著者

白土 男女幸 久米 雅 大西 明宏 仲井 朝美 佐藤 ひろゆき 牧 道太郎 芳田 哲也

出版者

一般社団法人日本機械学会

雑誌

ジョイント・シンポジウム講演論文集 : スポーツ工学シンポジウム : シンポジウム:ヒューマン・ダイナミックス : symposium on sports engineering : symposium on human dynamics

巻号頁・発行日

vol.2007, pp.254-257, 2007-11-13

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The purpose of this study is to examine the optimum fermentation period of clay by analyzing the technical properties of daubing motion among several kinds of clay. An expert wall craftsman (right-handed male, 56 years old, 28 years of work experience) and a non-expert (right-handed male, 37 years old, 6 years of work experience) daubed on the wall using 4 kinds of clay with different fermentation period (1-day, 1-, 2-, 3-week). The shape-maintenance property of clay was evaluated by slump test. The motion of daubing was measured using a three-dimensional motion analysis system. The slump value under 1- and 2-week clay condition was higher than 1-day and 3-week. Under 1-day clay condition, speed and acceleration of the right hand (vertical direction) were lower than other conditions. Moreover, daubing motion of the expert was hardly influenced on clay condition compared with the non-expert. These results suggest that the optimum fermentation period of clay is 1 or 2 weeks.