Open Access. Powered by Scholars. Published by Universities.®
Articles 31 - 32 of 32
Full-Text Articles in Education
Rb31-253 Variety Tests Of Oats, Barley, And Spring Wheat, T.A. Kiesselbach, W.E. Lyness
Rb31-253 Variety Tests Of Oats, Barley, And Spring Wheat, T.A. Kiesselbach, W.E. Lyness
University of Nebraska-Lincoln Extension: Historical Materials
The use of superior varieties is of first importance in the production of spring small grains. The comparative merits of the different crops and their available varieties may be best determined through tests extending over a period of years. Tests of oats, barley, and spring wheat have been made on the Experiment Station Farm of the Nebraska College of Agriculture at Lincoln.
The plan has been to have these variety trials include the most promising sorts obtainable from Nebraska and other states. Most of the varieties grown have originated in the breeding experiments of various state and federal experiment stations. …
Rb30-246 Testing Ice Cream For Butterfat, L.K. Crowe
Rb30-246 Testing Ice Cream For Butterfat, L.K. Crowe
University of Nebraska-Lincoln Extension: Historical Materials
Butterfat is usually the most expensive ingredient of ice cream; hence, great care is necessary in controllng its use. The manufacturer of ice cream, whether doing a large or a small volume of business, must manufacture a product that will comply with the established fat standard. Some means of determining the percentage of butterfat in the product must be available in order to establish this control.
This 1930 research bulletin discusses the different testing equipment used to test butterfat in ice cream.