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07-17-2018, 11:26 AM - 1 Like   #13171
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QuoteOriginally posted by Boris_Akunin Quote
I'm afraid I won't be able to replicate your methodology, but I think these might work as an alternative unit:
Attachment 412132
Respectfully, I think Choco Leibniz might be work better... more in keeping with the SMU specifications...

07-17-2018, 12:03 PM   #13172
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This is metric and imperial all over again! You know we struggle with smu/Leibniz conversion rates
07-17-2018, 12:14 PM   #13173
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QuoteOriginally posted by Cerebum Quote
This is metric and imperial all over again! You know we struggle with smu/Leibniz conversion rates
back when the SMU was introduced

there was a discussion regarding cookie, wafer and biscuit

if I recall correctly

Pepperberry Farm would be the recognized authority as to what is an acceptable smu
07-17-2018, 12:46 PM - 1 Like   #13174
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I am in the middle of arranging payment and delivery of some new (to me) glass. Hopefully it all works out. Can't wait!

07-17-2018, 01:05 PM   #13175
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butter keks!!!

here in the Colonies, we have ready access to SMU's and their equivalents....
07-17-2018, 01:20 PM - 1 Like   #13176
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QuoteOriginally posted by BigMackCam Quote
Respectfully, I think Choco Leibniz might be work better... more in keeping with the SMU specifications...
Even more respectfully, the chocolate coating just introduces another factor for thickness variance.
I suspect the shape & dimensions of the basic Leibniz-Keks may be among the most stable of all food items.

The whole point of defining units of measurement is to make measurements reproducible with as little variance or drift as possible.
07-17-2018, 01:26 PM - 1 Like   #13177
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QuoteOriginally posted by Boris_Akunin Quote
Even more respectfully, the chocolate coating just introduces another factor for thickness variance.
I suspect the shape & dimensions of the basic Leibniz-Keks may be among the most stable of all food items.

The whole point of defining units of measurement is to make measurements reproducible with as little variance or drift as possible.
Where lenses are concerned, coatings are extremely important

07-17-2018, 01:31 PM - 1 Like   #13178
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QuoteOriginally posted by BigMackCam Quote
Where lenses are concerned, coatings are extremely important
Any idea what the refractive index of chocolate is? (there must be some wavelengths at which chocolate is transparent, right?)
07-17-2018, 01:36 PM - 2 Likes   #13179
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So, I am on the Leibnitz keks standard. I wonder if they sell them at the spar. I suppose I should be grateful we don't compare extended tripods

---------- Post added 07-17-18 at 01:38 PM ----------

QuoteOriginally posted by Boris_Akunin Quote
Any idea what the refractive index of chocolate is? (there must be some wavelengths at which chocolate is transparent, right?)
Only here could we make our way from our latest acquisition to the refractive index of chocolate. That is some quality digression
07-17-2018, 01:39 PM   #13180
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QuoteOriginally posted by Cerebum Quote
So, I am on the Leibnitz keks standard. I wonder if they sell them at the spar. I suppose I should be grateful we don't compare extended tripods . . .
where there is a will there is a way

there was discussions on how to use the SMU to measure large lenses

no tripod though

I was able to use the SMU to measure my HD Pentax-D FA 150-450mm F4.5-5.6 ED DC AW

Read more at: Pentax D FA Zoom Lenses - Reviews and Specifications - SLR and Interchangeable Lenses - Pentax Lens Reviews & Lens Database

Last edited by aslyfox; 07-17-2018 at 01:45 PM.
07-17-2018, 01:39 PM - 3 Likes   #13181
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QuoteOriginally posted by Boris_Akunin Quote
Any idea what the refractive index of chocolate is? (there must be some wavelengths at which chocolate is transparent, right?)
I can't find any reliable information for chocolate, and I guess it would change based on the ingredients and precise composition...

Apparently, the refractive index of cocoa butter is around 1.456 - 1.459 at 40°C.

Who'd have thought you could find that on the interwebinet?!
07-17-2018, 02:01 PM - 1 Like   #13182
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QuoteOriginally posted by BigMackCam Quote
I can't find any reliable information for chocolate, and I guess it would change based on the ingredients and precise composition...

Apparently, the refractive index of cocoa butter is around 1.456 - 1.459 at 40°C.

Who'd have thought you could find that on the interwebinet?!
Did you find something on transparency?
If we can find a material that can be bought in flat sheets and shares a band of transparency with the chocolate coating, Aslyfox could use newton rings to at least perform some QC on his cookies...

QuoteOriginally posted by Cerebum Quote
(...) I suppose I should be grateful we don't compare extended tripods
Surely, girth and hardness are more important...

Name:  girth.jpg
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(I was promised 31mm, I feel betrayed)
07-17-2018, 02:38 PM   #13183
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QuoteOriginally posted by Boris_Akunin Quote
. . . Aslyfox could use newton rings to at least perform some QC on his cookies. . .
sorry

I deal with fig newtons,


not newton rings

Last edited by aslyfox; 07-17-2018 at 04:49 PM.
07-17-2018, 06:30 PM - 1 Like   #13184
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Don't want to break up this discussion, but I picked up some film (ektar, portra, pro ns, and cinestill 50d). Looking forward to trying cinestill.
07-17-2018, 07:50 PM   #13185
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QuoteOriginally posted by IgorZ Quote
Don't want to break up this discussion, but I picked up some film (ektar, portra, pro ns, and cinestill 50d). Looking forward to trying cinestill.
That's a good selection! Do you scan your film? (I'd be interested in the Cinestill results, too)
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