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Capstone Projects

A Taste of Tea

Thu, 11/30/2017 - 14:49
Abstract: Originating in Southeast China, tea is one of the most consumed beverages in the world, second only to water with coffee in third. Though tea has many names, they all come from the same plant, Camellia sinensis. There’s white, yellow, green, oolong, pu-erh, and black or red tea; each has its own variants and processing methods to distinguish them. Tea has spread throughout the world and each culture took these leaves and made it their own in different ways. The journey it has taken is an interesting one with a lot of controversy, conflict, and corruption once introduced to the British Empire.
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Major: Culinary Arts, Culinary Arts and Service Management
Year: 2017
Authors: Darren Sheftic

The Effect of One’s Origins on Recycling Behavior

Fri, 12/08/2017 - 10:36
Abstract: Recycling, which is valuable to combating pollution, reducing waste, conserving natural resources, and halting global climate change is a relatively easy activity that many can participate in. Research on recycling and what motivates humans to participate in it, has provided valuable knowledge on an individual’s obstacles to recycling. The research I conducted advanced the knowledge we have on how people decide to recycle or not. The research was conducted through surveys and interviews at Paul Smith’s College. The subjects were students, staff, and faculty. It was found that suburban participants were more likely to always recycle as opposed to those from rural areas. Interview participants were found to often cite their parents as reasons for current recycling habits. The results helped to further certain beliefs that parents, friends, and environmental knowledge help to promote positive recycling behaviors.
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Major: Environmental Studies
Year: 2017
Authors: Kevin Shea

Loopy's Diner: A business Plan

Wed, 04/26/2017 - 10:34
Abstract: Loopy's diner is a proposed eatery in the Auburn, NY area. Loopy's diner looks to put a healthy spin on casual fare such as burgers, fries, etc while integrating locally sourced ingredients. 
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Major: Food Service and Beverage Management
Year: 2017
File Attachments: Business Plan-Lupien.docx
Authors: Adam Lupien

Walden Pond: Ecological and Anthropological History Reflected in the Sedimentary Record

Tue, 05/03/2016 - 23:13
Abstract: This study examined environmental changes reflected in the microfossil record of a sediment core taken in August 2015 from Walden Pond, Massachusetts spanning the last 600 years. In particular changes in the eutrophication status, inorganic sediment deposition due to land use, lake water depth and temperature were examined using phytoplankton indicator species—diatoms and chrysophytes— to reconstruct environmental conditions. The study site was a basin shallower and closer to the source of anthropogenic N and P inputs than the site of previous studies at Walden’s deepest basin, allowing for finer detection of changes in water level and organic content of sediment. A gravity corer was used to collect the sediment core to preserve topmost sediment layers for analysis, as more than a decade has passed since the last published study of this kind at Walden Pond by Köster et. al. (2005). Results show a significant increase in indicators of eutrophic lake conditions since European settlement ca. 1630, and especially since the 20th century. However, relative Asterionella formosa and Synedra nana abundances had not changed significantly in the last decade since Köster et. al.’s 2005 study, and have in fact decreased somewhat, suggesting water treatment efforts by the Massachusetts Dept. of Environmental Protection (DEP) have had some success. Loss on ignition (LOI) of organic content shows a precipitous decline from the mid 19th century from 37% to 22%, representing intensive land clearance and development until the 1970’s when DEP management began. After that point, LOI rose, perhaps due to increased lake productivity, and has fluctuated around 25%. Relative Discostella stelligera abundance, while used in the WAl-3 piston core as a proxy for water depth, could not be used in the WAL-1 gravity core from this study as eutrophication has significantly impacted their abundance. Chrysophyte scale:diatom ratios corroborate an observed trend of increasing abundance in lakes globally since the 20th century, perhaps in response to rising global temperatures over the same period.
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Major: Biology
Year: 2016
File Attachments: Capstone Paper.docx
Authors: Erik Yankowsky

Analysis of Forage Quality in Adirondack Macrophytes: Implications for Waterfowl Nutrition

Fri, 04/29/2016 - 14:48
Abstract: To understand the relative nutritional value of macrophyte food sources for Adirondack waterfowl, the forage quality of four common Adirondack macrophytes were assessed. An analysis of two native pondweeds (Potamogeton) and two invasive watermilfoil (Myriophyllum) was conducted to deduce how invasive and native macrophytes compare in their relative concentrations of nitrogen and mineral content; important indicators of forage quality for waterfowl. Nitrogen content is used as a metric for relative concentration of protein. Macrophyte species were sampled from four Adirondack lakes of the same trophic status to account for effects of lake nutrient characteristics on plant nutrient uptake and synthesis. Total nitrogen was determined with the Kjeldahl procedure using flow injection analysis. Ash (mineral) content was acquired through high-heat burning in a muffle furnace. The invasive watermilfoil species had a higher percentage of nitrogen than the native species. There was no significant difference in the ash content between the species. It is critical to understand the ecological function of these species in relation to wildlife populations. The nutritional value of these aquatic macrophytes may have implications for the fitness and distribution of breeding herbivorous waterfowl in Adirondack lakes. These results may indicate that invasive plants will serve as a viable food source for herbivorous waterfowl as watermilfoil continues to spread across Adirondack aquatic systems.
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Major: Biology
Year: 2016
Authors: Bianca Fournier

Turning Points and the Ecological Conscience

Mon, 04/25/2016 - 08:15
Abstract: We live in a time when environmental crises seem to be overwhelming: global climate change, water crises, and mass extinctions, to name a few. Some people seek out ways to address environmental problems, while others remain ignorant or deny the existence of serious issues. Aldo Leopold’s land ethic calls those who help, people who feel “the stirring of an ecological conscience.” Many studies have looked at the psychology of environmentalism and the factors that instill an environmental ethic. Some studies look at early childhood, others at significant turning point events. Many factors foster an ecological conscience among people. I was interested in how the “stirring of an ecological conscience” was instilled in our own community here at Paul Smith’s College. The faculty and students all have a story to tell about what led them here and this project explored that. The sample studied here found that among faculty and students, experiences from childhood played a significant role in the development of an ecological conscience. These experiences most often influenced the path of each participants life journey. These findings provide us with information on ways we can look to help instill the ecological conscience in others, through education and daily life.
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Major: Environmental Studies
Year: 2016
Authors: Dominic Rickicki

Pair and Compare Capstone

Thu, 04/28/2016 - 13:15
Abstract: Pair and Compare is a business concept that came from the culmination of a four year degree in Food Service and Beverage Management at Paul Smiths College. This capstone is broken into two parts. The first is a wine/tea tasting and food pairing prototype event that showcased possible pairings to collect data. The second part is to use the data and research to determine if a viable and profitable business similar to this event can be realized
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Major: Food Service and Beverage Management
Year: 2016
Authors: Nicholas Komninos

Jenkins Café

Wed, 04/27/2016 - 07:25
Abstract: Jenkins’ Café will be a quick service café establishment located at the base of Jenkins Mountain, along the trail systems of the Visitor’s Interpretive Center (VIC). The VIC has recently become an entity of Paul Smith’s College, allowing greater flexibility of management, away from State jurisdiction. About three miles into the VIC’s trail system is the base of Jenkins’ Mountain, the location for Jenkins’ Café. Jenkins’ Café will serve local residents, Paul Smith’s College students, and VIC visitors’ quick meals consisting of sandwiches, soups, and salads while they utilize the VIC trails. Warm and cold beverages will also be available for service, including a small selection of beer and wine. Hikers, cross-country skiers, bird watchers, snowmobilers, and anyone participating in any VIC activities, can enjoy these fares when they arrive at Jenkins’ Café.
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Major: Food Service and Beverage Management
Year: 2016
File Attachments: Capstone Final.docx
Authors: Jeffrey Weis, Niklas Van Den Woldenberg

Flight of 5 Food Truck Company

Tue, 04/26/2016 - 10:16
Abstract: The Flight of Five Food Truck Company is run by Catherine Bergman and her colleague Malik Pryce. They are both hard working and determined business workers. Catherine Bergman has her degree in Food Service and Beverage Management and Culinary Arts and Malik Pryce has worked in many restaurants where he has been on his way into a management position and has been working with Catherine since 2015. The Flight of Five Food Truck Company is located and run in Lockport New York. Where weIt has a plan on selling items named after local colleges’ and universities’ names and mascots. The Flight of Five Food Truck Company is named after the 5 five locks on the Erie Canal, we and this company wanted to have a historical tie in to our business and the town.
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Major: Food Service and Beverage Management
Year: 2016
File Attachments: Flight of FIve final.docx
Authors: Catherine Bergman

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.
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Major: Biology
Year: 2015
File Attachments: The Author has selected not to publish this complete work.
Authors: Skyler Wysocki