Open Source och relaterade mjukvarukoncept och utvecklingsmodeller är vid det här laget allmänt bekanta och har varit föremål för många studier. Open Source Hardware är mindre spritt och studerat, och så även emergent teknologi som för in traditionellt industriella tekniker som 3D-printing, laserskärare, och CAD-baserade produktionsverktyg i mindre skala i hem- och hobbymiljöer. Dessa ämnen har främst studerats ur mer renodlat tekniska perspektiv, snarare än att sättas i samband i en vidare kontext. Denna kombinerar internet som infrastruktur och socialt medium för kunskaps- och resursdelning; open source-koncept; de möjligheter som tillgängligheten av mer och mer kapabel och överkomlig hårdvara byggd på öppen design bereder; och andra relaterade socio-tekniska fenomen vilka börjat framträda de senaste 5-10 åren. I denna uppsats undersöker jag denna större kontext. Uppsatsen har utförts i form av en litteraturstudie av existerande forskning inom ovanstående diskreta områden, och i den mån de finns även dess inbördes relationer. Denna kontext framträder som ett emergent paradigm kring produktion av hemelektronik, och även som exemplifierande trenden av teknologins fortsatta intåg som allestädes närvarande i våra liv och vår omgivning. Resultaten indikerar en gryende förändring i hur vi interagerar med teknik, vilka som gör det och varför, i vilka kontexter, och ett framträdande av en ny ekonomi. Jag visar på att ytterligare forskning behövs, och att perspektivet bör flyttas från att analyseras enbart i diskreta termer som teknik, open source-principer, DIY et cetera, utan även till vad som framstår som resultatet där dessa konvergerar, den naturliga konsekvensen av ett folkligt anammande av denna teknik och open source-koncept.

Made available in DSpace on 2016-05-02T13:53:56Z (GMT). No. of bitstreams: 1 Kellen Cristina Masaro Carvalho-dissertacao.pdf: 1041779 bytes, checksum: 80984a14a959fa109493e4aca6cb7087 (MD5) Previous issue date: 2012-09-27 / The techniques for preserving food, can maintain a large number of natural characteristics of the fruit, making storage and marketing viable for a longer period than what could be achieved with the raw product. The aim of this study was to evaluate the quality of the pulp of red fruits with different concentrations of potassium sorbate. The experiment was conducted at the Federal Institute of Education, Science and Technology in southern Minas Gerais - Campus Machado, using three pulps that were formulated with equal amounts of each fruit (blackberry, raspberry and strawberry) crushed the proportion of sucrose used was 1/6 and water 1/6 with respect to the total mass of crushed red fruits. The heat treatment was 100 ° C for 10 minutes. The concentration of potassium sorbate used was 0%, 0.05% and 0.1%. After cooling, the pulps were packaged in plastic containers containing 150 mL. The packages containing the pulps were sealed, identified and stored at 25 ° C in BOD incubator for 60 days. The microbiological, chemical and physical performed every 30 days, were as follows: yeast and mold, coliforms at 35 º C and 45 º C, analysis of Salmonella sp, vitamin C, pH, titratable acidity, soluble solids, color analysis (values L *, a *, b *, C * and h °). The experiment was conducted in a completely randomized design (CRD) with three replications. Treatments were arranged by a 3 x 3 factorial, being constituted by factors concentration of potassium sorbate (0%, 0.05% and 0.1%) and storage time (0, 30 and 60 days), respectively. The experimental plot consisted of a plastic satisfaction 150 mL of red fruit pulp. The pulp of red fruits with no added potassium sorbate stored at 25 º C for 30 days showed a count of yeasts and molds above the limit specified by Brazilian law. The red fruit pulps treated with 0.05% and 0.1% potassium sorbate were enough to ensure the stability of physical, chemical and microbiological during the 60 days of storage at 25 ° C. As the red fruit pulps with addition of 0.05% and 0.1% potassium sorbate have substantially similar results it is recommended to use in production of the fruit pulp red adding 0.05% potassium sorbate as preservative Red fruit pulp for economy product. Results were subjected to analysis of variance, after the comparison test of means, with a statistically significant difference of 5%. / As técnicas de conservação de alimentos, mantêm um grande número possível das características naturais das frutas, tornando seu armazenamento e comercialização viáveis por um período de tempo superior ao que se conseguiria com o produto in natura. O objetivo deste trabalho foi avaliar a qualidade da polpa de frutas vermelhas com diferentes concentrações de sorbato de potássio. O experimento foi realizado no Instituto Federal de Educação, Ciência e Tecnologia do Sul de Minas Gerais - Campus Machado, utilizando três polpas que foram formuladas com quantidades iguais de cada fruta (amora-preta, framboesa e morango) trituradas, a proporção de sacarose usada foi de 1/6 e de água 1/6 em relação à massa total das frutas vermelhas trituradas. O tratamento térmico foi de 100ºC por 10 minutos. A concentração de sorbato de potássio usada foi 0%, 0,05% e 0,1%. Após o resfriamento, as polpas foram envasadas em embalagens plásticas contendo 150 mL. As embalagens contendo as polpas foram seladas, identificadas e armazenadas à temperatura de 25ºC em câmara incubadora BOD, por 60 dias. As análises microbiológicas, químicas e físicas realizadas, a cada 30 dias, foram as seguintes: bolores e leveduras, coliformes a 35ºC e a 45ºC, análise de Salmonella sp, vitamina C, pH, acidez titulável, sólidos solúveis, análise da cor (valores de L*, a*, b*, hº e C*). O experimento foi conduzido em delineamento inteiramente casualisado (DIC), com três repetições. Os tratamentos foram dispostos por um fatorial 3 x 3, sendo constituídos pelos fatores concentração de sorbato de potássio (0%, 0,05% e 0,1%) e tempo de armazenamento (0, 30 e 60 dias), respectivamente. A parcela experimental foi constituída por uma embalagem plástica contento 150 mL de polpa de frutas vermelhas. A polpa de frutas vermelhas sem adição de sorbato de potássio armazenada a 25 ºC, por 30 dias, apresentou a contagem de bolores e leveduras acima do limite especificado pelo legislação brasileira. As polpas de frutas vermelhas tratadas com 0,05% e 0,1% de sorbato de potássio foram o suficiente para garantir a estabilidade física, química e microbiologica durante os 60 dias de armazenamento sob temperatura de 25ºC. Como as polpas de frutas vermelhas com adição de 0,05% e 0,1% de sorbato de potássio apresentam resultados praticamente semelhantes, é indicado usar na produção da polpa de frutas vermelhas a adição de 0,05% de sorbato de potássio como conservante de polpa de frutas vermelhas por questão de economia do produto. Os resultados foram submetidos à análise de variância, posteriormente ao teste de comparação de médias, com diferença estatística significativa de 5%.

Made available in DSpace on 2016-05-02T13:55:21Z (GMT). No. of bitstreams: 1 Kellen Cristina Masaro Carvalho-dissertacao.pdf: 1041779 bytes, checksum: 80984a14a959fa109493e4aca6cb7087 (MD5) Previous issue date: 2012-09-27 / The techniques for preserving food, can maintain a large number of natural characteristics of the fruit, making storage and marketing viable for a longer period than what could be achieved with the raw product. The aim of this study was to evaluate the quality of the pulp of red fruits with different concentrations of potassium sorbate. The experiment was conducted at the Federal Institute of Education, Science and Technology in southern Minas Gerais - Campus Machado, using three pulps that were formulated with equal amounts of each fruit (blackberry, raspberry and strawberry) crushed the proportion of sucrose used was 1/6 and water 1/6 with respect to the total mass of crushed red fruits. The heat treatment was 100 ° C for 10 minutes. The concentration of potassium sorbate used was 0%, 0.05% and 0.1%. After cooling, the pulps were packaged in plastic containers containing 150 mL. The packages containing the pulps were sealed, identified and stored at 25 ° C in BOD incubator for 60 days. The microbiological, chemical and physical performed every 30 days, were as follows: yeast and mold, coliforms at 35 º C and 45 º C, analysis of Salmonella sp, vitamin C, pH, titratable acidity, soluble solids, color analysis (values L *, a *, b *, C * and h °). The experiment was conducted in a completely randomized design (CRD) with three replications. Treatments were arranged by a 3 x 3 factorial, being constituted by factors concentration of potassium sorbate (0%, 0.05% and 0.1%) and storage time (0, 30 and 60 days), respectively. The experimental plot consisted of a plastic satisfaction 150 mL of red fruit pulp. The pulp of red fruits with no added potassium sorbate stored at 25 º C for 30 days showed a count of yeasts and molds above the limit specified by Brazilian law. The red fruit pulps treated with 0.05% and 0.1% potassium sorbate were enough to ensure the stability of physical, chemical and microbiological during the 60 days of storage at 25 ° C. As the red fruit pulps with addition of 0.05% and 0.1% potassium sorbate have substantially similar results it is recommended to use in production of the fruit pulp red adding 0.05% potassium sorbate as preservative Red fruit pulp for economy product. Results were subjected to analysis of variance, after the comparison test of means, with a statistically significant difference of 5%. / As técnicas de conservação de alimentos, mantêm um grande número possível das características naturais das frutas, tornando seu armazenamento e comercialização viáveis por um período de tempo superior ao que se conseguiria com o produto in natura. O objetivo deste trabalho foi avaliar a qualidade da polpa de frutas vermelhas com diferentes concentrações de sorbato de potássio. O experimento foi realizado no Instituto Federal de Educação, Ciência e Tecnologia do Sul de Minas Gerais - Campus Machado, utilizando três polpas que foram formuladas com quantidades iguais de cada fruta (amora-preta, framboesa e morango) trituradas, a proporção de sacarose usada foi de 1/6 e de água 1/6 em relação à massa total das frutas vermelhas trituradas. O tratamento térmico foi de 100ºC por 10 minutos. A concentração de sorbato de potássio usada foi 0%, 0,05% e 0,1%. Após o resfriamento, as polpas foram envasadas em embalagens plásticas contendo 150 mL. As embalagens contendo as polpas foram seladas, identificadas e armazenadas à temperatura de 25ºC em câmara incubadora BOD, por 60 dias. As análises microbiológicas, químicas e físicas realizadas, a cada 30 dias, foram as seguintes: bolores e leveduras, coliformes a 35ºC e a 45ºC, análise de Salmonella sp, vitamina C, pH, acidez titulável, sólidos solúveis, análise da cor (valores de L*, a*, b*, hº e C*). O experimento foi conduzido em delineamento inteiramente casualisado (DIC), com três repetições. Os tratamentos foram dispostos por um fatorial 3 x 3, sendo constituídos pelos fatores concentração de sorbato de potássio (0%, 0,05% e 0,1%) e tempo de armazenamento (0, 30 e 60 dias), respectivamente. A parcela experimental foi constituída por uma embalagem plástica contento 150 mL de polpa de frutas vermelhas. A polpa de frutas vermelhas sem adição de sorbato de potássio armazenada a 25 ºC, por 30 dias, apresentou a contagem de bolores e leveduras acima do limite especificado pelo legislação brasileira. As polpas de frutas vermelhas tratadas com 0,05% e 0,1% de sorbato de potássio foram o suficiente para garantir a estabilidade física, química e microbiologica durante os 60 dias de armazenamento sob temperatura de 25ºC. Como as polpas de frutas vermelhas com adição de 0,05% e 0,1% de sorbato de potássio apresentam resultados praticamente semelhantes, é indicado usar na produção da polpa de frutas vermelhas a adição de 0,05% de sorbato de potássio como conservante de polpa de frutas vermelhas por questão de economia do produto. Os resultados foram submetidos à análise de variância, posteriormente ao teste de comparação de médias, com diferença estatística significativa de 5%.

The paradigm of the automotive industry has changed, over the course of the last10-15 years. Electronics and software, have introduced in many dierents parts ofa vehicle and the drive-by-wire it is taking over the vehicle functions. Connectivityfunctionalities are increasing in the context of the automotive industry as well. Allthe aforementioned parts have more than one common link. This thesis project willfocus on one of these links, which is the security. The focus will be the CAN busprotocol and specically, on investigating the implications of an adversary havingphysical access in a vehicle. An experiment will be contucted as part of this thesiswork, by using open source hardware (Arduino and Raspberry Pi) and a Man-inthe-middle (MITM) attack scenario, will be implemented. The application, whichwill perform the MITM attack (small scale CAN bus fuzzer) will be developedduring this project and it will be distributed as an open source software afterwards.

The aim of this master thesis is to propose a system for monitoring and regulation the climate in groups of terrariums using Raspberry Pi platform and with subsequent well-arranged representation through the web server. Each group of terrariums has its own measure and regulation device Arduino NANO that wirelessly communicates with central computer Raspberry Pi. The measured values are stored in the MySQL database in central computer. These values are then graphically displayed on the web page. Limit values for regulation and regulation times can also be set through web page.

This Master's thesis „Secure communication and data protection in the internet of things“ is dealing with crypthografy and crypthographic libraries, which are compared with eachother according to supporting algorithm and standard. For comparing therewere used following libraries: openSSL, wolfSSL, nanoSSL and matrixSSL. Practical part of the thesis is focused on testing the productivity of each ciphers and protocols of openSSL and wolfSSL libraries on RaspberryPi 2 device. Further, the thesis shows the design of communication scenario client-server in the Internet of Things (IoT). Simple authentication protocol client-server was implemented and simulated on RaspberryPi 2 device.

The purpose of this thesis is a design of an automated heating regulation system for an old building. The thesis consists of a system architecture design, an implementation of the system, including prototype manufacturing of the required devices, and testing of the whole system in practice, with focus on functionality and efficiency. Several hardware devices were designed and manufactured, for which appropriate controlling software was implemented. The implemented software architecture enables users to control the system using a graphical user interface, and allows for an easy extension of the system. The graphical user interface, which is accessible both locally through a touchscreen and remotely using a web application, enables users to easily configure connected devices and regulated zones, and to set temperature level in the defined zones variably depending on a week day and time. The user interface also provides statistics about the heating system. The implemented automated heating regulation system was successfully tested in real conditions of a flat in a historical building. The system can be extended both hardware-wise and software-wise.

This thesis deals with the design and implementation of application for control of mobile robot. In the introductory section is discussed used platform GEARS-SMP, the principle of functionality of protocol for servo motors control, format M-JPEG and standard H.264. Further work is dedicated to analysis of designing user interface in robotic applications, available options for control devices and hardware used in remote controller. The following part focuses on the design of robotic application, especially on graphic user interface and virtual head-up display and follow-up implementation of created application in Raspberry Pi. In the end, thesis describes implemented software solution and compares resulting application with the created design.

This dissertation deals with the platform Z-Wave. This platform tries to create an universal system for smart home. The theoretical part of the work describes in details the platform itself as well as the applicable libraries for programming of applications and the available equipments. The practical part presents the new custom gateway. The hardware of this gateway is designed with utilization of the Z-Wave module, Raspberry Pi 3 microcomputer, touchscreen, powerbank and the body of the system. The body has been designed in the Solid Works CAD system and printed on a 3D printer. The needed firmware was loaded into the Z-Wave module ZM5304 and this module has been interconnected with the Raspberry Pi 3 through the printed circuit board of the custom design. The gateway drives OpenZWave network through the new own application written with help of Python wrapper of the library OpenZWave and other open source components. The part of the work is also the list and description of the alternative commercial gateways available on the Czech market.

The purpose of this work is to design and implement a device for collecting temperature and humidity from bee hive. The system consists of a measuring unit that contains digital sensors and actuators.The system transmits the measured values wirelessly to the parent unit, which displays the data in a suitable format to the user. The user can monitor the hive parameters and use the actuators to adjust the temperature inside the hive. The whole system then operates autonomously according to defined rules.