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Capstone Projects

Sights Can Be Deceiving

Thu, 05/02/2019 - 14:11
Abstract: How does our sense of sight impact our consciousness and sensation of flavors when eating?
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2019
Authors: Gabriella Buehler

Cake Decorations and Weather Conditions

Wed, 05/08/2019 - 16:23
Abstract: What affects do weather conditions have on some common cake decorations.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2019
Authors: Kalei Fenn

A Taste of Healthier Baking

Fri, 05/04/2018 - 16:42
Abstract: A Taste of Healthier Baking; We substituted fats and sugars in various recipes with their healthier counterpart.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2018
Authors: Megan Rivers, Victoria Sweet

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

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

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

A Study of Pure and Artificial Maple Syrup Production

Sun, 05/08/2016 - 22:40
Abstract: Many people claim that they can tell the difference between pure and artificial maple syrup. However, pure and artificial maple syrup are made through two completely different processes. Through the method of a blind taste test, I want to answer the question whether or not consumers can in fact tell the difference between pure and artificial maple syrup when both served as is or baked into products through a catered breakfast. At the catered breakfast the following dishes were served: maple glazed doughnuts, breakfast casserole, sausage gravy and biscuits, pancakes with maple butter and maple syrup, vanilla and maple yogurt, and sliced fruit. There were two options to choose from for the maple glazed doughnuts, maple butter, maple syrup, and maple yogurts. One choice was made with pure maple syrup, the second choice was made with artificial maple syrup; the consumers did not know which option was made with which maple syrup. At the end of the breakfast, I asked each guest to complete a survey that would let me know which option they believed to be made with the pure maple syrup and which option they believed to be made with the artificial maple syrup.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2016
File Attachments: Final Written Paper.pdf
Authors: Amanda Gail Wetter

Do consumers prefer American ice cream opposed to international ice cream?

Thu, 05/12/2016 - 18:10
Abstract: Do people tend to pick American flavors of ice cream or international flavors of ice cream? I did a study trying to answer this question. I used a survey to develop results and learn information about ice cream and other frozen desserts. By making ice cream from different countries, I was able to answer my questions. Through research and holding an event, I retained information to tell me if consumers prefer American or international flavors of ice cream.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2016
File Attachments: Capstone paper.doc
Authors: Abigail Pinault