The Effect Of Different Stretching Techniques On Myosin Actin

The Effects of Different Stretching Techniques on Myosin and Actin Fibers and How it Affects Athletic Performance Actin and myosin filaments can be found in skeletal muscle and are the smallest units that form a sarcomere, which is the smallest contractile unit in muscle (Baechle, 2008). The Sliding Filament Theory states that the actin filaments slide inward on the myosin filaments, pulling on the boundaries of the sarcomere, causing it to shorten the muscle fiber, also known as a concentric muscular contraction (Baechle, 2008). The Sliding Filament Theory is composed of five steps: the â€Å"Resting Phase†, the â€Å"Excitation-Contraction Coupling Phase†, the â€Å"Contraction Phase†, the â€Å"Recharge Phase†, and the â€Å"Relaxation Phase† (Baechle, 2008). During the Resting Phase, the actin and myosin filaments are lined up with no cross-bridge binding of the two filaments. During the Excitation-Contraction Coupling Phase, Calcium is released from the sarcoplasmic reticulum and binds to troponin, causing a shift in tropomyosin where the binding cites are exposed (Baechle, 2008). When the binding cites are exposed, the myosin cross-bridge head attaches to actin. During the Contraction Phase, ATP bonds break, releasing energy that is used to allow the myosin head to flex, causing the actin filaments to move toward the M-bridge. During the Recharge Phase, there is a continuous repetition of the Excitation-Contraction Coupling Phase and the Contraction Phase in order to produce muscularShow MoreRelatedGrade II Hamstring Stran to the Biceps Femoris Muscle2186 Words   |  9 PagesMeeuwisse et al. 2003); and minimal research on female netball players. Nevertheless, McManus et al. (2006) observed 43% of knee injuries of which 22% of those injuries where hamstring strain on non-elite netball players. Brooks et al. (2006) looked at different types on hamstring injuries and found that 30% of the injuries where biceps femoris strains. The subject played as a centre which involves short duration sprinting, jumping to intercept the ball and qu ick changes in direction therefore putting themRead MoreCulinary Final Study Guide6921 Words   |  28 Pagesproduces toxins, a by-product of their life processes o Odorless and tasteless o Bacteria is not harmless, but the toxins poison the consumer o Even cooking with high temperatures can leave behind toxins o Proper food-handling techniques are required †¢ Infection: occurs when live pathogenic bacteria are ingested o Bacteria lives in consumer’s intestinal tract and causes illness o Can be destroyed by cooking foods at 165 or higher †¢ Toxin-mediated infection: establish