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This paper describes the new Sweaty humanoid adult size robot trying to qualify for the RoboCup 2014 adult size humanoid competition. The robot is built from scratch to eventually allow it to run. One characteristic is that to prevent the motors from overheating, water evaporation is used for cooling. The robot is literally sweating which has given it its name. Another characteristic is, that the motors are not directly connected to the frame but by means of beams. This allows a variable transmission ratio depending on the angle.
This paper describes the Sweaty II humanoid adult size robot trying to qualify for the RoboCup 2018 adult size humanoid competition. Sweaty came 2nd in RoboCup 2017 adult size league. The main characteristics of Sweaty are described in the Team Description Paper 2017. The improvements that have been made or are planned to be implemented for RoboCup 2018 are described in this paper.
This paper describes the Sweaty II humanoid adult size robot trying to qualify for the RoboCup 2017 adult size humanoid competition. Sweaty came 2nd in RoboCup 2016 adult size league. The paper describes the main characteristics of Sweaty that made this success possible, and improvements that have been made or are planned to be implemented for RoboCup 2017.
This paper describes the new Sweaty II humanoid adult size robot trying to qualify for the RoboCup 2016 adult size humanoid competition. Based on experiences during RoboCup 2014, the Sweaty robot has been completely redesigned to a new robot Sweaty II. A major change is the use of linear actuators for the legs. Another characteristic is its indirect actuation by means of rods. This allows a variable transmission ratio depending on the angle of a joint.
Das Projekt Yaffa "Yeast Analysis by Field Flow Fractionation" ist ein Verbundprojekt der Hochschule Offenburg und der Hochschule Wiesbaden in Kooperation mit der Forschungsanstalt Geisenheim, der Université Limoges, mehreren Industriepartnern der Weinbaubranche sowie der Postnova Analytics GmbH. Ziel ist es, für die Weinherstellung ein praxistaugliches und wirtschafltiches Analyseverfahren mit Feldflussfraktionierung zu entwickeln. Das Analyseverfahren soll zur Qualitätsüberwachung des Weinfermetationsprozesses eingesetzt werden, wodurch z. B. Gärstörungen rechtzeitig erkannt und geeignete Gegenmaßnahmen eingeleitet werden können.