• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 1997년도 추계학술대회 논문집
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• pp.1067-1071
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• 1997

A new type of gripper for micrometer-size objects is developed using piezoelectric multi-layer benders. It is composed of three chopsticks, two of which are designed to grip micro-objects. The third one is reserved for helping the two when objects are released from the chopsticks. It is well known that a micro object is much easier to grasp than to release it after holding it. The electrostatic force between the chopsticks and an object is believed to be the main cause of adhesion in a dry environment. The surface tension becomes very important when liquids are present or in a liquid. The third auxiliary chopsticks is introduced to solve there surface effects. All the three chopsticks are made of tungsten wires with sharpened ends by etching. When grasping microparts, the two chopsticks are utilized, and, when releasing them anywhere the parts are located, the third one reduces the electrostatic force between the objects and the chopstick may be to help the other two chopsticks to hold an objects in a desired orientation. We constructed the three chopstick gripoer for micro objects and test their function by holding and releasing an object of a diameter of 100 micrometers. We make use of open loop voltage control. The bender displacement resolution is sub-micrometer. The gripping forces, about tens of mN are obtained. The experiment shows that the third auxiliary chopstick functions effectively.

• 말소리와 음성과학
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• 제2권4호
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• pp.51-58
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• 2010

English vowels play an important role in the daily communication between Korean students and international visitors. However, many Korean students still have difficulty producing them distinctively. Vowels vary according to shapes of oral and pharyngeal cavities, which are mainly determined by the degree of jaw opening and tongue position. Yang (2008a) proposed a simplified chart of English and Korean vowels for an educational purpose. He also suggested to use wooden chopsticks to secure distinguishable jaw openings. The purpose of this study is to tap whether wooden chopsticks can be applicable to a method for correcting English vowel pronunciation. Twelve male and female students participated in the recordings of eight /hVd/ words followed by additional recordings with wooden chopsticks between upper and lower teeth. The first and second formant trajectories of both natural and controlled vowel productions were obtained and compared at six equidistant measurement points using Praat. Results showed that the formant values of natural vowel productions were comparable to those of controlled productions. Vowels with similar formant trajectories of male students were separated with the aid of chopsticks. The width of each chopstick could be controlled similarly in the experiment. The author concludes that wooden chopsticks can be useful to correct vowel pronunciation. Further studies are desirable for native speakers to make perceptual evaluations of controlled vowel productions by nonnative speakers.

• Journal of Yeungnam Medical Science
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• 제27권2호
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• pp.122-126
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• 2010

It is common m childhood that children suffer intracavity or head injury, falling down backward, having chopsticks in their mouth. But most of them have paralysis of upper and lower extremity because of secondary damage by penetrating injury of brainstem and spine. We could not find this case which have shown infaction of medulla oblangata on MRI and paralysis by impact only without clear penetrating evidence. So the authors report this case with study of literature because we experience one case that have high signal density in brainstem on MRI, Loss of consciousness, and left hemiplegia without clear penetrating evidence after falling down backward, having chopsticks in her mouth and regard it rare case.

• International Journal of Advanced Culture Technology
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• 제6권4호
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• pp.80-86
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• 2018

The intervention of Autism Spectrum Disorder (ASD) is limited research focus on the effect of occupational-based intervention. This study sought to determine the effect of occupational-based intervention of chopstick skills for children with ASD. This study included a total of 3 children with ASD.Using single-subject study design, a changing criterion design and ABC design were implemented. The participants' behavior was observed and recorded throughout each session. In this study, the results were analyzed through visual graphs. The amount of food that was moved using the chopsticks was gradually increased. The results show that all participants significantly improved in their ability to use chopsticks in each intervention session. In addition, Assessment of Motor and Process Skills (AMPS) improved the generalization. According to the AMPS, both the overall motor and process skills increased from baseline an average of 0.7 logit. The results of this study showed occupational-based intervention on chopsticks skill to be effective in acquisition and generalization of chopstick skill in children with ASD.

• 디지털융복합연구
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• 제19권3호
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• pp.331-344
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• 2021

본 연구의 목적은 우리가 일상에서 사용하고 있는 식생활 도구인 젓가락의 디자인에 대해 살펴보고, 획일화되고 한정된 우리의 금속젓가락 디자인을 지양하여 식탁의 미학을 더할 디자인으로의 향상을 꾀하고자 3D 모델링 시스템의 활용 가능성을 모색하는 데 있다. 이를 위해, 연구자는 한국의 문화요소를 디자인의 조형요소로 활용하는 가운데 3D 모델링을 이용한 섬세한 표현을 통해 독창적인 문화콘텐츠가 될 수 있도록 시제품을 제작하였다. 제작 결과, 한국의 특성을 지닌 개성 있는 젓가락 디자인을 도출할 수 있었다. 이러한 시제품의 사례와 같이 3D 모델링과 3D 프린팅은 젓가락 디자인의 새로운 탐색에 도움을 줄 수 있을 것이며, 다양한 시뮬레이션을 통해 디자인의 향상과 품질을 개선시킬 수 있을 것이다. 또한 한국의 문화상품으로서의 역할을 할 수 있는 문화콘텐츠 개발에 도움이 될 것이다.

• 한국조리학회지
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• 제9권1호
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• pp.101-120
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• 2003

The today society comes wind important position we and the economic room gets and our dietary life simple ´it eats,´ is not only the act which is primary work, ´it enjoys,´, ´appreciates´with culture dimension to execute, becoming, it fellowed hereupon and with the aesthetics idea which pursues the quality of change and life of our dietary life there is to a culture and the repast tool which is an essential width enjoyed from meaning as the jar tool and with meaning as the object and it will be able to appreciate it developed it came. The research which it sees the repast fool of the Orient and the West it is appropriate from dietary life and it uses to respect with It observes the understanding of the chopsticks and the cutlery. With the repast tool development and evolution or it undergoes the process of change and comparison analyzes becomes the all chopsticks and the cutlery with each other and the understanding for the culture collision and a culture harmony of the heterogeneous element which bisection is objective of research.

• 대한통합의학회지
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• 제4권2호
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• pp.77-88
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• 2016

Purpose : The purpose of this study was to explore an effect exerted to non-affected hand and affected hand of patients by performing training of chopsticks and grasp strength that are helpful to dexterity and grasp strength of hand together with training method of joint exercise, muscle strength build-up training, delicate hand function training. Method : By targeting 30 normal adult male/females engaged in K university, Busan for one month on April, 2015, 10 persons of hand function build-up training group, that of dexterity training group and 10 persons of control group were randomly selected. For hand function build-up training group, chopsticks training in parallel with total 20 times of grasp strength training for 4 weeks including 5 minutes of dominant hand grasp strength training, 5 minutes of non-dominant hand grasp strength training, 15 minutes of chopsticks training was performed based on 25 minutes/one time, 5 times a week. Result : First, In a comparison of dexterity of both hands by each group depending on training period, hand function build-up group and dexterity training group were represented to be effective compared with control group. Secondly, In a comparison of manipulatory ability of both hands by each group depending on training period, hand function build-up group and dexterity training group were represented to be effective compared with control group. Conclusion : It is considered that diversified and broad research covering patients with musculoskeletal disease and nervous system-related disease would be performed by securing far more test subjects after comparing a correlation between dexterity training and hand function training.

• 대한감각통합치료학회지
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• 제12권2호
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• pp.13-24
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• 2014

목적 : 일상생활과 관련된 가위질, 젓가락질, 단추 달린 상의 입기를 의미 있는 기능적 과제로 선정하고, 취학 전 아동의 글씨쓰기 수행과 기능적 과제수행과의 상관관계를 알아보고자 하였다. 연구방법 : 연구 대상은 유치원에 재원중인 만 5세 아동, 총 66명을 대상으로 하였다. 글씨쓰기, 가위질, 젓가락질, 단추달린 상의입기 수행능력의 평가는 평가지표를 사용하여 약 1주일간 실시하였다. 분석 방법은 평가를 통해 얻어진 자료를 SPSS WIN 14.0 프로그램을 사용하여 통계처리 하였다. 연구결과 : 연구대상자의 일반적인 특성 중 성별에 따른 글씨쓰기 점수는 남자 $11.92{\pm}2.52$점, 여자 $13.33{\pm}2.55$점으로 통계학적으로 유의하게 여자 아동의 점수가 높았다(t=2.260, p=0.027). 글씨쓰기 능력은 가위질(r=0.244, p=0.048), 젓가락질(r =0.403, p=0.001) 수행 능력과 통계학적으로 유의한 관계가 있었다. 결론 : 아동의 일반적 특성에 따른 글씨쓰기 능력의 차이는 성별에 따라 유의한 차이가 있었다. 글씨쓰기 능력은 가위질, 젓가락질 수행 능력과 유의한 상관성이 있었으나, 단추달린 상의입기 수행 능력은 통계학적으로 유의한 상관성이 없었다.

• 한국식품위생안전성학회지
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• 제23권3호
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• pp.218-221
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• 2008

통기증류알칼리적정법과 이온크로마토그래피법을 이용하여 식품용 나무젓가락 중 이산화황 분석방법을 확립하였으며, 이때 확립된 두 가지 분석방법에 대한 검증 결과, 각각 0.6 ${\mu}ml$ 및 0.2 ${\mu}ml$ 검출한계, 1.8 ${\mu}ml$ 및 0.5 ${\mu}ml$의 정량한계, $R^2=0.998$ 이상의 직선성을 나타내었으며, 식품유사용매에 대하여 70.2-100.2% 이상의 회수율을 확인할 수 있었다. 또한, 확립된 분석법을 각각 적용하여 국내 유통 나무젓가락 총 158품목을 대상으로 이산화황에 대한 이행량 실태를 조사한 결과, 158품목 중 30품목에서 $0.6{\sim}15.5$ ppm의 이산화황이 이행되었으나, 이때 최고 검출량 15.5 ppm은 추정 SML(280 ppm)의 5.5% 수준으로 안전한 것으로 평가되었다.

• Journal of Preventive Medicine and Public Health
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• 제44권2호
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• pp.65-73
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• 2011

Objects: In July 2 2010, a diarrhea outbreak occurred among the workers in a company in Gyeungju city, Korea. An epidemiological investigation was performed to clarify the cause and transmission route of the outbreak. Methods: We conducted a questionnaire survey among 193 persons, and we examined 21 rectal swabs and 6 environmental specimens. We also delegated the Daegu Bukgu public health center to examine 3 food service employees and 5 environmental specimens from the P buffet which served a buffet on June 30. The patient case was defined as a worker of L Corporation and who participated in the company meal service and who had diarrhea more than one time. We also collected the underground water filter of the company on July 23. Results: The attack rate of diarrhea among the employees was 20.3%. The epidemic curve showed that a single exposure peaked on July 1. The relative risk of attendance and non-attendance by date was highest for the lunch of June 30 (35.62; 95% CI, 2.25 to 574.79). There was no specific food that was statistically regarded as the source of the outbreak. $Bacillus$ $cereus$ was cultured from two of the rectal swabs, two of the preserved foods and the underground water filter. We thought the exposure date was lunch of June 30 according the latency period of $B.$ $cereus$. Conclusions: We concluded the route of transmission was infection of dishes, spoons and chopsticks in the lunch buffet of June 30 by the underground water. At the lunch buffet, 50 dishes, 40 spoons, and chopsticks were served as cleaned and wiped with a dishcloth. We thought the underground water contaminated the dishes, spoons, chopsticks and the dishcloth. Those contaminated materials became the cause of this outbreak.