Selon le concept de l'Internet des Objets (IoT), chaque objet manufacturé se voit attribuer un identifiant unique se présentant sous forme d'une étiquette RFID (Radio Frequency Identification). L'arrivée de ces RFID dans le processus de gestion des biens soulève des problématiques techniques telles que leur intégration dans l'Internet qui permettra d'accéder aux informations relatives à l'objet identifié, recueillies durant sa vie. En effet, avec l'expansion d'une telle technologie, l'architecture de cet IoT doit être capable de passer à l'échelle et doit fournir un moyen efficace de gérer ces informations. Afin de faciliter le développement et le déploiement de solutions RFID, des standards ont été mis en place par EPCGlobal définissant les interfaces d'un intergiciel RFID : un composant filtrant et agrégeant les évènements issus des lecteurs (ALE), un composant stockant ces données (EPCIS), un composant permettant de retrouver ces bases de données (ONS), etc.Nous proposons une solution de distribution de ces différents composants utilisant les techniques des tables de hachages distribuées. Nous présentons un composant ALE distribué, qui offre la possibilité d'interroger n'importe quel lecteur partagé du réseau ainsi qu'une solution pour l'interrogation des EPCIS de façon efficace, sans surcharger le réseau. Étant donné l'importance du système d'ONS, qui est à l'IoT ce que le DNS est à l'Internet, nous avons exploré une solution alternative à celle des DNS afin de distribuer ce composant. Nos solutions permettent un passage à l'échelle efficace de l'intergiciel d'EPCGlobal, offrant un intergiciel générique pour l'informatique diffuse. / Following the Internet of Things (IoT) concept, each manufactured object is associated with an RFID tag (Radio Frequency IDentification) embedding a unique identifier. The incoming of this RFID in the management of goods process rises technical issues such as their integration into the Internet allowing to access object related information gathered along its life. Indeed, with the spreading of this technology, the architecture of this IoT must be scalable and must provide an efficient way for managing these informations. In order to facilitate the development and the deployment of RFID solutions, standards have been ratified by EPCGlobal specifying interfaces for an RFID middleware: a component filtering and collecting events coming from readers (ALE), a component stocking these informations (EPCIS), a component allowing to retrieve these databases (ONS), ...We propose a distributed solution of these different components by using the distributed hash tables technology. We present a distributed ALE component that provides a way to interrogate every shared reader in the network, and a solution to query and retrieve informations from EPCIS in a efficient manner, without overloading the network. Considering the importance of the ONS system, which is to IoT what DNS is to Internet, we have explored an alternate solution to the DNS one in order to distribute this component. Our solutions offer an efficient scalability to the EPCGlobal middleware, providing a generic middleware for ubiquitous computing.

This dissertation contains two parts which is included the Gallium antimony (GaSb) thin film and quantum dots grown by ALE-MBE process. The ALE-MBE technology was used to get better film quality and to control exactly the thickness of epitaxial layers for quantum dots growth. For the larger lattice mismatch, it will be carefully controlled the substrate temperature and V/III flux ratio based on the growth mechanism to obtain the high quality of GaSb films. After fully understanding the GaSb films growth, the characteristics of GaSb quantum dots such as the density and size could be controlled. The XRD, Raman and Photo-reflectance measurements were used for obtaining the optimum growth conditions of Gasb films shown at temperature; 500~520¢Jand the V/III flux ratio about 2.5~3. The formation of three dimensional GaSb islands on GaAs substrate is expected at the deposition of a critical number of GaSb monolayer, About 3.1 monolayer grown is the optimum growth condition, and samples were characterized by atomic force microscopy (AFM). In order to control the dots size, sharp and dots density, the growth mechanism were discussed by analyzing different growth parameters included the growth temperature, thickness of monolayer, growth interruption time (GRI), and capped layer in detail.

The aim of this thesis paper, to create a numerical model to examine the residual stresses induced by orthogonal machining in the finished work piece and the model is validated by comparing with experimental result. The finite element method is used to simulate and analyze the residual stresses induced by a orthogonal metal cutting process. A Dynamics explicit time integration technique with Arbitrary Lagrangian Eulerian (ALE) adaptive meshing Finite Element Method (FEM) is employed to simulate the model. The Johnson-Cook material model is used to describe the work material behaviour and fully coupled thermal-stress analysis are combined to realistically simulate high speed machining with an orthogonal cutting. Finite Element modelling of Residual stresses and resultant surface properties induced by round edge cutting tools is performed as case studies for high speed orthogonal machining of 20NiCrMo5 steel. As a conclusion we can say that results from 2D simulations are very close to the experimental results at the surface level, but there is bit difference when we go down in the material. In 3D simulation, results agree with the experimental values in all levels So we can say that it is possible to model residual stresses, induced by orthogonal machining with accepted amount of accuracy. Keywords Residual stress, FE-modelling, ALE formulation,3D.ABAQUS/CAE / FEM,ALE, ABAQUS

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Föreliggande studie syftar till att kartlägga vilka designfaktorer som främst förekommer på etiketter hos framgångsrika aleproducenter från olika länder, samt undersöka om konsumenter kan urskilja produktionsland endast genom granskning av etiketten. För att undersöka detta genomfördes en visuell innehållsanalys för att ta fram designfaktorer för fem utvalda länder, varefter fem typexempel skapades. Typexemplen testades på konsumenter via en webbenkät. Slutsatsen är att det i vissa fall går att ta fram ett typexempel och i vissa fall kan en del av konsumenterna se vilket det tänkta produktionslandet är. I majoriteten av fallen gick det emellertid inte att ta fram ett perfekt typexempel och konsumenten kunde inte urskilja det tänkta produktionslandet. / The purpose of the present study is to survey what design elements occur most often in labels from successful producers of ale and analyze if consumers can tell which country the ale has been produced in, only by viewing the bottle label. We completed a visual content analysis to find the design elements for five selected countries, and five representative labels was created. The constructed country labels were tested on the consumer trough a questionnaire study online. The conclusion is that in there is, in some cases, possible to design a representative label and that in some cases some of the consumers can tell which the intended country of origin is. In the majority of cases it was not possible to create a perfect representative and the consumer couldn't tell the intended country of origin.

Nas últimas décadas, houve um aumento do consumo de cerveja no Brasil e no resto do mundo. Existem diversos conceitos e metodologias que diferenciam os estilos de cerveja, sejam nas modificações dos processos de produção, uso de diferentes ingredientes, fermentações em fermentadores de diferentes tipos, metodologias de envase, utilização de madeira na maturação da bebida, entre outros. Paralelamente à evolução dos conhecimentos científicos em Microbiologia, tais como, o crescente entendimento da fisiologia celular, as técnicas de imobilização da levedura cervejeira e o isolamento de novas estirpes que fornecem características aromáticas diferenciadas às cervejas. O armazenamento de bebidas em barris de madeira é amplamente utilizado desde a antiguidade na produção de bebidas, seja na forma de armazenamento e no aumento da complexidade do produto. O objetivo desta pesquisa foi avaliar a formação de alguns compostos aromáticos durante o envelhecimento de cerveja tipo Flanders Red Ale em barris de madeira, levando em consideração aspectos químicos e microbiológicos tais como: congêneres de maturação analisando os conteúdos de compostos fenólicos de baixo peso molecular determinados por cromatografia líquida de alto desempenho, congêneres voláteis (aldeídos, ésteres e álcoois superiores) determinadas por cromatografia em fase gasosa e as propriedades microbiológicas da cerveja como viabilidade celular, meios de cultivo diferenciados para isolamento de levedura totais, bactérias ácidos acéticas, bactérias láticas e meio modificado para isolamento de Brettanomyces. O estudo foi realizado nas dependências da microcervejaria do Departamento de Agroindústria, Alimentos e Nutrição da Escola Superior de Agricultura Luiz de Queiroz, Piracicaba (SP). A fermentação primária do mosto cervejeiro foi conduzida à 23°C em fermentador cilíndrico cônico de inox, após refrigeração a 0°C por duas semanas a cerveja foi armazenada em barris (50 litros) de carvalho americano à 25°C por três e cinco meses. Após a maturação, uma cerveja nova (Young Ale) foi produzida e misturada (Blend) com a cerveja envelhecida em diferentes proporções: cerveja Young Ale; blends com 33% e 66% de cerveja envelhecida; 100% cerveja envelhecida, após os Blends, as cervejas foram engarrafadas e armazenadas por um período de três meses para início das análises químicas, microbiológicas e sensoriais. Ocorreram alterações químicas e microbiológicas que favoreceram o aumento da complexidade da cerveja após passar por um período de armazenamento em barril de carvalho, sendo que, essa alteração foi maior proporcionalmente ao aumento do tempo de armazenamento da cerveja. / In recent decades, there has been an increase in beer consumption in Brazil and around the world. There are many methodologies and concepts that differentiate styles of beer, are the modifications of the production processes, use of various ingredients fermentations in fermenters of different types of packaging methodologies, wood use in beverage maturation, among others. Parallel to the development of scientific knowledge in microbiology, such as the growing understanding of cellular physiology, the immobilization techniques of brewing yeast and isolation of new strains that provide aromatic characteristics differentiated the beers. The storage of drinks in wooden barrels is widely used since antiquity in the production of drinks. The objective of this research was to evaluate the formation of some aromatic compounds at Ale type beer aging in wooden barrels, taking into account chemical and microbiological aspects such as: maturation of similar analyzing the content of phenolic compounds of low molecular weight determined by chromatography high performance liquid volatile counterparts (aldehydes, esters and higher alcohols) determined by gas chromatography using a flame ionization detector and microbiological properties of beer analyzing cell viability, different culture media for total yeast, bacteria acetic acid, Lactic acid bacteria and growth medium modified to Brettanomyces. The study was conducted in the microbrewery premises of the agribusiness department, food and nutrition Luiz de Queiroz College of Agriculture, Piracicaba (SP). The primary fermentation was conducted at 23° C in tapered cylindrical stainless steel fermenter after cooling to 0° beer was stored in barrels (50 liters) American oak at 25° C for three and five months. After maturation, a new beer (Young Ale) was produced and blended (blend) with the aged beer bottled and stored for analysis. After maturation, a new beer (Young Ale) was produced and mixed ( Blend ) with the beer aged in different proportions : Young beer Ale ; blends of 33 % and 66 % of aged beer; 100 % aged beer, the beers were bottled and stored for a period of three months to the beginning of the chemical, microbiological and sensory analysis. Microbial and chemical chenges accurred that favored increased complexity of the beer after passing through a storage period in oak barrel, and that changes was greater in proportion to the increase beer storage time.