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  1. Bioinformatic Tools

    https://hcs.osu.edu/programs/mchale-laboratory/protocols/bioinformatic-tools

    Scripts for manipulating genomic sequence: fasta2ms.pl  takes an aligned  fasta  formatted sequence file as input and tranforms into an  ms  formatted file with or without monomorphic sites. It is designed to processes long sequences (full chromosomes) fr ...

  2. Ohio State Weed Specialist: Preventing the Spread of Costly Herbicide-Resistant Weed Calls for Zero Tolerance

    https://hcs.osu.edu/news/ohio-state-weed-specialist-preventing-spread-costly-herbicide-resistant-weed-calls-zero

    should reduce the rate of increase following an initial Palmer amaranth introduction, it’s difficult to ...

  3. HCS Colloquium

    https://hcs.osu.edu/about-us/events/hcs-colloquium

    highest transformation rates in seedling tissues and embryogenic cultures, whereas the known lab strains ...

  4. Bill Mead '81: Career proves value of two-year degree

    https://ati.osu.edu/newsletters/spring-2014/bill-mead-81-career-proves-value-two-year-degree

    He initially planned to return to the family farm with his uncle. “But 1980 was when interest rates ...

  5. Pre-Rigor / Hot Boning of Pork Carcasses

    https://meatsci.osu.edu/node/127

    consistent sized particles, than chopping, but adjustments may need to be made to the feeding rate with hot ... grinder.  Roll back is caused by the auger forcing the meat against the plate, at a faster rate than the ...

  6. Ghana Study Abroad Program Celebrates 10 Years

    https://ati.osu.edu/newsletters/spring-2014/ghana-study-abroad-program-celebrates-10-years

    that the banks' interest rates were at least 100 percent. Also, the banks will not loan to the ...

  7. MS Exit Seminar- Miles Jonard

    https://hcs.osu.edu/about-us/events/ms-exit-seminar-miles-jonard

    asked to rate their confidence on core competencies covered by the modules.  The mean competency scores ...

  8. Pork Slaughter Example

    https://meatsci.osu.edu/node/88

    chill cooler temperature records, and carcass chillling rate records. Not likely to occur, based upon ...

  9. Use of Good Manufacturing Practices (GMPs) in HACCP Programs

    https://meatsci.osu.edu/node/115

    the growth of C. perfringens.  [F1]  Monitoring of the chilling rate alone, in place of a CCP for ...

  10. SECTIONED AND FORMED MEAT PRODUCTS

    https://meatsci.osu.edu/node/95

    This results in a higher turnover rate in inventory. Furthermore, improved pickle penetration causes ... cations also inhibits oxidative rancidity and slows the rate of color fading of cured meat. However, it is ...

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