Declarative modeling of symbolic continous processes in a robot simulation system

Robotica ◽  
1984 ◽  
Vol 2 (2) ◽  
pp. 105-109
Author(s):  
Richard M. Salter

SUMMARYThe production system has been used extensively in Artificial Intelligence systems due, possibly, to a lack of a prior procedural orientation towards the knowledge embedded within it. As a result, this paradigm is especially useful in modeling domains in which a strong procedural correlation of data would not naturally appear. The production system is therefore an appropriate tool for designing models of systems of independent processes whose interactions can be defined in terms of system state.We are interested in modeling continuous, concurrent processes for simulating robot activities, and present a description of a system which is capable of representing such processes as symbolic expressions within a production system database. This system implements a world model which acts as a continuous function of time, and a set of rules written in a language capable of specifying time-dependent properties of the model. In addition, rules may specify new rules, thus permitting processes to be mapped out over time as sequences of events.The methodology presented in this paper is an attempt to utilize the power of symbolic programming in a design for world modeling, and a characterization of the requirements for applying such systems to problem domains which contain a continuous parameter, such as time. We believe that the technique of embedding time used here is appropriate for expressing the dynamic evolution of these models.

2016 ◽  
Vol 49 (1) ◽  
pp. 71-77 ◽  
Author(s):  
Francis Mbuza ◽  
Rosine Manishimwe ◽  
Janvier Mahoro ◽  
Thomas Simbankabo ◽  
Kizito Nishimwe

Author(s):  
Carlos W. Morato ◽  
Krishnanand N. Kaipa ◽  
Satyandra K. Gupta

Hybrid assembly cells allow humans and robots to collaborate on assembly tasks. We consider a model of the hybrid cell in which a human and a robot asynchronously collaborate to assemble a product. The human retrieves parts from a bin and places them in the robot’s workspace, while the robot picks up the placed parts and assembles them into the product. Realizing hybrid cells requires -automated plan generation, system state monitoring, and contingency handling. In this paper we describe system state monitoring and present a characterization of the part matching algorithm. Finally, we report results from human-robot collaboration experiments using a KUKA robot and a 3D-printed mockup of a simplified jet-engine assembly to illustrate our approach.


2018 ◽  
Vol 9 (7) ◽  
pp. 175-183
Author(s):  
Bob Karnuah Arthur ◽  
Osei-Amponsah Richard ◽  
Dunga Gregory ◽  
Wennah Arthur ◽  
T. Wiles Walter ◽  
...  

1998 ◽  
Vol 22 ◽  
pp. 81-84 ◽  
Author(s):  
N. S. Jessop ◽  
M. Herrero

In order to understand and ultimately predict the voluntary intake and performance of ruminants, it is necessary to know the nutritional value of foods. Most recent systems for predicting nutrient supply are dynamic in nature and characterize foods in terms of the quantities of available nutrients and their potential rates of supply. The in vitro gas production system has been used to characterize the carbohydrate fraction of foods in this manner. For the technique to be able to do this, two assumptions must be satisfied. First, that the rate of fermentation is limited by characteristics of the food and secondly that the pattern of gas production correlates closely with the pattern of food fermentation.Low microbial activity within the system could invalidate both assumptions since it could (i) limit the rate of food fermentation, thus not allowing the potential rate determined by the physical and chemical nature of the food to be measured and (ii) result in partition of food carbohydrate into new microbial matter, thus reducing the amount of volatile fatty acids and hence gas produced per unit of food fermented.The aims of this study were mathematically to simulate food fermentation within an in vitro system and to use this representation to investigate the potential effects of variation in microbial activity on the characterization of foods.


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