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CONTRIBUTORS:
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JOURNAL:
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YEAR:
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1990
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PUB TYPE:
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Journal Article
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SUBJECT(S):
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ARCHERY; AIMING; ELITE-ATHLETE; MAN; WOMAN; POSTURE; HEART-RATE; ELECTROCARDIOGRAPHY
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DISCIPLINE:
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No discipline assigned
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HTTP:
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LANGUAGE:
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English
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PUB ID:
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103-366-289
(Last edited on
2002/02/27 18:45:01 US/Mountain)
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SPONSOR(S):
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ABSTRACT:
This study examined the relationships between postural sway, aiming time, the cardiac cycle time and the placement of the first finger movement within the electrocardiac cycle, with the quality of the arrow shot. A small group of elite male and female archers who shot either the recurve or the compound bow, freestyle or bare bow was used in this study. A total of 240 arrows were shot, classified as being of good, average or bad quality and analysed in detail. The analyses were undertaken over two occasions up to 100 days apart. The area of postural sway, as measured by the movement of the centre of pressure coordinates, varied significantly both within and between trials for all archers and for all quality of arrows shot. There was a tendency for the area of postural sway to increase as the quality of the arrow shot decreased. This increase in postural sway exceeded, for arrows of bad quality, that exhibited as normal postural sway when standing relaxed and addressing the target with the hands at the side. Aiming time was variable within the quality of arrow shot, although it was consistent for each archer. In some cases the aiming time increased as the quality of the arrow decreased, whereas in the case of the bare bow archery the aiming time tended to decrease as the quality of the arrow deteriorated. The cardiac cycle time increased significantly as the archers approached the loose of the good quality arrows but there was no significant increase in cardiac cycle time when arrows of average or bad quality were shot. The most consistent parameter related to the quality of the shot was the placement of the first finger movement within the ST phase or the mid-cycle phase of the electrocardiogram for arrows of good quality.
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