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  2. Film speed - Wikipedia

    en.wikipedia.org/wiki/Film_speed

    The ISO arithmetic speed has a useful property for photographers without the equipment for taking a metered light reading. Correct exposure will usually be achieved for a frontlighted scene in bright sun if the aperture of the lens is set to f/16 and the shutter speed is the reciprocal of the ISO film speed (e.g. 1/100 second for 100 ISO film).

  3. List of discontinued photographic films - Wikipedia

    en.wikipedia.org/wiki/List_of_discontinued...

    A premium ISO 100-speed emulsion delivering exceptional color accuracy. The finest, smoothest grain and the best sharpness of all Superia films. First 4th layer technology film for improved colors (no greenish cast) under fluorescent lighting later extended to fujifilm Superia and Pro color negative films (CS).

  4. Preferred number - Wikipedia

    en.wikipedia.org/wiki/Preferred_number

    It is expressed as ISO values such as "ISO 100". An earlier standard, occasionally still in use, uses the term "ASA" rather than "ISO", referring to the (former) American Standards Association. Measured film speeds are rounded to the nearest preferred number from a modified Renard series including 100, 125, 160, 200, 250, 320, 400, 500, 640, 800...

  5. Sunny 16 rule - Wikipedia

    en.wikipedia.org/wiki/Sunny_16_rule

    Sunlit subject shot on a digital camera set to ISO 100, exposed at f/8 at 1/400 second which is the same exposure value as f/16 for 1/100 second, the recommended "sunny 16" exposure. In photography, the sunny 16 rule (also known as the sunny f /16 rule) is a method of estimating correct daylight exposures without a light meter. Apart from the ...

  6. Weight loss may be helped by drinking this, study suggests - AOL

    www.aol.com/drinking-sparkling-water-could...

    New research suggests that drinking sparkling water can help support weight loss through satiety and energy production. Researcher Akira Takanashi of Japan and nutrition experts shared thoughts.

  7. Whey protein - Wikipedia

    en.wikipedia.org/wiki/Whey_protein

    Whey is left over when milk is coagulated during the process of cheese production. Coagulation can happen by adding acid or rennet. It is a 5% solution of lactose in water and contains the water-soluble proteins of milk as well as some lipid content. [3]