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  1. Managing Risk on Farms – Insurance, Business Entity, or Both?

    https://farmoffice.osu.edu/blog/thu-01182024-608pm/managing-risk-farms-%E2%80%93-insurance-business-entity-or-both

    Blog Subscriptions ...

  2. Asian Longhorned Ticks in Ohio

    https://ohioline.osu.edu/factsheet/vme-1035

    ALHT may survive at the edges of bales stored on the ground where moisture levels are high, potentially ... unusually high numbers (hundreds to thousands) of ticks or little “spiders” on animals or equipment being ... the tick to be effective, be sure that the product reaches the soil’s surface. Eggs are resistant to ...

  3. Making and Preserving Sauerkraut

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

    Head —very early, small head Early Flat Dutch —early, round head Head Start —early medium size head, ... leaves and rinse in cold, clean water to remove soil or debris. Cut the head of cabbage into pieces and ... are able to grow in the high salt environment and produce acid and flavors associated with fermented ...

  4. Secondary Injury Prevention: Repetitive Motion

    https://ohioline.osu.edu/factsheet/AEX-981.12-11

    Engineering, The Ohio State University Farming with physical limitations increases risk in an already dangerous ... ergonomic best practices.   (See Ohio AgrAbility fact sheet AEX-981.6 at ohioline.osu.edu.) Alternate highly ...

  5. Canning Tomato Products

    https://ohioline.osu.edu/factsheet/HYG-5337

    some tomato products? A white, crystalline deposit of calcium acetate may form in highly acidic tomato ... products such as chili sauce, ketchup or salsa. Reactions between the acid (acetic acid) in the food and ... completely cooled, test for proper seal by pushing down on center of lid; lid should not pop up and down. ...

  6. Canning Basics

    https://ohioline.osu.edu/factsheet/HYG-5338

    Fahrenheit is not high enough to destroy botulinum bacteria. If botulinum bacteria survive and grow inside ... feet, boil foods 11 minutes. Food Acidity The acidity level, or pH, of foods determines whether they ... jellies made from fruit. (In pickling, the acid level is increased by adding lemon juice, citric acid or ...

  7. Statistics and Agricultural Research

    https://ohioline.osu.edu/factsheet/anr-40

    between the two treatments may have occurred by chance alone. Scenario 2:  At harvest the yield levels of ... level differences, insect pressure, disease pressure, natural variation in soil productivity, etc.). ... at two different scenarios based on the harvest information. Scenario 1:  At harvest the yield levels ...

  8. Team Dynamics online

    https://leadershipcenter.osu.edu/events/team-dynamics-online-5

    optimal level. A team that is performing at a high level is able to capitalize on the strengths of the ... embracing common sense with uncommon levels of discipline and persistence. Ironically, teams succeed because ... their goals.   Objectives Identify the benefits of high performance teams Define the different stages of ...

  9. Dangers of Substance Abuse

    https://ohioline.osu.edu/factsheet/aex-79013

    increases the risk of impairment. • Read warning labels such as “avoid operating heavy equipment” before ...

  10. Sudden Oak Death (aka Ramorum blight)

    https://ohioline.osu.edu/factsheet/plpath-tree-05

    many Phytophthora species, which infect hosts through soil and water, P. ramorum also infects hosts ... aboveground portions directly or produce motile zoospores that spread in soil and water. Zoospores also infect ... from the accumulation of infectious propagules in the water or soil, although this has not yet been ...

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