Digital Infrared Photography Pictures Made Easy

Digital infrared photography is a fairly basic photographic technique that yields amazing images. There is a spectrum of light that can not be seen with the human eye, but it can be seen and captured through the lens of your digital camera.

Images captured with this technique have a surreal dreamy look. A picture of a green leafy tree against a bright blue sky taken with digital infrared photography becomes a picture of a brilliant white tree against a dark foreboding backdrop of sky.

This happens because visible light is ignored and only infrared light (light from the spectrum we can not see with the naked eye) is captured. The resulting compositions are stunning. However, the technique is not difficult.

Digital Infrared Photography Equipment

Infrared pictures can be really unique. Here is a resource to learn more about the technique and see samples of what can be done with inferred photography.
A digital photography course is a great way to learn this technique. There are even free digital photo classes offered online [http://www.mydigitalphotoclasses.com/digital-photo-classes.html].

Modern digital cameras differ in their ability to capture infrared light. To test your camera's infrared capabilities, point your television remote control at your digital cameras lens from 6 inches away and press a button on the remote. If you see a light in your camera's LCD coming from your remote, you're in luck. Your camera is capable of digital infrared photography. If you saw no light being emitted from the remote, your camera probably has an internal infrared filter installed by the manufacturer to preserve the camera's ability to focus on images in the normal light spectrum.

Now that you've tested your camera, you need only two additional pieces of equipment: a filter and a tripod. The purpose of the filter is to "filter" out visible light and only let infrared light through. Filters are fairly inexpensive (approximately $ 20). The Hoya R72 filter is one of the more popular filters and can be obtained from your local camera store. If your camera has a thread adapter (most digital cameras do not), you'll also need to purchase an adapter. If your camera does not have a thread adapter, you'll have to get creative to attach the filter. With gelatin filters, it's as simple as cutting the filter to size and taping it to your lens. Your local photography store should be able to help here, too. While you're at the camera store, pickup a tripod also. These are needed due to the increased aperture and reduced shutter speed required for infrared photography.

Shooting Techniques

Once you've got your camera outfitted with an infrared filter, you're ready to go out and shoot. Landscapes with green leafy foliage and a bright sky make the best subjects when starting out. Portraits of people in sunlight also make interesting compositions. Every camera is different so you'll want to experiment with various settings and their effect. Some cameras are capable of taking good digital infrared photography in "automatic" mode, so try that first. However, if "automatic" mode does not yield good results, the following is a list of manual settings to use as a starting point:

  • Flash Off
  • Black & White Mode On
  • Film Speed: ISO 400 (or the highest available)
  • Shutter Speed: 1/15 of a second (slower is better)

Digital infrared photography opens up a whole new world to photographers. With just a few relatively cheap pieces of equipment, you can create stunning compositions from the world of the invisible light spectrum. This article just scratches the surface of what you can do with digital infrared photography . There is so much more that can be done within this area of ​​photography and there is a whole array of other basic photography techniques that yield amazing results. The best way to learn how to take full advantage of your digital camera or expand your photographic skills is by taking a digital photo class. They are a lot of fun and with just a little instruction you can learn how to take amazing pictures.

Why Do We Wear Engagement Rings?

The modern Western practice of giving or breaking engagement rings is traditionally thought to have begon in 1477 when Maximilian I, Holy Roman Emperor, wave Mary of Burgundy a diamond ring as an engagement present.

Customs for engagement rings vary according to time, place, and culture. An engagement ring has historically been uncommon, and when such a gift was given, it was separate from the wedding ring. Romantic rings from the time of the Roman Empire and from as far back as 4 AD often clash the Celtic Claddagh symbol (two hands clasping a heart) and so it is thought that this was used as some symbol of love and commitment between two people.

In the United States, United Kingdom, Ireland, Canada, Australia, and many other countries, an engagement ring is worn on the fourth finger of the left hand. The tradition of wearing a ring for engagement originated from the Egyptians who believed the circle was a bond between the two people who were to be married, but was initially first practiced on the fourth finger / ring finger by the Romans, who recognized this finger to Be the beginning of the vena amoris ("vein of love"), the vein that leads to the heart. The custom in Continental Europe and other countries is to wear it on the right hand; one historical exception arose in monarchical regimes, in which a nobleman entering into morganatic marriage (a marriage in which the person, usually the woman, of lower rank stayed at the same rank instead of rising ranks) would present his left hand to receive the ring (hence the alternative term "left-handed marriage").

In other countries like Argentina, men and women each wear a ring similar to wedding bands. They are made of silver when manifesting an informal "boyfriend-girlfriend" relationship. The gold band is given to the bride when the commitment is formal and the optional diamond ring is reserved for the wedding ceremony when the groom gives it to the bride. The gold band that the groom wore during the engagement – or a new one, as some men choose not to wear them during engagement – is then given to the groom by the bride; and the bride receives both the original gold band and the new diamond at the ceremony. The bride's diamond ring is worn on top of the engagement band at the wedding and thereafter, especially at formal occasions or parties. At the wedding, the rings are swapped from the right to the left hand. In Brazil, they are always made of gold, and there is no tradition for the engagement ring. Both men and women wear the wedding band on their right hand while engaged, and, after they marry, they shift the rings to their left hands. In Nordic countries such as Finland and Norway, both men and women wear an engagement ring.

Some women's wedding rings are made into two separate pieces. One part is given to her to wear as an engagement ring when she accepts the marriage proposal and the other during the wedding ceremony.

For more information on wedding photography go to: http://www.weddingphotographerslondon.uk.com/

How Do Chef Schools Work?

Culinary schools give aspiring chefs their best shot at making it to the big time, especially those admitted by the American Culinary Federation. Just like any other profession, many of the better hospitality establishments base their hiring practices not only upon the length of education the applicant provides, but also where that education was obtained. Tuition runs the gamut from relatively inexpensive courses offered by local community colleges all the way to the Culinary Institute of America's breathtaking $ 40,000 price tag. And what does not tuition cover? Oh, just uniforms, textbooks, cutlery, and other necessary kitchen equipment.

Curriculum different from school to school, but most of the culinary student's time is consumed in learning the ins and outs of cooking by actually doing it under close supervision. Participants not only prepare food, but also learn how to plan menus, minimize food costs, buy food and supplies in quantities, and how to appropriately choose and store food. Learning proper hygiene and local public health rules also play a large part in a culinary student's education.

Classes are sometimes offered all day, taking a complete eight hours, while at some schools, classes are broken into morning and afternoon sessions. There are usually lectures, and then demonstrations followed by hands-on practice time with students applying the techniques demonstrated earlier. Some schools even offer part-time professional classes to accomodate working cooks wanting to increase their formal education.

A number of educational seminars are available, among them:

The American Academy of Chefs Chair's Scholarship – Ten $ 1,000 scholarships awarded each year

The American Academy of Chefs Chaine des Rotisseurs Scholarship – Twenty $ 1,000 scholarships awarded annually

National Restaurant Association Educational Foundation (NRAEF) – Three annual $ 2,000 scholarships for high school seniors and undergraduate students

Because years of training and experience are needed to reach the level of executive chef in most well-paying restaurants, many students are serious about this profession beginning their training in high school through voluntary programs, then go on to a two- or four-year college or university. Apprenticeship programs offer more training afterward, and these come from individual eating establishments and are given by a personal mentor or from professional institutions and associations such as the American Culinary Federation.

Apprenticeship lasts usually about three years and is most often known as the years of "grunt work" – doing all the chopping, grating, peeling, slicing, and washing necessary to prepare the ingredients for the chefs. Even cleaning appliances, sweeping and mopping floors, and other seemingly unaffiliated "chef" work gets done by the apprentice as part of his or her learning experience. Often this "trial-by-fire" period separates the truly devoted cafés-to-be from those who are merely good cooks.

It is not impossible to attain the status of executive chef without the benefit of formal education, but in today's job market, most establishments (especially the finer hotels and restaurants) now require some type of certification to work in this capacity. Like a degree of any sort, formal training in the culinary arts may not mean you are another Julia Child or Paul Prudhomme, but it does at least signify that you've got what it takes to get through the school. So stop trying to think of ways to take shortcuts, get your tuition together, and go learn what you need to attain your dream!

Lubrication of Domestic Clocks

Domestic clocks are one of the most ignored watches in the entire household. We make sure that our wrist watches are well maintained with good servicing, battery changes and of course lots of lubricating. But domestic watches are practically ignored till the battery runs down. Even then, we just replace the battery without getting any servicing or lubricating done on it. That means that the watch continues to run without any care or oiling till they finally expire and die! But just like wristwatches, domestic watches need to be maintained well too with regular cleaning and lubrication and care. Clocks are larger than wristwatches so a little too much lubrication is OK here.

But still there are rules to be followed in lubrication and care of clocks like-

* Try to use just a single drop of oil in the watch works to make the watch remain on time. These are bigger watches so they don’t really require you to be precise but it’s a good idea if you are. Carriage clocks require a smaller amount while long clocks and grandfather clocks require much more.

* Try not to scrape the oil pots while oiling watches as it scrapes up unnecessary settled grit into the workings of the clock. This is especially true of incalite pots. Use only fresh oil and discard any which has more than five years on the packing date on the seal; protect the oil you are using by storing it at room temperature and away from direct light. An ideal temperature would be about 15 to 20 C or as stated by the manufacturer of the clock. There are several points on a domestic clock where you can oil them and the oil will them spread to all over the clock workings. Good places to apply lubrication are at oils sinks or pivot holes, escapement pallet faces, weight pulley bearings and points of contact between different parts of the mechanism.

* Make sure you do clean the mainspring and refit the watch springs after you have oiled the domestic wall clocks. You can also apply heavy grade mineral oil around the edges of the barrel cap. Capillary action will make sure that the oil spreads all over the mechanism.

* Do not lubricate or oil pinion leaves and gear teeth, as they will slip while revolving. Another place to be careful of is the ratchet and the great wheel arbor in the main clock facings.

* The frequency of oiling depends on how frequently you use the clock and the location it is based in. Synthetic oils are very stable and do not deteriorate but non-synthetic oils do. The residue leaves a gummy deposit in the watch that can destroy a good watch.

* Contamination with dust will however really cause a tremendous amount of wear on the clock and that can damage the mechanism. Reapplication of oils is fine after the old one has been wiped off.

But do make sure that you do service the watch at least every two years to maintain optimum working conditions.