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  1. Hairy white top or ballcress (Lepidium appelianum)

    https://pested.osu.edu/node/421

    alkaline soils Leaves: Blue-green in color with lower leaves being stalked and upper leaves having two ...

  2. Johnsongrass (Sorgum halepense)

    https://pested.osu.edu/node/402

    soil surface. They are stout with purple spots and scales at the nodes.  The problem is….Johnsongrass ...

  3. Shatter cane (Sorghum bicolor)

    https://pested.osu.edu/node/412

    base. It is believed that natural crossing between diverse sorghum types produced the present day ...

  4. Agricultural Systems Management

    https://fabe.osu.edu/undergraduate/agricultural-systems-management

    careers. Four areas of emplasis allow students to specialize their degree further in either Soil and Water, ...

  5. Food, Agricultural and Biological Engineering

    https://fabe.osu.edu/future-students/programs/food-agricultural-and-biological-engineering

    food products. Agricultural engineering allows students to focus on soil and water, structures and ...

  6. FIT Test Information and Respirator Requirements

    https://pested.osu.edu/wps/Respirator

      Respiratory Protection During the COVID-19 Pandemic Find a Fit Test Location HERE! Online ... Respirator Medical Evaluation Why fit your respirator? 3 minute video! Fit Testing Procedure Respirator ...

  7. Home Horticulture-Polinators at Risk: Butterflies

    https://butler.osu.edu/events/home-horticulture-polinators-risk-butterflies

    ...

  8. Musk thistle (Carduus nutans)

    https://pested.osu.edu/node/407

    soils. It invades open natural areas, meadows, grassy bald, disturbed areas, old pastures, roadsides, ...

  9. Kochia (Bassia scoparia)

    https://pested.osu.edu/node/403

    can accumulate high nitrate concentrations under certain conditions. Caution should be exercised when ...

  10. Food Engineering

    https://fabe.osu.edu/research/food-engineering

    high-pressure process engineering Superheated steam for dry food processing plant sanitation Treatment of food ...

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