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  1. Encouraging Ohioans to Implement Energy Efficiency and Renewable Energy

    https://energizeohio.osu.edu/news/encouraging-ohioans-implement-energy-efficiency-and-renewable-energy

    projects. Not yet adopters have implemented energy efficiency measures at a considerably higher rate than ...

  2. Fungicides, Red Thread, Leaf Spots, Patch Diseases and Dollar Spot

    https://turfdisease.osu.edu/news/fungicides-red-thread-leaf-spots-patch-diseases-and-dollar-spot-0

    this disease period but avoid high rates of nitrogen which will increase severity. Application of ...

  3. 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 ...

  4. Rust, Commerical Turf Update, Sample Submission and Events

    https://turfdisease.osu.edu/news/rust-commerical-turf-update-sample-submission-and-events

    Remember to follow application rates and make sure the fungicide is labeled for your area of application. ...

  5. Pastures and Pipelines

    https://energizeohio.osu.edu/news/pastures-and-pipelines

    method to be used and seeding rates.   It may also be helpful to provide a description on how the area is ...

  6. Fungicides, Gray Leaf Spot, Turf Events and More

    https://turfdisease.osu.edu/news/fungicides-gray-leaf-spot-turf-events-and-more

    the right chemicals in the tank to cover the “disease of the week”. Take a look at the rates and ... label rate if this does not increase possible phytotoxicity. Watch what you are putting in the tank, the ...

  7. Red Thread and Leaf Spot are Active!

    https://turfdisease.osu.edu/news/red-thread-and-leaf-spot-are-active

    fertilizer at modest rate to encourage healthy turf and recovery. Often a starter fertilizer is recommended. ...

  8. Meat Emulsions

    https://meatsci.osu.edu/node/130

    law: V= D 2 (d i-d o)g 18n where V = rate of separation of fat D = diameter of the fat d o  and d i  = ...

  9. Use of Phosphates in Sausage

    https://meatsci.osu.edu/node/125

    the rate of emulsion temperature rise.  Decreased emulsion viscosity would be advantageous when ...

  10. Pork Slaughter Example

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

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

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