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  1. Nutrient Management of Forage Crops Intended for Hay

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

    ohioline.osu.edu/factsheet/anr-0107. Learn more about soil sample collecting at ohioline.osu.edu/factsheet/AGF-513. Soil pH and Liming ... University Extension Publications. extensionpubs.osu.edu/search.php?search_query=974&section=product. ... Guide, 15th Edition, Bulletin 472. Columbus: Ohio State University Extension Publications ...

  2. Using Solar Energy to Produce Electricity for Ohioans

    https://ohioline.osu.edu/factsheet/11-CMD-732

    Association. (n.d.). Solar Energy.  seia.org/initiatives/about-solar-energy. U.S. Department of Energy. (2013). ... solar capacity (MW) followed by Spain at 24% and the United States at 8% (U.S. Department of Energy, ... viable than ever.  Solar Benefits to Utilities Public awareness of environmental impacts and benefits, ...

  3. Battery Safety for Trainers and Supervisors

    https://ohioline.osu.edu/factsheet/aex-892202

    connect cables for the purpose of jump-starting a dead battery. About These Modules The author team for ... Administration, U.S. Department of Labor, Grant Number 46E3-HT09. Any opinions, findings, conclusions, or ... recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the views ...

  4. Skin Irritations Caused by Plants for Trainers and Supervisors

    https://ohioline.osu.edu/factsheet/aex-892269

    in the smoke. Obtain treatment immediately if you develop a rash or blisters. About These Modules The ... Administration, U.S. Department of Labor, Grant Number 46E3-HT09. Any opinions, findings, conclusions, or ... recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the views ...

  5. Selecting, Storing, and Serving Ohio Onions

    https://ohioline.osu.edu/factsheet/hyg-5524

    a few vegetables to see if they are tender. Start checking the vegetables for tenderness at about 45 ... Accessed July 29, 2021. food.unl.edu/fnh/roasted-root-vegetables. U.S. Department of Agriculture, ...

  6. Selecting, Storing, and Serving Ohio Greens

    https://ohioline.osu.edu/factsheet/hyg-5519

    Consumer Sciences (website). Accessed June 28, 2021.  U.S. Department of Agriculture. n.d. “MyPlate, U.S ...

  7. Introduction to Safety in Landscaping and Horticulture Services for Trainers and Supervisors

    https://ohioline.osu.edu/factsheet/aex-892224

    publication are those of the author(s) and do not necessarily reflect the views of the U.S. Department of ... responsible for safety? What are some general safety tips? For this module: Review the basic information about ... following a few simple safety measures. About These Modules The author team for the training modules in the ...

  8. Yersinia Enterocolitica: A Rare but Important Food Safety Concern for Young Children and Immune-compromised Individuals

    https://ohioline.osu.edu/factsheet/HYG-5574-11

    and has the most serious public health significance. Y. pseudotuberculosis causes gastroenteritis but ... infections from this pathogen can cause a type of arthritis called reactive arthritis. Public Health ... (2016). Yersinia enterocolitica  (Yersiniosis).  U.S. Department of Health & Human Services. ...

  9. Establishing a New Coalition

    https://ohioline.osu.edu/factsheet/CDFS-3

    Charge Too. Publication about community assessment, vision development, action planning and evaluation. ... How the potential member can contribute to major decisions that must be made about the coalition and ... Formation Stage? A Multiple Case Study Based on the Community Coalition Action Theory." BMC Public ...

  10. Selecting, Storing, and Serving Ohio Eggplant

    https://ohioline.osu.edu/factsheet/hyg-5517

    recommendations. The recommendations below are approximations. 1 medium eggplant = about 1½ pounds 1 pound fresh ... surfaces. Allow salt to draw moisture from the eggplant for about one hour. Remove excess salt by patting ... the remaining ingredients to the food processor, cover, and then puree until smooth—about 1–2 minutes. ...

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