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  1. Cloverbud Resources

    https://ohio4h.org/cloverbudresources

    replace kit contents or to build your own kit, check out these links: Our Country  (3.5MB)  The Science of ... Publications.   Connect to College   (PDF)  Connect to College Supporting Materials   (PDF) 4-H Cloverbud ... three bioenergy curriculum pieces in the content areas of 1) bioenergy sources, 2) bioenergy conversion, ...

  2. Ohio Statistics

    https://ohio4h.org/about/ohio-statistics

    are not available).   2019 Statistical Infographic 2018 Statistical Report 2017 Statistical Report ...

  3. Frequently Asked Questions

    https://ohio4h.org/books-and-resources/learning-lab-kits/faqs

    This poster set was updated in the newest version of the Beef Learning Lab Kit, from 2018. All of the ... complement the pre-2018 versions. The detailed skeleton poster image does NOT appear on the Beef CD. Is the ... Learning Lab Kit. This module content is NOT included on the Sheep Learning Lab CD. Is the Parts of a Dog ...

  4. Escape to the Forest provided by SENR Extension Wildlife and Forestry

    https://ocvn.osu.edu/news/escape-forest-provided-senr-extension-wildlife-and-forestry

    As you know, we have been asking for your input on developing online content. Thanks to everyone ... https://www.surveymonkey.com/r/LP3NRGL. We’d love to hear your thoughts. We’ve already been working to create content. Hopefully you have ... content on Fridays about Ohio’s woodlands, wildlife, invasive species, and more! Content will come in ...

  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. Spring Pollinator and Natural History Webinars

    https://ocvn.osu.edu/news/spring-pollinator-and-natural-history-webinars

    Nature Journaling is available as a free PDF and is useful for those interested in teaching adults or ...

  8. 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, ...

  9. Knots

    https://ohio4h.org/knots

    4-H volunteers Glenn Dickey and John Dickey, and to Glenn Dickey for permission to feature content ...

  10. Foundation Grant Recipients

    https://ohio4h.org/foundationalumni/foundation-grant-programs/foundation-grant-recipients

    2021 Grant Recipients 2020 Grant Recipients 2019 Grant Recipients 2018 Grant Recipients 2017 Grant ...

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