventures! -Matt Hamilton To the ...

  10. Transitioning to organic? A three-year project studies the effects of different transitional strategies

    https://offer.osu.edu/news/transitioning-organic-three-year-project

    Based on summaries of the following papers: Benítez, MS; Baysal, F.; Rotenberg, D.; Kleinhenz, M.D.; ... 9, September 2007, Pages 2289-2301 Briar, S.S., Miller, S.A., Stinner, D., Kleinhenz, M.D., & ... Baysal, F; Benitez, MS; Kleinhenz, MD; Miller S.A.; Gardner B.B. 2008. Field management effects on ...

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