Publisher: All-Russian public organization "Academy of Engineering Sciences named after A.M. Prokhorov".
Online Experimentation: Emerging Technologies and IoT
Title: Online Experimentation: Emerging Technologies and IoT
Editors: Maria Teresa Restivo, Alberto Cardoso and António Mendes Lopes
Publisher: International Frequency Sensor Association (IFSA) Publishing, S. L., Barcelona (Spain)
Format: paperback and pdf (Acrobat), 496 pages
Pubdate: 30 December 2015
ISBN: 978-84-608-5977-2; e-ISBN: 978-84-608-6128-7
Online Experimentation: Emerging Technologies and IoT describes online experimentation, using fundamentally emergent technologies to build the resources and considering the context of IoT.
In this context, each online experimentation (OE) resource can be viewed as a “thing" in IoT, uniquely identifiable through its embedded computing system, and considered as an object to be sensed and controlled or remotely operated across the existing network infrastructure, allowing a more effective integration between the experiments and computer-based systems.
The various examples of OE can involve experiments of different type (remote, virtual or hybrid) but all are IoT devices connected to the Internet, sending information about the experiments (e.g. information sensed by connected sensors or cameras) over a network, to other devices or servers, or allowing remote actuation upon physical instruments or their virtual representations.
The contributions of this book show the effectiveness of the use of emergent technologies to develop and build a wide range of experiments and to make them available online, integrating the universe of the IoT, spreading its application in different academic and training contexts, offering an opportunity to break barriers and overcome differences in development all over the world.
Written by experts from 15 countries of all continents, Online Experimentation: Emerging Technologies and IoT is suitable for all who is involved in the development design and building of the domain of remote experiments.