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  1. Freshwater science: Diverting nutrients from aquaculture facilities into additional products

    https://advancement.cfaes.ohio-state.edu/november-2023/freshwater-science-diverting-nutrients-aquaculture-facilities-additional-products

    https://ohioseagrant.osu.edu/news/calendar/2023/12/14/d0w7i/freshwater-science?u... ...

  2. Types of Nutrition Incentives Offered at Ohio Farmers Markets and How They are Funded (Nutrition Incentives Series)

    https://ohioline.osu.edu/factsheet/cdfs-4109

    ...

  3. Role of Soil Fungus

    https://ohioline.osu.edu/factsheet/anr-37

    start to decompose and process the residues into usable products.  Approximately 80 to 90 percent of all ... foraging for soil nutrients. These networks release enzymes into the soil and break down complex molecules ... percent to as much as 20 percent of a plant’s total carbon production (Sylvia et al., 2005). Plants ...

  4. Abate Animal Heat Stress in Hot Weather

    https://ohioline.osu.edu/factsheet/AEX-151

    animals. Heat stress affects animal production performance, well-being and health. The projected climate ... stress problems in animal production. The total annual loss of the U.S. livestock and poultry industries ... health and production performance. Animals gain heat through metabolism and the surrounding environment. ...

  5. Freezing and Canning Venison

    https://ohioline.osu.edu/factsheet/hyg-5367

    prior to thawing it in the refrigerator or microwave. When canning venison (or any other food product ... functioning correctly, it may result in an under-processed product which has an increased risk for C. ...

  6. Code Literacy: Increasing K-12 Coding Education in Ohio

    https://ohioline.osu.edu/factsheet/cdfs-1574

    decisions. Big data decides the services people provide and the products made like no other time in history. ... that schools use technology has changed remarkably over the last several decades. Educators have ... CTEq has researched high school students' quality of enjoyment by subject, and found students ...

  7. Preserving Uncooked Jams and Jellies

    https://ohioline.osu.edu/factsheet/HYG-5348

    time to prepare and less use of heat. Jellied Products Jams, jellies, preserves, conserves, marmalades ... and conserves are fruit products that are jelled and thickened. Each fruit product has its own ... sugar and pectin. A good product is clear and firm enough to hold its shape when taken out of the ...

  8. Fall Color Change in Ohio

    https://ohioline.osu.edu/factsheet/anr-0145

    States, autumn is marked by a series of chemical changes in leaves, resulting in them changing colors from ... As the amount of daylight decreases in the fall, the production of chlorophyll decreases and ... clogged, trapping some sugars in the leaves. This allows for the production of anthocyanin pigments in some ...

  9. Testing Private Water Sources and Resolving Contamination Issues near Shale Oil and Gas Development

    https://ohioline.osu.edu/factsheet/SOGD-ENV1

    Shale Oil and Gas Development Fact Sheet Series SOGD-ENV1 Agriculture and Natural Resources ...

  10. Canning Tomato Products

    https://ohioline.osu.edu/factsheet/HYG-5337

    Family and Consumer Sciences Canning tomato products can be easy and safe. Included in this fact sheet ... are recipes for various tomato products and answers to commonly asked questions such as, "How do ... jars before filling with tomato product. If desired, add up to 1 tablespoon of sugar per quart to ...

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