The Fastest Man in the World

I’ve just started reading “The Perfection Point,” by John Brenkus — host of ESPN’s Sport Science. The first chapter calculates the maximum speed for the 100-meter sprint. Using the actual performance of Beijing Olympic championship runner Usian Bolt of Jamaica as a starting point, Brenkus arrives at a theoretical maximum fastest time of 8.99 minutes. Of course, this won’t happen for generations and depends upon the human species remaining pretty much as we know it today.

I was especially interested in his discussion of drag, or air friction, on the forward progress of athletes. Brenkus uses a pitch clocked at 100 mph as it leaves the pitcher’s hand to illustrate, calculating that the ball will be traveling at 97 mph when it reaches the plate because it loses roughly one mph for every 7 feet it travels. The entire slowing effect is the result of the friction created by the air flowing over the ball and stitches.

He mentions that John Howard, a two-time Olympic cyclist, “wondered what would happen if you could eliminate it [air resistance] entirely. He mounted a wind-breaking shield on the back of a race car and rode his bicycle behind it, so that he was effectively riding in zero wind.” Not only did it make a difference. It made such a profound difference that Howard needed a bicycle with enormous gears that allowed him to pedal fast enough. The result? He reached a speed of 152 mph with no other source of power than his legs.

Brenkus writes that higher altitudes also have less air resistance. This is because the air is thinner at these altitudes. As a result, there is less air resistance, resulting in better athletic performance in sports where air resistance is a key factor. Likewise, even a small tailwind can make a crucial difference since it reduces the effect of the headwind created as the athlete moves forward.

I found this all very interesting because it ties nicely with my current work on applied fluid dynamics. It brings the theory into practice. I hope you check it out and post your comments.

Extra Virgin Olive Oil #1

I’ve just finished listening to “Extra Virginity: The Sublime and Scandalous World of OliveOil” by Tom Mueller. Mueller lives in Italy and writes for The New Yorker, among others. His book is an exhaustive tome on the history, virtues, and adulteration of olive oil.

I’ve been interested in this topic for about three years. Ever since I first met Michael Sideris of Vordonia Athenolia Extra Virgin Olive Oil. His stories of adulteration and outright mislabeling piqued my interest but my attempts to dig deeper didn’t get me very far.

Mueller’s book took me everywhere I wanted to go – and beyond. He explains that true extra virgin olive oil is actually olive juice — not the bland, processed stuff we pay a premium for at the grocery store. That makes even more sense when you take a store brand and compare it to an artisinal extra virgin.

I’m especially intrigued by the claim that true extra virgin olive oil is a good anti-inflammatory. For those of us who are allergic to aspirin, this is an important attribute of any food. It’s definitely one I’ll be exploring.

Come back and see what I learn. Or, leave a comment of your own!

Step-by-Step Experiments

My books are out!  They have step-by-step experiments designed for kids in grades K-4.  The illustrations are terrific and help the kids know what to expect!