After logging in with the login link in the top right, click here to upload your Capstone

Capstone Projects

White-tailed Deer Browse Preference: A Comparative Study of the Catskill and Adirondack Mountain Regions, New York State

Tue, 05/05/2015 - 14:23
Abstract: Abundant white-tailed deer (Odocoileus virginianus) in New York State, United States, affect forest regeneration and stand composition through feeding (browse) pressure. White-tailed deer browse preference of six different hardwood tree species in two mountain ranges, the Catskill and Adirondack Mountains, within New York State were compared in order to determine the extent of browse selection by deer. There were no statistically different browse selection by white-tailed deer within the Catskills or Adirondack study area or between each study site. Visual analysis of the study areas after concluding the study revealed that red maple (Acer rubrum) was the preferred browse species at each study site.
Access: Yes
Literary Rights: Off
Major: Biology, Natural Resources Management and Policy
Year: 2015
File Attachments: Title, abstract, TOC , Report
Authors: John MacNaught, Blaine Kenyon, Mark Staats, Travis Boucher, Noah Finlayson-Gesten

The Effects of Varying Wavelengths of Light on Diatom Movement

Wed, 05/06/2015 - 16:18
Abstract: Diatoms were studied in order to determine in which wavelength of light they would be most active. It was surmised this knowledge would allow easier testing of future diatom movement hypotheses. This knowledge could, in turn, allow control over diatom movement in order to prevent or circumvent hazardous diatom blooms. Specimens were studied using a Parco scientific microscope in a dark room. They were studied both with and without cover slips to ensure the cover slips did not hinder movement. Sheets of high quality color transparency paper were laid over the microscope light, producing a single, strong color. In the end, the diatoms didn’t move at all, no matter the circumstances. The diatoms could have had no reason for movement or have been restricted by the small amount of water on the microscope slide due to the vast difference between the slide and the diatoms’ natural environment.
Access: Yes
Literary Rights: On
Major: Biology
Year: 2015
File Attachments: Diatoms.docx
Authors: Eric Swiecki

Examination of Potentially Ectoparasite-driven Behavior in Burrowing Owls: Tests of Alternative Hypotheses

Thu, 05/07/2015 - 19:06
Abstract: Burrowing Owls (Athene cunicularia) and their nests harbor at least 39 species of arthropods from 21 different families. Among the ectoparasites on Burrowing Owls are fleas, which are primarily Pulex irritans (Family Pulicidae), the human flea. Fleas can number in the hundreds on individual Burrowing Owls. Thus, we hypothesized that flea infestation has shaped Burrowing Owl behavior to avoid the costs of ectoparasitism. As part of experiments using infrared trail cameras deployed at Burrowing Owl nests in southern Idaho ¬¬during 2012-2013, we noticed apparent sunning behavior in both adult and nestling Burrowing Owls. Camera images captured owls lying on the ground with wings outstretched and flat. We only observed this behavior during daylight hours, although cameras were active for 24 h/day. Sunbathing in birds is often associated with ectoparasite reduction, although sunning has not previously been examined in relation to flea infestation. During 2014 we conducted an experiment that included fumigating some nests with a flea removing insecticide and examined the prediction that sunbathing would occur more frequently in control nests where ectoparasites remained. As sunning was not during the coolest parts of the day, it did not appear to function for warming. Also, we ultimately found no difference in the frequency of sunning in fumigated and control nests, and there was no relationship between sunning and abundance of fleas on owls. Thus, the evidence is not consistent with the ectoparasite hypothesis, as owls sunned irrespective of flea load. We also evaluated the alternative hypotheses that sunning was related to thermoregulation, anting, drying or feather degrading bacteria. The first three we were able to reject, and the last will need future research.
Access: No
Literary Rights: Off
Major: Biology
Year: 2015
File Attachments: The Author has selected not to publish this complete work.
Authors: Skyler Wysocki

Food Allergies, Dietary Restrictions, and the Foodservice Industry

Thu, 12/03/2015 - 22:59
Abstract: For modern culinary professionals, food allergies and restricted diets present one of the biggest challenges in daily work. Ranging from an anaphylaxis-triggering peanut allergy to a preference for avoiding meat on Fridays, dietary restrictions and food sensitivities cover a wide variety of potential hurdles, and potentially inspirational guidelines, which foodservice professionals must navigate in order to be successful. On one side, a rise in the number of those with allergies or dietary restrictions presents an added challenge, but on the other, it presents an opportunity. Diners with such restrictions are becoming more and more comfortable with going out to dinner; that there will be some accommodation is now expected by consumers, rather than hoped for. The definition of “food allergy,” according to the Mayo Clinic, is “an immune system reaction that occurs soon after eating a certain food.” However, according to many experienced foodservice workers, the definition is “an annoying request from a customer who’s probably lying, anyway.” Of the many challenges contemporary chefs, culinarians, and food service professionals face, food preparation and service for those with allergies and restricted diets is one of the most prevalent, as well as one of the most misunderstood. Foodservice professionals will tell you that some of the most [annoying, silly, overblown, difficult, frightening] requests they receive while working are for special adjustments to accommodate a food allergy. When a chef is asked if the signature pasta dish can be made without gluten, his reaction is too often a mix of ire, disgust, and even embarrassment. Should a patron make a simple request that his or her food be prepared away from peanuts, images of anaphylactic shock and ambulances in the parking lot dance demonically through the front-of-house manager’s head. Such requests, however, seem to be popping up more and more often in our world. According to the CDC, “The prevalence of food allergies among children increased 18% during 1997-2007.” About 15 million Americans suffer from food allergies, as well as about 18 million Europeans. With such a rapid increase in those numbers, one would think the opportunity to impress customers with special diets might make a chef happy, rather than feeling as though he has been offended. The patience of chefs grows thinner still, however, when such requests are not a matter of health, but a matter of preference. For those who, for various reasons, adhere to a vegetarian or plant-based diet, or who follow certain religious dietary restrictions such as Islamic Halaal, finding a restaurant where the staff is ready and willing to accommodate can sometimes be difficult. For contemporary food handlers, ethics and morality play a massive role in serving such customers. A vegetarian diner, for example, may not know that the house minestrone soup is made with chicken stock in place of vegetable stock. Even after eating the soup, that customer will likely never know. In such situations, the decision to serve certain foods comes down to how much respect for his or her customers a chef has. It is my belief that the largest contributing factor towards the negative feelings chefs harbor over dietary restrictions is a lack of education and experience in handling such requests. Things unknown have always been a source of anxiety for a majority of human kind. That anxiety is why we are explorers and innovators; we subconsciously want to make things known. In order for foodservice professionals to handle the large number of diners who now request special items, it is necessary that they be educated from the earliest stages of their careers to expect, to accept, to interpret, and to enjoy working with those types of challenges. By doing so, the food and beverage industry will be a much more friendly world for all consumers, and a much more profitable one for all industry professionals.
Access: No
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2015
File Attachments: The Author has selected not to publish this complete work.
Authors: Nathaniel Swain

Cheese

Tue, 05/05/2015 - 17:05
Abstract: This culminating experience happens in two phases. Throughout the semester, students have been taking on the role of Executive Chef in our Palm Restaurant. They have each created a menu, ordered food supplies, developed budgetary proposal, and assigned duties pertaining to food production and front of house service. Each dinner took on a different food related theme that the students researched and developed. This poster session provides the students to describe their process, their findings, and what they learned from the experience. My theme was based on cheese.
Access: No
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2015
File Attachments: The Author has selected not to publish this complete work.
Authors: Lisa McCartney

Potato

Thu, 05/07/2015 - 09:17
Abstract: This Casptone includes exhilarating information about the multiple species of tubers. It goes in depth about the multiple uses of the potato and all of the nutrition of each species.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2015
File Attachments: Potato
Authors: Nicole Landry

A Taste Of Legumes

Sat, 05/09/2015 - 20:00
Abstract: This capstone investigates the history and use of legumes over the years. Contained within you will find information about the agricultural and culinary importance of these plants.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2015
File Attachments: KIC%20Document%200001-5.pdf
Authors: Elizabeth Savoie
Sat, 05/09/2015 - 20:00
Abstract: This capstone investigates the history and use of legumes over the years. Contained within you will find information about the agricultural and culinary importance of these plants.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2015
File Attachments: KIC%20Document%200001-5.pdf
Authors: Elizabeth Savoie

Analysis of common water sampling techniques used to assess lake trophic state

Sat, 12/05/2015 - 00:21
Abstract: Volunteer lake management programs (VLMPs) across the country employ different surface water sampling techniques to establish long-term trends in nutrient availability and trophic state. The three most common techniques are a surface grab (SG), 2m integrated tube sampler (IT), and a discrete sampler, such as a Van Dorn or Kemmerer bottle deployed to a depth of 1.5m (DD). These various sampling techniques vary not only in depth, but also in cost and ease of use. The objectives of my study are to 1) determine if there is a statistical difference in chlorophyll-a (chl-a) and total phosphorus (TP) concentration obtained between the three different sampling techniques, 2) determine if the treatment effect (sampling device) varies over time, 3) determine which method has the least amount of variability, and 4) determine if sampling technique ultimately influences trophic state classification. The study was conducted on Upper St. Regis Lake, Paul Smiths, New York. I collected 10 samples from the lake using the three different techniques during the months of June – August, 2015. I found a significant difference in chlorophyll-a concentration between sampling techniques during June and July, and during the month of July for TP. The three sampling techniques yielded similar variability for chlorophyll-a but significantly different variability for TP. Ultimately, the trophic status rating for Upper St. Regis was not effected by sampling technique. My study suggests that VLMP should utilize a SG or IT rather than a costly DD sampler.
Access: Yes
Literary Rights: On
Major: Environmental Sciences
Year: 2015
Authors: Hunter Favreau

Interpreter's Guide to the Finger Lakes Trail

Wed, 04/29/2015 - 21:44
Abstract: Guidebooks help hikers to navigate trail systems and gain a better understanding of their surroundings. Many types of guides exist for popular long distance hiking trails such as the Appalachian Trail, the Pacific Crest Trail, and the Continental Divide Trail. The Finger Lakes Trail (FLT) runs 558 miles across the base of New York State, yet has very little associated literature. I hiked a 52 mile section of the Finger Lakes Trail from Ellicottville to Portageville in western New York. Using observations from the trail and related literature, I wrote an interpretive guide for this section. My FLT interpretive guide covers topics related to planning and packing for a multiday backpacking trip, natural history of western New York forests, the story of the development of the FLT system, and backpacking ethics. This work will help satisfy the human need to acquire knowledge and potentially enrich the experience of FLT hikers.
Access: Yes
Literary Rights: Off
Major: Environmental Sciences
Year: 2015
Authors: Jennifer Maguder