Forests, through photosynthetic fixation of carbon dioxide, serve as natural carbon (C) sinks, thereby offsetting a substantial fraction of anthropogenic greenhouse gas emissions. However, forests of the upper Great Lakes region are on average getting older, prompting uncertainty in the region's future capacity to sequester C. Several studies demonstrate higher-than-expected rates of C sequestration in biomass and soils, or net ecosystem production (NEP), of older forests, with declining C losses from soils a proposed mechanism sustaining NEP as forests age. Forest plots spanning nearly 200 years of ecosystem development and including three different old-growth forest types were used to examine changes with age in growing season soil respiration (Rs) - the C emitted from soils by roots and soil microbes. How heterotrophic soil respiration (Rh) - the C emitted from soils by microbes only - varies among old-growth forest types and with soil environment was also examined. Mean growing season Rs and soil temperature were significantly lower in old-growth forests, with the former declining as forests aged. Laboratory incubations and scaled estimates of Rh suggest significantly higher rates in more tree species diverse mixed canopy old-growth forests than in less diverse conifer and deciduous old-growth forest stands. Soil moisture was an important driver of Rh in all old-growth forest types, particularly in the top, carbon-rich organic horizon. Based on the results of this study, it can be concluded that declining C emissions from the soils of old-growth forests may contribute to unexpectedly high rates of forest C sequestration as forests age.

About 70% of African-Americans are currently overweight. Among these overweight individuals, 40% are adults aged 20 years and older. Such high incidence of overweight cases in African-Americans raises the question: does this population have a taste preference for dietary fat? The objective of this study was to determine if dietary fat preference depends on taste sensitivity in young African-American adults. Fifty-seven African-Americans aged 18 to 21 voluntarily participated in the study. Two types of commonly consumed food, lasagna and macaroni and cheese, were used. Each food type had two versions prepared with identical ingredients and cooking methods, except for total fat content (reduced-fat versus regular-fat). Demographic data, food consumption frequency, correct identification, and taste preference were collected and analyzed using the Student t-test, Chi-Square, and Pearson correlation tests at the 5% significance level. Results revealed a significant correlation between dietary preference and ability to identify fattier food samples (p < 0.05). The majority of participants (79%) that correctly identified reduced-fat or regular-fat containing food types preferred the regular-fat-containing version (p < 0.05). Gender, but not BMI, was significantly related to identification of different fat-containing food products. The finding provides valuable information about food preferences and eating habits of African-American young adults, and such information could be useful for nutrition education or dietary intervention in the future.

The following chapters have sent in officer slates for 2017-2018. Officers are listed in the order of President, Vice President, Secretary, Treasurer, Historian, and Faculty Advisor unless otherwise noted. The chapters are listed alphabetically by Greek name. Please submit new slates, changes and corrections to Lori.Kelman@montgomerycollege.edu.