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  1. Nutrient Management of Forage Crops Intended for Hay

    https://ohioline.osu.edu/factsheet/anr-0109

    applications, the plants’ distance from fence rows, past field management, or soil types. Consider sampling each ... ohioline.osu.edu/factsheet/anr-0107. Learn more about soil sample collecting at ohioline.osu.edu/factsheet/AGF-513. Soil pH and Liming ... (or acidity) value determines the lime application rate needed to adjust the pH to a target soil pH ...

  2. Pulsed Electric Field Processing Applications in the Food Industry

    https://ohioline.osu.edu/factsheet/fst-fabe-1002

    Current Applications of PEF in the Food Industry? PEF processing is used for food pasteurization. In 2005, ... with existing production lines. For solid food, cell disintegration applications, a typical PEF ... application, a PEF system includes a supply tank, a fluid pump, a pulse generator unit, a treatment chamber ...

  3. COVID-19 and Deer Hunting Pathogen Safety

    https://ohioline.osu.edu/factsheet/1027

    deer per year (ohiodnr.gov/discover-and-learn/safety-conservation/about-ODNR/news/ohios-final-2021 ... COVID-19 (Marques et al. 2022; Hale et al. 2022; Palmer et al. 2021). While knowledge about white-tailed ... of 165 degrees Fahrenheit or higher. Check with your state wildlife agency about testing requirements ...

  4. Application of High-Pressure-Based Technologies in the Food Industry

    https://ohioline.osu.edu/factsheet/fst-fabe-1001

    liters) that occupies about 90% of the pressure vessel. After loading the raw product into the pouch, the ... Applications of High Pressure in Food Processing? Like heat, pressure treatment has a variety of applications ... (2015). Principles and application of high pressure-based technologies in the food industry. Annual review ...

  5. Chestnut Anthracnose

    https://ohioline.osu.edu/factsheet/plpath-fru-0051

    but little is currently known about the life cycle of the fungus and the environmental conditions that ... fungicides that are registered for anthracnose control in culinary chestnuts. Until more is known about the ... (Sept.): 27–33. For information about chestnuts, growing chestnuts, and eating chestnuts visit ...

  6. Developing Phosphorus and Potassium Recommendations for Field Crops

    https://ohioline.osu.edu/factsheet/agf-0515

    the critical level are ‘optimal,’ and are unlikely to be responsive to fertilizer application. Soil ... fertilizer application. The critical level has been determined empirically from the results of hundreds of ... with the goal to ”buildup” soil test levels to the optimal range in four applications with this ...

  7. Shiitake Mushroom Production: Logs and Laying Yards

    https://ohioline.osu.edu/factsheet/f-0041

    video to learn more about the Japanese hillside method: youtube.com/watch? v=aMsqJNjS6Bg. Lean-To ... Stacking Lean-to stacking (Fig. 6) is probably the most broadly applicable method. It is certainly the most ... shiitake production apply to all stacking methods. The application of these methods will depend on the site ...

  8. Promising Practices and Benefits of 4-H Members Saying Thank You

    https://ohioline.osu.edu/factsheet/4h-0055

    spent with us, or their contributions to our lives. Benefits to You and Others A “thank you” goes well ... three good things in a day, or reflecting on one positive experience each day helps us to recognize and ... Be sincere about why you appreciate the recipient and how it benefits you or how you will use the ...

  9. The Role of Macronutrients in Equine Nutrition

    https://ohioline.osu.edu/factsheet/1023

    because protein is the only macronutrient containing nitrogen. Protein is about 16% nitrogen on average; ... therefore, 1 gram (0.04 ounces) of nitrogen in a sample translates to about 6.25 grams (0.22 ounces) of ... include fats, oils, and waxes. However, fats and oils are the most fed types of lipids. They provide about ...

  10. Shiitake Mushroom Production: Inoculating Logs with Spawn

    https://ohioline.osu.edu/factsheet/f-0040

    Spawn, depending on the type, should keep from one to six months and refrigerated at about 40 degrees ...

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