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體育學報 TSSCI

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篇名 發球型態、發球距離與發球落點對排球發球效果的影響
卷期 18
並列篇名 THE EFFECTS OF TYPES OF SERVING, SERVING RANGE AND PLACEMENT OF SERVINGON VOLLEYBALL SERVING
作者 陳儷勻
頁次 137-147
關鍵字 發球型態發球距離發球落點發球效果serving typeserving rangeserving placementvolleyball servingTSSCI
出刊日期 199412

中文摘要

本研究的主要目的是以排球發球為研究的項目,探討發球型態、發球距離與發球落點對發球效果的影響。受試的對象為參加八十二學年度大專院校男子排球聯賽體育科系組前四名的球隊,依名次排列為輔大、師大、固體、文化四支隊伍,共計比賽六場,發球局數二十一局,發球數一千三百九十六球。將所得資料登錄並進行單因子變異數分析處理後,結果發現:一、肩上發球與勾腕發球的發球效果較跳躍發球為佳。二、短距離發球的效果較長距離發球為佳,中距離與短距離及長距離的發球效果並無顯著的差異。三、前、中、後部三種不同的發球落點,在效果上彼此間並無顯著的差異。

英文摘要

The purpose of this study was to investigate the effects of types of serving, serving ranges, and placement of serving on volleyball serving. The data collection for the study was conducted during the process of Men's Collegiate Volleyball Tournament of 1993. The results of the Tournament's game from the best four teams, Fu Jen Catholic University, National Taiwan Normal University, National College of Physical Education and Sport, and Chinese Culture University, were analyzed. The data consisted of a total of 1396 serves which were produced in 21 sets, or 6 games, of the Tournament. The statistical analysis of the data was performed through the use of one-way analysis of variance. The study found (a) the serving effect produced by either the overhand serve or the round house serve was significantly better than that produced by the jump serve; (b) the serving effect resulted by serving standing within 2 meters behind the end line was significantly better than that yielded by serving standing more than 4 meters behind the end line, but there was no significant difference in serving effect between serving standing within 2 meters behind the end line and serving standing more than 2 meters but less than or equal to 4 meters behind the end line, nor was there any significant difference in serving effect between serving standing more than 2 meters but less than or equal to 4 meters behind the end line and serving standing more than 4 meters behind the end line; and (c) there was no significant difference in serving effect among the three different placements of serving.

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