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  1. Alumni in the News

    https://advancement.cfaes.ohio-state.edu/newsletter/cfaes-connect/february-2019/alumni-news

    Becomes a Football     Nolan Rutschilling, BS in Environmental Policy and Decision Making, 2014- Reader ...

  2. Report Form

    https://agbmps.osu.edu/ReportForm

    ?____________________________________________________________________________________________________________________________________________________________________________________ PDF version of Form ...

  3. Useful Tables: Adjustments and Conversions on Corn and Soybean Parameters

    https://ohioline.osu.edu/factsheet/agf-502

    12.0 53.77 65.06 24.5 62.68 80.50 12.5 54.08 65.50 25.0 63.09 81.25 13.0 54.39 65.95 25.5 63.52 82.03 ... 18.0 57.71 71.31 31.0 68.58 89.94 18.5 58.06 71.95 32.0 69.59 91.43 19.0 58.42 72.60 33.0 70.63 92.85 ... 22.5 61.06 77.53 40.0 78.87 103.16 23.0 61.45 78.25       lbs dry corn = [(100%- wet%) / (100%- Dry %)] ...

  4. Ohio History of 4-H

    https://ohioline.osu.edu/factsheet/4h-01

    Environmental Design) building on campus. Extension Education and Research Areas were established in 2009. 2014 ...

  5. Bushels, Test Weights, and Calculations

    https://ohioline.osu.edu/factsheet/agf-503

    standard moisture content (soybean—13 percent, corn—15.5 percent). When grain moisture content is greater ... = 5640). While the 56 pound per bushel test weight for corn is based on a moisture content of 15.5 percent ... and the seller is not usually rewarded for the low moisture content. This calculation works for any ...

  6. Mold Has Grown on Your Food: What Should You Do?

    https://ohioline.osu.edu/factsheet/hyg-5592

    HYG-5592 Family and Consumer Sciences 06/08/2018 Abby Snyder, Food Safety Field Specialist, Family ...

  7. Food Preservation: Preserving Herbs: Freezing and Drying

    https://ohioline.osu.edu/factsheet/hyg-5360

    HYG-5360 06/24/2016 Joanna Rini Fifner, Extension Educator, Family and Consumer Sciences The use ... Herbs also add flavor to foods without increasing salt, fat or sugar contents. However, once harvested, ... sure to push out all excess air to avoid freezer burn.  Due to high water content, when herbs are ...

  8. Phytophthora Damping-off and Root Rot of Soybean

    https://ohioline.osu.edu/factsheet/plpath-soy-04

    soils with high clay content. Traditionally, the northwest section of the state has had severe problems ...

  9. CFAES Alumni Making News

    https://advancement.cfaes.ohio-state.edu/newsletter/cfaes-connect/january-2019/cfaes-alumni-making-news

    2019 Meeting and Awards Banquet Dr. Hardy Castada, PhD in Food, Science & Nutrition, 2014- 2018 ...

  10. References used in BMP pages

    https://agbmps.osu.edu/references

    Removal.” Journal of Environmental Quality 43, no. 2 (2014): 631–638. King, K.W., M.R. Williams, W.A. Dick, ... Soil and Water Conservation 69, no. 4 (2014): 279–291. Kumar, Sandeep, Atsunobu Kadono, Rattan Lal, and ... Biogeochemistry 119 (2014): 25–257. doi: 10.1007/s10533-014-9963-4. Loux, M.M., D. Doohan, A.F. Dobbels, W.G. ...

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