• Proceedings of the Korean Society of Precision Engineering Conference
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• 1997.10a
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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.

• Phonetics and Speech Sciences
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• v.2 no.4
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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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• v.27 no.2
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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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• v.6 no.4
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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.

• Journal of Digital Convergence
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• v.19 no.3
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• pp.331-344
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• 2021

The purposes of this study are to review the designs of chopsticks which are the tableware we use in our daily lives, and to explore the possibilities of 3D Modeling System applications to improve their designs that will add the beauty of dining by sublating uniform and limited designs of the Korean chopsticks. To do so, this researcher was produced prototypes to be a unique cultural content through delicate expression using 3D Modeling while utilizing the Korean cultural elements as the design elements. After its production, unique design for chopsticks could be developed with the Korean characteristics. Like the case of this prototype, 3D Modeling and 3D Printing can help seek the new designs of chopsticks and improve the quality by multiple simulations. Also, it will assist to develop cultural contents that can play a role of the Korean cultural goods.

• Culinary science and hospitality research
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• v.9 no.1
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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.

• Journal of The Korean Society of Integrative Medicine
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• v.4 no.2
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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.

• The Journal of Korean Academy of Sensory Integration
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• v.12 no.2
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• pp.13-24
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• 2014

Objective : The purpose of this research is to choose scissoring, handling chopsticks, wearing a jacket with buttons as a significant subject in order to understand relations between writing ability of a preschool child and functional achievement ability. Methods : The subjects are 66 preschool children under the age of 5. The research has conducted for 1 week by using writing test, scissoring, handling chopsticks, wearing a jacket with buttons as an indicator of valuation. We collected statistics by using program called SPSS WIN 14.0 for the process of analysis. Results : The score of writing ability which is one of the common characteristic of subject has a significant difference in terms of statistics according to the gender. the score of girls are higher($13.33{\pm}2.55$) than boys($11.92{\pm}2.52$). Writing ability has a significant relativity with the achievement ability of scissoring(r=0.244, p=0.048),handling chopsticks(r=0.403, p=0.001), achievement ability in terms of statistics. Conclusion : A significant difference between writing ability according common characteristics of children is showed based on the gender. writing ability has a significant relativity with the achievement ability of scissoring, handling chopsticks, achievement ability.

• Journal of Food Hygiene and Safety
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• v.23 no.3
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• pp.218-221
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• 2008

The levels of sulfites in wooden chopsticks were analyzed using two different methods, distillation-alkali titration and ion chromatography. According to the two methods, Sulfur dioxide($SO_2$) was validated by 0.6 and 0.2 ${\mu}ml$ of limit of detection(LOD), 1.8 and 0.5 ${\mu}ml$ of limit of quantification, (LOQ) and a $R^2>0.998$ for linearity, respectively. The recoveries of $SO_2$ from food simulants spiked ar levels of 100 ppm were 70.2-100.2%. 158 samples of wooden chopsticks were monitored the migrated amounts of sulfites. Sulfites were detected in 30 samples in ranged of 0.6 to 15.5 ppm. Maximum migration level, 15.5 ppm of sulfites was considered giving no harmful effect to human since it was reached 5.5% of estimated SML.

• Journal of Preventive Medicine and Public Health
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• v.44 no.2
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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.