American students are graduating from college averaging tens of thousands of dollars in debt, leading to substantial repayment burdens and potentially inefficient shifts in spending patterns and career choices. A political trend towards austerity coupled with the rising student debt make effective allocation of federal higher education resources a high...
American hop growers have historically dried hops in the range of 140-155°F/ 60-68°C using deep bed kilns (24 – 32 inches/ 60 – 81 cm), but over the last 10 years they have shifted to lower temperatures (125 -135 °F/ 52 – 57°C) for drying new American aroma cultivars. Reduced...
Kilning, which is the drying operation in hop cultivation, is a processing step that can have a tremendous impact on hop quality. Historically, hops have been dried at temperatures ranging from 140-155°F. In the last decade, growers have moved toward kilning hops at lower temperatures averaging between 125-140°F in the...
Grasslands in the Pacific Northwest are characterized by seasonally wet, acidic soils that mainly support cool season grasses and a limited number of legume species. A major limitation to efficient animal production in grass-dominant pastures is the decline in the herbage growth rate and nutritional quality of forage from late...
During 1961, a program of shore station sampling of ocean temperatures
and salinities was carried out by the. Oceanography Department of Oregon
State University. This is a continuation of the work reported by
Kujala and Wyatt (1961). Sampling was conducted at 11 locations along
the Oregon coast and at one...
First Ladies have performed a variety of public and private roles, from presidential escort, hostess, and social advocate to policy maker and presidential advisor. The nature of the position has always been both traditional and gendered, greatly influencing each First Lady's performance. Due to the changing role of women in...
The water status of grape vine throughout the growing season is a primary determinant of vine vigor and berry composition. The concentrations of volatile compounds and precursors in grape berries are highly influenced by viticultural practices. Imposing a water deficit on the vine during berry development is an important vineyard...
The biotransformation of hop aroma via yeast is a prominent topic in the brewing industry with considerable interest placed on how yeast can enhance volatile thiol production during wort fermentation. Three potent thiols are known contributors to tropical qualities in wine and beer aroma, specifically 3-mercaptohexan-1-ol (3MH), 3-mercaptohexyl acetate (3MHA),...