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  1. Use of Forage Chicory in a Small Ruminant Parasite Control Program

    https://ohioline.osu.edu/factsheet/VME-31

    developed resistance to them. Numerous studies conducted on U.S. sheep and goat farms have documented the ... development of these strategies. Some research, conducted principally outside the United States, has indicated ... cold-tolerant and disease-resistant variety developed from Grasslands Puna). Forage chicory was originally ...

  2. Dealing With Anger in a Marriage

    https://ohioline.osu.edu/factsheet/HYG-5191

    partners must develop in a marriage is how to deal effectively with anger. Any time two people live ... indicate that more anger is developed in marriage relationships than in any other relationship. Unresolved ... avoid future conflicts. Some couples yell and scream, back off, and then gradually move closer again ...

  3. Food Preservation: Freezing Fruits

    https://ohioline.osu.edu/factsheet/HYG-5349

    Healthy People Program Specialist, Family and Consumer Sciences Freezing fruits is the simplest, easiest ... evaporates, frozen food becomes dry, tough and might develop grayish spots called "freezer burn." To ... Athens: University of Georgia Cooperative Extension Service, 2014. Kuhn, G. D., and A. V. A. Resurricion.  ...

  4. Remote Sensing in Precision Agriculture

    https://ohioline.osu.edu/factsheet/fabe-5541

    Elizabeth Hawkins, PhD, Field Specialist, Agronomic Systems Kaylee Port and Andrew Klopfenstein, Program ... interested in utilizing remote sensed imagery within analytical processes for field planning, development of ... (e.g., position and dynamic state of the platform, topographic relief, and earth rotation) which result ...

  5. Using Cover Crops to Convert to No-till

    https://ohioline.osu.edu/factsheet/SAG-11

    University Extension Rafiq Islam, Soil and Water Specialist, Ohio State University Extension, South Centers ... a system's biodiversity. An important characteristic of ecosystem functionality is that it develops and ... moving the top soil residue may increase stand establishment and corn growth initially when converting ...

  6. Fundamentals of energy analysis for crop production agriculture

    https://ohioline.osu.edu/factsheet/fabe-6621

    consumption and increase energy efficiency to move agriculture closer towards sustainability. Energy Analysis ... Conclusions     Energy use analysis in production agriculture is essential for development of more efficient ...

  7. DEI Faculty and Staff Spotlight: Nicole Debose

    https://cfaesdei.osu.edu/news/dei-faculty-and-staff-spotlight-nicole-debose

    a strong knowledge of program development, project management and fund management she promotes the ... continuously increase my understanding of others, by listening and asking questions. This positions me to help ... cabinet and our Director, Dr. Wilkins to explore personnel, policy, program, positioning, and partnership ...

  8. How to Control and Prevent Mosquito Bites In and Around Ohio Homes

    https://ohioline.osu.edu/factsheet/ent-88

    to complete their development (Figure 1). As adults, male and female mosquitoes feed on plant nectar ... developing into pupae, called tumblers. Larvae and pupae live in water (Figure 1) while adults are free ... mosquitoes do not travel very far from where they develop. Some travel less than 45 yards, but in general ...

  9. Dr. Kathy Lechman

    https://cfaesdei.osu.edu/people/dr-kathy-lechman

    OSU Extension as Leader, Diversity Development. She became Director, Equity and Inclusion and then ... Sciences.  During her time in the College of Food, Agricultural, and Environmental Sciences, she developed ... numerous professional development opportunities for faculty, staff, and students.  Dr. Lechman is an ...

  10. Performing a Physical Exam on a Chicken

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

    Specialist, Department of Veterinary Preventative Medicine Timothy McDermott, DVM, Extension Educator, ... would include a bird that is outcast from the others, reluctant to move, or has decreased water or food ...

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