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1. Paw Pals 4-H Club Goes Virtual

   https://ohio4h.org/news/paw-pals-4-h-club-goes-virtual

   This allowed members to film their classes at home, upload the videos and then get feedback and ... among Ohio 4-H members. Format and content from Paw Pals’ virtual fun shows were used in two AKC virtual ...

2. Return to Campus Information- Fall 2020

   https://grad.cfaes.ohio-state.edu/https%3A/cfaes.osu.edu/news/releases/return-campus-information-fall-2020

   content (including  research and initiatives) and  #ShutDownSTEM  has other resources to get you started. ... Accessing Office of International Affairs services  (PDF)     ...

3. GSAC Officers

   https://grad.cfaes.ohio-state.edu/current-students/graduate-student-advisory-committee-gsac/gsac-officers

   graduated from Ohio Wesleyan University in 2014 with Bachelor of Arts degrees in Biology and Environmental ...

4. Cloverbuds Go Virtual while “On the Move!”

   https://ohio4h.org/newsletter/ohio-4-h-highlights/june-2020/cloverbuds-go-virtual-while-%E2%80%9C-move%E2%80%9D

   things like scanning and uploading photos.” Boomershine, the 4-H educator in Franklin County, noted that ...

5. SPIN Clubs

   https://ohio4h.org/intranet/resources/spin-clubs

   SPIN Clubs Enrollment Form  (PDF)  Ohio SPIN Club Participation Form (Fillable PDF) Enrolling ... template- PDF Ohio 4-H SPIN club image ...

6. Ohio State Fair Junior Horse Show

   https://ohio4h.org/events/ohio-state-fair-junior-horse-show

   trail maintenance, etc.  A community service completion form (link to PDF below) verifying the community ...

7. 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 ...

8. 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 ...

9. 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, ...

10. Dog Resources

    https://ohio4h.org/statewide-programs/animal-sciences/dog/dog-resources

    one pdf with all the changes depending on which edition they own. Changes were made in these chapters: ...

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