Publications by authors named "D G Braund"

Whirling topological textures play a key role in exotic phases of magnetic materials and are promising for logic and memory applications. In antiferromagnets, these textures exhibit enhanced stability and faster dynamics with respect to their ferromagnetic counterparts, but they are also difficult to study due to their vanishing net magnetic moment. One technique that meets the demand of highly sensitive vectorial magnetic field sensing with negligible backaction is diamond quantum magnetometry.

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Challenges abound for academia, industry, and animal agriculture. Universities, especially land-grant universities, are losing their credibility with the public on whom they depend for support. Industries have gone and continue to go through wrenching restructuring, driven by the realities of the marketplace.

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Forty multiparous cows beyond peak production were fed forage ad libitum behind Calan doors and grain at 1 kg/2.5 kg milk through a computer controlled feeder, and 40 similar cows were fed a total mixed ration balanced for 32 kg milk behind Calan doors ad libitum. Based on mean milk production from d 16 through 21 of a preliminary period, cows were balanced into two groups within each group of 40 cows.

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Holstein calves were assigned to one of three regimens from d 4 to 35 of age, then abruptly weaned (program 1): A) conventional, all-milk protein milk replacer fed individually twice daily; B) ad libitum feeding of cold, acidified milk replacer to calves housed and fed individually in pens, and C) same as B, except calves were housed and fed in group pens. From d 36 of age to 136 kg of body weight calves were in group pens by treatment. Program 2 utilized the same treatments; however, acidified milk replacer calves were gradually weaned starting d 22 of age.

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One hundred fifty-six Holstein cows were balanced prior to drying off to one of three diets offered during the dry period (dry matter basis): A) forage only (50% corn silage:50% alfalfa silage), B) forage as A plus a standard dairy grain mix (1.73% calcium), and C) same as B except a low calcium grain mix (.35% calcium).

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