Seeing small with digital cameras

Posted by Tom Moertel Wed, 13 Jul 2005 16:00:00 GMT

bee in Stoksia flower

One of the many great things about digital cameras is that they are surprisingly good for close-up photography. Most have macro modes and can focus on subjects only a few centimeters away.

Digital cameras also provide a partial remedy to close-up photography’s notoriously limited depth of field. When the subject and field of focus are nearly the same size – sometimes only a centimeter or two – it’s hard to focus on the entire subject. Slight errors result in severe blurring. The workaround is to focus (probably imperfectly) on the subject, back off a bit, and then take numerous shots while slowly moving closer to the subject. The best-focused shot will stand out later, during a full-sized review. While this kind of blanket bracketing would be expensive with traditional film, digital cameras make it practical. Shots are free; snap as many as it takes.

As an example of what is easily within reach, look at these backyard photographs I took earlier this week. The white clover is probably my favorite, but the honeybee in the Stokesia flower, where you can see the grains of pollen, is a close runner up.

If you have a digital camera, spend a few minutes with its manual. Figure out how to take close-up photographs. Go outside and photograph the things you usually overlook. You might be surprised by what’s out there when you’re seeing small.

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Math makes tea taste better

Posted by Tom Moertel Mon, 11 Jul 2005 16:00:00 GMT

I enjoy tea, especially green varieties, which taste best when infused at less-than-boiling temperatures. The problem is that my electric water kettle can reach only one temperature reliably: a full-boiling 212 degF. To infuse my tea, then, I have devised a simple, reliable way of heating water to other temperatures.

I start by boiling three cups of water in the kettle. (I know that I need at least that much to warm my cup and infuse my tea.) Then I cool the boiling water to the desired temperature by adding just the right amount of tap water.

The trick, of course, is determining the right amount of tap water to add. In my house the tap water is about 80 degF. Thus to infuse at a green-tea-friendly 180 degF, I must solve the following equation:

3 cups · 212 degF + x cups · 80 degF = (3 + x) cups · 180 degF

Solving, I get x = 0.96, and so I draw just shy of a cup from the tap.

This boil-and-cool method is easy and effective. And it costs less than buying a temperature-adjustable water kettle, which would probably be inaccurate anyway.

Just one more example of how math makes life better.

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