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  1. Home Preservation of Fish

    https://ohioline.osu.edu/factsheet/hyg-5351

    rate of 1 tablespoon per gallon of water. Place fish in a large, nonmetal container so they lie flat. ...

  2. Chicken Breed Selection

    https://ohioline.osu.edu/factsheet/anr-60

    typically White Leghorns. These birds are intended to produce eggs at a higher rate. Commercial producers ...

  3. Written Documents for Community Groups: Bylaws

    https://ohioline.osu.edu/factsheet/CDFS-1570

    assessed, the means and rate and when this occurs are included here. How are Bylaws Written or Changed? When ...

  4. Fire Blight of Apples and Pears

    https://ohioline.osu.edu/factsheet/plpath-fru-22-0

    the risk of antibiotic resistance:      • Use the recommended rate on the streptomycin label ...

  5. Determining Grape Maturity and Fruit Sampling

    https://ohioline.osu.edu/factsheet/HYG-1436

    1 °Brix lower than juice sample collected in the afternoon. Rate of °Brix increase is usually 1 °Brix per ...

  6. A History of Packaging

    https://ohioline.osu.edu/factsheet/cdfs-133

    then closed the air hole. At this rate, only 60 cans per day could be manufactured. In 1868, interior ...

  7. Contributing Factors to a Boomtown Bust

    https://ohioline.osu.edu/factsheet/cdfs-sed-3

    diminished workforce availability, and increasing property values and wage rates.  Existing businesses ...

  8. Economic Implications of Anaerobic Digestion for Bioenergy Production and Waste Management

    https://ohioline.osu.edu/factsheet/fabe-6611

    time, organic loading rate, biogas yield, composition of the digestate, and overall economics of the ...

  9. Growing American Ginseng in Ohio: Maintenance, Disease Control, and Pest Management

    https://ohioline.osu.edu/factsheet/F-63

    inches between plants at maturity (approximately 1 to 2 plants per square foot). When a seeding rate of ...

  10. Using °Brix as an Indicator of Vegetable Quality: An Overview of the Practice

    https://ohioline.osu.edu/factsheet/HYG-1650

    influences sweetness, an important component of consumer ratings of product quality. Still, it is important ...

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