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Capstone Projects

An Ecological History of the Albany Pine Bush, Albany NY

Mon, 11/30/2020 - 15:45
Abstract: Paleoecology allows us to look backward in time thousands of years to see the long-term ecological history of an area. The main focus was to conduct the first exploratory investigations of the wetland located in the Albany Pine Bush Preserve (APBP) and Stump Pond deposits and the first directly dated ecological history of the pine bush. Irregular fire regimes and land development have caused a massive loss to the pine bush. Between 1940 and 1990 the pine bush has experienced an 81% change in land cover. Despite this, the APBP is home to many rare and endangered species in need of habitat restoration. Three samples (APB1-A, APB1-C, & APB2) were collected from a wetland within the boundaries of the APBP and one sample (Stump-1) was collected from a nearby pond. Cores were analyzed for pollen assemblages to reconstruct the tree community. APB cores revealed that Pinus and Quercus pollen grains made up the majority of all pollen found from Present – 6600 years ago Stump-1 pollen assemblages were dominated by Pinus and Picea indicating that between 6600 and 10,600 years ago the ecosystem transformed into the pitch pine- scrub oak ecosystem we see today. This information can help the APBP justify future preservation and restoration work.
Access: Yes
Literary Rights: Off
Major: Biology
Year: 2020
File Attachments: Capstone Paper Full.docx
Authors: Skylar Murphy

Cultural eutrophication of Lower Saint Regis Lake using diatoms and organic content as indicators of eutrophication.

Tue, 04/28/2020 - 12:06
Abstract: Cultural eutrophication can greatly affect water quality, leading to algae blooms and can affect fish communities. Throughout the history of Paul Smith’s Hotel and College, development along Lower St. Regis lake has led to increases in eutrophic conditions, which has detrimental effects on water quality. In this study, a sediment core from Lower St. Regis Lake was analyzed to determine when past eutrophication events occurred. This was accomplished using species counts of diatoms from every 1.0 cm of sediment. The relative abundance of diatom species such as Tabellaria flocculosa, Asterionella formosa, and Fragilaria crotonensis were used as indicators of more eutrophic conditions. Loss on ignition (LOI) was also used to measure the organic content in the sediment at increments of 0.5 cm. The higher percent lost on ignition indicates higher productivity in the lake and more eutrophic conditions. Some samples from the sediment core were also dated using lead-210 to create a timeline that could be compared to known dates of events occurring along the lake that could have affected the trophic status of Lower St. Regis Lake. There was a sudden spike in the relative abundance of F. crotonensis and an increase in organic content at a depth of 20 cm in the core, indicating that conditions became more eutrophic. Based on the lead-210 dates, this spike in F. crotonensis and organic content occurred between 1898 and 1908, when development around the lake was increasing and Paul Smith’s Hotel added indoor plumbing with poor wastewater treatment practices.
Access: Yes
Literary Rights: Off
Major: Biology
Year: 2020
File Attachments: Capstone_0.docx
Authors: Lydia Harvey

Hermit Hill Vintage Business Strategy

Wed, 05/13/2020 - 13:55
Abstract: Our capstone project was to help a local business in Hermit Hill Vintage Antiques with a business strategy and marketing plan. Through this we created ways for them to increase the number of customers as well as create a social media presence. We looked at their current business strategy, then created a new revamped one for Hermit Hill Vintage with a higher focus on marketing with many suggestions.
Access: Yes
Literary Rights: Off
Major: Business Management and Entrepreneurial Studies
Year: 2020
Authors: Nicholas McCabe
Melanie Montealegre

Zack Nation: Lake Placid's Newest Oddity

Wed, 05/06/2020 - 12:12
Abstract: My project was done to help show and confirm what Zack Nation: A Pop Culture Odyssey would have to do to break free of all loans and go from a dependent company to an independent one. The work at Zack Nation has been done over the course of three years. Two and a half years went by before I came on board to help advertise and manage the company. The current loan is upwards of $400,000 from one man who shall remain nameless for legal reasons. He also owns a business in Lake Placid and was the man who brought Zack Delia, owner of Zack Nation into Lake Placid and into business. In respect for us at Zack Nation all names other than mine and Zack Delia will not be used in the project.
Access: No
Literary Rights: Off
Major: Business Management and Entrepreneurial Studies
Year: 2020
File Attachments: The Author has selected not to publish this complete work.
Authors: Me

Short & Sweets Bakery

Mon, 12/02/2019 - 17:49
Abstract: For Capstone, we were to create a business plan for our future bakery. We were to establish a location for our future business, research the area and competition, design a menu, create a shift schedule and job descriptions, calculate expenses we would need to incur, and conduct an interview with an owner of a bakery that is similar to what we aspire our bakery to be one day. In addition, we were to choose a signature item which was featured in the A.P Smith's Bakery on campus for a week. Free samples were offered in return for completed surveys as a way for us to gather feedback about our product. The results, process, and problems that arose while preparing the signature item were then analyzed. Overall, Capstone allowed us to outline a plan of action that will help in our future endeavors to own a business.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2019
Authors: Amanda Kern

Bread Fermentation

Fri, 05/31/2019 - 15:11
Abstract: How does the length of fermentation time affects the flavor of bread? A look into the process of bread making and the steps of fermentation and how flavor is developed. An experiment using sourdough starters by making three over the course of the semester and baking bread from each starter in order to determine if the starter's age affects the flavor of the finished product.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2019
Authors: Kayla Lyons

Ancient Breads in a Modern World

Thu, 05/09/2019 - 16:09
Abstract: Is is possible to take ancient breads and bring them up to today's modern tastes. I took three ancient breads (a roman bread, a medieval bread, and a Viking bread) and attempted to make a savory and sweet version of each that were up to today's modern and contemporary tastes. As well a providing historical research on the breads from each time period, and the earliest history of breads.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2019
Authors: Jordan A. Perron

Natural Versus Artificial Food Coloring and Flavoring

Tue, 05/07/2019 - 01:12
Abstract: Natural Versus Artificial Food Coloring and Flavoring- Sampling natural and artificial dyes and flavorings side by side, to see which was preferred and if people could tell the difference.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2019
Authors: Kenadhe Howell

Can you tell the difference between Dietary Restricted desserts and their regular versions?

Mon, 05/06/2019 - 10:19
Abstract: Our question for Capstone was whether or not people could tell the difference between dietary restricted desserts and their regular versions. The restrictions we chose were Gluten Free, Sugar Free, Vegan, and Dairy Free. We physically tested and noted the differences in look, texture, taste, food cost, and labor. We conducted a blind taste test in the Old St. Regis open to the Faculty, Staff, and students of the PSC Community. People participating were able to see and taste and record their answers in a survey.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2019
Authors: Victoria Schickedanz & Emma Stoddard

A Taste Of Place: How Terroir Effects Maple Syrup

Fri, 05/03/2019 - 15:35
Abstract: Production of maple syrup starts within the tree, acer saccharum. These trees, more commonly known as sugar maples, produces maple sap. Maple sap is then, through the boiling process, transformed into Maple syrup. A study was then performed to see if one could taste the difference in Maple syrup. This test proves that there is a difference in maple syrup from different regions. Terroir of maple syrup is then compared to terroir of other things, such as wine, and shows how one would go about tasting and describing the taste of Maple Syrup.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2019
Authors: Charli Fowler