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  1. Useful Links and Resources

    https://wayne.osu.edu/program-areas/4-h-youth-development/useful-links-and-resources

    February Volunteer Training 2018 2020 Volunteer Background Check Renewal Information   Occasional Quanity Cooks ...

  2. Safe Canning of Tomatoes and Salsa

    https://wayne.osu.edu/news/safe-canning-tomatoes-and-salsa

    journey! Visit  http://ohioline.osu.edu/hyg-fact/5000/pdf/HYG_5339_15.pdf for a salsa recipe and another on ...

  3. Dairy Paychecks Less than Costs

    https://wayne.osu.edu/news/dairy-paychecks-less-costs

    of Federal Milk Market Order 33 and outlined in the 2018 Farm Bill. The PPD was designed to level the ...

  4. Farm Management, Rental and Economics Resources

    https://wayne.osu.edu/program-areas/agriculture-and-natural-resources/farm-management-rental-and-economics-resources

    example of how to calculate the fixed costs of building ownership.  November, 2018. Ag Lease 101 Ag Lease ... the bottom of the page.   Farmland Rental Resources 2018 Land Rent Survey Summary- Wayne and Holmes ... rent   Ohio Farm Custom Rates 2018 Ohio Affirmative Defense Laws, Law Bulletin ...

  5. 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 ...

  6. 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 ...

  7. Thermal, pressure and shear on the inactivation of Lactobacillus brevis and Bacillus cereus

    https://grad.cfaes.ohio-state.edu/research-projects/jie-xu

    0.10g/s and 1.05 ± 0.06g/s). UST treatment time was varied with or without addition of 1.5 m long holding ... respectively. This resulted in respective maximum reductions of 0.7, 8.4, 7.1-log for L. brevis and 0.6, 2.3, ...

  8. Determine Forage Moisture Content

    https://wayne.osu.edu/news/determine-forage-moisture-content

    forage quality, but for any stored forage, moisture content at harvest is a close second. Moisture ... content drives what happens to that forage after it is removed from the field, whether quality is ... maintained or degraded. Improper moisture content can reduce storage life. The most common method of ...

  9. Teen Opportunities

    https://wayne.osu.edu/program-areas/4-h-youth-development/teen-opportunities

    Older Youth / Teen Opportunities Table (PDF) Ohio 4-H- College Scholarships 4-H Event Youth Assistants ...

  10. Livestock Building Rental

    https://wayne.osu.edu/program-areas/agriculture-and-natural-resources/livestock-building-rental

    Management Extension Committee.  It is available on line as a pdf document at ...

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