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Ag Data Commons migration begins October 18, 2023

The Ag Data Commons is migrating to a new platform – an institutional portal on Figshare. Starting October 18 the current system will be available for search and download only. Submissions will resume after the launch of our portal on Figshare in November. Stay tuned for details!

Data from: Shoot transcriptome of the giant reed, Arundo donax

    The giant reed, *Arundo donax*, is a perennial grass species that has become an invasive plant in many countries. To establish a foundational molecular dataset, an llumina Hi-Seq protocol was used to sequence the transcriptome of actively growing shoots from an invasive genotype collected along the Rio Grande River, bordering Texas and Mexico. The assembly of 27,491 high confidence transcripts (≥200 bp) are reported with at least 70% coverage of known genes in other Poaceae species.

    USLE Project

      The USLE_1981-4 project data (Universal Soil Loss Equation) was collected from of (9) sites at (4) locations. A Swanson rotating boom simulator with (30) V-Jet 80100 nozzles applied rainfall at two different intensities, 60 or 130 mm/hour depending on how many nozzles were turned on. Specially designed flumes used with the FW-1 automatic water level recorder were used to obtain continuous runoff flow measurements. The sites in this data set followed a standardized rainfall simulator protocol which future studies by multiple investigators would continue to use. The data set contains rainfall simulator hydrologic and erosion data as well as vegetation and ground data collected in spring and fall from 1981 to 1984.

      USDA Table of Cooking Yields for Meat and Poultry

        USDA Table of Cooking Yields for Meat and Poultry, Release 2, is an update of previously released USDA data. Data in the updated table, accessible below, are measures of changes in meat and poultry weights resulting from moisture and fat losses during cooking. The table includes percentages for cooking yield, moisture change, and fat change for specific cuts of meat and poultry prepared in USDA research studies according to specific cooking protocols.