Abstract
Total 40 college students (16 males and 24 females), with an average age of 22, were surveyed in this study. The participants are highly familiar with the use of chopsticks and were tested with their handedness (95% of the participants are right-handers and 5% of the participants are left-handers). The control variable in this study is chopsticks 6 millimeters in diameter. Instruments used in this experiment were four pairs of chopsticks of different lengths:120 mm (Type A), 150 mm (Type B), 180 mm (Type C), 210 mm (Type D). Each participant was requested to randomly use these 4 pairs of chopsticks to pick up peanuts (10 millimeters in diameter). Least Significant Difference (LSD) was utilized for measuring quantity of pinched peanuts and participants’ satisfaction at four different types of chopsticks.. The research results revealed that quantity of pinched peanuts showed significant difference (p=0.017) when the length of chopsticks changed from 120 mm to 180 mm. In terms of satisfaction, it presented significant difference (p=0.001) among four types, and participants showed higher satisfaction at longer chopsticks. Correlation Analysis will be further applied in future study, with a larger quantity and a random approach, and the future study can be used to find out the most appropriate chopsticks length for the reference of chopsticks manufacturers.
Highlights
At least 1.5 billion people worldwide use chopsticks every day as eating utensils
The statistical method of ANOVA was employed in the study, in which independent variables were chopsticks of four different lengths (120 mm as Type A, 150 mm as Type B, 180 mm as Type C, and 210 mm as Type D) and dependent variable was quantity pinched in one minute
The results showed a significant difference among four groups (p=0.001)
Summary
At least 1.5 billion people worldwide use chopsticks every day as eating utensils. Chopsticks were developed in the Eastern World due to living conditions and environmental factors in ancient times while knives and forks were their counterparts in the Western World. Since chopsticks are not commonly used in Western countries, ergonomic studies of them are relatively scarce in comparison with those of forks and knives (Riley and Cochran, 1980; Cochran and Riley, 1986a, 1986b). Chopsticks on the market have a variety of cross-section shapes, but circular and square shapes are the most common types. Chen classified chopsticks according to their appearances such as a tip with carved grooves and cross-section shapes such as circular and square. He put forward six common combinations for experiment.
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
