相机详解(Camera detail).docVIP

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相机详解(Camera detail)

相机详解(Camera detail) Basic knowledge of photography This article is contributed by luosh999 Pdf documents may experience poor browsing on the WAP side. It is recommended that you first select TXT, or download the source file to the local view. Basic knowledge of photography (1) the basic concept of film / sensor, the main parameter of the film refers to the sensitivity of the film, with ISO value to mark (InternationalStandardsOrganization abbreviation). The greater the ISO value, the higher the sensitivity of the film / sensor, the easier it is to expose. A set of overlapping metal blades in which the aperture size and opening time determine the primary phase exposure and the aperture and speed of the camera. When the exposure time is constant, the greater the aperture, the greater the exposure of the film. Represented by a f/ value. The general cameras diaphragm values are f/1.4, f/2, f/2.8, f/4, f/5.6, f/8, f/11, f/16, f/22, and the aperture values jump up and down each grid, and the exposure will be doubled or halved. The shutter, of course, mainly refers to the shutter speed. As mentioned above, the opening time of metal leaves is determined. The shutter speed of many cameras is now controlled by the cameras own computer. In the traditional camera or some superior to semi professional camera, the cameras shutter speed still need manual, mainly including the following, by the slow and fast, 1, 1/2, 1/4, 1/8, 1/15, 1/30, 1/60, 1/125, 1/250, 1/500, 1/1000 seconds, in some of the more professional camera, there are more than this some shorter or longer shutter speed setting. Similarly, the shutter speed jumps up or down each line, doubling or halving the exposure. The aperture between the aperture and shutter open more big exposure time relative to the needs of the shorter (under special conditions not included), there are many different kinds of shutter speed and aperture to collocation can get the same exposure value, but the exposure effect is not necessarily the

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