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Prescription: PC500 (PC100)Process Control

Aim of Module To provide students with an understanding of the characteristics of process control.

Credits 7

Student Learning hours 70

Content Revised 1998

Prescription Expiry Date Nov 2005


Level and Assessment Schedule
TopicsHighest
Skill Level
Suggested
Assessment
Percentage
1 Control Concepts A 35
2 Modes of Control R 10
3 Process Characteristics C 10
4 Process Control Software A 45

100


The Student Will

1Control Concepts
R1.1Outline standard control terminology.
R1.2State the objective of a control system.
R1.3Identify the basic elements of a control system.
R1.4Define the term "open loop control".
R1.5Define the term "closed loop control".
R1.6Distinguish between accuracy and stability in open and closed loops. Reference should be made to hunting and damping.
R1.7Describe the improvement in linearity by the application of negative feedback.
R1.8Describe the basic concepts of sampling theory.
A1.9Apply sampling theory to real applications.
A1.10Scale inputs.
A1.11Perform reasonableness testing on figures.
A1.12Apply statistical analysis to results.
A1.13Produce output or controlling signals.
R1.14Describe polling techniques and sampling.
R1.15Describe interrupt techniques in control.
top
2Modes of Control
R2.1Define two step control.
R2.2Define hysteresis.
R2.3Describe proportional control.
R2.4Describe integral action.
R2.5Describe derivative control.
top
3Process Characteristics
R3.1Define time constants in reaction rate.
C3.2Explain how to recognise transfer lag.
C3.3Explain how to recognise multiple lags making up a reaction curve.
top
4Process Control Software
R4.1Describe real time process control.
A4.2Write a program which reads inputs into a buffer, sums and averages the results, and produces an output to regulate the process if figures fall outside tolerances.
A4.3Draw a time diagram of input --> response.
C4.4Outline the real time problem of processor speed vs sampling speed.
C4.5Contrast multi-tasking as opposed to time sharing, and describe the benefits of each.
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