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Capstone Projects

Lower St. Regis Lake Survey: A Comparative Study of Fish Population Structure and Function over Time

Thu, 12/13/2018 - 14:24
Abstract: Lake surveys are performed on bodies of water to provide a health analysis of fish populations over time. Lake surveys can be conducted in a variety of ways to attain specific data. Lower St. Regis Lake was surveyed to determine the fish community composition and to understand fish population traits. Using fyke nets placed at six predetermined locations for 24 hours, as well as fishing, we collected data for age, length (mm), weight (g), and parasites present. Data was analyzed in the lab using Excel to form graphs and tables to demonstrate our findings. Catch rates were lower compared to years before and comparing our data to New York State Department of Conservation data found that our length-at-age data was lower for the six-species sampled. Pumpkinseed and yellow perch were the only two species to have over twenty fish sampled. Decreased air temperatures brought in by a cold front during the week of our sampling may have been a reason for our lower number of fish caught. Mesh size is also a bias while using these nets as smaller fish can escape, and predatory fish can prey on smaller fish while in the net. Some species of fish such as black crappie may be more susceptible to capture due to its habit of associating with structure.
Access: Yes
Literary Rights: Off
Major: Biology, Environmental Sciences, Environmental Studies, Fisheries and Wildlife Science, Natural Resources Conservation and Management
Year: 2018
File Attachments: Capstone_Final.docx
Authors: Deacon Chapin, Jared Chlus, Louis Daversa, Jon Herrman, Robert Visicaro

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 Local Goat Cheese

Sat, 12/08/2018 - 11:22
Abstract: This capstone features the variety of goat cheeses in each of the courses!
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2018
Authors: Julia Ho(:

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 Paul Smith's & The Adirondacks

Sun, 12/09/2018 - 15:50
Abstract: Using what we have learned over the last four years our task was to put on a themed Capstone Dinner. This dinner was experiential and progressive, guests were transported to different parts of the Paul Smiths College campus for each course of the dinner. The focus of this Capstone was to capture the essence of the Adirondacks to portray it through a five course meal. I first looked to the woods for help building inspiration for each dish. Along with the dinner, comes many other tasks from ordering to costing.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2018
Authors: Sean Conroy

A USE VERSUS AVAILABILITY DIET STUDY OF AGE-0 FISHES IN NEAR SHORE WOODY STRUCTURE

Thu, 12/13/2018 - 14:09
Abstract: In 2014, the need for an ecological restoration program began at Paul Smiths College in attempt to restore or improve the shoreline along Lower St. Regis Lake. When restoring a shoreline, one must look at what organisms are using the area and how they are doing it. Invertebrates and fishes play a large role in distinguishing problems or changes in an environment, so we sampled both to add useful knowledge to the restoration program. Specifically, we looked to see if fishes were selecting for specific invertebrates (food), or if they did not have a preference. We used a backpack electrofishing unit to sample young of the year fishes near shore along three 60-meter segments, and a 100-foot bag seine to collect fishes offshore along the same segments. Invertebrates were sampled along the same segments and was done so by picking up all coarse woody debris and brushing the pieces off with our hands into a sieve bucket. Woody debris too large to pick up were scraped underwater using a standard kick net. Invertebrates were identified to order level, and fish stomach contents were also identified to the order so that we could conduct a comparison. After using a Chi Square test, we found that according to our p-value (0.2796) fishes were not selecting against any individual taxonomic group. Smallmouth bass were also the dominant present species along nearshore woody debris which could either suggest a higher recruitment than other species, a preference of use by the smallmouth bass, or human introduced capturing bias. Although we can’t indefinitely say fishes were selecting for Dipterans, data shows that dipterans made up just 4.5% of the total invertebrate composition on CWD but made up 9% of the fishes’ stomach contents suggesting fishes may be selecting for them.
Access: Yes
Literary Rights: Off
Major: Fisheries and Wildlife Science
Year: 2018
File Attachments: CompletedCapstone.docx
Authors: Adrian Forbes, Alexander Frank, Matthew D Simpson

Minnow Abundance in Heron Marsh: Spatial Variation, the Status of the Non-Native Fathead Minnow, and Hybridized Redbelly and Finescale Dace

Fri, 12/14/2018 - 09:27
Abstract: Due to their distinct influence on surrounding ecosystems and food web dynamics, minnow populations have been monitored in Heron Marsh, in the northern Adirondacks in New York, since fall of 2012. This study documented the presence of species known to predate on minnows, the hybridization between redbelly dace (Chrosomus eos) and finescale dace (Phoxinus neogaeus), and the presence of the recently documented fathead minnow (Pimephales prometas). To survey piscivores, two fyke nets were set around the marsh for one trap night. The fishes were then identified and measured. The collection of predators is part of a preliminary study to document the presence of predator fish species within Heron Marsh. Minnow data was collected via minnow traps set at long term study sites and one new site. The traps were set over night and collected the following day. The minnows were identified and measured to the nearest mm. When analyzing the data collected in the field, the data from previous years was compared to this years data. The findings indicate that hybrids of redbelly and finescale dace can be observed only at sites where both parent species exist. This 2018 study was the first one to document hybrid species though they have been observed in past years. The status of the fathead minnow is not significantly different from findings from 2017 however, their populations are noticeably smaller than previous years. Predator composition was primarily brown bullhead (Ameiurus nebulosus) and creek chub (Semtilus atromaculatus).
Access: Yes
Literary Rights: Off
Major: Fisheries and Wildlife Science
Year: 2018
Authors: Sarah LaLumiere and Patrick Nicholson

Assessing the Use of Backpack Electrofishing to Index Age-0 Fish Abundance in Woody Structure Adjacent to the Lakeshore

Fri, 12/14/2018 - 10:50
Abstract: The preservation and monitoring of age-0 fishes and their habitat is imperative to the overall health of a lake and its fishery. The effectiveness of backpack electrofishing at capturing age-0 fishes along shorelines with coarse woody structure was assessed by attempting to correlate electrofishing catch rates with known population sizes. A 60x2m controlled study area along the shoreline of Lower St. Regis lake was selected and blocked off through use of a net encompassing the perimeter. Known population sizes were stocked into the net and a three-pass electrofishing depletion was conducted within the study area. Results indicated that there was no significant correlation between the known population size and the population estimate generated through electrofishing (p = 0.172). The lack of correlation may have been due to failure of the block net encompassing the study area.
Access: Yes
Literary Rights: On
Major: Fisheries and Wildlife Science
Year: 2018
File Attachments: Full Report
Authors: Justin Rozema

The effects of plate size on the consumer’s perception of being full.

Mon, 12/02/2013 - 07:59
Abstract: Currently, there has been a drastic change in the amount people eat. With the introduction of fast food restaurants catering to people’s quick lifestyles, much of portion size has been distorted and this is known as portion distortion. Along with increasing portion sizes, there has also been an increase in plate size (Wasink, 2007). However, it is not known how and to what extent the size of the plate affects or influences the consumer’s perception of being full. The purpose of this descriptive study is to determine how and to what extent the size of a plate affects or influences the consumer’s perception of being full. Data will be collected through the use of observation. The menu will consist of a five day cycle menu. The venue that this research will be collected in is at the Ganzi lab in Cantwell on Paul Smith’s College campus. The tasting will be of one menu item off of the cycle menu and served to a small group of Paul Smith’s College students and faculty. The results collected will be collected through scorecards and then be analyzed to determine how and to what extent plate size effects or influences the consumer’s perception of being full. This is significant in the culinary industry because this increase in plate size has the potential influence on an increase in consumer’s portion size.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2013
File Attachments: FINAL CAPSTONE.docx
Authors: Iris Lioy

Family Restaurants offering Healthier choices

Mon, 12/02/2013 - 08:15
Abstract: The purpose of the study is determined what small restaurants or their equivalent can do to have a healthier menu. To achieve this study I will do surveys and tasting to gather basic info about what foods people will order from family style restaurants if given a healthier choice. The info will be used in making of the tasting meal for about 8-10 people. This study will not be about counting nutritional info. The info will be important to family restaurants or their equivalent because people are looking for more healthy options for them self’s and their families and it can help them with the making of a new menu. The study over all will answer if can take regular family restaurant style menu items and make them healthier versions that people will enjoy.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2013
File Attachments: Capstone edited.doc
Authors: Ellis Snipes