골프 선수의 액화농축산소 섭취에 따른 라운딩시 심박수 및 칼로리소모량 차이

초록

Lee, J.H., Park, B.Y. Difference in heart rate and calorie consumption of golfers in rounding based on their concentrated oxygen water intake. Exercise Science. 17(2): 235-242, 2008. This study was conducted to observe the difference in heart rate and calorie consumption of golfers in rounding based on their concentrated oxygen water(COW) intake to clarify the usefulness of COW intake. The subjects of this study were 7 golfers in total; three male golfers and four female golfers. They each took 10ml(1%) of liquid oxygen, which is concentrated oxygen of 10,000PPM in 100ml of water, 20 minutes prior to tee-off at the 1st hole. Heart rate and calorie consumption during rounding were measured at the points of driving, ironing, approaching, putting, and throughout the whole rounding. Also, the difference of heart rate at the period of convalescence after the rounding was measured. The followings are the results of this study: First, the difference in heart rate during a swing after COW intake was 12.29bpm and significant for the driver shot (p<.020). It was also significant for the iron shot at 9.71bpm (p<.025). In the approach shot, the difference was 9.14bpm and also significant (p<.017). The difference was 7.86bpm and significant (p<.047) for the putting shot. Second, the difference in the average heart rate during the rounding after COW intake was 9.15bpm and significant (p<.007). Third, the difference in the calorie consumption per minute during the rounding after COW intake was 0.93kcal/min and significant (p<.006). Fourth, the heart rate after COW intake did not show any difference 10 minutes or 20 minutes after the rounding. In conclusion, the COW intake reduced both heart rate at every swing and the average heart rate and was positively influential to the performance ability.

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