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  1. February/March 2023 Department Highlights

    https://fst.osu.edu/februarymarch-2023-department-highlights

    celebrates graduate student success in publishing high quality research in a timely manner. Dr. Sheryl ... highlighted a joint project between Dr. ‘VM’ Bala Balasubramaniam and Dr. Abigail Snyder of Cornell University ...

  2. Design of Agricultural Water Management Systems

    https://fabe.osu.edu/about-us/courses/fabeng-5730

    FABENG 5730 Use of soil physics, porous media flow theory, soil-plant interactions, hydrology, and ...

  3. Phytotechnology and Phytoremediation

    https://fabe.osu.edu/courses/fabeng-5520

    treating polluted soil and water. Traditional methods as well as new trends and current research in ...

  4. Ohio Agritourism Conference

    https://farmoffice.osu.edu/events/ohio-agritourism-conference

    the conference is $50 and is now open at: https: go.osu.edu/agritourism. ...

  5. FoodSURE and UG research

    https://fst.osu.edu/node/1493

    department supports and encourages student research at every level. ...

  6. Xylenes

    https://ohiowatersheds.osu.edu/node/1598

    contaminant level (MCL) for many years could experience damage to their nervous system. 10.00 ppm mg/L ppm VOC ... MCL MCL ADVISORY- ACTION IS HIGHLY RECOMMENDED Xylene levels were detected in your water sample to ... exceed the maximum contaminant level (MCL). ACTION IS OPTIONAL Xylene levels were detected in your water ...

  7. Chlorine

    https://ohiowatersheds.osu.edu/node/1513

    level (MRDL).  MRDL's are non-enforceable goals based on the possible risk and exposure over ... excess of the MRDL could experience stomach discomfort. 4.00 ppm mg/L ppm Inorganic trace constituent ... MRDL ADVISORY- ACTION IS RECOMMENDED Chlorine levels were detected in your water sample to exceed the ...

  8. Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredient

    https://fst.osu.edu/news/chocolate-chemistry-%E2%80%93-food-scientist-explains-how-beloved-treat-gets-its-flavor-texture-and

    present in the fermented cacao beans. Roasting brings them together under high heat, which causes the ... also what creates the flavor of freshly baked bread,  roasted meat  and coffee. The similarity between ...

  9. Distinguished Senior Spotlight: Cassidy Brozovich

    https://fabe.osu.edu/news/distinguished-senior-spotlight-cassidy-brozovich

    fact about her is that she was once an avid percussionist, playing the drums until the end of high ...

  10. Dealing with the risk of long-term care

    https://farmoffice.osu.edu/news/dealing-risk-long-term-care

    care needs and risks in our newest publication, and offers legal strategies for protecting farm ...

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