Take-off analysis of the Olympic ski jumping competition (HS-106 m) |
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| Authors: | Mikko Virmavirta Juha Isolehto Paavo Komi Hermann Schwameder Fabio Pigozzi Giuseppe Massazza |
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| Affiliation: | 1. Neuromuscular Research Center, Department of Biology of Physical Activity, University of Jyväskylä, P.O. Box 35, 40014 Jyväskylä, Finland;2. Institute for Sports and Sport Science, University of Karlsruhe (TH), Germany;3. Internal Medicine Unit, Department of Health Sciences, University of Rome, Italy;4. Department of Orthopedics, Traumatology and Occupational Health, University of Torino, Italy;1. Snow and Avalanche Laboratory, Montana State University, Bozeman, MT, United States;2. Political Science, Montana State University, Bozeman, MT, United States;3. Majestic Heli-Ski, Sutton, AK, United States;1. Facultad de Ciencias Biologicas, Universidad Andres Bello, Santiago, Chile;2. Fundacion Ciencia & Vida, Santiago, Chile;1. Laboratory of Movement Analysis and Measurement, Ecole Polytechnique Fédérale de Lausanne, Lausanne, Switzerland;2. Department of Sports Medicine, Centre Hospitalier Universitaire Vaudois, Lausanne, Switzerland;1. Institute of Advanced Machines and Design, Seoul National University, Seoul 08826, Republic of Korea;2. Department of Mechanical & Aerospace Engineering, Seoul National University, Seoul 08826, Republic of Korea;3. Department of Mechanical Engineering, Ajou University, Suwon 16499, Republic of Korea;4. Department of Mechanical Engineering, Korea Air Force Academy, Cheongju 28187, Republic of Korea |
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| Abstract: | The take-off phase (approximately 6 m) of the jumps of all athletes participating in the individual HS-106 m hill ski jumping competition at the Torino Olympics was filmed with two high-speed cameras. The high altitude of the Pragelato ski jumping venue (1600 m) and slight tail wind in the final jumping round were expected to affect the results of this competition. The most significant correlation with the length of the jump was found in the in-run velocity (r=0.628, p<0.001, n=50). This was a surprise in Olympic level ski jumping, and suggests that good jumpers simply had smaller friction between their skis and the in-run tracks and/or the aerodynamic quality of their in-run position was better. Angular velocity of the hip joint of the best jumpers was also correlated with jumping distance (r=0.651, p<0.05, n=10). The best jumpers in this competition exhibited very different take-off techniques, but still they jumped approximately the same distance. This certainly improves the interests in ski jumping among athletes and spectators. The comparison between the take-off techniques of the best jumpers showed that even though the more marked upper body movement creates higher air resistance, it does not necessarily result in shorter jumping distance if the exposure time to high air resistance is not too long. A comparison between the first and second round jumps of the same jumpers showed that the final results in this competition were at least partly affected by the wind conditions. |
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