Professional Documents
Culture Documents
CHAPTER I
THE PROBLEM AND ITS BACKGROUND
This chapter discusses several introductions about the proposed study,
statement of the problem, rationale of the study, current state of technology,
scope and limitations, and lastly, the definition of terms.
Introduction
It was in the ancient Greece that myths were written and, already one
could find the human desire of robotic servants. It was Hephaestus, god of
technology, blacksmiths, craftsmen and artisans who is said to have built robots
to help him on his workshop. This show how deep in our thoughts was this desire
that one could find stories and tales of human-shaped machines that could help
us in our daily workloads. Out of just myths we can confirm that technology truly
brought changes and advancements in todays society resulting in a simplified
manner of carrying out certain activity. The continuous developments in technical
aspect allow people to accomplish tasks easier without consuming much of their
time. As technology changes, innovations including automation, always head the
same way.
Nowadays, it has been proved that there is a rapid growth for Internet Of
Things (IOT) culture which causes for the automation of various tasks that we are
facing in our daily lives. Automated machines are in demand for they make
numerous activities not only easier but also time efficient. These machines
BARBOT: An Automated Cocktail Mixing Robot
1
require minimal human intervention to accomplish its job. One of the latest and
most interesting themes in the IOT arena that will soon begin to draw attention in
the commercial marketplace is the automation of the cocktail mixing procedure.
A typical bar scenario involves people ordering drinks simultaneously
every now and then thus, making the bartender the busiest person since he is
the one who mixes and prepares drinks for customers who are eager to have a
drink. Due to time pressure and demands from the customers, bartenders are
prone to making mistakes during the actual cocktail making process. Because of
the inaccuracy of the bartender, the quality of drinks produced may be at stake
and worst it may cause hazard for the costumers health.
This project aims to solve those irregularities to avoid jeopardy by
eradicating such issues relating to the poor quality control and lump some time
consumption which a typical bartender usually deal with.
Specifically, it aims:
1. To design and assemble an automated liquor dispenser with robotic arm
that dispenses accurate quantity of liquor based on detected cocktail
beverage;
2. To develop a robotic mixing machine that produces cocktail mixes based
on chosen menu option;
3. To design and develop a touchscreen-based graphical user interface that
enables user interactivity;
4. To develop an automated machine that displays actual step-by-step
instruction procedure via sound/audio;
Current State of Technology
Among the results of cocktail mixing device concept; Patent 5-RLD-E2-C
D.A.R.I.S. Gravity Feed Dispenser is consists of two sets of rotating upsidedown mounted bottle fixtures filled with alcoholic and non-alcoholic ingredients as
well as a series of smaller containers for topper ingredients, which dispensed
using a gravity feed system with magnetic actuator controlling the flow of liquid.
The design also includes a conveyor belt that would guide a cup through the
system between the alcoholic, non-alcoholic and topper ingredient stations until
the drink had been completed. The user is meant to stand at one side of the
device, place a cup on the conveyor belt, select a drink order and wait for the cup
to approach each of the ingredient stations until it has finally circled through the
device and returned to its original position. This design seems to be flawed in
prompts the user. The project is capable of generating an exportable report which
is necessary for tracking down the ingredient consumption of the project. In order
for the device to be functional, it must be powered by a 230-V AC source.
This project study, on the other hand has its limitations, it cannot function
as a vending machine. Thereby, it does not fully eliminate the use of manual
labor. Moreover, the design can only produce drinks that are programmed into it.
It cannot generate new types of drinks. And while the BARBOT is in the process
of mixing, it is not capable of accepting new orders. The amount of liquid
dispensed is not 100% exact compared to what it has to dispense due to the
residue from previous dispensing. Furthermore, the project isnt capable of
directly printing out the reports. And lastly, it doesnt cover the collection of
payments.
In this study the principal focus is the realization of an automated standalone bar which will reduce human error and human cost, since restaurant and
bar businesses are always looking for ways to reduce cost and increase
efficiency. This automation is one way to achieve both.
The proposed design is intended for bar owners who serve drinks and
other alcoholic beverages. The design provides restaurants and bars with a
machine that will precisely dispense mixed drinks also while reducing the
required human labor to perform it. Also, this design would help reduce the work
of bartenders by being the one that pours drinks into a glass. It is very timely
because technology nowadays is rapidly changing and so keeping pace with the
demand in the bar industry is always a necessity.
The automated cocktail mixer and dispenser expedite the mixing and
serving of drinks at restaurants and bars thus minimizes the urge for bartenders
to cater to all the requisites of the customers. By means of automated machines,
manual handling of the ingredients will be eliminated thus, making the cocktail
mixing and dispensing process more hygienic. The use of mixing containers and
rubber hosepipes removes the concern for rust, corrosion and piled-up dirt.
Furthermore, this design prevents wastages or losses by eliminating overpouring and spillage of liquor as well as breakages of bottles due to mishandling.
Therefore it will contribute to the full utilization of the bar's resources . The
machine is user-friendly making it very simple to operate. The customers will only
have to deal with the touch screen tablet attached in the machine for them to
navigate the menu that indicates the specific cocktail drink to be produced by the
machine. With this, labor cost will be minimized and it will also give the bar
owners the opportunity to attract more customers by this innovation.
A product such an automated cocktail mixing device has numerous
potential uses, in both personal and business settings. Going out to bar can be
quite costly for the average individual, but gaining access to a lively social scene
and a bartender who has extensive knowledge of drink recipes is often worth the
price that is paid.
Definition of Terms
This part of the study gives the meaning of the words to be used in the
entire study conceptually and operationally for better comprehension of the
users.
Automate. The act of converting to an automatic operation (Nagayo,
2007). In this study, it is the process undertaken to eliminate manual intervention
of user in a system.
Circuit. A circuit is a simplified conventional graphical representation of an
electrical circuit (Stern, 2004). In this study, it serves as the topology of electric
components soldered together to create a pathway for electrical impulses.
Cocktail. Beverage that contains three or more ingredients if at least one
of those ingredients is alcohol (Croswell, 1806). In this study, it is the output or
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the final product which is being processed by the automated drink mixer, it is the
output.
Dispenser. It is a container so designed that the contents can be used in
prescribed amounts (Fisher, 2002). In this study, it is the repository which holds
the five basic ingredients in which the mixes will be rendered from.
Foreign Matter. It is most commonly refers to the presence of unwanted
or undesirable material present in foods or chemicals (Black, 2004). In this study,
it refers to any unhygienic materials and residues which may cause failure in
quality maintenance of the mixes.
Hardware. It is a general term for the physical artifacts of a technology
(Beynon, 2005). In this study, it refers to all the tangible components used in the
realization of the project.
LCD. It is a digital display that uses liquid crystal cells that change
reflectivity in an applied electric field; used for portable computer displays,
watches, etc (Canlas, 2005). In this study, it is the tablets display in which the
user should use in order to navigate the menus.
Microcontroller. It is a small computer on a single integrated circuit
containing
processor
core,
memory, and
programmable
input/output
peripherals (Albano, 2003). In this study, it refers to the component which serves
as the brain of the system in which all the logical commands are stored.
CHAPTER II
REVIEW OF RELATED LITERATURE
development of the proposed study. It also includes the related studies that help
the proponents conceptualize and formulate the study.
Conceptual Literature
Conceptual literature presents theories and ideas gathered from different
published materials and research studies relevant to the course of the study. This
includes discussions of Research as a Vital Component of an Academic
Institutions, the emergence of digital archiving systems, Importance of Research
Management System, and Electronic Document Management System concept
and Application.
recipes of cocktails, including their history and origin will follow. A kind of
compounded drinks much used in America." Apparently cocktails had already
been known in America and Europe in the 19th century.
Surprisingly, no edition of the Encyclopedia Britannica, known as the
world's most comprehensive dictionary, does list an entry for 'cocktail' at all, but
looking up cocktail through the homepage of britannica.com, a linked entry to
Merriam-Webster's online dictionary can be found: Here cocktail is defined as an
iced drink of wine or distilled liquor mixed with flavoring ingredients; something
resembling or suggesting such a drink; a solution of agents taken or used
together especially for medical treatment or diagnosis."
The Concise Oxford Dictionary (1964) says a cocktail is a: "drink of spirit
with bitters, sugar, etc. (origin doubtful; from U.S.). The entry of the ninth edition
of The Concise Oxford Dictionary on the word cocktail reads: "a usual alcoholic
drink made by mixing various spirits, fruit juices, etc.", whereas the 10th edition of
The Concise Oxford Dictionary lists cocktail as: "an alcoholic drink consisting of
a spirit mixed with other ingredients, such as fruit juice."
According to The Collins Concise Dictionary (2001) it states that a cocktail
is "any mixed drink with a spirit base." At first sight, all the definitions seem to say
much the same, but at a closer look, slight differences can be found. Examining
the entry in Lloyd's, we learn that cocktails are a compound of several, yet
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undefined ingredients. The various Oxford Dictionary editions on the other hand
list spirits, bitters and fruit juices or at least, as the Merriam-Websters entry
states, "flavoring ingredients".
Furthermore, we learn from the Lloyd's Encyclopdic Dictionary that
cocktails around 1900 were generally associated with America, while the Oxford
Dictionary does not make that limitation, except in the 1964 edition, making the
presumption that the cocktail may originate from the U.S. Collins Dictionary does
not list any ingredients and simply states, as does the Lloyd's entry that cocktails
are any compounded or mixed drinks.
Interestingly, Das Deutsche Wort (1933), a German Dictionary also has an
entry for cocktail "eisgekhltes Getrnk aus Branntwein, Zucker, Zitrone." This
does not only prove cocktails were known in Germany by the early 1930s, but
also shows how popular it had become in Europe and even in Germany.
In Famous New Orleans Drinks & how to mix 'em, Stanley Clisby Arthur
(1937) writes that Antoine Amedie Peychaud, a French refugee who had settled
in New Orleans, opened an apothecary, in 1793, selling diverse homemade
bitters. Moreover, Peychaud created a stomach remedy by mixing those bitters in
an eggcup with brandy and sugar. The eggcup was called "coquetier" in French,
a word the English-speaking customers most likely could not pronounce.
The most popular legend on the origin of the word is a story about a
certain Betsy Flanagan who owned a tavern in New York back in 1779, during the
Revolutionary War. Some American and French soldiers had a party there one
day, and eventually one soldier toasted on Betsy: "Here's to the divine liquor
which is as delicious to the palate as the cock's tails are beautiful to the eye!" As
a reply a French soldier exclaimed: "Vive le cocktail!" But unfortunately Betsy
Flanagan was a fictional character, invented by James Fenimore Cooper in his
book The Spy.
Finally, there is a tale about a Mexican king's daughter who served drinks
to American soldiers. Her name was "Xoc-tl", which the Americans tried to
pronounce while toasting her. As they had difficulties, "Cock-tail" may be the
closest they actually could pronounce. Yet none of these tales really provides a
satisfying answer to the question of the word's origin.
The actual history of the cocktail started in the United States of America
around 1800. At that time, cocktails rarely consisted of pure spirits. "Quantity
instead of quality" was the motto then, for people in America drank four times the
amount of distilled alcohol as we do today. The term cocktail was first mentioned
in the Balance and Columbian Repository in 1806, the birth of the cocktail.
As time passed, the quality of cocktails eventually increased, especially in
the second half of the 19th century. Yet not every bar in America served those
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fine drinks we refer to as cocktails today, but sold cheap drinks, often mixed with
drugs like opium. Saying the quantity mattered more in those days, the
"cocktails" were simply spirits poured together, rarely complementing each
others' flavors.
Jerry Thomas (1862) wrote the first cocktail book ever, How To Mix Drinks,
or The Bon Vivant's Companion as it is called, collecting several different recipes
for cocktails, some known still today. Contrary to the cheap dives, some hotels
established well-known bars with professional bartenders and well-constructed
drinks, like the Waldorf-Astoria Bar in New York, opened in 1890. Having a higher
standard, the bars were often decorated pretentiously or at least with high-quality
and expensive materials like mahogany.
The Waldorf-Astoria Bar, for example, was decorated with flowers, a brass
rail running around it and two bronze statues - a bear and a bull - standing on
either side of the bar. Not only did it look very neat, but the bar had several
expensive and well-known brands of ingredients. Ten different bitters the
Waldorf-Astoria had in stock, not to name the various spirits.
With that, the golden age of the cocktails had begun, and cocktailism and
bartending had spread and developed throughout the U.S. until the American
Prohibition. From approximately 1890 on, during the Golden Age of Cocktails, the
first cocktailians began to emerge. New cocktails were born, like the Mint Julep
BARBOT: An Automated Cocktail Mixing Robot
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and several Fizzes, like the Gin Fizz. In America, being a multi-cultural state with
many immigrants from different countries, cocktailism was strongly influenced by
the different cultures the immigrants introduced to the U.S. Only to mention one
example, vermouth, an Italian (sweet vermouth) and French (dry vermouth) spirit,
found its quickly well-established way into cocktails.
Eventually, the cocktail had already become well known in Europe by the
turn of the century, thus, from 1920 on, having found another playground to
further develop. Due to the American Prohibition (1920-1933), cocktail culture
could not develop in America for more than a decade. In every American State,
no alcohol freely, except for medical purposes, was allowed to be consumed.
Trying to mix and distribute cocktails was illegal and by no means an easily done
job. However, some bars were run illegally, but under the great risk of being
discovered.
These bars were named speakeasies, visitors were encouraged to speak
easy about them, i.e. not mention anything about alcohol, so they would not be
discovered. One might think that the Prohibition era completely blocked the
bartenders creativity, but nevertheless, many drinks came into the cocktail resort
during that time, such as the famous Gin & Tonic and the Long Island Iced Tea.
Europe cocktailism seems to have taken over an important role in
spreading cocktail culture from about the 1920s on, since the famous and
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symbol-like cocktail-glass was invented and mainly used in Europe. For example,
the famous Bloody Mary most likely was invented in Paris in Harrys New York
Bar by bartender Fernand Petiot.
The New Golden Age of Cocktails on December 5, 1933, the American
Prohibition ended, and cocktailism celebrated its rebirth in the U.S., giving rise to
a new age of cocktails. New creations were concocted, since serving and
drinking alcohol was legal again. In the 1940s for example, the Cuba Libre or the
Rum and CocaCola came into fashion hand-in-hand with the Trinidadian calypso
songs performed by the Andrew Sisters (Rum and Coca-Cola). Martinis were
fashionable, famous people like Ernest Hemingway or Winston Churchill enjoyed
them, just as Esquire and Playboy made their way into the media, promoting the
style and vogue of men at that time. One phenomenon of the spreading cocktail
culture is the rise of the so-called tiki-bars in the 1950s and 60s, triggered by Don
the Beachcomber and Trader Vic Bergeron. Up to the present day, tiki-themed
restaurants and bars have served different tropical cocktails, the most famous of
which is the Mai-Tai, idealizing the Polynese culture. Tiki-bars are still very
popular, just as the several well-known cocktails like the Zombie and the Mai-Tai.
Today, cocktails are deeply rooted in our society, new bartenders emerge
and with them, new concoctions, some very potent, some delicious. Since
cocktails found their way into the lower strata of society, quality need not be the
shaking. The more professional-looking and actually more often used shaker in
bars is the Boston Shaker. It consists of two halves, one glass and one tin half.
The advantage over against the 3-piece-shaker is that its glass-half can also be
used to stir or muddle a cocktail.
The shaker is not only a device to mix the ingredients, but also to add the
essential water and properly chill the cocktail. Before pouring in the ingredients
and shaking, ice is added to two thirds of the metal half of the shaker. This is
necessary in order to chill the cocktail, but more importantly to add water to it.
The shaker should be shaken for no less than 10 seconds, are perfect for most
cocktails. Frosted metal also indicates that the cocktail is ready to pour.
Jigger and Pony are most often used by amateurs but not by
professionals, the jigger measures an amount of liquid to be poured. Usually it
holds about one fluid ounce, which is 3 centiliters. A jigger consists of two parts,
the jigger itself and the pony. The pony measures half the amount, i.e. 0.5 ounce
or 1.5 centiliters. Professionals most likely will measure the amount of liquor by
the eye, but since this requires quite some practice and experience, the jigger is
an important device to measure amounts of liquid.
Glassware, being one of the utmost needed things in bartending, glasses
comes in different shapes and sizes. Some are listed below, yet there are many
more which are not used that often. A cocktail is like a piece of art, it needs to
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appeal to all senses, especially to the eyes and the tongue. Glassware always
has to be perfectly clean, fingerprints, dust, remnants or other dirt is an absolute
no-go.
Rocks Glass / Tumbler is short and broad, usually filled with ice-cubes or
crushed ice, holding about 6 oz to 12 oz. Used for some classic cocktails, like the
Manhattan or the Old-fashioned, the Rocks glass is, so to speak, an
advancement of the simple cup.
Today's cocktail glass is an advancement of the goblet which was used for
nearly everything. The classic design as we know it today, was introduced at the
Exposition Internationale des Arts Dcoratifs et Industriels Modernes in Paris in
1925. Remarkably, the cocktail glass was generally used in Europe at that time,
while it came into fashion in America after World War II, which, however was due
to the Prohibition laws in America in 1920.
The Collins glass is a tall, narrow drinking vessel. Originally it was used to
serve a John Collins - which consisted of Dutch Genever, lemon juice, sugar and
water. This cocktail became quite popular and many variations like today's Tom
Collins appeared and defined a new class of cocktails - the Collins. The narrow
mouthpiece of the glass allows the drinker to smell and taste the full flavour of
the cocktail and the garnish. A Collins glass is used for many cocktails today,
most often highballs and other long drinks. They come in different sizes,
traditionally they hold about 12 oz.
The Basics of Robotics. An article made by Syksy (2011) discusses that
the basics of robotics are one of the rare subjects to be handled as a whole in a
due to the extreme diversity of scientific technologies it incorporates. It uses quite
many fields of technology, for example; mechanical engineering, electrical
engineering, computer sciences, electronics, sensors, actuators and artificial
intelligent. It is a multidimensional area which takes advantage of all engineering
studies that exist in our life besides a hard mathematical module application
which is required to be applied. One of the biggest challenges of writing this
thesis was to uncover enough material that involves robotic design.
Introduction to Serial Arm. Serial arm is a robot manipulator consists of
links connected by joints. The links of the manipulator can be considered to form
a kinematic chain. The business end of the kinematic chain of the manipulator is
called the end effector and it is analogous to the human hand. The end effector
can be a gripper or can be designed to perform any desired task such as
welding, painting, assembly, etc.
In constructing the arm servo motors (including gripper) are used since the
structure allows movement in all three dimensions. There is a servo motor at the
base, which allows for angular movement of the whole structure; other two at the
shoulder and elbow to allow the upward and downward movement of the arm;
BARBOT: An Automated Cocktail Mixing Robot
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one for the movement of the wrist while the last servo motor at the end effector
allows for the gripping of objects. The serial arm is a four degree of freedom
system. Three Degrees Of Freedom (DOF) control the position of the arm in the
Cartesian space, one for wrist orientation and one additional servo for actuating
gripper.
A degree of freedom is a joint on the arm, a place where it can bend or
rotate or translate. We can typically identify the number of degrees of freedom by
the number of actuators on the robot arm. The gripper is often complex with
multiple DOF or can be a toll for welding etc., so for simplicity it is treated as
separate subsystem in basic robot arm design
The robot workspace (sometimes known as reachable space) is a
collection of points that the end effector (gripper) can reach. The workspace is
dependent on the DOF angle/translation limitations, the arm link lengths, the
angle at which something must be picked up at, etc. The workspace is highly
dependent on the robot configuration. The figure given below describes the
workspace for our serial arm. It should be noted that it does not include the DOF
which controls the wrist orientation as the workspace is independent of
orientation variable.
Introduction to Servo motor. Servos are a special type of DC motors
with built in gearing and feedback control loop circuitry and they dont require
motor controllers. These motors are mainly developed for making robots, toys,
etc. that are mainly used for education and not for industrial applications. Servos
are becoming extremely popular with robot, RC plane, and RC boat builders.
Most servo motors can rotate about 90 to 180 degrees. Some rotate through a
full 360 degrees or more.
However, servos are unable to continually rotate, meaning they can't be
used for driving wheels (unless modified), but their precision positioning makes
them ideal for robot arms and legs, rack and pinion steering, and sensor
scanners to name a few. Since servos are fully self-contained, the velocity and
angle control loops are very easy to implement. Vary the square wave pulse
width from 1-2ms and the servo is now position/velocity controlled.
Basic Concept of Arduino. An Arduino is a single-board microcontroller
and a software suite for programming. It is designed for an Atmel AVR processor
and features on-board I/O support. The software consists of a standard
programming language and the boot loader that runs on the board.
The Arduino microcontroller board has 54 digital input/output pins (of
which 14 can be used as PWM outputs), 16 analog inputs, 4 UARTs (hardware
serial ports), a 16 MHz crystal oscillator, a USB connection, a power jack, an
ICSP header, and a reset button. It contains everything needed to support the
microcontroller; simply connect it to a computer with a USB cable or power it with
an AC-to-DC adapter or battery to get started.
systems can be an effective way to manage this important task. However, they
are not right for every establishment. For many bars, one of the liquor inventory
system alternatives on the market will be a better fit. It is important to understand
the pros and cons of liquor dispensing systems when evaluating whether they will
be the right option for your bar.
Liquor dispensing systems use mini-flow meters to track what is being
poured in real time. These flow meters are attached directly to liquor bottles. For
draft beer, the meter is inserted into the beer line between the keg and the tap
behind the bar. Many liquor dispensing systems are designed to link to your POS
system, allowing you to compare what is being poured to what is being sold. This
is one of the primary benefits of using a liquor dispensing system at your bar.
While these systems may be a good fit for the types of establishments,
they are often a poor fit for other types of bars and restaurants for the reasons
like whats as follow:
High initial cost The up-front expense to implement a liquor dispensing
system at your bar can be very costly. A flow meter must be purchased for every
bottle in your bar. Set-up costs typically start at around 40,000 for basic systems,
and it can often be much higher. In contrast, alternatives such as Automated Bar
system can be implemented at your bar for a start-up cost of approximately
100,000.
evaluation did not take into account the environment the cocktail should be
consumed in. It is possible that bar ambiance could impact the perception of
flavor. Garnish selection is not considered in the current generator, and garnishes
can strongly impact how people perceive cocktails.
There are weaknesses in any expert systemhow well did the experts
describe their process, and how well was that process encapsulated in the
system? The majority of the cocktail generation system came from expert
knowledge, from the structure of the ingredient graph to the types and numbers
of grammars used. This still leaves out certain cocktails.
A Cement Mixer, for example, breaks one of the cardinal rules of the
system (citric acid and cream should not be mixed) to create a novel texture.
There are several weaknesses with the open loop of generating, then evaluating
with human evaluators. The generator itself cannot react to the evaluations of its
own output and make adjustments to its internal drink mixing philosophy.
As pointed out by Stokes (2011) as well as others, this Proceedings of the
Sixth International Conference on Computational Creativity June 2015 218
implies that the current generator is not creative, regardless of how highly its
output is scored. In addition, the generator makes no attempt to account for any
sort of taste. It blindly puts ingredients together without understanding why those
ingredients might work well together.
Research Literature
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For the development of the processed study, the proponents have done
several researches from published and unpublished thesis. This is to acquire
some backgrounds about some other theses and researches done the past years
up to now. The information acquired through research will be vital for our project
study.
A study made by Bartoletti Sr (1999) entitled Into the Robotic Mixologist
explains the concept of a beverage dispenser that includes an outer housing
having a water bath tank therein and a refrigeration retaining component area
therein positioned directly adjacent and next to the water bath tank.
A refrigeration chassis provides for retention and carrying of a refrigeration
system including a compressor, a condenser and powered cooling fan and an
evaporator. The chassis and refrigeration components form a U-shape wherein
one "leg" thereof consists of a rectangular sheet metal frame for retaining the
compressor and condenser and the other leg consists of the evaporator. The
bridge or end portion of the U-shape consists of a horizontal top plate portion of
the chassis and the fluid connection between the evaporator and the condenser.
The evaporator is suspended from the horizontal top plate. The U-shape of the
chassis and refrigeration components facilitates a method of manufacture. In
particular, a carbonator, syrup cooling coils and a water cooling coil are first
positioned in the water bath tank at an end thereof adjacent the end of the
housing on which a plurality of beverage dispensingvalves are secured.
BARBOT: An Automated Cocktail Mixing Robot
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head has an interior light that illuminates the entire transparent or translucent
head.
Another study by Credle Jr. (2002) explains the use of post mix valve for a
beverage dispenser, including a volumetric ratio control device incorporated
therein to provide positive ratio control. The device includes a syrup piston and a
soda piston linked together, syrup and soda chambers, and valve means for
controlling the flow to and from the chambers. The soda pressure drives the
pistons. The valve means preferably includes four solenoid valves for the water
circuit and four one-way valves and a pressure regulator for the syrup circuit. The
valve includes means for varying the total flow rate of the beverage being
dispensed.
In the study made by Yaxin (2002) a high speed MEMS flow sensor was
proposed to enhance the reliability and accuracy of a liquid dispensing system.
Benefiting from the feedback of sensor information, the system can self-adjust
the open time of the solenoid valve to accurately dispense the desired reagent
volume without pre-calibration. This paper focused on the design, fabrication and
application of this flow sensor. Firstly, the design, fabrication and characteristics
of the MEMS flow sensor based on the measurement of the pressure difference
across a flow channel were presented. Secondly, the liquid dispensing system in
which the flow sensor is integrated was introduced.
A novel closed-loop controlstrategy was proposed to calculate valve opentime for each dispensing cycle. Finally, experiments results were presented with
different dispensing volumes, coefficient of variance (CV) has been shown to be
below 3% at 1l and approach 4% at 100 nl. It indicated that integration of the
MEMS flow sensor and using of a compound intelligent control strategy made the
system immune to liquid viscosity, pressure fluctuation and some other
disturbances.
Another research by Yao and Chen discusses a robotic liquid handling
system. It was developed for dispensing a highly viscous reagent with nanoliter
volumes. The robot in question was of immediate need in protein crystallization
research and in the electronics packaging field. In this paper, the system
structure was introduced which mainly consisted of three modules: motion control
module, dispense control module and droplet volume measure module. Highly
viscous reagent could be dispensed in nanoliters through controlling the
dispense control module and the motion control module correctly, and the volume
of micro-drop could be measured based on a robotic vision technique. The
factors that influence the successful delivery of nanoliter volumes of highly
viscous reagent were discussed through analysis of the dispensing process. And
the two critical values that the dispense height should be kept were derived.
Finally, three kinds of reagent with different viscosity was used for dispensing
experiments to verify the theoretical results. The accuracy of the system was
shown to be below 7%, and the coefficient of variance (CV) has been shown tobe
below 10%.
According to an article published in the IEEE conference by Sawicki, titled
Pump Dispensing Mechanism, liquid is typically contained in a container having a
pump actuator head that is depressed to dispense the product onto the hand of
the user. The containers can be in a wide variety of shapes, and there are
different actuator heads and pumping means available, but the dispensers all
operate on similar principles, with the actuator head being depressed, the
product being drawn up a feed tube and dispensed through a spout or nozzle in
the actuator head and onto the user's hand.
The dispensers are generally simple and convenient to use but can cause
problems when a consumer tries to operate the actuator head and dispense the
contents with only one hand, with the other hand being unavailable to provide
support to the dispenser, possibly because of stickiness, greasiness or other
problems, or simply because the user simply desires to use only one hand for
dispensing the composition. In particular, many of the designs of dispenser
containers are not sufficiently stable, especially when they have been emptied to
a significant extent, to enable a consumer to operate the actuator head without
using the other hand to support the dispenser to prevent it tipping or moving
during operation of the actuator head.
Therefore, there is a need in the art for a pump dispenser that allows
effective one-handed operation of a fluid dispenser. The invention is a pump
dispenser for one-hand operation. Current fluid pumps are designed to be
pushed down with the palm of one hand while holding the other hand under the
nozzle. Thus, one hand is used to dispense the fluid and the other hand receives
the dispensed fluid.
The present invention allows one handed operation of the pump dispenser
because a user can push down with the back of the fingers and dispense the
fluid into the same hand. One-handed operation of the present invention allows
the user's other hand to be free for other tasks. The pump dispenser has an
actuator head for the dispensing of a high viscosity fluid, such as soap or lotion.
The actuator head is actuated through the use of a handle having at least two
depression members. A user places his or her hand near the actuator head palmside up, with the palm beneath the dispenser spout, and simultaneously places a
finger on each handle depression member. The user uses his or her fingers to
depress the handle to dispense the fluid. The structure of the actuator head and
the handle conveniently allow for one-hand operation. As an example, the pump
dispenser maybe connected to a container to form a fluid dispenser.
In the article Liquid dispensing system with enhanced mixing by Belongia
and Saunders (2003) a dispensing apparatus and system for dispensing
suspensions or emulsions is discussed. The system ensures uniformity of
Synthesis
The review of related literature that the proponents gathered has added
more knowledge, information and insights that serve as a helpful tool for the
completion of the proposed project study. To meet the objectives of the study, the
proponents look for some source materials.
In line with the process of reviewing several related literatures the
proponents found out that the above-mentioned studies have similarities with the
proponents proposed system because these project study aims to design,
develop an automated robotic mixer that will aid the problems usually
encountered in the typical bartending.
In the proposed project study entitled BARBOT: An Automated Cocktail
Mixing Robot the proponents have the same principal objective as the study
made by Bartoletti Sr. on 1991 entitled Into the Robotic Mixologist in which his
general aim is to come up with an automatic drink dispenser through the use of a
refrigeration retaining component. Technically our proposed study and his are of
the same line of study.
The study made by Credle Jr. on 2002 which explains the use of a
solenoid valve in its dispensing system has somehow similarity on the
proponents study entitled BARBOT: An Automated Cocktail Mixing Robot. The
proponents used peristaltic pumps rather than solenoid valve because of some
issues relating to hygiene and sanitation but no matter what kind of system we
used on its dispensing part, still the main objective of both studies is to realize an
automatic drink dispenser.
On the other hand, another research by Yao and Chen discusses a robotic
liquid handling system it focuses on the accuracy of their dispensing device in
terms of securing the amount of liquid to be dispensed. On our project study we
used a peristaltic pumps and undergone calibration until we reach our expected
output. The use of peristaltic pumps ensures accuracy but the only drawback is
that it is slow. Yao and Chens study is a related study on our project study.
Another study made by Yaxin on 2002 shows the use of Micro Electro
Mechanical System (MEMS) sensors to enhance the reliability and accuracy of
its liquid dispensing system. They use solenoid valves instead of pumps. In our
study we used peristaltic pumps because it is more reliable than a solenoid valve
with gravity fed dispensing system.
The article published in the Institute of Electrical and Electronics
Engineers or IEEE conference by Sawicki, Pump Dispensing Mechanism
somehow shows the same logic and functionality as our project study. It focuses
on the process on which a liquid was being contained in a container having a
pump actuator that is depressed to dispense the product. The same technique
applies on our project study.
All the discussed studies were very vital in the realization of our project
study. Each has something in common and also some differences. It has been
such great help for us having this studies which we have withdrawn some of our
ideas for the realization of our BARBOT: An Automated Cocktail Mixing Robot.
Conceptual Framework
This conceptual framework serves as a basis for the development of the
proponents research studies. It is very important in order to fulfill the goals and
objectives of the proponents in designing and developing offline system. It
consists of three phases of including the input, process and output of the
proposed project.
PROCESSS
INPUT
Knowledge Requirements
Automated Liquor
Dispenser
Cocktail: Origin, History and
Mixing
The Basics of Robotics
Introduction to Serial Arm
Introduction to Servo-motors
Basic Concept of Arduino
A programmable Controller
The emergence of Social
Robots
Application of Technology in
Bartending
Problems in Liquor
Dispensing System
Threats to Validity
Software Requirements
Raspbian
System Analysis
Requirement
Analysis
Requirement
Definition
OUTPUT
BARBOT: An
Automated
Cocktail
Mixing
Robot
System Design
Context Free
Diagram
Data Flow
Diagram
System Development
Assembling
Coding
Testing
Debugging
Arduino IDE
Documenting
40
Evaluation and
Cost Benefit
Analysis
Robotic Arm
Knowledge Requirements
a.
Automated Liquor
Dispenser
b. Cocktail: Origin, History and
Mixing
c. The Basics of Robotics
d. Introduction to Serial Arm
e. Introduction to Servo-motors
f. Basic Concept of Arduino
Figure 1
g. A programmable Controller
h. The emergence of Social
Conceptual Framework of the Proposed System
Robots
i.
Application of Technology in
The process box represents the steps in obtaining significant information
Bartending
j.
Problems in Liquor
Dispensing System
prior to project development where the analysis was done for the manageable
k. Threats to Validity
Software Requirements
a. Raspbian
and consistent hardware and software requirements that are suitable to make the
b. Arduino IDE
Hardware Requirementsdesign work properly.
a. Raspberry Pi
b. RPi Touch Display
c. Arduino
As shown in Figure
d. Stepper Motors
e. Peristaltic Pump
f. Robotic Arm
requirements were required to
regarding Automated Liquor Dispenser was always on top of the minds of the
proponents. Software and hardware requirements were the framework of the
study. Thus, these inputs became very significant in this study.
The application will further developed by coding, testing, debugging and
documenting. CFD and DFD show the flow of data happening in the system and
the assembling, coding, testing, debugging, and documenting made all the
components and tools function properly to its designated activity
CHAPTER III
METHODOLOGY AND DESIGN & DEVELOPMENT
This chapter contains methods of information gathering, software
development, system design specifications, software requirement, hardware
requirement and design tools that the proponents used for the development of
the proposed study.
Research Design
The descriptive method of research was used by the proponents to gather
the precise information needed in the study. Descriptive method of research
describes the nature of situation as it exists at the time of the study and to
explore the causes of particular phenomena. This method is reliable since its not
just about fact-finding but also with adequate interpretation. It is also because
through the use of this method, the true meaning of data collected should be
reported from the point of view and comprehensive objectives.
The
proponents
identified
and
utilized
various
instruments
and
In this study, the source of data is the population of Batangas City. They
were given questionnaires and made up the sampling of the direct users of the
proposed application.
A fully-functional bartending automation entitled BARBOT: An Automated
Cocktail Mixing Robot was submitted for evaluation. The evaluation attempts to
prove the effectiveness and efficiency of the design for the users. The total
number of population in Batangas City since 2013 is estimated to be 325, 532.
The number of survey respondents was obtained by using Slovin Formula. It is
the number of population divided by 1 plus the number population multiplied to
10% margin of error. The result for that computation is 99.97 which is
approximately 100 and that is the target respondents of the proponents. The
actual computation is shown below:
n=
325,532
[ 1 + 325,532 (0.10)2 ]
n=
325,532
[ 3,256.32 ]
n=
99.97
Where:
N = total population
e = margin of error
n = sampling population
BARBOT: An Automated Cocktail Mixing Robot
46
Option
Verbal Interpretation
4.1 5.00
Excellent
3.1 4.0
Very Good
2.1 3.0
Good
1.1 2.0
Fair
0.1 1.0
Poor
After this, the proponents got the weighted mean of each category through
this formula:
Where:
Wm = weighted mean
N = number of respondents
w = assigned weight
f=
frequency
= summation
factor to the interface and functionalities of the system was the questionnaire.
Survey questionnaire was composed of five criteria. Such criteria include
functionality, reliability, aesthetics, fun factor, user-friendliness and maintainability.
The proponents conducted the evaluation to identify its effectiveness.
Methods of Software Development.
The proponents used System Analysis and Design in developing their
proposed system. A System Analysis and Design, as performed by systems
analyst, seeks to analyze data input or dataflow systematically, processing or
transforming data, data storage, and information output within the context of a
particular business.
Installing the system without proper planning leads to great dissatisfaction
and frequently causes the system to fall into disuse. System analysis and design
lends structure to the analysis and design of information systems. A large part of
system analysis and design involves working with current and eventual users of
information system.
The first phase was the information gathering which involved seeking for
important data to be used in the development of the study. It involved better
understanding of the study, what was the study about and how the data gathered
help the proponents in developing the study. The proponents search for the
software and hardware that can be used in conceptualizing the desired output.
The second phase was planning. Using the gathered information from the
first phase, the proponents put together a plan for the hardware and software
components. This is the stage when the system features and interface have to be
conceptualized and designed.
Normally, the design proceeds in two stages: preliminary and general
design and detailed design. In the preliminary design stage, the features of the
system were specified. The costs of making this hardware were estimated
because this project is considered to be feasible. Computer-oriented work began
in detailed design stage, which includes the input, output and processing
specifications. The programming language and the platform in which the new
application would use were also decided in the design stage. There were several
techniques and tools used for designing. These techniques and tools were
flowchart, context-free diagram and data flow diagram.
The last phase was the system development which is composed of series
of assembling, coding, testing and debugging of the system design until the
design and expected output is achieved. Moreover, documentation plays a vital
role in this phase.
The proponents considered that a good output was rated by the design.
Through this, the users would be able to understand the course of the software to
be effective. Even a simple program must have a very good design particularly
the interface design. A system full of features would be useless if the users do
not understand how to use it. The problem in the design phase could be very
expensive to solve in the later part of the software development. In this phase,
much care was taken and the logical system of the product was developed.
System designing is the best way for the users to understand the system
effectively. The planned system is introduced visually for better understanding of
the user. Through a good design, users understood the course of the software
easily and made the system more effective and interactive. System design
specification is divided into two sectors such as the system requirements for
hardware and software design tools which are subdivided into Context Free
Diagram (CFD) and Data Flow Diagram (DFD).
Software Requirements. Software requirements specification (SRS) is a
complete description of the behavior of the software to be developed. It includes
a set of used cases that describe all of the interactions between the users and
the software. In addition to used cases, the SRS contains functional
requirements which define the internal workings of the software. These are the
calculations, technical details, data manipulation and processing, and the other
functionalities that show how the used cases are to be satisfied. It also contains
non-functional requirements, which impose constraints on the design or
implementation (such as performance requirements, quality standards or design
constraints).
Table 1
Software Requirements
Software
Minimum
Suggested
Windows 7
Windows 7 Ultimate
RaspberryPi3
Raspbian
Raspbian
Arduino UNO
LinuxOS
LinuxOS
Programming Language
Python
Python
RaspberryPi3
Debian Wheezy
Debian Wheezy
Arduino UNO
C++
C++
Operating System
Personal Computer
Photo Editor
Minimum
Suggested
Raspberry Pi2B
Raspberry Pi3
7inch
7inch or higher
Arduino Uno
12 volts
12 volts or higher
Servo Motors
5 volts rating
Stepper motor
12 volts
12 volts or higher
At least Pentium IV
Dual Core
Raspberry Pi
Raspberry Pi Display
Touch
Arduino
Peristaltic Pump
Robotic Arm
Processor
Memory
At least 512 MB
1gb or higher
Monitor
LCD Monitor
LCD Monitor
500 MB
500 MB or higher
PS2/USB
PS2/USB
Hard Disk
Mouse/Keyboard
Speaker
Table 3
Hardware Performance Specifications
Performance Specifications
Raspberry Pi
Raspberry Pi Touch
and Display
Arduino
Processor
Memory
Monitor
Mouse/Keyboard
Servo Motor
suggested hardware in the project study with its capabilities and performance.
This capabilities and performance served as the basis of the proponents to
develop the proposed application. Furthermore it shows the least requirements
for the design to be functional thus giving us a hint on how the design should
behave based on its attributes.
Design Tools. The proponents used different design tools to help the users and
readers to easily analyze and understand the flow of information about the
system such as CFD and DFD. A data flow diagram (DFD) is a graphical
representation of the "flow" of data through the designs information system thus,
making it possible for us to analyze and visualized how the design should be
operated. A DFD provides no information about the timing of processes, or about
whether processes will operate in sequence or in parallel. While Context Free
Diagram (CFD) is a diagram that represents the actors outside a system that
could interact with that system. This diagram is the highest level view of a
system, similar to block diagram, showing a, possibly software-based, system as
a whole and its inputs and outputs from/to external factors. These design tools
helped them to determine and understand the current system in order to create
more effective system.
0.0
USER
Users Order
Alcoholic
Beverages
BARBOT an automated
Cocktail Mixing Robot
Figure 2
Context Free Diagram of the Proposed Study
Figure 2 shows the summary of the whole process of the proposed
design. It shows only one entity which is the user. The user is the one in-charge
of the common navigation of the design. Also, he/she is the only the only one
allowed to input the customers order in order for the machine to do its job. The
user has to choose from the menu provided in the touch display. On the other
hand, the BARBOT will process the users input and do the task programed on it.
Data Flow Diagram. A data flow diagram (DFD) is a graphical representation of
the flow of data through an information system, modeling its process aspects. It
is a two-dimensional diagram that explains how data is processed and
transferred in a system. The graphical depiction identifies each source of data
and how it interacts with other data sources to reach a common output. Often, it
is a preliminary step used to create an overview of the application which can later
be elaborated. It can also be used for the visualization of data processing. It also
shows what kind of information will be input to and output from the design not
show information about the timing of processes, or information about whether
processes will operate in sequence or in parallel.
1.0
USER
Bar menu
The customer
chooses from the
menu
Customers
Order
Product
ProductProfile
Profile
2.0
Ordered
beverage/Drink
D1
Product Profile,
Customers Order
Storage
Customer
Order
Preparing Order
4.0
The customer gets the
drink together with the
ice
3.0
Drinks
Figure 3
Data Flow Diagram of the Proposed Study
Figure 3 shows the data flow diagram of the proposed system. First, the
user will from the menu on the display panel. The tablet serves as the interface of
the BARBOT. Once the order has been entered into the system, the display will
show the chosen recipes background as well as its breakdown ingredients. Also,
the display will prompt the user to add ice on the shaker. Then, the robotic arm
will grip the shaker and gather it to the currently dispensing nozzle. After the
dispensing was done, the display will prompt the user cover the shaker and the
arm will do the mixing procedure. When done shaking, the robotic arm will pour
the mixture on the users specified glass.
CHAPTER IV
PERFORMANCE ANALYSIS
This chapter discusses the experimental test done by the proponents,
evaluation survey, results and their corresponding analysis.
Experimental Testing
The proponents of the project study conducted an observation concerning
the health monitoring problem of some people nowadays. This observation was
intended to have a better solution for the problems of the users regarding regular
health monitoring and the expensive medical equipment. With this application
implementing testing, a better application was created in line with the objectives
set by the proponents.
The proponents conducted several tests to achieve the objectives of the
proposed project study. To meet the efficiency, reliability and accuracy, the
proponents indulged themselves into these processes. This was done to check
the prototypes capability in meeting the users requirements and debug the
codes if there were errors. More so, such initiative of the researchers was to test
whether the proposed application was better than existing one.
The proponents conducted numerous performance analysis methods to
improve the current mobile application available in the market. To determine if the
design met the specific objectives of the project study, evaluation was done. This
BARBOT: An Automated Cocktail Mixing Robot
63
allows the proponents to give the user a satisfaction upon the implementation
and use of the said design. Through this analysis, the efficiency and
effectiveness of the design for the users can be proven.
Proper monitoring on the development of the proposed BARBOT helps the
proponents to become more aware and more concentrated in working on the
project study. Once a week evaluation of the proposed application was
conducted by the thesis adviser to assure the quality of the proposed application.
The thesis adviser, on the other hand made his periodic evaluation to check the
progress of the prototyping.
The prototype was developed using Python programming which is used in
robotics programming, specifically robotic arm programming. Python is a widely
used high-level, general-purpose, interpreted, dynamic programming language.
Its design philosophy emphasizes code readability, and its syntax allows
programmers to express concepts in fewer lines of code than possible in
languages such as C++ or Java.
To conduct overall evaluation, proponents went through series of testing to
identify errors and to ensure that the prototype is free from bugs. After identifying
errors in the program, the proponents conducted debugging to correct the errors
and achieve the necessary output of the different functionalities in the entire
design.
BARBOT: An Automated Cocktail Mixing Robot
64
To sum it up, the proponents get the weighted mean of the tally in
surveyed questionnaires from the users who tried and tested the design. The
table on the next page shows the result of the conducted survey.
Table 5
Summary of Survey Results
CATEGORY
MEAN
VERBAL
INTERPRETATION
Functionality
4.6
Excellent
Presentation &
Appearance
4.4
Excellent
Fun-Factor
4.3
Excellent
User-Friendliness
4.4
Excellent
Legend:
4.1-5.0
3.1-4.0
2.1-3.0
1.1-2.0
0.1-1.0
Excellent
Very Good
Good
Fair
Poor
Table 5 shows the summary of the survey results. From the result, the
proponents determined that the functionality of the program was rated by the
respondents as 4.6 with the verbal interpretation of excellent. This means that
the functionality of the system was approved by the users.
A verbal interpretation of excellent was also achieved by the system in
terms of the accuracy, updatedness and presentation of content with a mean of
4.4.
The proponents also determined that the reliability of the program was
rated by the respondents as 4.3 with the verbal interpretation of excellent.
When it comes to the availability of the application, the respondents said
that the application is good, performs according to the specification, and provide
the security requirements. This was rated as 4.4 by the survey respondents.
Lastly, when it comes to the maintainability of the application, the
respondents interpreted it as excellent with the mean of 4.3 which means that it
is easy to maintain, provide the diagnostic procedures and provides
enhancement and modification.
The overall weighted mean clearly shows that the users agree on the
development of the application. Based on the results, the developers have
concluded that the users have accepted the application based on the concepts,
the design and the flow of the system.
Cost-Benefit Analysis
Cost-Benefit Analysis (CBA) is a formal analysis of the impacts of a
measure or programme, designed to assess whether the advantages of the
measure or programme are greater than its disadvantages. It is the presentation
of the software development and operating cost. In its simple form, cost-benefit
analysis is carried out using only financial costs and financial benefits. For the
study to be feasible, the prototype should be inexpensive. Availability of the
materials to be used for developing the application was considered. The
researchers considered to assess operational requirements and cost in using the
system providing that making use of the developed system that would be more
economical in the long run. The Financial Statement and Analysis shows the
materials used in the production and total development cost is also presented.
Table 6
Summary of Cost-Benefit Analysis (CBA)
COST DESCRIPTION
AMOUNT IN PESO
27,000
3,000
30,000
17,000
17, 000
30,000
17,000
47,000
40,000
20,000
60,000
The Cost-Benefit Analysis shows the computation of the total cost of the
proposed application and of the existing application. The total cost of the
proposed and existing application is Php48, 000 and Php60, 000 consecutively.
The difference between the total cost of the proposed application and of the total
cost of the existing application is the benefit value amounting to Php12,000.00.
The benefit value will be the future value of the proposed application. To verify
the interest rate for the proposed application, a bank 12% interest rate was to get
the present value in five years.
BARBOT: An Automated Cocktail Mixing Robot
68
Future Value
Interest Rate
Present
Value
Cumulative
Present
Value
13, 000.00
1.12
14, 560.00
14, 560.00
13, 000.00
1.25
10, 400.00
24, 960.00
13, 000.00
1.40
9, 285.71
34, 245.71
13, 000.00
1.57
8, 280.25
42, 525.96
13, 000.00
1.76
7, 386.36
49, 912.32
person truly wants a healthcare application, hes not going to care very much
whether its cost is higher.
In this study, the proponents get the total cost of the proposed application
as well as the cost of the existing application. The total cost of the proposed
application is Php13, 000.00 lower than the existing application. Developing the
cost-benefit analysis tool turned out to be beneficial in both intended and
unexpected ways. In general, the proponents decided to make their mobile
health application because they both know that more people will benefit from
their proposed study.
CHAPTER V
CONCLUSION AND RECOMMENDATIONS
This chapter presents the conclusions and the recommendations of the
proponents based on the results of the study.
Conclusion
After this project study, the proponents concluded that the proposed
BARBOT: An Automated Cocktail Mixing Robot can be a great help to users by
giving them access on myriad choices of mixed drinks without even hiring a
professional bartender. Such design will lessen human resource thus maximizing
the business opportunity to boost profit generation.
The proponents have achieved its objective which is to develop an
Automated Cocktail Mixing Robot that can automatically produce mixed drinks for
the user. The developed design has to be navigated through a touch-screen
panel attached on it. It was capable of dispensing the desired cocktail and mix it
using the robotic arm. Furthermore, garnishing and additional cocktail ingredients
are available to be manually added by the user in order to maximize its output.
The proponents believe that the use of automation system is not only to
reduce human resource and eliminate manual handling but more on its promising
help in the fast pacing world were living today.
BIBLIOGRAPHY
Books
Stern, E. (2004). Into the Circuits. Eagle Publishing UK.
Fisher, J. (2002). Elite Kitchen. Royal Media Publishing Inc.
Black, A, et al. (2004). Running the Resto. JFC Inc.
Beynon, G. (2005) Engineering Engines. APC Group Publishing.
Canlas, E., et al. (2005) Beyond the Screens. Albatross Inc.
Albano, J., et al. (2003) IOT Microcontroller. All is well Publishing Inc.
Johnson, C.D. (1997) Process Control Instrumentation Technology (5th edition).
New Jersey: Prentice Hall, Inc.
Maloney, T. J. (2003) Modern Industrial Electronics (5th Edition). New Jersey:
Prentice Hall, Inc.
Nebojsa Matic. (2000) PIC Microcontroller for Beginners, tool. Mikroelektronika
Publishing.
DeGroff, Dale. (1999) List of Different Cocktail Recipes, RCP Publishing.
Avery, K. & Steven, F. (2003) Information on the existing automated cocktail
dispenser (Bar Monkey). MoreFocus Group Incorporated
Phillip A. Laplante. (1999) Comprehensive Dictionary of Electrical Engineering
Springer Science & Business Media.
Roman, Malari. (2009) Instrumentation
Engineering. Universal-Publishers
and
Measurement
in
Electrical
Electronic References
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Jacobs, S. (2006). International Standards for HCI and Usability. Retrieved from
http://usabilitynet.org/tools/r_international.htm#11581
Willies S. (2009).Industry Statistics Sampler: 31-33. Retrieved from
http://www.census.gov/econ/census02/data/industry/E31-33.HTM
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Automation. Retrieved from
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Willard, S. (2008) Alcohol Controls Loss Prevention Products for the Bar
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APPENDICES
APPENDIX A
BARBOT: An Automated Cocktail Mixing Robot
77
Screenshots
A. Start Window
This shows the loading form of the application. This also displays the
initializing form where the user could see to start the application.
APPENDIX B
BARBOT: An Automated Cocktail Mixing Robot
80
Evaluation Questionnaire
Westmead International School
College of Information Technology & Computer Studies
Name: ________________________________________
Age: 18-25__ 26-30__ 31-35__ 36-40__ 41-45__ 46-50__ 51-55__ 56-60__ 61 Above__
Equivalent
5
4
Always
Oftentimes
3
Sometimes
2
1
Indicators
1.
2.
3.
4.
5.
1.
2.
3.
1.
2.
3.
4.
Rarely
Never
5
A. Functionality
The BARBOT has appropriate components required to
provide chosen cocktails.
The BARBOT work accurately and is time efficient to
use.
All the components function well and generate
desired/chosen cocktail mix.
The BARBOT provides varietyof mix drinks.
The BARBOTdispenses the appropriate cocktail
ingredient with accurate measurement.
B. Presentation & Appearance
The BARBOTs physical appearance shows aesthetic
appeal and quality workmanship.
The BARBOT displays an ambience of a typical bar.
The background audio is catchy and enticing.
C. Fun-Factor
The BARBOT is entertaining and fun to use.
The BARBOT provides user an enjoyable bar
experience.
The BARBOT can urge the user to continue using it.
The BARBOT triggers the users attention.
____________________
Signature
APPENDIX C
BARBOT: An Automated Cocktail Mixing Robot
82
Evaluation Questionnaire
Westmead International School
College of Information Technology & Computer Studies
Name: ________________________________________
Age: 18-25__ 26-30__ 31-35__ 36-40__ 41-45__ 46-50__ 51-55__ 56-60__ 61 Above__
Equivalent
Always
Oftentimes
3
Sometimes
2
2
1.
2.
3.
4.
5.
1.
2.
3.
1.
2.
3.
4.
Indicators
A. Functionality
The BARBOT has appropriate components required to
provide chosen cocktails.
The BARBOT work accurately and is time efficient to
use.
All the components function well and generate
desired/chosen cocktail mix.
The BARBOT provides varietyof mix drinks.
The BARBOTdispenses the appropriate cocktail
ingredient with accurate measurement.
B. Presentation & Appearance
The BARBOTs physical appearance shows aesthetic
appeal and quality workmanship.
The BARBOT displays an ambience of a typical bar.
The background audio is catchy and enticing.
C. Fun-Factor
The BARBOT is entertaining and fun to use.
The BARBOT provides user an enjoyable bar
experience.
The BARBOT can urge the user to continue using it.
The BARBOT triggers the users attention.
Rarely
Never
5
83 12
53 42
68 26
63 33
65 28
4
7
0
0
0
0
66 29
57 32
68 24
11
8
0
0
0
0
72 22
58 33
6
9
0
0
0
0
65 26
68 24
9
8
0
0
0
0
63 27 10
53 37 10
0
0
0
0
71 23
________________
Signature
APPENDIX D
Population of Batangas City
APPENDIX E
Gantt Chart
Table of Activities
Week
1
Week
2
Week
3
Week
4
Week
5
Week
6
Week
7
Week
8
Week
9
Week
10
Week
11
Searching a Company
Approval of WIS
Initial Investigation and
Data Gathering
1. Interview
2. Gathering of Documents
3. Observation
4. Information Research
Library
Internet
Distribution of Work
Assignment
Abstract
Acknowledgement
Table of Contents
INTRODUCTION
Background of the Problem
Overview of the Current
State of Technology
Project Rationale
PROJECT DESCRIPTION
Problem Statement
Proposed Research Project
General Objectives
Specific Objectives
Scope and Limitations
Methodology
PROJECT MANAGEMENT
Calendar of Activities
Description of
Activities
Gantt Chart of
Activities
Resources
Hardware
Software
APPENDICES
Work Assignment
Letters
Transcript of Interview
Tertiary
2011 - present
Westmead International School
Alangilan, Batangas City
Bachelor of Science in Computer Science
Secondary
2007 - 2011
Pinagbayanan National High School
Pinagbayanan, Taysan Batangas
EDUCATION
ON THE JOB
TRAINING
SEMINARS
ATTENDED
Information Technology
Ever Gotesco Commonwealth
February 25, 2016
Topics : Adobe Magic Using Creative Cloud
Robotics Using Arduino
88
CHARACTER
REFERENCE
I hereby certify that the above information is true and correct to the best of my
knowledge and belief.