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Onion

Creator:: Duncan, Andrew A. and Oregon State University. Extension Service
Abstract:: Published February 1965. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: infection with downy mildew (Pero- nospora destructor). Onion seed is grown under contract to a seed com

Sediment transport in streams in the Umpqua River Basin, Oregon

Creator:: Onions, C. A. and Douglas County (Or.)
Abstract:: This report presents tables of suspended-sediment data collected from 1956 to 1967 at 10 sites in the Umpqua River basin. Computations based on these data indicate that average annual suspended-sediment yields at these sites range from 137 to 822 tons per square mile. Because available data for the Umpqua River...
Resource Type:: Technical Report
Full Text:: Resources Division SEDIMENT TRANSPORT IN STREAMS IN THE UMPQUA RIVER BASIN, OREGON By C. A. Onions

Bark chemicals from Shasta red fir as stiffening agents for corrugating medium

Creator:: Oregon Forest Research Center
Abstract:: In these tests, phenolic constituents from bark of Shasta red fir were found ineffective as stiffening agents for corrugating medium. Other means of application, however, may be effective. Gum from inner bark of Shasta red fir was not so effective as a beater additive as was locust bean gum, but...
Resource Type:: Technical Report
Full Text:: C for 12 hours, then allowed to cool. A supernatarit solution was siphoned off and acidified with

Destructive distillation of the lignin residue from ethanol manufacture

Creator:: Kurth, E. F. (Ervin Frank), Ervin, H. O., and Kroll, Robert Louis
Abstract:: Presented at the Northwest Regional Meeting of the American Chemical Society at Moscow, Idaho, May 2, 1947.
Resource Type:: Technical Report
Full Text:: carbonization was heated to a temperature between !i.0O and 5000 C. This normally required about 14 1/2 hours

Chemicals from Douglas-fir bark

Creator:: Kurth, E. F. (Ervin Frank) and Oregon Forest Products Laboratory
Resource Type:: Technical Report
Full Text:: U hemicals crom Douglas-fir Bark by E. F. Kurlh Report No. C

Chemical utilization of western woods : white fir

Creator:: Oregon Forest Research Center
Resource Type:: Technical Report
Full Text:: -160 E H 2.62 Z1.6 9.5 27.5 1-160 Ta - 8.50 226.8 100.0 - Zone B C D E T CaicT Zone A B C D E T

Volatile oil from western juniper

Creator:: Kurth, E. F. (Ervin Frank), Ross, John Daryl, and Oregon Forest Products Laboratory
Resource Type:: Technical Report
Full Text:: REMOVED WITH A MINIMUM OF WATER GOOSENECK DRAIN TO CONDENSATE RECEIVER -12z Lii C.) LU a- 0.8 -J

Development of a colorimetric test kit to determine enzymatically produced pyruvic acid in sweet onions

Creator:: Merrill, Dawn C.
Abstract:: Sweet onions are valued for their unique flavor and praised for their health and dietary character. Onion sweetness is perceived as the degree of pungency decreases. Pungency can be quantitatively determined in onions by measuring enzymatically produced pyruvic acid. The onion industry quantifies a sweet onion as one having a...
Resource Type:: Undergraduate Thesis and Presentation

Factors affecting storage of Yellow Globe Danvers onion : abscisic acid during maturation and storage and phenolic substances inhibitory to Botrytis allii and Botrytis cinerea

Creator:: Boonyakiat, Danai
Abstract:: Free abscisic acid (ABA) in Yellow Globe Danvers onion tissues was determined during maturation and storage. The amount of ABA in leaf tissue reached a maximum (1.81 ng/gm dry weight) at 40% top fall. Neck tissue ABA reached a maximum (0.33 ng/gm dry weight) at 60-70% top fall. ABA of...
Resource Type:: Masters Thesis
Full Text:: C produced many vegetative bulbs and few seed stalks. Storage of onions at a temperature near the

Oregon vegetable digest ; Vol. 19 No. 2

Creator:: Oregon State University. Agricultural Experiment Station, Frazier, W. A., Varseveld, George, Baggett, James R., Mack, H. J., Vaughan, E. K., Rodgers, J. B., Booster, Dean E., Hay, James R., Duncan, Andrew A., and Pfleger, F. L.
Abstract:: Published April 1970. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Other
Full Text:: ) ( 2-3 int:hes) Cwt/A % % 3 X 3 (9 sq. in.) .......... 812 15% 81 ';c 6½ X 3 ( 19½ sq. in

ScholarsArchive@OSU

Onion

Sediment transport in streams in the Umpqua River Basin, Oregon

Bark chemicals from Shasta red fir as stiffening agents for corrugating medium

Destructive distillation of the lignin residue from ethanol manufacture

Chemicals from Douglas-fir bark

Chemical utilization of western woods : white fir

Volatile oil from western juniper

Development of a colorimetric test kit to determine enzymatically produced pyruvic acid in sweet onions

Factors affecting storage of Yellow Globe Danvers onion : abscisic acid during maturation and storage and phenolic substances inhibitory to Botrytis allii and Botrytis cinerea

Oregon vegetable digest ; Vol. 19 No. 2

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