Raw rubber from Malaysia is delivered to the factory in ‘bales’

During the time the way squash balls manufactured has developed into a highly sophisticated process. Here is investigated how balls are made. To begin with, raw rubber from Malaysia is delivered to the factory in ‘bales’ of about 25kg – sufficient to make about 1,200 balls. In its natural state rubber is very stiff and difficult to work, so it is first ‘masticated’ to a softer consistency.A variety of natural and synthetic materials and powders are then mixed with the rubber to give it the required combination of strength, resilience, and colour as well as to enable it to cure (or ‘vulcanise’) later in the process. The manufacturer’s ‘recipe’ is a no less closely guarded secret than that of Coca Cola, and different combinations of ingredients (as many as 15 are used, including polymers, fillers, vulcanising agents, processing aids, and reinforcing materials) produce fast (blue dot), medium (red dot), slow (white dot), and super slow (yellow dot) balls.The current WSF Specification for the Standard Yellow Dot Championship Squash Ball determines the permitted diameter, weight, stiffness, seam strength and rebound resilience of the championship ball. No specifications are set for other types of ball, â€Å"which may be used by players of greater of lesser ability or in court conditions which are hotter or colder than those used to determine the yellow dot specification†. (http://www. squashplayer. co. uk) Thus, we don’t have any exact data (parameters) for red and blue balls.We only can use data available for yellow ball and modify the possible parameters that red and blue balls may have. Out of all specifications of a ball we are interested in its weight and rebound resilience. Rebound resilience is a measurement of the height a ball bounces off a hard surface. The data given in the table above mean that if one drops ball from a height of 100 centimetres (1 meter) onto a concrete floo r then at 23oC the yellow balls must rebound at 12 centimetres; at 45oC between 26 and 33 centimetres.At 23oC the red ball must rebounds at 15 centimetres; at 45oC between 33 and 36 centimetres. At 23oC the blue ball must rebound at 17 centimetres; at 45oC between 36 and 38 centimetres. For our study we will take that if one drops ball from a height of 1 meter, then at 23oC the red ball must rebound at 15 centimeters; at 45oC – at 34. 5 centimeters. at 23oC the blue ball must rebound at 17 centimeters; at 45oC – at 37 centimeters.