著者

下川 房男

出版者

公益社団法人 精密工学会

雑誌

精密工学会誌 (ISSN:09120289)

巻号頁・発行日

vol.77, no.2, pp.162-168, 2011-02-05 (Released:2011-08-05)

参考文献数

18

被引用文献数

2

著者

乃生 将也 佐藤 敬子 下川 房男 石塚 裕己

出版者

日本感性工学会

雑誌

日本感性工学会論文誌 (ISSN:18845258)

巻号頁・発行日

vol.19, no.3, pp.301-307, 2020 (Released:2020-08-31)

参考文献数

14

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Tools are indispensable for our daily life. For example, we use knives to process foods or other materials such as resin or wood. Tactile texture sensation which arises when we touch objects directly has been investigated by many groups. However, the sensation caused by the use of tools has not well been explored. In this study, we focused on kitchen knife which we often use for cooking, and evaluated sensation caused by the use of the kitchen knife. In the experiment, we asked 20 participants to cut 12 foods and rate the sensation of each item. Furthermore, we measured force and acceleration to analyze the relationship between sensation and these physical quantities. The result showed that sensation via cutting process can consist of three sensory factors, “ease of cutting”, “density”, and “elasticity”, and these sensory factors relate to the physical quantities.

著者

乃生 将也 佐藤 敬子 下川 房男 石塚 裕己

出版者

日本感性工学会

雑誌

日本感性工学会論文誌 (ISSN:18845258)

巻号頁・発行日

pp.TJSKE-D-20-00012, (Released:2020-08-07)

参考文献数

14

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Tools are indispensable for our daily life. For example, we use knives to process foods or other materials such as resin or wood. Tactile texture sensation which arises when we touch objects directly has been investigated by many groups. However, the sensation caused by the use of tools has not well been explored. In this study, we focused on kitchen knife which we often use for cooking, and evaluated sensation caused by the use of the kitchen knife. In the experiment, we asked 20 participants to cut 12 foods and rate the sensation of each item. Furthermore, we measured force and acceleration to analyze the relationship between sensation and these physical quantities. The result showed that sensation via cutting process can consist of three sensory factors, “ease of cutting”, “density”, and “elasticity”, and these sensory factors relate to the physical quantities.

著者

鈴木 孝明 寺尾 京平 鈴木 博之 新田 祐幹 高尾 英邦 下川 房男 大平 文和 平丸 大介 小寺 秀俊

出版者

一般社団法人 電気学会

雑誌

電気学会論文誌E(センサ・マイクロマシン部門誌) (ISSN:13418939)

巻号頁・発行日

vol.133, no.5, pp.139-146, 2013-05-01 (Released:2013-05-01)

参考文献数

20

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In this study, we propose a simple observation method of the shape and molecular orientation of the chromosomes extracted from cells for a sample-to-analysis system in clinical diagnosis. The proposed technique is composed of total preparation technique such as cell immobilization, chromosomes extraction, stretching, suspension and analysis using a disposable microchip controlled by centrifugal force only. It is experimentally confirmed that the chip having two kinds of microstructures arranged concentrically on a chip immobilizes cells and stretches chromosomes extracted from the immobilized cells.

著者

碓氷 光男 内山 真吾 橋本 悦 葉玉 恒一 石井 雄三 松浦 徹 阪田 知巳 下川 房男

出版者

一般社団法人エレクトロニクス実装学会

雑誌

エレクトロニクス実装学術講演大会講演論文集 第23回エレクトロニクス実装学術講演大会

巻号頁・発行日

pp.100-101, 2009 (Released:2014-07-17)