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Capstone Projects

Impacts of Minnow Species Composition on Marsh Feeding Ecology: A Look at Minnow Composition in Heron Marsh

Mon, 11/30/2020 - 16:07
Abstract: Minnows play an important role in marsh ecosystems as both predator and prey. The abundance of minnows in water systems makes them important tools for studying the feeding ecology of small prey fish. Minnow traps were set within specific regions and plots located in the Heron Marsh in the Adirondack Park, New York. These traps were baited and checked the next day, and minnows were identified by species then released. Trophic guilds were assigned to each minnow species based on literature and feeding habits. ANOVA tests were conducted to compare minnow species composition from the fall of 2020 in all regions of the marsh. Histograms were used to compare length-frequency over time and sites where minnows frequent. The composition of trophic guilds showed that carnivores were scarce, as creek chub only over 100mm were considered predatory, and they were not as frequent as smaller creek chub. Omnivorous generalist feeders were common but no specific site in the marsh had more omnivorous feeders than other sites. Finally, the abundance of insectivores was high in most sites, and highest in the forest ecology trail site. Length frequency of the two most caught fish, creek chub and finescale dace, were represented with histograms. Creek chub under 100mm were more abundant in every site than individuals larger than 100mm. Similarly, finescale dace 70mm and smaller were more common in every site.
Access: Yes
Literary Rights: On
Major: Biology
Year: 2020
Authors: Emily Schmeltz

Fusion Cuisine Capstone

Wed, 12/02/2020 - 10:49
Abstract: Fusion cuisine is taking known elements of one's nation/country. Then applying those culinary elements to foreign ingredients thus making a fusion dish.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2020
Authors: Tu Ngo

The Lawns at Paul Smith’s College: The Effects of Mowing on Root Biomass and Soil Compaction

Mon, 12/07/2020 - 17:41
Abstract: Lawns are a valuable aspect of real estate in the United States. Maintained lawns cover over 163,000 square kilometers of land, yet few people realize the impact mowing can have on the ecosystem. This study will be looking at the impact of mowing on the grassland ecosystem and the terrain grassland ecosystem at Paul Smith’s College, located in Paul Smiths, New York. This study will be testing two different factors that are impacted by constant mowing on campus: soil compaction and root biomass of flora found on the sites. Soil compaction is the compression of soil due to large amounts of pressure placed on the surface soil. This event will be tested by using a soil bulk density test. The root biomass is being investigated by the use of a scale to weigh root given from each area of the study site. The study goal is to find out how the disturbances of mowing affect the grassland ecosystem found at Paul Smith’s College using two different factors: soil compaction, root biomass. The results of the study show the site type that has the greatest soil bulk density and the lowest dry root biomass in G/〖cm〗^3 is the dry slope site on the campus. Keywords: lawn ecology, effect of mowing, soil compaction, root biomass, root depth
Access: Yes
Literary Rights: On
Major: Ecological Restoration
Year: 2020
Authors: Timothy I Murphy

Mycophagy of the Adirondacks

Sat, 12/08/2018 - 11:26
Abstract: Throughout the course of mushroom history, they have gained multiple reputations, being known as a food source or a deadly fungus. According to Tori Avey, she believes that “Over the years reckless mushroom hunters have thrown caution to the wind with fatal results, giving food safe mushrooms a bad reputation. Which resulted in two very different categories of people mycophiles, those who love mushrooms and mycophobes those who fear mushrooms.” (Avey,T) Mycophagy is the practice of consuming fungus collected in the wild, also known as eating foraged mushrooms. Mushrooms are grouped into the vegetable category within the local grocery stores, but they are not a vegetable mushrooms are a type of edible, poisonous, psychedelic, and medicinal fungus with over 400 different species. Many Mycophiles believe we are currently, in the beginning of a myco-revolution many people are now interested in the wide range of gourmet wild mushrooms “The name “mushroom” has been given to over 38,000 varieties of fungus that possess the same threadlike roots and cap.” (Avey,T)
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2018
Authors: Selena C. Hay

A Taste of Duck

Mon, 05/07/2018 - 09:17
Abstract: A four course meal based around duck.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2018
Authors: Taylor Engel

A Taste of Dairy Free

Mon, 12/18/2017 - 15:19
Abstract: Culinary Arts Capstone, CUL462 Theme: Dairy Free. Chef Abt
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2017
Authors: Bethany Christman

A Taste of Japan

Sun, 12/10/2017 - 09:45
Abstract: Having traveled to Osaka Japan during the summer of 2017 I wanted to bring back what I had learned for everyone else to experience as well.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2017
Authors: DANIEL WIGINTON

A Taste of Local Farmers' Markets

Sat, 12/09/2017 - 12:54
Abstract: This Capstone was based around presenting the produce and homemade products offered at the Saranac Lake and Lake Placid farmers markets. From classic green salads to fresh tomato sorbet's, the variety at a farmer's market is enough to peak any cooks interests.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2017
Authors: Thomas Moskal

Salt

Wed, 12/14/2016 - 12:54
Abstract: For our capstone project we got the ingredient salt. There is a lot about salt that most people do not realize and so within this paper we want to let you know what we learned about salt. That includes the history of it, the many different types of salt and where they come from and also how they are used in culinary and baking. We also included in the paper how we used the ingredient throughout our five course meal. Some salts even have other uses that do not relate to cooking or baking and are still explained throughout the paper.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management, Culinary Arts and Service Management
Year: 2016
Authors: Ryan Quinn, Jenny Mcginn

A Taste of the Sustainable Sea

Thu, 12/11/2014 - 12:08
Abstract: A Taste of the Sustainable Sea is a capstone project revolving around the topic Sustainable Seafood. We were asked to pick topics out of hat and from there on a $300 budget create a menu to our liking and serve to no more than twenty people. This particular project was a cold dinner, served minimalist style, to ten people. Each course was about two to four bites each giving the customer a "taste" of everything. Inside of this project, you will find costing, recipes, front and back of the house descriptions, pictures and the lit review. Sustainable Seafood is a new and upcoming topic that will only revolve more over time.
Access: No
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2014
File Attachments: The Author has selected not to publish this complete work.
Authors: Emily Bertora