Do most of the in-swimming-shape and experienced swimmers among you go all out for a whole 50 yards or is there some pacing? In other words are you going top speed the whole time? The reason I'm asking is that right now I can do 25 yards from a standstill in 13 seconds, but my best 50 yard time from a standstill is 33 seconds. (I'm a horrible diver at this point, but once I get my stroke in order I'll start working on that). Anyhow, is it reasonable for me to shoot for a 26 second 50 by just improving my endurance and flip turns, or is it like comparing 50's and 100's where a 50 time will always be less than half a hundred. Thanks for your thoughts.
I don't do a lot of sprinting, but once in a while give it a few shots just to see where I am. Unfortunately I'm unable to do a master's class because I work in shifts and would miss half of them, so I'm pretty much on my own trying to get better. :badday:
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If you like or know about physiology, the first 10-15sec of an effort is done on ATP/CP (very very rapid muscle fuel) whereas the remaining is done on sugar, which produces lactic acid as a by product which indirectly causes your body to slow down. Sprint training will improve your ability to maintain speed in presence of lactic acid.
Solar -
I haven't being keeping up on the latest in training theory WRT this issue, but last I heard there was some thought that lactic acid wasn't an inhibiting factor. What is the latest thinking along these lines? By your response I take it that it's back to lactic acid as inhibitor, but perhaps there are some new wrinkles as well.
Thanks,
LBJ
If you like or know about physiology, the first 10-15sec of an effort is done on ATP/CP (very very rapid muscle fuel) whereas the remaining is done on sugar, which produces lactic acid as a by product which indirectly causes your body to slow down. Sprint training will improve your ability to maintain speed in presence of lactic acid.
Solar -
I haven't being keeping up on the latest in training theory WRT this issue, but last I heard there was some thought that lactic acid wasn't an inhibiting factor. What is the latest thinking along these lines? By your response I take it that it's back to lactic acid as inhibitor, but perhaps there are some new wrinkles as well.
Thanks,
LBJ
