本研究の目標は男子体操における平行棒演技のパフォーマンスを滑り止め効果の高い新開発の「ハチミツ」で向上させることである．
平行棒におけるこのハチミツの役割は高難度化した現代の体操において懸垂技を成功させるために重要な鍵とされており，世界中で用いられてきた選手たちの知られざる工夫である．本研究では，１）なぜハチミツが高い滑り止め効果を発揮するのか？についてそのメカニズム解明，２）ハチミツに含有される花粉に代わる代替物質の混入や溶媒としてのハチミツに代わる物質を混入させることによって，さらにグリップ力をもつ平行棒種目専用ハチミツを開発することを目的とした．本研究1年目には自然界に存在する花粉濃度と同等ならびに含有量を増加した数種の天然由来ハチミツを用意し，これに加えて花粉と同程度の大きさの微粒子である火山灰，ホタテ・カニ加工粉末，セルロースなどの食品由来，工業製品材料などを含有したハチミツを用意し，これらの粘性特性および摩擦特性試験を実施した．粘性測定にはレオメータ(Anton Paar社製）を使用した．摩擦特性の計測では平行棒表面素材の突板の木目に対して平行・垂直の二方向の滑り摩擦条件を再現できる微小摩擦測定装置を用いてそれぞれの特製ハチミツの摩擦係数の測定を行なった．摩擦測定結果は2023年開催の日本機械学会スポーツ工学・ヒューマンダイナミクス(SHD2023)にて発表した．またレオメータによる粘性試験について追試を行い，複数の天然ハチミツについて異なる温度における粘性特性を調べる実験も行い，これと並行して選手へのヒアリングを実施した．興味深い事実として選手が好むハチミツの順位が粘性試験結果と全く一致するということが判明した．
The goal of this study is to improve the performance of men's gymnastics on the parallel bars with a newly developed non-slip "honey".
The role of honey on the parallel bars is considered key to the success of pull-ups in modern gymnastics, which has become increasingly difficult, and is an unknown device used by gymnasts around the world.
It is an unknown device used by gymnasts all over the world. In this study, we investigate 1) why honey has a high anti-slip effect, and 2) why honey has a high anti-slip effect. This study aims to: 1) elucidate the mechanism of honey's high anti-slip effect, and
2) To investigate the mechanism of the non-slip effect of honey by mixing an alternative substance to the pollen contained in honey or by mixing a substance that replaces honey as a solvent.
The first year of this research was spent on the development of a honey for the parallel bar event that has a stronger grip. In the first year of this research, we prepared several types of naturally occurring honey with the same concentration and increased concentration of pollen that exists in nature, and in addition, we prepared honey containing fine particles of the same size as pollen, such as volcanic ash, processed scallop and crab powder, food-derived materials such as cellulose, and industrial product materials. The viscosity and frictional properties were tested. A rheometer (Anton Paar) was used to measure viscosity. For the measurement of frictional properties, the coefficient of friction of each special honey was measured using a micro friction measuring device that can reproduce sliding friction conditions in two directions, parallel and perpendicular to the grain of the veneer of the parallel bar surface material. The results of the friction measurement were presented at the Japan Society of Mechanical Engineers, Sports Engineering and Human Dynamics (SHD2023) in 2023. In addition, we conducted additional viscosity tests using a rheometer to investigate the viscosity of natural honey at different temperatures, and conducted interviews with athletes. Interestingly, the ranking of the honey preferred by the players was found to be exactly the same as the results of the viscosity test.