One of my favourite fruit when I was a little kid, the purple mangosteen (Garcinia mangostana), colloquially known simply as mangosteen or ‘buah manggis’ in Bahasa Malaysia. The fruit of the mangosteen is sweet and tangy, juicy, and somewhat fibrous, with an inedible, deep reddish-purple coloured rind (exocarp) when ripe. In each fruit, the fragrant edible flesh that surrounds each seed is botanically endocarp, i.e., the inner layer of the ovary. Read the rest of this entry »
If you have read about shutter speed, then you probably know how the shutter lies between lens and sensor and the affects when the sensor was exposed for too long. However, shutter speed is not the only way for you to control the amount of lights from hitting the sensors, thus creating multiple affect to your shoot. In every lens, there is an aperture – “a hole” that can greatly contribute to the beauty of a photograph.
At first glance, it looks like Aperture is a complicated photography term. In fact, it is really confusing especially to those who don’t have a first experience handling a DSLR. A lot of new photography students may find difficult to understand and I must admit that controlling the aperture is one of the most challenging aspects when learning the basics of photography. But the good thing is, there are different tweaks and/or tricks that you can rely on to make it easier to understand what Aperture is all about. Read the rest of this entry »
Being able to capture a beautiful image and turn it into a picture is one of the aims of photography. It can be a hobby and it requires a skill that more people are becoming interested in these days. With the increasing number of DSLR cameras being released in the market, it is not surprising why a huge number of people are starting to get hooked with photography. But aside from skills and creativity, there are other important aspects to remember in order to come up with dramatic effects and beautifully captured photos – this includes your shutter speed and basic knowledge about it. Read the rest of this entry »