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Capstone Projects

Global Cuisine; Italy

An Assessment of Heavy Metal Concentrations in Adirondack Waterfowl

Thu, 04/28/2016 - 22:53
Abstract: We analyzed heavy metal concentrations in waterfowl liver and breast tissue from ducks harvested within the Adirondack Park from October 3 to November 13, 2015. Interspecific, intersex, and feeding behavior variation in heavy metal concentrations were assessed. Waterfowl from two feeding behavior groups (diving and dabbling) were harvested from the watershed within a 50 mile radius of Paul Smith’s, New York. Harvested waterfowl species included mallard (Anas platyrhynchos), American black duck (Anas rubripes), common merganser (Mergus merganser), ring-necked duck (Aythya collaris), bufflehead (Bucephala albeola), and hooded merganser (Lophodytes cucullatus). Legal harvest of these species during regulated New York State duck hunting season allows for permissible use of internal organs for heavy metal determination. Dry weight (mg/kg) of digested liver and breast tissue samples were analyzed using atomic absorption spectroscopy. Due to unknown laboratory error, absolute concentration values were inaccurate, thus, rendering accurate analyses unfeasible. However, relative observable trends were able to be assessed given our data’s high precision. Analyte concentrations were significantly greater in liver tissues and there were significant differences between species. Variation in mercury, lead, bismuth, cadmium, chromium, and zinc concentrations in waterfowl serve as an indicator of the presence, cycling, bioaccumulation, and temporal trends of these metals in northeastern aquatic habitats.
Access: Yes
Literary Rights: Off
Major: Environmental Sciences, Fisheries and Wildlife Science
Year: 2016
File Attachments: Final2.docx
Authors: Brandon Snavely, Lewis Lolya

Silvicultural Analysis of Northern Hardwood Regeneration at the Paul Smith’s College FERDA Plots

Mon, 05/02/2016 - 10:20
Abstract: In the northeastern forests most regeneration comes from natural regeneration that occurs after a disturbance. The Forest Ecosystem Research Demonstration Area (FERDA) plots located on the Paul Smith’s College VIC in the Adirondack Park are set up as an experiment to test different harvest methods in northern hardwood forests and see the results of each. We analyzed tree and sapling size class inventory data from clearcut, single-tree selection, and control treatments to compare regeneration present 14 years after the first harvests occurred. The clearcut treatments were the only treatments analyzed where American beech (Fagus grandifolia) was not the most abundant tree regeneration present. Both single-tree selection and control treatments were dominated by American beech with few other species present. Our results suggest that creating larger canopy openings, may allow species other than American beech, such as red maple (Acer rubrum) and yellow birch (Betula alleghaniensis) to become the most abundant species present.
Access: Yes
Literary Rights: On
Major: Forestry
Year: 2016
File Attachments: Capstone.pdf
Authors: Zachary McLellan, Justin Saville

Mycoremediation Potential of Pleurotus ostreatus in Logging Operations

Mon, 05/02/2016 - 10:43
Abstract: The unintentional spillage of diesel and hydraulic fluid is an unfortunate part of forestry operations and the traditional cleanup methods can be costly. Many studies have shown that white rot fungi (WRF) are capable of breaking down a wide variety of environmental pollutants, including diesel fuel. The purpose of this study is to evaluate the ability of a WRF, Pluerotus ostreatus, to breakdown hydraulic fluid. Soil and sawdust were mixed at a 1:1 ratio and jars had, 0%, 3%, 5% and 10% of their volume added in hydraulic fluid. All jars were fully colonized within two weeks and after 30 days the concentration of residual hydrocarbon was analyzed with an extraction. The results showed that the maximum degradation of hydraulic fluid occurred at 5%. In addition sawdust spawn was dehydrated at different temperatures, in order to assess possible field application. The only dehydration test that grew was the air dried sample.
Access: Yes
Literary Rights: Off
Major: Forestry
Year: 2016
Authors: Peter Murphy, Kirklyn Denis

Growth of Black Spruce and Tamarack in Response to Abiotic Variables

Tue, 05/03/2016 - 12:46
Abstract: The growth of black spruce (Picea mariana) and tamarack (Larix laricina) was examined in relation to the potential influences of pH, dissolved oxygen, conductivity, water temperature, proportion of canopy closure and depth to ground water in a northern Adirondack peatland ecosystem. 42 plots were constructed in a sphagnum dominated wetland and sampled for the above abiotic variables throughout the summer and fall of 2015. Heights, ages and periodic annual increment of 26 tamarack and 23 black spruce samples were determined in February and March of 2016. An age to height ratio and periodic annual increment for each species was then regressed against the above abiotic variable data in order to determine any influence of these data on growth rates of the conspecifics. Results show that depth to water table and increased exposure to light had a significantly positive relationship with the age to height ratio of tamarack. Periodic annual increment of tamarack had a significant positive relationship with decreasing light exposure. Black spruce’s age to height ratio had a significant positive relationship with dissolved oxygen (mg/L).
Access: Yes
Literary Rights: Off
Major: Forestry
Year: 2016
Authors: Robert DeSotle

Vermont VS Canadian, A study of the differences between Vermont and Canadian syrup

Thu, 04/24/2014 - 20:07
Abstract: The research question for this capstone is one that I have long pondered. Can someone taste the difference between Vermont and Canadian syrup? The inspiration to use this as my capstone question came on the first day of class when chef Pino gave us an example of a capstone question, it was “Can you tell the difference between grade A light maple syrup and grade B?” upon hearing this I decided to use this capstone as a chance to test my long standing theories. As the question implies the menu uses entirely maple syrup based dishes with an even balance between the two types. There are two chicken based dishes that were used for the tasting. By using two identical dishes I hoped to better allow the tasters to make the call as to whether or not the two syrups are noticeably different. The menu also includes pork, beef and a pasta dish that all feature Maple syrup or sugar as a major part of the recipe. The questions to the patrons are designed to tell me if people could taste any difference between the two dishes and if there was any reasons other than the maple flavor that could have accounted for this. Also, if they could taste a difference between the two plates, could they distinguish which one is from where?
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2014
Authors: Ryan Gingras

Grass Fed vs. Grain Fed Beef

Fri, 04/25/2014 - 08:29
Abstract: Popular in the media today are chefs that boast only the best ingredients, but can the consumer even tell? The question being tested is this, can the average American taste the difference between grass fed beef and commercial beef, with the grass fed being more expensive? This concept is beneficial to explore for two main reasons. Number one, if there is a noticeable difference; culinary professionals will want to use the best ingredients they can find because people can taste the quality. Number two, if the guest can’t tell the difference between two cuts of meat that vary significantly in price, why would chefs waste money on it? To test this theory I will be providing a sample of plates with same cut of beef however one raised on grass and the other on corn and grain. There will be a simple and short survey asking the guest to vote on their favorite dish and why they liked it. With this information, gathered from random people with varying age and gender, it will provide evidence for or against the use of grass fed beef in our restaurants today.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2014
Authors: Brandon Horner

A Maple Comparison By Tyler Sheridan

Fri, 04/25/2014 - 13:56
Abstract: Being in the northeast especially during this time of year allows you to witness some of the rarest and yet oldest tradition to the area, the time of year where the tree are struck and harvested for the sugary liquid as they begin to wake up for the spring and summer seasons. Sugaring season is in full swing running from the first thaw to the sprouting of tree buds, smoke stacks bellow from pockets of forest as farmers scramble to collect every drop while it still runs. With a tradition that dates back to the Northeast back to the time of Eastern settlers and Native America’s it’s only been of late that the production of syrup has come short to the consumer demand. Hence the introduction of artificial maple syrup, brands like: Aunt Jemima, Kellogg’s, and Log Cabin the market has been saturated with corn syrup imitation at a lower price point. This competition in the market has led to people come up with a preference to one over the other with equal group on both sides. However they all agree that one taste different than the other, does this make artificial maple syrup an imitator or a substitute. It is said that Maple Syrup is the only flavor that cannot be recreated in an artificial manner, which would give substance to the statements of the syrup tasting differently. I am curious to know if there truth behind the whole debate. To solve the question I will put three plates of breakfast themed dishes. Each course will feature two identical plates per course, one using real syrup, the other featuring artificial syrup, I will ask a panel of culinary and maple based experters to find out which plate they think has a better maple flavor and appropriate texture. All of this done without telling them which plate contains the real and which has the imitation. If the panel states that each plate has the same level of maple flavor than it would debunk the speculations of different tasting syrups. However If the panel states that the two plates taste differently than I could conclude the imitation has a different taste than the real.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2014
Authors: Tyler Sheridan

Healthy Food Truck Menu, in a Festival Setting

Fri, 04/25/2014 - 15:57
Abstract: How could more nutrient dense food be served to a large number of people in a food truck, while maintaining a low cost to the customer and seller alike in an outdoor event setting? When in a music festival setting for example, there are a number of people that go without food, or eat very minimal meals that contain almost no nutritional value over the course of two to three days. Small snacks or one or two meals in two to three days can really take a toll on the body, especially in a party type of event like a music festival. One of the reasons for this is healthier food comes with a cost, the proposed menu is low cost, nutrient dense, flavor packed food that can be carried around easy by festival/ outdoor event goers. The research method used would be a survey to the panel about how much it means to them to have healthy foods or not, how much would this person be willing to spend for the healthier option, if they thought the tasting was a healthier option, and of course taste of the food. With a quick look at catering, and a great deal of information on the food truck trend, where it’s going, and what is being done. This is a chance to tie together the two of the fastest growing trends in the industry, food trucks and health food in a way that could be sold at an affordable cost to the customer, and still be cost effective to the vendor in an outdoor event setting.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2014
Authors: Logan Beem

The Vegan Experiment

Fri, 04/25/2014 - 16:43
Abstract: The vegan diet has a reputation as extremely light and unsatisfying “rabbit food.” In reality, eating a vegan diet can be satisfying to the palate and the belly. Health benefits of a vegan diet include reduced risk of heart disease, cancer, diabetes and other chronic ailments, plus weight reduction, increased energy, and better sleep patterns. However, Americans tend to believe that they cannot get proper nutrition without animal products. Studies have shown that proper nutrition can be achieved through a whole foods plant based diet. The meal I presented was designed for carnivores to test whether they missed animal products in the dishes served.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2014
Authors: Carrie Oderman