Hand-Mixing with Chopsticks: Regulations of Hand Movements by Ingredient Properties and Tool Length

This study was designed to demonstrate the process of mixing different kinds of ingredients, particularly focusing on hand movements that manage chopsticks. Participants were requested to stir two combinations of ingredients: oil and water, as well as brown and white sugar by using either short or l...

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Bibliographic Details
Main Authors:	Mishima Hiroyuki, Ito Kiyohide
Format:	Article
Language:	English
Published:	EDP Sciences 2011-12-01
Series:	BIO Web of Conferences
Online Access:	http://dx.doi.org/10.1051/bioconf/20110100041

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spelling	doaj-cd71090d0ca94343b44f3e6776baf1fd2021-04-02T17:50:10ZengEDP SciencesBIO Web of Conferences2117-44582011-12-0110004110.1051/bioconf/20110100041Hand-Mixing with Chopsticks: Regulations of Hand Movements by Ingredient Properties and Tool LengthMishima HiroyukiIto KiyohideThis study was designed to demonstrate the process of mixing different kinds of ingredients, particularly focusing on hand movements that manage chopsticks. Participants were requested to stir two combinations of ingredients: oil and water, as well as brown and white sugar by using either short or long chopsticks. Motion data were analyzed by three methods: the spectral analysis (short-term Fourier transform: STFT), the recurrence quantification analysis (RQA), and the detrended fluctuation analysis (DFA). It was found that hand motions in mixing varied flexibly according to the relationship between the length of tool (short/long) and the properties of stirred ingredients.http://dx.doi.org/10.1051/bioconf/20110100041
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Mishima Hiroyuki Ito Kiyohide
spellingShingle	Mishima Hiroyuki Ito Kiyohide Hand-Mixing with Chopsticks: Regulations of Hand Movements by Ingredient Properties and Tool Length BIO Web of Conferences
author_facet	Mishima Hiroyuki Ito Kiyohide
author_sort	Mishima Hiroyuki
title	Hand-Mixing with Chopsticks: Regulations of Hand Movements by Ingredient Properties and Tool Length
title_short	Hand-Mixing with Chopsticks: Regulations of Hand Movements by Ingredient Properties and Tool Length
title_full	Hand-Mixing with Chopsticks: Regulations of Hand Movements by Ingredient Properties and Tool Length
title_fullStr	Hand-Mixing with Chopsticks: Regulations of Hand Movements by Ingredient Properties and Tool Length
title_full_unstemmed	Hand-Mixing with Chopsticks: Regulations of Hand Movements by Ingredient Properties and Tool Length
title_sort	hand-mixing with chopsticks: regulations of hand movements by ingredient properties and tool length
publisher	EDP Sciences
series	BIO Web of Conferences
issn	2117-4458
publishDate	2011-12-01
description	This study was designed to demonstrate the process of mixing different kinds of ingredients, particularly focusing on hand movements that manage chopsticks. Participants were requested to stir two combinations of ingredients: oil and water, as well as brown and white sugar by using either short or long chopsticks. Motion data were analyzed by three methods: the spectral analysis (short-term Fourier transform: STFT), the recurrence quantification analysis (RQA), and the detrended fluctuation analysis (DFA). It was found that hand motions in mixing varied flexibly according to the relationship between the length of tool (short/long) and the properties of stirred ingredients.
url	http://dx.doi.org/10.1051/bioconf/20110100041
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Hand-Mixing with Chopsticks: Regulations of Hand Movements by Ingredient Properties and Tool Length

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