The use of the exponential-transfer-characteristics of a transistor
junction as a means of giving a logarithmic sweep calibration to a
sampling oscilloscope is presented. The prior work in logarithmic
converters leading up to the use of the transistor's transfer properties
is explored. A circuit adapting a sampling oscilloscope to a...
Three experiments whose objectives were to investigate cover
crop kill by winter freeze, weed suppression by 'Micah' barley and
other spring cereals, and allelopathic potential of cereal covers
were conducted at the Vegetable Research Farm and in the greenhouse
and growth chamber facilities at OSU in 1989/90. Kill by winter...
The leaf- cutter bee Megachile rotundata (Fabricius) is an important
alfalfa pollinator in western North America.
This study was designed to provide information on methods of
orientation used by M. rotundata in order to make recommendations
regarding the parameters within which adult nesting populations may
be relocated.
Preliminary studies suggest...
Steady flow fields and flow-induced wall stresses have been evaluated by experimental measurements and computational fluid dynamics (CFD) analysis in a series of patient-specific abdominal aortic aneurysm (AAA) models, over a range of Reynolds numbers (Re) from 125 to 3000 (500 to 3000 for CFD). Experimental methods used particle image...
Slowly and half-heartedly the people of America have come to atone for past neglect of a poet who, under painful circumstances, produced the most distinctive and original contributions to American literature. They realize that the follies of his unfortunate life can be put aside and the weight of criticisms let...
A trial was conducted to determine the effects of increasing
levels of water restriction on body weight, feed consumption, feed
conversion and mortality of broiler chicks to eight weeks of age.
In addition, the effects of water restriction on water:feed ratios,
water consumption per pound of body weight and on...
The free fatty acids of milk fat are believed to be involved in
imparting flavor properties to milk and other dairy products. In the
past the free fatty acids have largely been related to quality deterioration
and hence the methods for measurement have been devised to
determine the changes in...