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Capstone Projects

The Egg

Wed, 12/14/2016 - 11:10
Abstract: In this capstone we researched the egg. We explored the different components that make up the egg, the different vitamins, minerals and proteins that are found in an egg and the grading process that they go through. We talk about the history and where eggs in fact came from and how they came to be so commonly used, as well as their baking and cooking applications.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management, Culinary Arts and Service Management
Year: 2016
Authors: Lora Semple , Justin Tinelli

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

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.
Access: Yes
Literary Rights: Off
Major: Biology
Year: 2016
Authors: Bianca Fournier

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.
Access: Yes
Literary Rights: Off
Major: Biology
Year: 2016
File Attachments: Capstone Paper.docx
Authors: Erik Yankowsky

Global Cuisine; Italy

Monitoring the Zebra Mussel Invasion Front: Use of New Technology

Thu, 02/09/2012 - 15:39
Abstract: Zebra mussels are invasive mollusks that are affecting the well-being of the water bodies in the United States. This study uses environmental DNA (eDNA) is a sensitive early detection system that may be useful in monitoring their spread. The purpose of this study is to determine the effectiveness of eDNA technology in identifying infested water bodies, to determine if zebra mussel DNA is in the Adirondack water bodies not known to be infested, if the water chemistry of these water bodies is favorable for zebra mussel establishment, and if the eDNA technology is transferable to an institution like Paul Smith’s College. Eighteen lakes, all in New York State were sampled, fifteen of which are located in the Adirondack Park. DNA was extracted from water and plankton samples and species specific primers were used for PCR amplification to determine if zebra mussel DNA was present. Of seven samples taken from sites known to be infested, five of these tested positive for zebra mussel eDNA. Four lakes not known to be infested within the Park also tested positive for zebra mussel eDNA. Based on zebra mussel risk parameters (water chemistry) applied to 1,469 Adirondack water bodies, less than 3% are at risk of zebra mussel establishment. However it is possible that established populations could occur at microsites that may have locally high levels of calcium and higher pH.
Access: No
Literary Rights: Off
Major: Biology, Environmental Sciences, Environmental Studies, Fisheries and Wildlife Science, Forestry, Natural Resources Management and Policy
Year: 2011
File Attachments: The Author has selected not to publish this complete work.
Authors: Alexandria Bevilacqua, John Bishop, Charles Cain, Tyler Clark, Seth Crevison, Robert Culyer, Ryan Deibler, Brian DeMeo, Jonathan Eckert, Kirsten Goranowski, Joelle Guisti, Alan Jancef, Korinna Marino, Michelle Melagrano, KaitlynNedo, Joseph Nelson, Aaron Palmieri, Cole Reagan, John Scahill, JohnathanStrassheim, Scott Travis, Sarah Van Nostrand and Sarah Vella

Extreme Local: Weighing the Financials of Growing Produce On-Premise

Mon, 12/05/2011 - 16:31
Abstract: Restaurant owners across the United States create revenue by limiting their food costs. As the demand for locally grown, organic produce rises, these individuals find it increasingly difficult to offer these comparatively expensive ingredients without raising prices or facing an increase in food cost percentage. This study aims to discover the financial benefits and risks of growing organic produce on-premise, an alternative to buying these ingredients. Comparing the cost of gardening to the perceived value of its product, a financial analysis will assess the return on perfectly ripened, fresh ingredients. The findings will be used to determine the viability of small scale on-premise gardening in any small to medium sized restaurant.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2011
File Attachments: Brandon Bills Capstone.docx
Authors: Brandon Bills

How Local Can You Go?

Mon, 12/05/2011 - 17:01
Abstract: With the ever-increasing interest in and utilization of locally sourced products in food-service establishments, it makes sense for the “green”-striving Paul Smith’s College to bring these efforts to the dining room. The St. Regis Café claims, “We buy local when ever possible and support our regional agriculture as a standard professional practice.” This project will determine to what extent this claim is followed through on, while taking into consideration the required standards of the learning environment in the St. Regis Café. By establishing contact through e-mail with selected farmers and producers, this research will explore what percentage of the menu items could be sourced within a certain region. The resulting information will provide the St. Regis Café with the basis of information regarding product availability, should they be interested in pursuing this option.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2011
File Attachments: Capstone project.docx
Authors: Kelcey Rusch

Self-Actualization through the use of Food

Mon, 12/05/2011 - 17:16
Abstract: Maslow’s Hierarchy of Needs is a table consisting of human needs according to necessity; in order to reach a new level, needs of the previous level must be met first. Among the physiological needs located at the bottom of the pyramid, is food. Food can be controlled unlike other biological needs and therefore may play a crucial role in reaching the ultimate goal of self-actualization. The surveys will be conducted to gather statistics and opinions of outdoor recreationists and other professionals who pertain to this study. The question that is going to be answered through this capstone is: Is food preparation and consumption an enriching and exciting enough experience to achieve self-actualization?
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2011
Authors: Stephanie Curtis

Accommodation for the Deaf culture in hotels and recreational facilities

Mon, 12/05/2011 - 18:18
Abstract: Hotels and recreational facilities do not always have adequate accommodations, to help the Deaf culture communicate with the hearing world and take advantage of special services. Hotels and recreational facilities are improving their accommodation but more can be done to meet the needs for this demographic. This study will research what services are already available for the Deaf culture in hotels and recreational facilities. The outcome will determine what the Deaf culture prefers in accommodations, what hotels and recreation facilities offer, and new accommodations. This will help not only the Deaf culture, but everyone by breaking the language barrier between hearing and Deaf. The Deaf culture can benefit by utilizing new technology to have a more enjoyable experience at hotels and recreational facilities.
Access: No
Literary Rights: Off
Major: Culinary Arts and Service Management, Recreations, Adventure Travel and Ecotourism
Year: 2011
File Attachments: The Author has selected not to publish this complete work.
Authors: Virginia Schertel, Allison Moscato