• Korean Journal of Applied Biomechanics
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• v.17 no.3
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• pp.31-39
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• 2007

The purpose of this study was to observe the kinematic pattern of elite women 100m hurdler race from start to finish and analyze how the change of horizontal velocity makes an influence on the athletes' performance. The analysis was based on the performance of Korean elite 100m hurdler A and international elite hurdlers B and C. Following results were drawn from the analyzation of elite 100m hurdlers' technical characteristics; During the race, hurdler A made more than 8 m/s of horizontal velocity at the 3rd, 4th, 6th, and the 7th hurdle. The horizontal velocity peaked at the 4th hurdle with 8.23 m/s. On the other hand, hurdler B and hurdler C maintained more than 8 m/s of horizontal velocity from the 2nd hurdle through the 10th hurdle. Hurdler B's fastest horizontal velocity was 8.67 m/s from the 6th to the 7th hurdle and hurdler C's fastest horizontal velocity was 8.85 m/s from the 5th to the 8th hurdle. From the start line to the 3rd hurdle, the times achieved by hurdlers A, B, and C were 4.90 sec, 4.65 sec, and 4.52 sec. In the middle of the race, which is from the 4th hurdle to the 7th hurdle, hurdlers A, B, and C ran in 9.10 sec, 8.60 sec, and 8.38 sec. And the latter part of the race to the 10th hurdle, the times hurdlers A, B, and C hit were 12.32 sec, 11.66 sec, and 11.32 sec. To the finish line, it took 1.15 sec for hurdler A, 1.1 sec for B, and 1.06 sec for C. Hence, to set the record of sub-13 sec, hurdler A should improve her acceleration from the start line to the 1st hurdle with the speed more than 5.4 m/s and should maintain more than 8 m/s of horizontal velocity from the 2nd hurdle through the 10th hurdle. In addition, hurdler A should improve her speed endurance to minimize the deceleration of horizontal velocity from the 4th hurdle to the final hurdle. If hurdler A could shorten 0.05 sec of time in each hurdle section, she would be able to set the record under 13 seconds.

• Korean Journal of Applied Biomechanics
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• v.17 no.4
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• pp.157-167
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• 2007

The purpose of this study was to analyze kinematic techniques in the woman's 100m hurdle. In order to find the kinematic parameters, a 3-D video system for kinematic analysis-kwon3d 3.1(Kwon3D Motion Analysis Program Version 3.1)-was used. Eight JVC video cameras(GR-HD1KR) were used to film the performance of Lee Yeon-Kyoung at a frame rate of 60fields/s. The kinematic characteristics from the first hurdle to last hurdle were analyzed at the clearing hurdle spots such as distance, velocities, heights and angles. The real-life three-dimensional coordinates of 20 body landmarks during each phases were collected using a Direct Linear Transformation procedure. After analyzing the kinematic variables in the 100m hurdle run, the following conclusion were obtained; Lee Yeon-Kyoung had to maintain constant stride lengths between hurdles and increase takeoff distance before clearance and shorter landing distance after clearance. She also had to hit the correct takeoff point in front of the hurdle and extend the lead leg at the moment of landing in order to minimize the loss of velocity. She had to sprint between hurdles as fast as possible over 8m/s and run powerful first stride and shortened third stride preparing for the following hurdle clearances.

• Korean Journal of Applied Biomechanics
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• v.17 no.4
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• pp.149-156
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• 2007

The purpose of this study was to compare the world class women's hurdlers with kinematic variables Lee Yeon-Kyoung's in the 100m hurdle. Among korea elite female hurdler, Lee Yeon-Kyoung was participated as a subject. Eight JVC video cameras(GR-HD1KR) were used to film the performance of Lee Yeon-Kyoung at a frame rate of 60fields/s. The real-life three-dimensional coordinate data of digitized body landmarks were smoothed using a fourth order Butterworth low pass recursive digital filter with an estimated optimum cutoff frequency of 7.4Hz. After analyzing and comparing Lee Yeon Kyung's kinematic variables with the world top class hurdlers in the woman's 100m hurdle run, the following conclusions were obtained. 1. Lee should be able to increase the speed with over 5.4m/s from start to first hurdle and then maintain the speed range from 8.33m/s to 8.67m/s until 10th hurdle. Lee should have to maintain the speed with 8.51m/s from 10th hurdle to finish line. 2. Lee has to reach her maximum running speed at 5th hurdle and then has to shorten running time with 0.5sec between hurdles. 3. Lee should be able to run around 2.5sec from start to frist hurdle and then maintain under 1.00sec following phases. Lee should be able to maintain under 1.10sec from 10th hurdle to finish line. 4. Lee needs to control a consistent takeoff and landing distance pattern, Lee needs to lower the height of the center of gravity of the body with 0.33m when she clears the hurdles.

• Korean Journal of Applied Biomechanics
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• v.21 no.2
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• pp.131-140
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• 2011

The purpose of this study was to evaluate the kinematic characteristics of 5th hurdle clearance during the 100m hurdle final competition at the 2010 Colorful DaeGu pre-championship meeting. This study was also intended to provide the technical data for better performance for preparing the 2011 world championship. Lee and Jung need to change technical movement by reducing the distance of the take-off point from the hurdle and by decreasing the vertical velocity of the C.G.(center of gravity) at the takeoff. Powell's angle of the take-off leg showed bigger at the touchdown and smaller at the takeoff comparing to Lee's and Jung's. Furthermore, Powell's horizontal velocity of the C.G. was maintained at the takeoff and touchdown. So, Lee and Jung need to change angle of the take-off leg the same as Powell's. Both Lee and Jung need to increase the angle of landing leg at the touchdown. In addition to increasing the angle Jung needs to improve the knee and ankle velocity with the hurdling leg.

• Korean Journal of Applied Biomechanics
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• v.28 no.2
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• pp.79-85
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• 2018

Objective: This study aimed to create a strategic training method to enhance optimal athletic ability using information from 1H to 10H rhythmic units. Method: Top three world class athletes and three national winners of 110-m hurdle finals from the 2010 Daegu International Athletics Competition and 2017 National Athletics Championship, respectively, were selected. To analyze the kinematic variables, Dartfish 9.0 was used for two-dimensional analysis. Results: Regarding the interval time from the start to the finish line, the national athletes took less time during the pure acceleration phase (start to 1H) than the foreign athletes. The horizontal velocity increase was slower after 1H; the national athletes showed a lack of ability to accelerate at the interval phases. Moreover, the hurdle clearance time between phases was longer in the national athletes than in the foreign athletes and lacked consistency. Conclusion: The national athletes lacked the ability to accelerate at the transition, maximum rhythm, rhythm maintenance, and re-acceleration phases and showed a longer hurdle clearance time. If technical improvements and strategic training methods using rhythmic units are applied for hurdling motions, the national athlete's hurdling abilities, performance, and consistency could improve.

• Korean journal of food and cookery science
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• v.25 no.3
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• pp.297-305
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• 2009

This study aimed to determine the physicochemical, microbiological, and sensory qualityies of steamed chicken samples by prepared with combined additions of oregano-allspice and Ascorbic acid (OA/AA), and processed by a sous-vide cook - chill system. The hurdle effect of the OA/AA addition was examined in terms of microbial stability improvements and their effects on sensory were also evaluated. First, the microbial risk was lowered and chicken quality was good with the addition of the OA/AA hurdle as compared to the control. Second, over various days of storage, the microbial quality of the OA/AA samples was relatively high. In standard plate counts, the control group presented a bacteria level of 2.75 LogCFU/g at 10 days of storage, but the OA/AA groups were had counts of 2.38, 1.89 and 1.81 LogCFU/g, respectively. And at 15 days of storage, the control group had a level of 3.65 LogCFU/g whereas the OA/AA groups had counts of 3.55, 3.54, and 3.24 LogCFU/g, respectively. Lastly, the sensory scores of the OA/AA groups were higher than those of the control group. Accordingly, overall microbial and sensory characteristics were better in the OA/AA hurdle groupsf than in the control group. Thus, the combined addition of Oregano-allspice and Ascorbic acid may be and alternative means for extending shelf - life.

• Journal of Korean Physical Therapy Science
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• v.24 no.1
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• pp.49-58
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• 2017

Purpose: To determine the effect of Functional movement screen(FMS) of Healthy subjects. Method: 18 subjects were randomly assigned toFunctional movement screen test. To measure functional movement screen(deep squat, hurdle step, in line lunge, shoulder mobility reaching, active straight leg raise, trunk stability push up, rotary stability). Result: FMS scores were deep squat 2.61score, right hurdle step 2.67 score, lift hurdle step 2.83 score, in line lunge 2.83 score, right shoulder mobility 2.67 score, left shoulder mobility 2.61 score, right active straight-leg raise 3.00 score, left active straight-leg raise 3.00 score, trunk stability push up 2.33 score, rotary stability 1.94 score. Conclusion: FMS can improve functional movement in healthy adults.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.35-41
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• 2006

Possible application of hurdle technology extention of shelf-life of fresh-cut apples was investigated by evaluating various hurdle factors known to be effective microbial growth inhibitors and their synergistic effects. Fresh-cut apples treated with chitooligosaccharide or grapefruit seed extract (GSE) showed higher microbial counts than those treated with distilled water during latter half of storage period, and at high concentrations. Citric and malic acids showed similar results, although microbial counts of fresh-cut apples treated with 0.75% or higher concentration of citric acid increased at 4 days of storage at $18^{\circ}C$, indicating malic acid is more effective than all hurdles tested for controlling microbial growth. Using ascorbic acid and calcium chloride as additional hurdles to control browning and softening, minimum and maximum compositions of dipping solution were: 0.25 : 0.5 : 0.25% and 0.75 : 1.0 : 0.75% malic acid: ascorbic acid: calcium chloride, respectively.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.11
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• pp.1646-1652
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• 2002

Si-Raw is a raw cured meat (raw, cured meat fermented with steamed rice) produced by the aboriginal people of Taiwan. In order to prevent food poisoning or intoxication from botulism, new methods of monitoring the production base on hurdle technology were investigated. New methods investigated incorporated citric acid, sodium hypophosphite, Monascus anka mash, plum paste or lactic acid bacteria inoculum added separately to meat with steamed rice and salt to lower the Aw (water activity) and pH values of the products to control the microbial growth. Results showed that anaerobic bacterial counts, lactic acid bacterial counts and aerobic bacterial counts for the products of all treatments were less than $10^6$, $10^5$ and $10^2cfu/g$, respectively. Sodium chloride content of all products was above 5.46%, water activity was below 0.939 and pH value was below 4.27. IMP was lower and ATP and hypoxanthine were higher. ATP concentrations were higher in the samples which contained the anka mash. Result of sensory panel test indicated that most people preferred the products with added sodium hypophosphite. Except for the fact that the content of tryptamine in the sample with Monascus anka mash was higher, the amine concentrations for all treatments were lower than those of other fermented meat products. The amino acid nitrogen content was higher in the product made from raw meat treated with citric acid, but lower in the other products. Neither Clostridium botulinum nor Trichinella spiralis were detected in any of the treatments. The result may indicate that hurdle technology is effective for hygiene and safe producing Si-Raw.

• Korean Journal of Applied Biomechanics
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• v.21 no.5
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• pp.529-540
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• 2011

The purpose of this study was to evaluate the kinematic characteristics of $5^{th}$ and $6^{th}$ hurdle clearances during the final of the 110-m hurdles at the IAAF World Championships, Daegu 2011. To this end, the hurdling motions of the top 4 ranked male hurdlers in the competition were analyzed. A total of 12 cameras were used to record their motions, with a sampling frequency of 120 Hz. The cameras were calibrated using $11{\times}2{\times}1\;m$ control objects that covered all of the lanes (1st~8th lanes). After analyzing all the data, we arrived at the following results. In the take-off phase, all athletes revealed similar take-off times (CT), and similar distances from the take-off to hurdleto (L1) and hurdle to landing (L2). In particular, Turner, ranked $3^{rd}$, had an inconsistent L2 and may need further training to correct it. In the flight phase, Richardson, ranked $1^{st}$, showed the longest flight distance, whereas Xiang, who was ranked $2^{nd}$, showed the highest CG height from the hurdle. For the step patterns, to increase the pitch frequency, Richardson and Xiang used shorter 3-step lengths than Turner and Oliver.