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1. 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)     ...

2. 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 ...

3. What You Need to Know About Animal Processing on the Farm in Ohio

   https://meatsci.osu.edu/newsletter/meat-science-newsletter/volume-2-issue-2/what-you-need-know-about-animal-processing-farm

   http://beefandlamb.ahdb.org.uk/wp-content/uploads/2018/09/AbattoirGuide_1555_180917_WEB.pdf#page=1   After skinning, evisceration and rinsing with water, it is recommended that the carcass be ... for Disease Control and Prevention, 2014). Salmonella: “Most people with Salmonella infection suffer ... Prevention, 2014). Campylobacter: “ Campylobacter infection, or campylobacteriosis, is caused by Campylobacter ...

4. Ohio Meat Industry Newsletter- May 2020

   https://meatsci.osu.edu/newsletter/meat-science-newsletter/volume-2-issue-1/ohio-meat-industry-newsletter-may-2020

   https://files.hudexchange.info/resources/documents/Quick-Guide-CDBG-Infectious-Disease-Response.pdf      ...

5. Talking Points: COVID-19’s Effect on the Meat Supply

   https://meatsci.osu.edu/newsletter/meat-science-newsletter/volume-2-issue-2/talking-points-covid-19%E2%80%99s-effect-meat-supply

   hands or use hand sanitizer with at least 60% alcohol content as soon as you can after handling packages ...

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. 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. Artificial light at night (ALAN) changes seasonal responses in mosquitoes

   https://grad.cfaes.ohio-state.edu/research-projects/lydia-fyie

   diapause: egg follicle size, fat content, and propensity to bloodfeed. ALAN-exposed females exhibited ... increased egg follicle size, decreased fat content, and were more likely to bloodfeed, suggesting that some ...

10. 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 ...

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