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Capstone Projects

Homesteading for Beginners

Wed, 12/12/2018 - 14:51
Abstract: Homesteading isn’t just a movement, it’s a way of life. Our first research proposal was to create a guide to homesteading for beginners. Initial research showed there are countless types of homesteads and so we decided to research what homesteading is and the different ways you can homestead. Homesteading can be defined as a life of self sufficiency. But our research found that there can be many ways to achieve that goal.
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Major: Natural Resources Management and Policy, Natural Resources Sustainability Studies
Year: 2018
File Attachments: The Author has selected not to publish this complete work.
Authors: Ron Fina
Erica Martin

Do customers prefer the taste of homemade or mass produced cheese in baked products?

Fri, 05/05/2017 - 20:48
Abstract: To get results from the public, I put together a blind tasting of three different products showcasing cheeses in an assortment. Each of the products looked the same, with the same components; the only difference were the cheeses used to accompany the breads.
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Major: Baking Arts and Service Management
Year: 2017
File Attachments: The Author has selected not to publish this complete work.
Authors: Jessica Churchill

A Comparison Study of Adirondack Region Clearcutting Implementation to that of Paul Smith’s College VIC FERDA Plots

Mon, 05/02/2016 - 10:44
Abstract: The students of Paul Smith’s College have a unique opportunity to explore the parameters of silviculture and forestry practices. Gaining the base knowledge of silvicultural systems while also, properly implementing timber harvesting methods in order to achieve the specific goals and objectives of these systems is tremendously useful for implementation in future years. This study investigated the silvicultural prescriptions of the Forest Ecosystem Research and Demonstration Area (FERDA) plots on Paul Smith’s College lands, in Paul Smiths, New York. Comparing the inventory of the two clearcut sites upon these lands to that of other harvests within the Adirondack Park can supply further knowledge on what can be expected after a specific silvicultural system. Clearcutting has the greatest effect on forest succession by removing the forest cover and allowing light to reach what was once a shaded forest floor. Comparing experimental five acre clearcuts to that of larger commercial clearcuts in the same region can further our understanding of regeneration composition after such timber harvesting operations occur. The variance between the age of the FERDA plot harvests and the age of the harvests completed on Landvest timberlands resulted in varying data. However, if four to eight more years was given for pseudo FERDA plots to mature, it is believed that these harvests would be similar in composition and structure.
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Major: Forestry
Year: 2016
File Attachments: The Author has selected not to publish this complete work.
Authors: Ryan Krzys, Louis Ferrone III

Would an underpass/tunnel on Keese Mills Road decrease the percentage of amphibian mortality due to road mortality?

Wed, 04/29/2015 - 18:09
Abstract: Road Mortality has had a huge impact on Amphibian populations worldwide. Several options are available to help maintain and preserve migrating populations across roadways. One method that is looked at during this study is underpass and fencing. In this study, I assessed the need for an underpass and if it could help reduce the amount of amphibian’s mortality by traffic and, if an underpass is necessary, properly predict a location. I also looked at if underpasses alone could reduce the mortality of amphibians. I constructed arrays and pitfall traps to simulate an underpass on Keese Mills Road at Paul Smiths and Santa Clara, Franklin County New York. I predicted that underpass would decrease the amount of amphibian being slayed. I also predicted that certain locations would have more usage then others. The results showed that there was no significant difference between the location of the sites and whether they would be used by the amphibians. The results also showed that there was no correlation between the species that were captured and the species that were killed.
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Major: Biology
Year: 2015
File Attachments: The Author has selected not to publish this complete work.
Authors: Jorge Velazquez

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

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.
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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.
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Major: Culinary Arts and Service Management
Year: 2015
File Attachments: The Author has selected not to publish this complete work.
Authors: Lisa McCartney

Acidic Deposition in Adirondack Lakes: Episodic Acidification and Equilibrium

Tue, 05/05/2015 - 10:06
Abstract: Acid deposition has been a historic problem in the Adirondacks. Though after original mitigation attempts were deemed successful, funding for many acid deposition-monitoring programs in the area has been cut or eliminated, and much of the data that has been collected is now old and outdated. Newer data on this issue needed to be collected to determine if there truly has been recovery of Adirondack lakes. Through this observational experiment the pH levels of 18 different lakes scattered around the Adirondacks during winter were examined. The pH levels of the snow around the lakes were examined to determine the levels of acid shock. This data was compared to the historic data available and created a preliminary finding. This comparison helped determine that Adirondack water bodies could possibly be coming to a form of equilibrium as the pH levels are possibly returning to a resemblance of pre-disturbance conditions, which suggests recent legislation may have had measurable successes in the goal of reducing the acidification of Adirondack freshwater ecosystems.
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Major: Integrative Studies, Natural Resources Management and Policy
Year: 2015
File Attachments: The Author has selected not to publish this complete work.
Authors: Timothy Johnston, Andrew Olcott

Reintroduction Feasibility of the Adirondack Wolf

Tue, 05/05/2015 - 11:14
Abstract: Mammalian carnivores are increasingly the focus of reintroduction attempts in areas from which they have been extirpated by historic persecution. The gray wolf (Canis Lupus) has been one of the most successful examples of large carnivore reintroduction around the world. The purpose of the study is to determine whether or not it is possible to successfully reintroduce the gray wolf into the Adirondack Park environment. Static and dynamic spatial geographical models were used to evaluate whether a proposed wolf reintroduction to the Adirondack Park is feasible. Ecological, economic, and sociopolitical aspects are limiting factors that are analyzed to determine if the reintroduction is structurally possible for the park.
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Major: Natural Resources Management and Policy
Year: 2015
File Attachments: The Author has selected not to publish this complete work.
Authors: Samuel Burnham , Christopher Broccoli , Zach Long, Tyler Twichell

PHOTOVOLTAIC POWER IN FLORIDA

Fri, 05/08/2015 - 16:16
Abstract: For the future, it is now essential to diversify energy sources. The sun is not an alternative energy source; continued use of fossil fuels should be considered the alternative source. Despite the amount of sun received by the Florida peninsula, solar energy is not currently used to its fullest advantage. Florida can invest in Photovoltaic systems and use the sun for an advantage. Solar energy offers power without the need to burn fossil fuels. In its basic form, it needs no distribution grid because it comes down from the sun. Literature indicates Florida could be in the top three states, within the United States, to produce solar energy.
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Major: Natural Resources Management and Policy
Year: 2015
File Attachments: The Author has selected not to publish this complete work.
Authors: Nathaniel Flynn