BIO Web of Conferences 1
, 00041 (2011)
Hand-Mixing with Chopsticks: Regulations of Hand Movements by Ingredient Properties and Tool Length
Kiyohide Ito* and Hiroyuki Mishima†
Future University Hakodate, JAPAN
Waseda University, JAPAN
E-mail: email@example.com, firstname.lastname@example.org
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.
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