包丁操作に関する筋電図学的分析
書誌事項
- タイトル別名
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- Electromyographic Analysis of Chopping with Kichen Knives.
抄録
In order to obtain the scientific data for the effective operation of kitchen knives the movement of muscles were determined by electromyogram. Each two points in the muscles of the upper arm, the fore arm and the palm of right hand was selected as the measuring point and cucumber was used as the object of the operation of kitchen knives. As the results, (1) It was realized that the kinds of effective knives are lighten, thin back, double edged and small angle edged ones respectively. (2) When the thumb is put on the back of kitchen knives, the grip of kitchen knives is the most effective for the movement of muscle. (3) It was clarified that the participation of muscle is influenced by the difference of the kinds or the grip of kitchen knives.
収録刊行物
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- 日本家政学会誌
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日本家政学会誌 42 (9), 775-781, 1991
一般社団法人 日本家政学会
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詳細情報 詳細情報について
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- CRID
- 1390001206332932864
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- NII論文ID
- 130003851056
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- ISSN
- 18820352
- 09135227
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可