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Lemon

Fluorescence
25 replies to this topic

#1 microbat52

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Posted 09 December 2020 - 19:48

Another fun surprise in my kitchen :)

Panasonic TZ100. Cheap UV torch with ZWB2 filter.

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  • Attached Image: IMG_20201209_194617.jpg
  • Attached Image: IMG_20201209_194628.jpg

Edited by microbat52, 11 December 2020 - 09:27.


#2 nfoto

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Posted 09 December 2020 - 19:52

Botany has lots of surprises in store for UVIVF enthusiasts :smile:

#3 nurWolfgang

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Posted 09 December 2020 - 22:25

Hello

that is a cool picture

regards

Wolfgang

#4 Andy Perrin

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Posted 10 December 2020 - 00:33

I love this!

#5 colinbm

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Posted 10 December 2020 - 00:45

Cool

#6 Andrea B.

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Posted 10 December 2020 - 18:29

Love this lemon, Microbat. Well done.
Looking forward to more of your explorations.

On a photography site which is somewhat technically oriented like UVP, we like to see some info about the gear you used to make the photo. So it would be good to list camera, lens, illumination and, most iportantly, filters used when making the photo.

To include the photos within the text, put the cursor in the text where you want a particular photo then click the "Add to Post" button besides the list of files under the editing window. That way you won't see the Attached Images thing. And you can add captions above your photos.
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#7 microbat52

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Posted 11 December 2020 - 09:30

Added the settings!

( The embedding of images only works on my desktop, not on my mobile)

Did a mouldy one yesterday, totally inspired by posts I saw here on the forum :D:

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  • Attached Image: IMG_20201211_092914.jpg


#8 colinbm

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Posted 11 December 2020 - 09:48

Good, it is almost 3D....

#9 JMC

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Posted 11 December 2020 - 09:55

Really like the first one. On a practical note, that's a very neat cut, even going through a pip. Also, I see not dust fluorescing in the background - you must have a very clean place Microbat, if I did that here I'd have loads of fluorescing dust particles.
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#10 microbat52

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Posted 11 December 2020 - 10:52

View PostJMC, on 11 December 2020 - 09:55, said:

Really like the first one. On a practical note, that's a very neat cut, even going through a pip. Also, I see not dust fluorescing in the background - you must have a very clean place Microbat, if I did that here I'd have loads of fluorescing dust particles.

Ha! Not at all. But i do wash that black cloth before taking photos and try not to hit it with the light.
And even then if there is too much i just get rid of the most offending particles in post.

#11 JMC

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Posted 11 December 2020 - 11:15

Makes sense, thanks for explaining what you did. Looks good.
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#12 dabateman

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Posted 11 December 2020 - 11:35

I like the moldy one. Looks like an eye to me.
I have tons of molds in the fridge I want to image. But still haven't yet. Need to squeeze in some imagining time.

Thanks for these posts. Inspiring

#13 microbat52

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Posted 11 December 2020 - 12:14

View Postdabateman, on 11 December 2020 - 11:35, said:

I like the moldy one. Looks like an eye to me.
I have tons of molds in the fridge I want to image. But still haven't yet. Need to squeeze in some imagining time.

Thanks for these posts. Inspiring

Tell me more about your molds, are you like cultivating them? Or are you just like me and allways end up with a sad orange you forgot about?

#14 dabateman

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Posted 11 December 2020 - 17:53

We only tried to grow lions main mushroom, but it tried out.

All my others are accidental molds and fungi growing on apples, pomegranates, homemade jam in the fridge and other foods.
But there is a variety of various growths.

#15 Andy Perrin

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Posted 11 December 2020 - 18:36

The mouldy fruits and gourds always make for awesome fluorescence photos in my experience.

View Postdabateman, on 11 December 2020 - 17:53, said:

All my others are accidental molds and fungi growing on apples, pomegranates, homemade jam in the fridge and other foods.
But there is a variety of various growths.

Damn, David, you need to clean your fridge! :grin:

#16 microbat52

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Posted 11 December 2020 - 23:00

View PostAndy Perrin, on 11 December 2020 - 18:36, said:



Damn, David, you need to clean your fridge! :grin:

Shhhh its all for science :grin:

#17 dabateman

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Posted 12 December 2020 - 05:48

Yes both need a deep clean. The garage fridge will spore in new fruit if left there for more than 4 days. Really amazing.
We mostly have penicillin species. But I should characterize the others. See all types of wonderful colors. Especially in cheese after a while.
You can cut off the white and bluish growths, but others will spore deep into the cheese and aren't safe to eat.

#18 Stefano

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Posted 12 December 2020 - 08:16

In Italy we have a moldy cheese called gorgonzola. It is similar (at least in appearence) to other moldy cheeses such as blue cheeses. It must be noted the mold is a specific one, Penicillium roqueforti, and not every mold is edible. I read and heard most Americans don't like it, I really do instead.

#19 colinbm

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Posted 12 December 2020 - 10:11

View PostStefano, on 12 December 2020 - 08:16, said:

In Italy we have a moldy cheese called gorgonzola. It is similar (at least in appearence) to other moldy cheeses such as blue cheeses. It must be noted the mold is a specific one, Penicillium roqueforti, and not every mold is edible. I read and heard most Americans don't like it, I really do instead.

I used to love a thin slice of soft blue vein cheese with my avocado sandwich with lunch, it was devine........until I had a heart attack a number of years ago. They nailed it down to the soft blue vein cheese & anything fatty has been off my diet since....

#20 UlfW

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Posted 12 December 2020 - 10:31

What you like as a taste is often defined early.
If the "correct" taste of cheese becomes defined early by something bland yellow-tinte, melted on a hamburger in a box where you also get a toy, it can be difficult to widen your perspective.
One of my worst cheese memories is from New York.
We had to quickly grab something to eat and in a burger bar got "cheese" pumped onto the meat on a burger. It did not taste good and soon after I saw some cockroaches crawling in a corner.
This place was way worse than the common big brands selling burgers.

Normally I like many types of cheeses, from mild like quality Buffalo Mozzarella, to more aromatic ones, including the Gorgonzola, Silton and different types of goats cheese.
The Spanish Manchego is also very nice.

Some of the more powerful ones work quite well together with some really sweet jam.
When a friend of mine visited me from Gran Canaria she brought a very well cured Canarian goats cheese and a jar of very sweet pineapple jam. They combined fantastically well.
Fig jam or ginger bread can also mix well with some cheeses.

Edited by UlfW, 12 December 2020 - 10:32.

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