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Capstone Projects

The effects of different users on tree height measurements in two mixed hardwood stands in northern New York: A comparison of three measuring instruments.

Tue, 05/08/2018 - 20:23
Abstract: Height measurement in the forestry industry is one of the most important measurements that is needed for forest inventories but also one the most difficult to accurately obtain. There are many different types of tools that industry professionals use to measure tree heights. Those tools that are used vary greatly in price and quality which is considered by companies when deciding what tool to purchase. There has been little information on these different instruments and how accurate they are considering their price. This study looked at the Suunto Clinometer, Nikon Forestry Pro Rangefinder and the HagLof Vertex IV Hypsometer. These instruments were tested in different stand conditions that these tools would be used in. This study was done to help give more information to professionals about these measuring instruments and what instrument is better to use when considering their cost. The hypsometer was found to be the most accurate in both sites. The clinometer and range finder were found to be less accurate.
Access: Yes
Literary Rights: On
Major: Forestry
Year: 2018
Authors: Leland Helms, Scott Sidney, Kyle Tallman

Comparison of 5 Firewood Storage Structures for Most Efficient Drying of Acer rubrum in Northern NY

Thu, 05/10/2018 - 12:47
Abstract: Worldwide over 2 billion people use firewood to heat their homes. The cultural relevance of the act of stacking firewood means that there are many different recommended methods of stacking and storage. For this study we tested five structures for the drying of firewood, and measured change in moisture content over five weeks to determine which method was the most efficient. Red maple (Acer rubrum L.) and Black cherry (Prunus serotine L.) trees were felled in the Creighton Hill Tract and hauled 1.2 miles to the study site behind the Paul Smith’s College John Dillon Sawmill in Paul Smiths, New York. There they were split and stacked into the five different methods, which included a heap, uncovered stack, covered stack, shed, and stack wrapped in plastic. Moisture content readings were taken from nine red maple pieces within each stack three times a week for a total of five weeks. Uncovered firewood was most susceptible to changes in moisture content in response to precipitation. Covered stacks of wood had the greatest decrease in moisture content over the course of the study, and also proved to be less vulnerable to precipitation events. Firewood wrapped in plastic maintained significantly higher moisture content than the other methods consistently throughout the study.
Access: Yes
Literary Rights: Off
Major: Forestry
Year: 2018
Authors: Talia Stewart, Scott Seelbach

Improvements and Operation of the Solar Lumber Kiln at Paul Smith’s College

Thu, 05/10/2018 - 14:45
Abstract: This paper aims to discuss improvements and operation of the solar lumber kiln in operation at Paul Smith’s College. It discusses what solar kilns are, the functions of a solar kiln, the types of solar kilns, and the basic principles of how each type operates. By understanding the functions and workings of a solar kiln, improvements for operation can be made to the existing kiln to increase effectiveness and efficiency. Subjects to be examined include preparation of wood for solar kiln drying, air flow within the kiln, the solar collector portion of Paul Smith’s College’s kiln, methods to make the kiln more air tight, and damages and malfunctions that have occurred within the first year of operation. Proposed improvements for both the operation of the kiln and preparation of lumber prior to drying in the kiln are provided, along with operating and construction information from Wood-Mizer, the company that designed Paul Smith’s College’s solar lumber kiln.
Access: Yes
Literary Rights: On
Major: Forestry
Year: 2018
Authors: Wyatt Blanchard, Timothy Volo

Recommendations for Extending the Winter Use of Dillon’s Sawmill at Paul Smith’s College

Thu, 05/10/2018 - 17:35
Abstract: This paper proposes a three-phase plan to update the Dillon’s Sawmill at Paul Smith’s College in the northern Adirondacks of New York State for extending winter use. The current issues are excessive airflow, hydraulic warmup time and potential damage, and safety of students and workers. Solutions were researched and compiled into a logical three phase plan. The first phase will be immediately within one year of proposal approval. Phase I will include installation of an added structure over log deck, two overhead doors, vinyl strip door, and two Wolverine Heaters. The second phase is from years one to five. This phase will include the installation of Ecofoil insulation in the walls and under the new roof. Phase III is the final phase and is from five to ten years after the update has begun. During this phase, closed cell spray foam insulation will be applied over the existing Ecofoil and an outdoor wood boiler will be installed. The total estimated cost for the updates to Dillon’s Sawmill is $57,264.70.
Access: Yes
Literary Rights: On
Major: Forestry
Year: 2018
File Attachments: CAPSTONE_Ray_DeYoung.docx
Authors: Emily DeYoung, Heather Ray

Drying Firewood in the Adirondacks: Development and Evaluation of Four Firewood Drying Systems for Use with the Solar Kiln at Paul Smith's College

Fri, 05/11/2018 - 05:59
Abstract: Four firewood drying system designs have been constructed for future use in the solar kiln drying process. A series of test were compared looking at structure and movement limitations to ensure the structure can withstand placement in the solar kiln. The comparison for each design was made in terms of key performance indicators such as air flow and circulation between the pieces of firewood. Proper moisture content in seasoned firewood is between 15-20%, while green wood when a tree is harvested is between 30-50%. Specific requirements were discussed in more detail, these being overall building, stacking, and drying rates with the over encompassing issue of mobility restraints. Moisture content levels were checked and measured by a moisture meter every day since the beginning of mid-April. All designs were created with respect to the solar kiln that is at Paul Smith's College for future use in promotional and fundraiser events.
Access: Yes
Literary Rights: On
Major: Forestry
Year: 2018
Authors: Nico Petrella, Grant Putnam

Homesteading for Beginners

Wed, 12/12/2018 - 14:51
Abstract: Homesteading isn’t just a movement, it’s a way of life. Our first research proposal was to create a guide to homesteading for beginners. Initial research showed there are countless types of homesteads and so we decided to research what homesteading is and the different ways you can homestead. Homesteading can be defined as a life of self sufficiency. But our research found that there can be many ways to achieve that goal.
Access: No
Literary Rights: Off
Major: Natural Resources Management and Policy, Natural Resources Sustainability Studies
Year: 2018
File Attachments: The Author has selected not to publish this complete work.
Authors: Ron Fina
Erica Martin

A study of how different liquids affect the fermentation process in breads.

Sun, 05/07/2017 - 14:41
Abstract: We all know that different liquids have different densities and will affect any product you are making in a unique way than the other. But how exactly do different liquids affect the fermentation of yeast in a bread dough. In this paper, I will go on to tell you about five different liquids and the type of bread I chose to use for the trials. I will also go into why I chose that type of bread and touch on the history of it.
Access: Yes
Literary Rights: On
Major: Baking and Pastry Arts, Baking Arts and Service Management
Year: 2017
Authors: Kassede Andriola

Bread: Does the Type of Milk Used Affect the Production

Sat, 12/09/2017 - 12:25
Abstract: No abstract
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2017
File Attachments: Capstone Final Paper.docx
Authors: Jenna Griffo

How changing the variables of flour, water, and fermentation temperature in bread making affects the final product.

Sat, 04/29/2017 - 12:57
Abstract: During my time at Paul Smith’s College, I was taught three different bread making processes all focusing on different variables and techniques. Each method was taught by a different chef throughout the course of my freshman, sophomore, and junior year labs. These three methods are all vastly different in their own way, leading me to wonder which method would in fact yield the best results. I decided to test this theory by using the exact same recipe for all three methods, only changing the variable and proofing process of each, to specifically match what these three chefs had taught me.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2017
File Attachments: Research Paper , Research Poster
Authors: Emmalee Sturtevant

Are products from local bakeries worth the cost compared to less expensive, mass produced products?

Mon, 05/01/2017 - 13:45
Abstract: My goal was to find out what matters the most to people when purchasing products while grocery shopping. I also wanted to see if small bakeries still have a foot to stand on when competing against big businesses that mass produce their products. So, I decided to compare freshly baked products to pre-packaged products by having the general public participate in a taste comparison.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2017
File Attachments: Final Project.docx , Poster.pptx
Authors: Brittany Markee