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  1. 4HOnline Enrollment Help

    https://brown.osu.edu/program-areas/4-h-youth-development/4honline-enrollment-help

    www.youtube.com/watch?v=Q6tEKXvnFRY Step-by-Step PDF Guide Brand new to 4-H? No one in your family has been involved in 4-H? Use these ... Step-by-Step PDF Guide Thanks to our friends in Franklin County for providing us with these great enrollment ...

  2. 2020 Agricultural Policy and Outlook Conference Day 3

    https://agnr.osu.edu/events/2020-agricultural-policy-and-outlook-conference-day-3

    increase in tariffs in 2018.   Mark Partridge, Professor in AEDE and Swank Chair in Rural-Urban Policy will ...

  3. 2020 Agricultural Policy and Outlook Conference Day 2

    https://agnr.osu.edu/events/2020-agricultural-policy-and-outlook-conference-day-2

    farm, food, and conservation programs outlays under the authorized 2018 Farm Bill have been dwarfed by ...

  4. Junior Fairboard Meeting Info

    https://brown.osu.edu/jfb

    /Steps%20to%20Access%20%20Host%20on%20Zoom.pdf. Please notify me by 4:30pm if you are unable to attend. When ... https://coronavirus.ohio.gov/static/responsible/County-Fairs.pdf Prior to the meeting and for department meetings, be thinking about how your department can modify ... difficulty accessing this content, contact the Accessibility Help Line at 614-292-5000 or Text Telephone for ...

  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. Effective Fellowship Writing Workshop

    https://grad.cfaes.ohio-state.edu/events/effective-fellowship-writing-workshop

    direct feedback from BioScience Writers and your peers. Although core the content will focus on NIH award ... able to attend, please contact  osupostdocs@osu.edu. The deadline to notify us is February 11, 2018 ...

  9. Virulence of Pythium aphanidermatum and P. oopapillum in hydroponic lettuce

    https://grad.cfaes.ohio-state.edu/research-projects/daniela-gutierrez-yanez

    (lettuce), P. oopapillum 06 (spinach) and P. oopapillum 07 (lettuce) isolates against lettuce plants was ...

  10. Preliminary techno-economic analysis for food waste valorization via black soldier fly (Hermetia illuscens)

    https://grad.cfaes.ohio-state.edu/research-projects/haley-stockham

    feed as they possess a high protein and fat content. Thus, we propose this techno-economic analysis for ... conversion rate and then moisture content of the food waste, and waste volume reduction on a total solids ...

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