Why do golf balls have holes? Detailed answer

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Why do golf balls have holes? Detailed answer

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Why do golf balls have holes?

To begin with, it must be said that golf balls are still not holes, but cavities, indentations or dimples. Like any sport, golf has certain rules and requirements. They also apply to the ball. A golf ball is half the size of a tennis ball. It cannot be any other size.

In the UK, a golf ball must weigh 45,9 grams and be 4,11 centimeters in diameter. In the United States of America, it may be a little more. At an early stage in the development of golf, balls were made of thick leather and filled with feathers. In modern times, the ball is made by winding a rubber band around a core and then coating it with a complex rubber-like material.

The goal of the game is to hit the ball hard and for long distances. This leaves marks in the form of small indentations. You need to make a hit very accurately, so special recesses are made on the surface of the balls.

Experts have found that these depressions (or holes, as some call them) cause the ball to fly straight when it is hit correctly. It also allows you to reduce wind resistance and give the blow more power. The strongest and most experienced players send the ball 275 meters and further, but a length of 180 to 230 meters is considered a good result.

Author: Likum A.

Random interesting fact from the Great Encyclopedia:

Why do horses ride in the saddle?

People have been riding horses for thousands of years. However, if you remember the first time you tried to ride a horse, it turned out that this is a whole art. Learning to ride a horse means not only avoiding sores, abrasions and bruises. The main signs of a good rider are lightness and grace, combined with a straight landing. When they start riding a horse from early childhood, then all this turns out by itself. Cowboys of the West usually start riding very early and can ride without bouncing in the saddle.

Depending on the type of saddle, you can ride in different ways. Modern rodeo saddles have a horn, or high pommel, front and back. The military saddle has medium pommel front and back. In this saddle, the rider rises in the stirrups to avoid jarring at the trot. For performances involving riders, English or "postage stamp" saddles are used for the most enjoyable ride. This is a light leather overlay with only a slight hint of bows. Such a saddle can only be used for well-trained horses.

In any type of saddle, the rider basically squeezes the sides of the horse with his hips, leaving his legs hanging freely in the stirrups. The feet are held along the sides of the horse. The reins are held in the left hand, holding the left line between the little finger and ring fingers, and the right is wound around the index finger. The horse is controlled by pulling one or another line or legs.

The horse must be trained in one of these methods. The reins or knee (on the opposite side of the turn) of the horse indicate the direction of the turn. Leg control is considered a much more beautiful way than a bridle.

Of course, in order to learn how to ride a horse beautifully, you need to study and practice a lot. Without it, you'll likely find out that not only does riding hurt, you also look awkward.

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Random news from the Archive

Soda flavor 27.08.2013

Scientists have found that it is not gas bubbles that are responsible for the specific “biting” taste of carbonated drinks, but acid.

A new study by scientists at the Monell Center shows that carbon dioxide bubbles are not needed to experience the unique taste of tongue-tingling sodas. Bubbles only enhance the taste of the drink, affecting our sense of touch.

Soda is an integral part of a huge number of foods consumed around the world. Until now, it was believed that the refreshing taste of soda is based on bubbles of carbon dioxide dissolved in liquid under high pressure. This process is also found in nature, for example, in spring ponds or fermented drinks such as beer. Carbon dioxide is added to carbonated drinks through appropriate manufacturing processes. But it turns out that it is not the gas bubbles that are responsible for the specific taste of carbonated water.

When a bottle of soda is opened, the pressure in it drops sharply and carbon dioxide escapes from the solution in the form of bubbles. After a sip of the drink, enzymes in the mouth convert the remaining carbon dioxide into carbonic acid. It is she who activates sensitive nerve endings that signal a slight irritation of the oral cavity, which we feel like a specific taste of soda. In this case, the bubbles only enhance the taste, increasing the chemical irritation caused by carbon dioxide.

It was possible to discover the source of the taste of soda with the help of 11 volunteers who drank soda in a pressure chamber. The fact is that at elevated atmospheric pressure, bubbles are formed in a smaller amount, and at a reduced one, in a larger amount. Thus, in theory, the taste of the drink should have changed. But even at elevated pressure, equivalent to an immersion depth of 10 m, the taste of soda remained practically unchanged.

This research is very important for the huge soft drink market, which has long been in need of refreshing flavors that are healthier than current recipes.

Moreover, pain in some types of cancer also depends on the formation of acid in the tissues. Understanding how carbon dioxide works on receptors can help reduce patient suffering.

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