Is this project an undergraduate, graduate, or faculty project?
Undergraduate
Project Type
group
Campus
Daytona Beach
Authors' Class Standing
Makayla Maso, Senior Kiara Maso, Mikayla Hulvey
Lead Presenter's Name
Makayla Maso
Lead Presenter's College
DB College of Arts and Sciences
Faculty Mentor Name
Dr. Alesha Fleming
Abstract
This study focused on the effects of temperature and hydration on tendon extensibility. Four experimental groups were tested using chicken leg tendons tested ex vivo: cold and dehydrated, cold and hydrated, warm and dehydrated, and warm and hydrated. Each treatment group was pulled with an increasing load and measured. It was hypothesized that the warm and hydrated test group would extend the furthest. This was based on studies citing increased bodily flexibility with increasing body temperature as well as stiffness at lower temperatures. Combining temperature and hydration state allowed for not only individual effects of variables to be tested but also offered insight into complexity of tendon physiology. It was also important to note however that while a tendon’s full complexity is rooted in its place in a larger system of tissues and muscles, this experiment completely isolated the tendon from those other structures. This allowed for a study with sole focus on how tendons function optimally and what implications that had for exercise and stretching techniques. The results were consistent with the hypothesis: the warm/hydrated group had the greatest average change measured as the incurred load increased.
Did this research project receive funding support (Spark, SURF, Research Abroad, Student Internal Grants, Collaborative, Climbing, or Ignite Grants) from the Office of Undergraduate Research?
No
Included in
Biomechanics and Biotransport Commons, Exercise Physiology Commons, Musculoskeletal System Commons
Interactive Effects of Tissue Temperature and Hydration State on Tendon Mechanical Properties Using a Chicken Drumstick Model
This study focused on the effects of temperature and hydration on tendon extensibility. Four experimental groups were tested using chicken leg tendons tested ex vivo: cold and dehydrated, cold and hydrated, warm and dehydrated, and warm and hydrated. Each treatment group was pulled with an increasing load and measured. It was hypothesized that the warm and hydrated test group would extend the furthest. This was based on studies citing increased bodily flexibility with increasing body temperature as well as stiffness at lower temperatures. Combining temperature and hydration state allowed for not only individual effects of variables to be tested but also offered insight into complexity of tendon physiology. It was also important to note however that while a tendon’s full complexity is rooted in its place in a larger system of tissues and muscles, this experiment completely isolated the tendon from those other structures. This allowed for a study with sole focus on how tendons function optimally and what implications that had for exercise and stretching techniques. The results were consistent with the hypothesis: the warm/hydrated group had the greatest average change measured as the incurred load increased.