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  1. Livestock Water Development

    https://ohioline.osu.edu/factsheet/ANR-12

    2.0 teaspoon 6.0 oz. 1350 gal. 3.0 teaspoon 8.0 oz. 2000 gal. Chlorine bleach is another option to ...

  2. Ohio’s Natural Enemies: Jumping Spiders

    https://ohioline.osu.edu/factsheet/ent-74

    Entomology 27: 1-20. Home, Yard and Garden Insects and Pests arthropod jumping spiders ohio garden spiders ...

  3. White Pine Blister Rust on Currants and Gooseberries

    https://ohioline.osu.edu/factsheet/HYG-3205

    organism was introduced from Europe in the early 20th century. It has spread throughout the entire range of ... at least 60 hours of wet weather with temperatures not exceeding 20°C are required for basidiospore ...

  4. Ammonia Emission from Animal Feeding Operations and Its Impacts

    https://ohioline.osu.edu/factsheet/AEX-723.1

    shown in turkeys. At above 20 ppm, increased rate of infection of Newcastle disease was found. At above ...

  5. Using °Brix as an Indicator of Vegetable Quality: Linking Measured Values to Crop Management

    https://ohioline.osu.edu/factsheet/HYG-1651

    2.3–8.2 433 10 Turnip 6.0 4.5–6.9 20 3 Watermelon 10.8 9.0–12.8 66 4 Zucchini 4.0 2.4–6.0 71 5 Factors ... Dimeny, Z. Pek, and A. Lugasi. 2006. Effect of the variety and growing methods as well as cultivation ... vulgaris S.). J. Food Qual. 20:547–557. Peet, M.M., C.D. Harlow, and E.S. Larrea. 2004. Fruit quality and ...

  6. Selecting, Storing, and Serving Ohio Greens

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

    Collard/Dandelion Greens 10–20 minutes Turnip Greens 10–30 minutes Any greens: Add to smoothies for a nutritional ...

  7. Cicada Killer Wasp

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

    and provisioned. A single burrow may eventually have 10–20 cells. The burrows remain open while ...

  8. Grapevine Nutrient Management: Petiole Sampling and Analysis

    https://ohioline.osu.edu/factsheet/hyg-1438

    Range at Veraison 2 Nitrogen (N) 1.20–2.20% 0.90–1.30% Phosphorus (P) 0.17–0.30% 0.16–0.29% Potassium ... (K) 1.50–2.50% 1.50–2.50% Calcium (Ca) 1.00–3.00% 1.20–1.80% Magnesium (Mg) 0.30–0.50% 0.26–0.45% ...

  9. Selecting, Storing and Serving Ohio Carrots

    https://ohioline.osu.edu/factsheet/hyg-5514

    (without tops) = 50 pounds 1 bushel of carrots = 16–20 quarts, canned 1 quart = 2½–3 pounds Nutrition The ...

  10. Selecting, Storing, and Serving Ohio Cherries

    https://ohioline.osu.edu/factsheet/HYG-5515

    Institute  Yield: 2 servings Time: 15–20 minutes Ingredients ⅓ to ½ cup dried tart cherries 2 boneless pork ...

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