Digital Commons Network^™

Nf94-203 Reimbursable Food Components In Nebraska's Child And Adult Care Food Program Meal Pattern, Darlene Martin

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses food components in Nebraska's Child and Adult Care Food Program.

Nf94-170 Campylobacter Jejuni, Susan S. Sumner, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses Campylobacter jejuni bacteria.

South Dakota Farm And Home Research (Winter 1994), South Dakota State University

South Dakota Farm and Home Research: 1949 -1998

This issue contains the 106th South Dakota Agricultural Experiment Station Annual Report. This report covers July 1, 1992 - June 30, 1993.

Director's comments: Looking back to the future: Twenty years ago Ray Moore sat down to write his first "Comments" column as the director of the South Dakota Agricultural Experiment Station. Now, in his last column, he takes time to look back and to look ahead. [p] 1
Ray Moore reflects on changes in farming in ag research: Ray Moore has seen tremendous changes in farming and in rural life during his 38 years at SDSU, and he believes …

G94-1232 Food Safety Self-Inspection For Child Care Facilities, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

This NebGuide provides a checklist for a self-inspection to aid child care facilities in providing safe food for their clients.

Conduct a self-inspection of your food preparation skills by answering the following questions. Concentrate on one section at a time. Choose a time when food preparation is in progress. Check either "yes" or "no." Questions receiving a "no" answer indicate an area that you need to change.

Ec94-448 Let's Preserve: Jams, Jellies & Preserves, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

Jams, jellies and preserves are foods with many textures, flavors, and colors. They all consist of fruits preserved mostly by means of sugar and they are thickened or jellied to some extent.

Fruit jelly is a semi-solid mixture of fruit juice and sugar that is clear and firm enough to hold its shape.

Jam also will hold its shape, but it is less firm than jelly. Jam is made from crushed or chopped fruits and sugar. Jams made from a mixture of fruits are usually called conserves, especially when they include citrus fruits, nuts, raisins, or coconut.

Preserves are made …

G94-1227 Preparation For Retirement: Planning When Still Employed, George P. Rowe

University of Nebraska-Lincoln Extension: Historical Materials

Retirement preparation includes planning for financial security, health maintenance, a social network, and meaningful activities.

Retirement is defined as partial or complete withdrawal from career work accompanied by a change in the sources and amount of income. Most persons choose to retire today between the ages of 62 and 66 since eligibility for partial Social Security benefits begins at age 62 with full benefits available by age 65. Full benefits will begin later for Americans born after 1959 when they reach age 67 in 2027. For most occupations, there is no mandatory age at which people have to quit working. …

G94-1231 Harvesting Corn And Sorghum For Silage, Rick Grant, Rick Stock

University of Nebraska-Lincoln Extension: Historical Materials

This publication describes how to make high-quality corn and sorghum silage.

Quality Silage

Silage feeding quality is determined by 1) the nutrient content of the crop stored, 2) the stage of maturity and moisture content when harvested and 3) the effectiveness of silage preservation.

G94-1230 The Foaling Mare, Kathleen P. Anderson

University of Nebraska-Lincoln Extension: Historical Materials

This NebGuide outlines the foaling process and appropriate actions to take during both normal and abnormal foaling.

The ultimate goal of any breeding operation should be both maximal foaling and a high survival rate of foals. Most mares will have a normal parturition if left unattended, however, the value of broodmares and their progeny can make leaving parturition to nature an expensive gamble. As the value of mares and foals rise, it becomes more desirable to have someone present during foaling, allowing for immediate assistance to both mare and foal if needed.

Being present when a mare foals can be …

Nf94-188 Food Guide Pyramid: Meat, Poultry, Fish, Dry Beans, Eggs & Nut Group, Harriet Kohn

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses the Food Guide Pyramid, especially concerning the meat, poultry, fish, dry beans, eggs and nut groups.

Nf94-186 Functions Of Baking Ingredients, Sharon Lauterbach, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact is a list of baking ingredients and a description of the function each performs in baked goods.

Nf94-183 Food Guide Pyramid: Milk, Yogurt And Cheese Group, Harriet Kohn

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses the Food Guide Pyramid, especially concerning the milk, yogurt and cheese groups.

G94-1192 Feeding Dairy Cows With Limited High Quality Forage, Rick J. Grant

University of Nebraska-Lincoln Extension: Historical Materials

During excessively wet or dry years, there is a wide range of forage quality with most dairy producers forced to feed at least some moderate to poor quality forage. This NebGuide discusses basic alterations in the feeding strategy to help cope with minimal reductions in milk yield.

During excessively wet or dry years, there is a wide range of forage quality with most dairy producers forced to feed at least some moderate to poor quality forage. This NebGuide discusses basic alterations in the feeding strategy to help cope with minimal reductions in milk yield.

G94-1229 Importance Of Grain Quality, Nutrient Composition And Processing For Dairy Cattle, Rick J. Grant

University of Nebraska-Lincoln Extension: Historical Materials

This NebGuide discusses grain quality and proper grain processing for most effective use by dairy cattle.

Grain Quality Considerations for Dairy Cattle

Controlling the quality of grain is extremely important for dairy cattle because even small degrees of variability can lead to significant changes in performance.

Nf94-202 Infant Feeding Requirements In The Child And Adult Care Food Program Meal Pattern, Darlene Martin

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact addresses issues specific to infants and the Child and Adult Food Care Program as administered by the United States Department of Agriculture.

Nf94-157 Bacillus Cereus, Susan S. Sumner, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses Bacillus cereus.

G94-1201 Feeding The Dry Cow, Rick J. Grant

University of Nebraska-Lincoln Extension: Historical Materials

This NebGuide discusses feeding management of the dry cow for optimum performance during the next lactation.

Dry Cow Management Goals

Every dairy producer's goal for the milking herd should be to maximize feed intake and milk production -- profitably. Proper dry cow management provides the foundation for a successful lactation.

Nf94-201 The Child And Adult Care Food Program, Darlene Martin

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses the Child and Adult Care Food Program as administered by the United States Department of Agriculture.

Nf94-158 Escherichia Coli 0157:H7, Susan S. Sumner, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses Escherichia coli 0157:H7.

Nf94-161 Yersinia Enterocolitica, Susan S. Sumner, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses Yersinia enterocolitica bacteria.

Nf94-160 Shigella, Susan S. Sumner, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses Shigella.

Nf94-162 Clostridium Botulinum, Susan S. Sumner, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses a toxin produced by the bacteria Clostridium botulinum.

Nf94-164 Salmonella, Susan S. Sumner, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses Salmonella bacteria.

Nf94-165 Trichinella Spiralis, Susan S. Sumner, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses Trichinella spiralis bacteria.

Nf94-169 Vibrio, Susan S. Sumner, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses Vibrio bacteria.

Nf94-168 Listeria Monocytogenes, Susan S. Sumner, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses Listeria monocytogenes bacteria.

Nf94-166 Aeromonas Hydrophilia, Susan S. Sumner, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses Aeromonas hydrophilia bacteria.

Extension And Education Materials For Sustainable Agriculture, Volume 2, James W. King, Charles A. Francis

CARI Extension and Education Materials for Sustainable Agriculture

Extension and Education Materials for Sustainable Agriculture

Curricula in Sustainable Agriculture

Introduction to Curricula in Sustainable Agriculture

Sustainable Agriculture, Agronomy 493/593 Course Outline

Sustainable Agriculture, Agronomy 493/AG*SAT

Principles and Practices of Sustainable Agriculture

Agricultural Ecosystems

Agricultural Ecology

Agroecology

Agricultural Ecology and Sustainability

Alternative Agriculture Curriculum

Sustainable Agriculture (B.S.)

Environment and World Food Production

Issues (Advanced) in Sustainable Agriculture

Crops, Soil, and Civilization, Agronomy 440

Master of Science in Sustainable Systems

Agricultural Ecology

National Curriculum for Sustainable Agriculture

Reshaping Undergraduate and Graduate Education to Include a Whole Systems Emphasis

Sustainable Agriculture Education: A Panel

Impact of Sustainable Agriculture Programs on United.States …

Bulletin 4270 - Meat Quality In Beef Cattle, Brian Mcintyre

Bulletins 4000 -

Meat quality is the sole concern of the consumer once the product reaches the supermarket shelf. Breeding, feeding or any other factors that may have been important to the beef producer have no influence over the buyer's choice. Meat quality can be divided into two components — appearance and eating quality.

Purification Of The Major Soybean Leaf Acid Phosphatase That 1s Increased By Seed-Pod Removal, Paul E. Staswick, Chuck Papa, Jing-Feng Huang, Yoon Rhee

Department of Agronomy and Horticulture: Faculty Publications

Fruit removal for 5 weeks after flowering increased acid phosphatase activity 10-fold in soybean (Glycine max 1. Merr. vai Hobbit) leaves compared with normal seed-pod-bearing plants. The major acid phosphatase activity in leaves was purified over 2700-fold, yielding a single polypeptide of 51 kD with a specific activity of 1353 units/mg protein using p-nitrophenylphosphate as the substrate. lsoelectric focusing demonstrated that the purified protein co-migrated with a majority of the activity that increased in leaves following seed-pod removal. lmmunoblot analysis demonstrated that at least part of the increased activity was dueto an increased abundance of the phosphatase protein. In situ …

Comparative Evaluation Of Commercially Grown Lupin And Mung Sprouts, Sant B. Kaur

Theses: Doctorates and Masters

More than one million tonnes of lupin seed are produced per annum in Western Australia. Lupin can be considered as an alternative to staple pulse food items such as soybeans, peas, chick peas and mung beans. This research was designed to provide potential investors with objective scientifically obtained evidence of the feasibility, and marketing potential, of using lupin as a basis for the commercial development of value added foods, in this case commercially grown lupin sprouts. Sprouts were selected because sprouted lupins are comparable with mung bean sprouts, the market leader, as regards yield and consumer acceptance as a food …