Variables Food- frying efficiency Wrist angle Subjective rating Subjective ranking Ulnar deviation Radial deviation Palmar flexion Palmar extension Wrist Arm Shoulder Grip Exertion Mean Participants ** ** ** ** ** ** ** ** ** ** **   Bent angle (B) * ** ** ** ** ** ** ** ** ** ** Handle length (H) ** - * ** ** ** ** ** ** ** ** B×H ** ** － － ** － － － － － － Bent angle ( °) 15 45 30 45 15 15 15 15 15 15 15 15 0 30 45 30 0 30 30 30 30 30 30 0 30 0 15 15 30 0 0 0 0 0 0 30 45 15 0 0 45 45 45 45 45 45 45 45 Handle length (cm) 25 25 25 25 25 25 25 25 25 25 25 25 30 30 30 30 30 30 30 30 30 30 30 30 ** : p<0.01 * : p<0.05 - : non-significant difference

Table 1: Summary ANOVA and Duncan test with food-frying efficiency, wrist angle and subjective rating as the dependent variables.