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Capstone Projects

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

Environmental Factors Influencing the Establishment of Moss Species in the Elevator Shaft on Whiteface Mountain: A Descriptive Study

Wed, 12/02/2015 - 15:19
Abstract: The moss species growing in the elevator shaft on Whiteface Mountain have not yet been identified and little is known on the environmental conditions in which they exist. Light, moisture, substrate pH, and temperature play vital roles in the establishment and reproduction of moss. In the summer of 2015 eight moss species, present only in their gametophyte generation, were identified in the shaft. Four of these species are known to exist on the mountain outside of the elevator shaft. Temperature and relative humidity were measured to represent the conditions of the shaft, whereas available light, moisture, and substrate pH were measured with each colony. Temperature and humidity became more stable further into the shaft, similar to that of a cave environment. In addition, temperature peaked during the hours the elevator was in operation. Light, moisture, and substrate pH of each species were not strongly correlated with colony area. Most colonies were found to be growing on a type of sediment, rather than directly on the granite wall of the shaft. The pH of these substrates ranged between 6.68 and 8.99. The influx of tourists on Whiteface between May and October may play a vital role in the establishment of these species. The elevator may provide air circulation within the shaft and the electric lights omit the radiation necessary for the mosses survival. There is a 6 month period with possibly no light source or circulation of air. Further research should document these changes in environmental conditions during this period.
Access: Yes
Literary Rights: On
Major: Integrative Studies
Year: 2015
Authors: Danica R. Maloney

Effective Computer Services

Wed, 04/29/2015 - 12:51
Abstract: Effective Computer Services (ECS) is a full service computer company with focus on personal computers and repair. Catering to the needs of the individual, ECS offers a personal touch of on-site service, repair, and software training. ECS offers a range of services from virus removal, data backup or file recovery, to complex small business networking. Effective Computer Services has the resources to complete a project on time and within with minimal turn-around time and at industry competitive prices. ECS offers a variety of new, used, and loaner computers. Its commitment to customer complete satisfaction and convenience is paramount. ECS works directly with customers to determine computer products that match users’ needs. ECS offers free consultation with any purchase from small personal computers to large network infrastructures
Access: Yes
Literary Rights: Off
Major: Integrative Studies
Year: 2015
File Attachments: ECS bplan final (1).docx
Authors: James Finizio

Assessing Activities and Policies to Improve Outing Club Participation

Wed, 04/29/2015 - 19:48
Abstract: College outing clubs have proven to be very beneficial for college students of all ages and fields of study. Research shows that outing programs, outdoor education programs, and adventure education programs can have a terrific impact on student’s mental, physical, and spiritual health. This study aims to assess activities and policies that could potentially increase participation in the outing club of Paul Smiths College in the Adirondack Mountains of Upstate New York. The questions this study intends to answer are: 1.) What types of activities will cause an increase in participation? 2.) What types of qualifications & experience should be required of guides and group leaders? and 3.) What can we do to increase organization or professionalism of our program? Using surveys, interviews, and credible sources, this study collected data from successful college outing clubs, the Paul Smith’s student body, and professionals in the field of recreation and summarized it into one collection of results with intentions of exposing ways to increase participation in the program and increase professionalism and organization of the program. Results exposed reoccurring themes regarding expectations for guide training, activities provided through other successful programs, and activities suggested by the student body. The student body survey revealed high support of technical skills seminars to teach students technical backcountry skills in a shorter period of time, and a high demand for high intensity activities such as white water rafting. Many responses supported the fact that in order to increase popularity in a program, the activities need to be demanding enough that individuals aren’t likely to partake in the activity without prior organization and qualified leadership. The results and data found in this study can be used in the future to develop outing club policies and procedures to aid in the success of the program.
Access: Yes
Literary Rights: On
Major: Integrative Studies
Year: 2015
File Attachments:
Authors: Richard DeLong

Tetrodotoxin- toxicity of red efts (Notophthalmus viridescens) based on predatory selection

Thu, 04/30/2015 - 09:33
Abstract: Predators and prey have been coevolving for millions of years; those that have more aggressive relationships undergo more extreme selection as they become paired in an evolutionary arms race. This selection must affect both organisms to truly be an arms race; a relationship that accurately fits these criteria is that of the Eastern Red-Spotted Newt (red-efts) (Notophthalmus viridescens) and the Eastern Hognose Snake (Heterodon platirhinos). Samples of tetrodotoxin (TTX) extracted from red-efts were used to analyze a potential relationship between the efts and resistant predatory species. The values acquired upon analysis of samples were recorded from a population of organisms in an area vacant of the hognose and can be compared to areas where both species reside. Samples came from eighteen red-efts in a wetland located in the southeastern portion of the Adirondack Park where there are no known populations of the hognose snake. These samples were processed using various ELSIA grade chemicals, a procedure that concluded with ELSIA assays applicable for comparison to a set standard. By performing this study we hope to attain data pertaining to tetrodotoxin levels in red-efts that reflect an environment which does not contain hognose snakes, presented in the form of low levels of the specified toxin.
Access: No
Literary Rights: Off
Major: Integrative Studies
Year: 2015
File Attachments: The Author has selected not to publish this complete work.
Authors: Sarah Desrosier