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  1. Pesticide Use in Schools

    https://ohioline.osu.edu/factsheet/anr-0155

    reduce the risk of exposing children and staff to pesticides. Only structural pest applications are ... Potential Certain pesticide product applications have a lower potential risk of exposure because of the ...

  2. Food Preservation: Basics for Canning Vegetables

    https://ohioline.osu.edu/factsheet/HYG-5344

    canning methods can pose serious health risks. Understanding Clostridium botulinum Pressure canning is the ... (USDA) endorsed recommendations present a risk of botulism. Even a taste of food containing this toxin ... processing. Add boiling water to the jars, leaving the headspace recommended in Table 2 between the jar rim ...

  3. Cross and Drewry publish article on remote diagnosis of wheat stripe rust progression

    https://fabe.osu.edu/news/cross-and-drewry-publish-article-remote-diagnosis-wheat-stripe-rust-progression

    high-throughput classification of WSR severity.  Utilizing random forest models based on leaf-level and ... canopy-level hyperspectral data, researchers achieved classification accuracies of 45-52%, which improved to ... 79-96% with off-by-one scoring. The canopy-level model outperformed the leaf-level models, highlighting ...

  4. Grapevine Nutrient Management: Petiole Sampling and Analysis

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

    availability. However, there is a poor relationship between soil and plant nutrient levels. While a soil may be ... adequate levels of another nutrient while the soil test indicates a deficiency. This poor relationship may ... Manganese (Mn) 25–1,000 ppm 3 31–150 ppm Iron (Fe) 30–100 ppm 31–50 ppm Copper (Cu) 5–15 ppm 5–15 ppm Boron ...

  5. Elderberry Production in Ohio

    https://ohioline.osu.edu/factsheet/anr-0110

    Ensure ideal soil condition and fertility. Ideal nutrient conditions are a pH level of 5.5–6.5, 50 ... conditions for elderberries (pH level of 5.5–6.5, 50 lb/acre (25 ppm) of phosphorus, and 200–300 lb/acre ... lb/acre (25 ppm) of phosphorus, and 200–300 lb/acre (100–150 ppm) (Byers et al. 2012) as reported on ...

  6. Ohio Data That Shaped the Tri-State Fertilizer Recommendations

    https://ohioline.osu.edu/factsheet/agf-518

    that very low soil test levels require high fertilizer rates, but as soil test levels increase, our ... able to answer the question, “At what soil test level should I apply fertilizer to see a yield ... response?” To answer this question, we need to establish a critical soil test level.  For each trial, we ...

  7. Lewis receives 2024 Rising Collegiate Star Award from SWE

    https://fabe.osu.edu/news/lewis-receives-2024-rising-collegiate-star-award-swe

    awards on a National level- I remember feeling so proud and so impressed by those female engineers, and ...

  8. Response of Soils and Crops to Gypsum Application in Ohio

    https://ohioline.osu.edu/factsheet/anr-0153

    improved organic matter levels. Gypsum as a source of calcium (Ca) for soil balancing: The quantity of one ... ANR-0153 Agriculture and Natural Resources 07/26/2024 Manbir Rakkar, Soil Fertility ... soil balancing of base cations and as a soil amendment to improve soil tilth and health (Chen and Dick, ...

  9. The Basics of Grant Writing: Becoming Grant Ready

    https://ohioline.osu.edu/factsheet/cdfs-4118

    provides flexibility with the program guidelines at the local level. Pass-through grants are awarded to ... current data available from expert sources. Do not overdo the amount of data—find a good balance between ... foundation grantors hold collaboration and partnership in high esteem” (Smith & Tremore, 2008). ...

  10. Food Preservation: Making and Preserving Sauerkraut

    https://ohioline.osu.edu/factsheet/hyg-5364

    head. Early Flat Dutch. Early, round head. Head Start. Early, medium-size head with excellent field ... cold, clean water to remove soil or debris. Cut the head of cabbage into pieces and remove the center ... yogurt) grow in the high-salt environment and produce acid and flavors associated with fermented ...

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