Mode of grasp, materials, and grooved chopstick tip on gripping performance and evaluation.
This study evaluated the effects of the mode of grasping, chopstick materials, and the groove of the chopstick-tip on gripping performance of 32 participants, among whom 16 were accustomed to using chopsticks with a pliers-grasping mode and the other 16 with a scissors-grasping mode. Based on a random sequence, 8 kinds of chopsticks with different combinations (materials: bamboo, wood, plastic, and stainless steel, with and without grooves in the chopstick-tip) were used to carry out the action of gripping two different objects (peanuts and longan). The time to finish gripping 50 pieces of peanut and longan, the number which fell on the table when gripping, the subjective effort and the subjective preference were measures of efficiency of pinching for 8 kinds of chopsticks. Analysis showed that chopstick materials significantly affect time of gripping. The large object (such as longan) could be gripped more easily with the pliers-grasping mode or gripped with the grooved chopstick-tip. However, for small objects (such as peanuts), there was no significant difference in performance whether the chopstick-tip was grooved or not. A combination of bamboo chopsticks with grooved tips used with a pliers-grasping seem preferrable for more favorable gripping performance.
Ho
Cheng-Pin
CP
Department of Industrial Management, National Pingtung University of Science and Technology, 1, Hseuh-Fu Road, Nei-Pu Hsiang, Pingtung 91201, Taiwan, ROC. cpho@mail.npust.edu.tw
Wu
Swei-Pi
SP