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  1. Useful Tables: Adjustments and Conversions on Corn and Soybean Parameters

    https://ohioline.osu.edu/factsheet/agf-502

    Planting Dates and Harvest Population Rates* Planting Date Plants per Acre at Harvest 10,000 15,000 20,000 ... Grade Requirements for Shelled Corn     Maximum Limits of Damaged Kernels Grade Min. Test Weight/Bushel ... not come within the requirements of any of the grades from No. 1 to No. 5, inclusive; or which ...

  2. ServSafe® Food Safety Training- Level 1, Person-In-Charge

    https://washington.osu.edu/events/servsafe%C2%AE-food-safety-training-0

    Training is a one-day basic food safety training which meets ODH Level 1 Training requirements for food ... The Ohio Department of Health requires all food service facilities licensed at a ‘Risk Level 3 or ... 4’ to have at least one staff person who has completed an ODH approved Level 2 Food Safety training. ...

  3. Growing American Ginseng in Ohio: Site Preparation and Planting Using the Wild-Simulated Approach

    https://ohioline.osu.edu/factsheet/F-57

    fact sheet we will be focusing on growing ginseng in the wild-simulated fashion. Wild ginseng from the ... plant begins to produce seed after about 3 years of age. In the fall before the vegetation dies back for ... winter, ginseng seeds fall to the ground and lay dormant for 16–18 months before germinating (Figure 1). ...

  4. Crop Estimation of Grapes

    https://ohioline.osu.edu/factsheet/HYG-1434-11

    for wine making is increasingly tied to a clear and accurate knowledge of vineyard conditions, which ... States. In addition, climate change (such as increased heat accumulation and rainy events) is predicted to ... increase this variability. Therefore, future economic survival and success of grape and wine industries are ...

  5. Hepatitis E: A Foodborne Zoonotic Threat in the U.S. and Abroad

    https://ohioline.osu.edu/factsheet/as-20

    zoonotic infection and food safety." Virus Res, 161 (1): 23–30. ... safety and chronic infection." Virus Res, 284. https://doi.org/10.1016/j.virusres.2020.197985. Food ... virus food safety hev meat safety zoonosis Animal Sciences ...

  6. Bitter Rot of Apple

    https://ohioline.osu.edu/factsheet/plpath-fru-20

    susceptible to infections from petal fall through harvest. Symptoms first appear as small, slightly sunken ... burned.  Chopping dead wood on the ground with a flail-type mower will remove most of the bark and increase ... first cover until harvest are effective at controlling fruit rot if a good sanitation program is ...

  7. Unique Course Now Offered

    https://ansci.osu.edu/newsletter/student-newsletter/september-20-2021-september-13-2021-september-6-2021-august-30-2021-4

    Looking for a unique course to take this fall?   CFAES Dean Kress and Dr. Hitzhusen from ENR will ...

  8. Sooty Blotch and Fly Speck of Apple

    https://ohioline.osu.edu/factsheet/plpath-fru-41

    spring, rains in late summer, and low temperatures in early fall. Symptoms Sooty Blotch Brown to dull ... require free water on the fruit surface to infect. Sooty Blotch The “sooty blotch” or “smudge” appearance ... early June until fall. The fungus first affects apple twigs, then secondary colonies are initiated on ...

  9. Demonstrations for 4-H Members

    https://ohioline.osu.edu/factsheet/4h-46

    showed how to practice proper maintenance on a bike. Next, he demonstrated proper safety practices when ... animals help to hold the attention of the audience but make sure the audience focuses mainly on you and ... importantly, do not fall into the trap of reading the text on your slides. You want the audience to look at and ...

  10. Winter and Your Backyard Chickens

    https://ohioline.osu.edu/factsheet/anr-66

    Increase Bedding To prepare the coop for winter, remove all used bedding and clean the coop prior to adding ... insulation effect.  Deep bedding can increase humidity levels, so litter management is critical in the winter ... requires 2 pounds of feed per week. Dual-purpose chickens require more, where bantams will eat less. Mature ...

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