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  1. Determining Forage Moisture Content

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-22-issue-2/determining-forage-moisture-content

    factors, including forage maturity at harvest, forage moisture content at harvest, and forage storage ... maturity, the quality of a stored forage is greatly dependent upon moisture content at harvest. Given that ... moisture content to make good harvest decisions? The primary methods used to determine forage moisture are ...

  2. Turbulence in the Dairy Industry

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-22-issue-2/turbulence-dairy-industry

    Among other changes are the shifts in components prices, mainly the focus on fat and protein, as ... discussed in the January Issue of Buckeye Dairy News. With less travel in the US with the ‘shelter in ... the fiber and fat and for protein. Thus, the reduced availability of distillers grains will increase ...

  3. Effects of Dietary Protein Level in Dry Cows and Heifers on Milk Production

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-22-issue-2/effects-dietary-protein-level-dry-cows-and-heifers

    would require a greater MP intake than dry cows to maximize milk production. This is because heifers are ... still growing before calving unlike dry cows, and more MP would be required for heifer growth in ... addition to requirements for maintenance and pregnancy (i.e., fetal and mammary growth). In heifers, ...

  4. Hiring Pause through June 30

    https://ati.osu.edu/newsletter/wednesday-wire/march-25-2020/hiring-pause-through-june-30

    June 30, 2020, should focus on maintaining adequate staffing levels in these essential service areas:  ...    Law enforcement and public safety     Hospitals and health services     Child care for children of ... and fall 2020  Key research positions (including graduate students, post-doctoral researchers and ...

  5. March 2020 Highlights

    https://fst.osu.edu/newsletter/food-science-and-technology-news/march-2020-highlights

    Wenneker at the Wilbur A. Gould Food Industries Center on receiving the 2020 Group Excellence In Safety ... Award. The FIC team was recognized for developing an annual safety training program for graduate teaching ... assistants in the department. Each year the University Laboratory Safety Committee’s Excellence in Safety ...

  6. EEOB 3498 Undergraduate Research

    https://ansci.osu.edu/newsletter/student-newsletter/april-19-2020-april-12-2020-april-5-2020-march-29-2020/eeob-3498

    supervised independent research in social behavior. Research projects will focus on working with live ... semester. In the event OSU continues teaching online in Fall 2020, they will move to virtual labs and online ...

  7. Establishing New Forage Stands

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-22-issue-2/establishing-new-forage-stands

    opportunities to be few and short. As planting is delayed, the risk increases because of more competition from ... weed-free. Don’t overwork the soil. Too much tillage depletes moisture and increases the risk of surface ... without a companion crop in the spring allows harvesting two or three crops of high-quality forage in the ...

  8. Chasing Success

    https://ati.osu.edu/newsletter/wednesday-wire/april-8-2020/chasing-success

    money to buy things. The goal is always external. Professors fall into this trap as well. Do this work ... the secret. Fall in love with the process, and the goals will eventually happen. Is your goal to get ... parts of the process. I will admit, it is hard to fall in love with doing problem sets over and over and ...

  9. Weekly Inspiration

    https://ansci.osu.edu/newsletter/student-newsletter/april-5-2020/weekly-inspiration

    “A mind troubled by doubt cannot focus on the course to victory.” –  Arthur Golden ...

  10. Visit from Home | Ohio State ATI Admissions Overview

    https://ati.osu.edu/visitfromhome

    admissions overviews on Fridays at 1:00p.m. Tune in to learn degree options, admission requirements ... 646-876-9923 Our Meeting ID is: 666 752 937 * No RSVP required. This is interactive, so you will be able to ...

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