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College Point Little League

College Point Little League

DEFINITION OF TERMS

  • ABI

    Advanced Break-In – The process used in a laboratory to break in a bat. It is designed to approximate the conditions under which a bat is broken in on the field of play.

  • Barrel

    The part of the bat that is conventionally used to hit the baseball.

  • BPF

    Bat Performance Factor – The laboratory test method used to establish performance of a non-wood (2 1/4-inch diameter barrel) bat.

  • BBCOR

    Batted Ball Coefficient of Restitution – The laboratory test method used to establish performance of a non-wood (2 5/8-inch diameter barrel) bat.

  • End Cap

    On a non-wood bat, a cap affixed to the end of the barrel. The materials in the end cap are not considered with respect to the moratorium.

  • Handle

    The part of the bat that the batter uses to hold the bat.

  • Licensed Bat

    A bat that meets the standards of Little League for the specific division(s) of play, the manufacturer of which has received permission from Little League International to use the Little League Trademark on the bat, in advertising for the bat, packaging, etc. (Note: Little League rules do not require a bat to be licensed. As long as the bat meets the standards for the intended division, it is not required to carry the Little League trademark.)

  • Moratorium

    A period of time during which an activity is suspended. In this case, it is a period of time during which a certain type of bat cannot be used.

  • Transition Area

    The portion of the bat that connects the handle and the barrel. This area is tapered in some fashion to “transition” from the narrow handle to the wider barrel. The materials in the transition area are not considered with respect to the moratorium.

  • Waivered Bat

    A composite bat that has passed the BPF-ABI test method and will subsequently be approved for play by Little League Baseball.

Contact

College Point Little League
13-28 123rd Street 
College Point, New York 11356

Phone: 646-481-6885
Email: [email protected]

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