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  1. C.O.R.N. Newsletter 2007-16

    https://agcrops.osu.edu/newsletters/2007/16

    least 0.3 oz/A. Classic/Synchrony – potential for residual activity on broadleaf weeds, although the ...

  2. C.O.R.N. Newsletter 2004-39

    https://agcrops.osu.edu/newsletters/2004/39

    one day ahead of the 1999-03 average. 4. Crop growth was not limited by a lack of soil moisture. In ...

  3. C.O.R.N. Newsletter 2005-35

    https://agcrops.osu.edu/newsletters/2005/35

    Scpeter (2.1 oz)+glyphosate+2,4-D: chickweed – 58%, lambsquarter – 23%, giant ragweed – 23% FirstRate (0.3 ...

  4. C.O.R.N. Newsletter 2013-11

    https://agcrops.osu.edu/newsletters/2013/11

    loss per day with delayed planting varies from about 0.3% per day early in May to about 1% per day by ...

  5. C.O.R.N. Newsletter 2004-22

    https://agcrops.osu.edu/newsletters/2004/22

    http://corn.osu.edu/library/articles/03insectupdate.html. There is a special reason to scout specifically for bean leaf beetle populations. Evidence ...

  6. C.O.R.N. Newsletter 2006-04

    https://agcrops.osu.edu/newsletters/2006/04

    C.O.R.N newsletter 2005-03: https://agcrops.osu.edu/story.php?setissueID=68&storyID=377). For ...

  7. C.O.R.N. Newsletter 2012-07

    https://agcrops.osu.edu/newsletters/2012/07

    Minnesota Extension. http://blog.lib.umn.edu/efans/cropnews/2012/03 ...

  8. C.O.R.N. Newsletter 2010-27

    https://agcrops.osu.edu/newsletters/2010/27

    0.5% units of DM each day after dent stage (can range between about 0.3 and 1% unit).  Dry matter ...

  9. C.O.R.N. Newsletter 2008-28

    https://agcrops.osu.edu/newsletters/2008/28

    planted in early September in Western Ohio has produced 0.3 to 1.0 ton of forage dry matter per acre by ...

  10. Chow Line: Work some soy protein into diet (for 3/16/03)

    https://news-archive.cfaes.ohio-state.edu/news-release/chow-line-work-some-soy-protein-diet-31603

    March 7, 2003 I want to incorporate more soy into my diet. Any ideas? Soy is a great addition to any diet. It's a lean source of high-quality protein. While scientists and nutritionists are still learning lots about its affect on our overall health, ...

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