a common food across most of Europe, but one with a low reputation, and was consumed principally by peasants. Butter slowly became more accepted by the upper class, notably when the early 16th century Roman Catholic Church allowed its consumption during Lent. Bread and butter became common fare among the middle class, and the English, in particular, gained a reputation for their liberal use of melted butter as a sauce with meat and vegetables.[21]
In antiquity, butter was used for fuel in lamps as a substitute for oil. The Butter Tower of Rouen Cathedral was erected in the early 16th century when Archbishop Georges d'Amboise authorized the burning of butter instead of oil, which was scarce at the time, during Lent.[22]
Across northern Europe, butter was sometimes treated in a manner unheard-of today: it was packed into barrels (firkins) and buried in peat bogs, perhaps for years. Such "bog butter" would develop a strong flavor as it aged, but remain edible, in large part because of the unique cool, airless, antiseptic and acidic environment of a peat bog. Firkins of such buried butter are a common archaeological find in Ireland; the Irish National Museum has some containing "a grayish cheese-like substance, partially hardened, not much like butter, and quite free from putrefaction." The practice was most common in Ireland in the 11th–14th centuries; it ended entirely before the 19th century.[20]
Industrialization[edit]
Like Ireland, France became well known for its butter, particularly in Normandy and Brittany. By the 1860s, butter had become so in demand in France that Emperor Napoleon III offered prize money for an inexpensive substitute to supplement France's inadequate butter supplies. A French chemist claimed the prize with the invention of margarine in 1869. The first margarine was beef tallow flavored with milk and worked like butter; vegetable margarine followed after the development of hydrogenated oils around 1900.
Gustaf de Laval's centrifugal cream separator sped the butter-making process.
Until the 19th century, the vast majority of butter was made by hand, on farms. The first butter factories appeared in the United States in the early 1860s, after the successful introduction of cheese factories a decade earlier. In the late 1870s, the centrifugal cream separator was introduced, marketed most successfully by Swedish engineer Carl Gustaf Patrik de Laval.[23] This dramatically sped up the butter-making process by eliminating the slow step of letting cream naturally rise to the top of milk. Initially, whole milk was shipped to the butter factories, and the cream separation took place there. Soon, though, cream-separation technology became small and inexpensive enough to introduce an additional efficiency: the separation was accomplished on the farm, and the cream alone shipped to the factory. By 1900, more than half the butter produced in the United States was factory made; Europe followed suit shortly after.
In 1920, Otto Hunziker authored The Butter Industry, Prepared for Factory, School and Laboratory,[24] a well-known text in the industry that enjoyed at least three editions (1920, 1927, 1940). As part of the efforts of the American Dairy Science Association, Professor Hunziker and others published articles regarding: causes of tallowiness[25] (an odor defect, distinct from rancidity, a taste defect); mottles[26] (an aesthetic issue related to uneven color); introduced salts;[27] the impact of creamery metals[28] and liquids
Senin, 16 Desember 2013
bog. Firkins of such buried butter are a common archaeological find in Ireland; the Irish National Museum has some containing "a grayish cheese-like substance, partially hardened, not much like butter, and quite free from putrefaction." The practice was most common in Ireland in the 11th–14th centuries; it e
bog. Firkins of such buried butter are a common archaeological find in Ireland; the Irish National Museum has some containing "a grayish cheese-like substance, partially hardened, not much like butter, and quite free from putrefaction." The practice was most common in Ireland in the 11th–14th centuries; it e
a common food across most of Europe, but one with a low reputation, and was consumed principally by peasants. Butter slowly became more accepted by the upper class, notably when the early 16th century Roman Catholic Church allowed its consumption during Lent. Bread and butter became common fare among the middle class, and the English, in particular, gained a reputation for their liberal use of melted butter as a sauce with meat and vegetables.[21]
In antiquity, butter was used for fuel in lamps as a substitute for oil. The Butter Tower of Rouen Cathedral was erected in the early 16th century when Archbishop Georges d'Amboise authorized the burning of butter instead of oil, which was scarce at the time, during Lent.[22]
Across northern Europe, butter was sometimes treated in a manner unheard-of today: it was packed into barrels (firkins) and buried in peat bogs, perhaps for years. Such "bog butter" would develop a strong flavor as it aged, but remain edible, in large part because of the unique cool, airless, antiseptic and acidic environment of a peat bog. Firkins of such buried butter are a common archaeological find in Ireland; the Irish National Museum has some containing "a grayish cheese-like substance, partially hardened, not much like butter, and quite free from putrefaction." The practice was most common in Ireland in the 11th–14th centuries; it ended entirely before the 19th century.[20]
Industrialization[edit]
Like Ireland, France became well known for its butter, particularly in Normandy and Brittany. By the 1860s, butter had become so in demand in France that Emperor Napoleon III offered prize money for an inexpensive substitute to supplement France's inadequate butter supplies. A French chemist claimed the prize with the invention of margarine in 1869. The first margarine was beef tallow flavored with milk and worked like butter; vegetable margarine followed after the development of hydrogenated oils around 1900.
Gustaf de Laval's centrifugal cream separator sped the butter-making process.
Until the 19th century, the vast majority of butter was made by hand, on farms. The first butter factories appeared in the United States in the early 1860s, after the successful introduction of cheese factories a decade earlier. In the late 1870s, the centrifugal cream separator was introduced, marketed most successfully by Swedish engineer Carl Gustaf Patrik de Laval.[23] This dramatically sped up the butter-making process by eliminating the slow step of letting cream naturally rise to the top of milk. Initially, whole milk was shipped to the butter factories, and the cream separation took place there. Soon, though, cream-separation technology became small and inexpensive enough to introduce an additional efficiency: the separation was accomplished on the farm, and the cream alone shipped to the factory. By 1900, more than half the butter produced in the United States was factory made; Europe followed suit shortly after.
In 1920, Otto Hunziker authored The Butter Industry, Prepared for Factory, School and Laboratory,[24] a well-known text in the industry that enjoyed at least three editions (1920, 1927, 1940). As part of the efforts of the American Dairy Science Association, Professor Hunziker and others published articles regarding: causes of tallowiness[25] (an odor defect, distinct from rancidity, a taste defect); mottles[26] (an aesthetic issue related to uneven color); introduced salts;[27] the impact of creamery metals[28] and liquids
In antiquity, butter was used for fuel in lamps as a substitute for oil. The Butter Tower of Rouen Cathedral was erected in the early 16th century when Archbishop Georges d'Amboise authorized the burning of butter instead of oil, which was scarce at the time, during Lent.[22]
Across northern Europe, butter was sometimes treated in a manner unheard-of today: it was packed into barrels (firkins) and buried in peat bogs, perhaps for years. Such "bog butter" would develop a strong flavor as it aged, but remain edible, in large part because of the unique cool, airless, antiseptic and acidic environment of a peat bog. Firkins of such buried butter are a common archaeological find in Ireland; the Irish National Museum has some containing "a grayish cheese-like substance, partially hardened, not much like butter, and quite free from putrefaction." The practice was most common in Ireland in the 11th–14th centuries; it ended entirely before the 19th century.[20]
Industrialization[edit]
Like Ireland, France became well known for its butter, particularly in Normandy and Brittany. By the 1860s, butter had become so in demand in France that Emperor Napoleon III offered prize money for an inexpensive substitute to supplement France's inadequate butter supplies. A French chemist claimed the prize with the invention of margarine in 1869. The first margarine was beef tallow flavored with milk and worked like butter; vegetable margarine followed after the development of hydrogenated oils around 1900.
Gustaf de Laval's centrifugal cream separator sped the butter-making process.
Until the 19th century, the vast majority of butter was made by hand, on farms. The first butter factories appeared in the United States in the early 1860s, after the successful introduction of cheese factories a decade earlier. In the late 1870s, the centrifugal cream separator was introduced, marketed most successfully by Swedish engineer Carl Gustaf Patrik de Laval.[23] This dramatically sped up the butter-making process by eliminating the slow step of letting cream naturally rise to the top of milk. Initially, whole milk was shipped to the butter factories, and the cream separation took place there. Soon, though, cream-separation technology became small and inexpensive enough to introduce an additional efficiency: the separation was accomplished on the farm, and the cream alone shipped to the factory. By 1900, more than half the butter produced in the United States was factory made; Europe followed suit shortly after.
In 1920, Otto Hunziker authored The Butter Industry, Prepared for Factory, School and Laboratory,[24] a well-known text in the industry that enjoyed at least three editions (1920, 1927, 1940). As part of the efforts of the American Dairy Science Association, Professor Hunziker and others published articles regarding: causes of tallowiness[25] (an odor defect, distinct from rancidity, a taste defect); mottles[26] (an aesthetic issue related to uneven color); introduced salts;[27] the impact of creamery metals[28] and liquids
dable, is aerated via the incorporation of nitrogen gas—normal air is not used, because doing so would encourage oxidation and rancidity. All categories of butter are sold in both salted and unsalted forms. Either granular salt or a strong brine are added to salted butter during processing. In addition to enhanced flavor, the addition of salt acts as a preservative. The amount of butterfat in t
uropean-style" butter in the United States. Commercial raw cream butter is virtually unheard-of in the United States. Raw cream butter is generally only found made at home by consumers who have purchased raw whole milk directly from dairy farmers, skimmed the cream themselves, and made butter with it. It is rare in Europe as well.[12]
Several "spreadable" butters have been developed; these remain softer at colder temperatures and are therefore easier to use directly out of refrigeration. Some modify the makeup of the butter's fat through chemical manipulation of the finished product, some through manipulation of the cattle's feed, and some by incorporating vegetable oils into the butter. "Whipped" butter, another product designed to be more spreadable, is aerated via the incorporation of nitrogen gas—normal air is not used, because doing so would encourage oxidation and rancidity.
All categories of butter are sold in both salted and unsalted forms. Either granular salt or a strong brine are added to salted butter during processing. In addition to enhanced flavor, the addition of salt acts as a preservative.
The amount of butterfat in the finished product is a vital aspect of production. In the United States, products sold as "butter" are required to contain a minimum of 80% butterfat; in practice, most American butters contain only slightly more than that, averaging around 81% butterfat. European butters generally have a higher ratio, which may extend up to 85%.
Clarified butter
Clarified butter is butter with almost all of its water and milk solids removed, leaving almost-pure butterfat. Clarified butter is made by heating butter to its melting point and then allowing it to cool; after settling, the remaining components separate by density. At the top, whey proteins form a skin which is removed, and the resulting butterfat is then poured off from the mixture of water and casein proteins that settle to the bottom.[13]
Ghee is clarified butter which is brought to higher temperatures of around 120 °C (250 °F) once the water had evaporated, allowing the milk solids to brown. This process flavors the ghee, and also produces antioxidants which help protect it longer from rancidity. Because of this, ghee can keep for six to eight months under normal conditions.[13]
Cream may be skimmed from whey instead of milk, as a byproduct of cheese-making. Whey butter may be made from whey cream. Whey cream and butter have a lower fat content and taste more salty, tangy and "cheesy".[14] They are also cheaper than "sweet" cream and butter.
European butters[edit]
There are several butters produced in Europe with Protected geographical indications; these include:
Beurre d'Ardenne, from Belgium
Beurre d'Isigny, from France
Beurre Charentes-Poitou (Which also includes: Beurre des Charentes and Beurre des Deux-Sèvres under the same classification), from France
Beurre Rose, from Luxembourg
Several "spreadable" butters have been developed; these remain softer at colder temperatures and are therefore easier to use directly out of refrigeration. Some modify the makeup of the butter's fat through chemical manipulation of the finished product, some through manipulation of the cattle's feed, and some by incorporating vegetable oils into the butter. "Whipped" butter, another product designed to be more spreadable, is aerated via the incorporation of nitrogen gas—normal air is not used, because doing so would encourage oxidation and rancidity.
All categories of butter are sold in both salted and unsalted forms. Either granular salt or a strong brine are added to salted butter during processing. In addition to enhanced flavor, the addition of salt acts as a preservative.
The amount of butterfat in the finished product is a vital aspect of production. In the United States, products sold as "butter" are required to contain a minimum of 80% butterfat; in practice, most American butters contain only slightly more than that, averaging around 81% butterfat. European butters generally have a higher ratio, which may extend up to 85%.
Clarified butter
Clarified butter is butter with almost all of its water and milk solids removed, leaving almost-pure butterfat. Clarified butter is made by heating butter to its melting point and then allowing it to cool; after settling, the remaining components separate by density. At the top, whey proteins form a skin which is removed, and the resulting butterfat is then poured off from the mixture of water and casein proteins that settle to the bottom.[13]
Ghee is clarified butter which is brought to higher temperatures of around 120 °C (250 °F) once the water had evaporated, allowing the milk solids to brown. This process flavors the ghee, and also produces antioxidants which help protect it longer from rancidity. Because of this, ghee can keep for six to eight months under normal conditions.[13]
Cream may be skimmed from whey instead of milk, as a byproduct of cheese-making. Whey butter may be made from whey cream. Whey cream and butter have a lower fat content and taste more salty, tangy and "cheesy".[14] They are also cheaper than "sweet" cream and butter.
European butters[edit]
There are several butters produced in Europe with Protected geographical indications; these include:
Beurre d'Ardenne, from Belgium
Beurre d'Isigny, from France
Beurre Charentes-Poitou (Which also includes: Beurre des Charentes and Beurre des Deux-Sèvres under the same classification), from France
Beurre Rose, from Luxembourg
Kamis, 10 Oktober 2013
Main article: House of Welf
the ancestors of the two branches of the family:
Welf IV, the eldest (d. 1101), was the son of Kunigunde (d. 1056), the last of the Elder Welfs. He inherited the property of his maternal uncle, Welf, Duke of Carinthia, became duke of Bavaria in 1070, and is the ancestor of the elder branch, the House of Welf.
Hugh, issue of Azzo's second marriage to Garsend of Maine, inherited the County of Maine, his mother's dowry, but sold it one year later and died without heirs.
Fulco I, Margrave of Milan (d. about 1128/35), the third son, is the ancestor of the younger Italian line of Este.
The two surviving branches, with Duke Henry the Lion of Saxony and Bavaria on the German side, concluded an agreement in 1154 which allocated the family's Italian possessions to the younger line, the Fulc-Este, who in the course of time acquired Ferrara, Modena and Reggio. Este itself was taken over in 1275 by Padua and in 1405 (together with Padua) by Venice.
Elder branch, Guelph, Electors of Hanover[edit]
Main article: House of Welf
George, by the Grace of God, of Great Britain, France and Ireland, King, Defender of the Faith, Prince-Elector of Hanover, Duke of Brunswick. ca. 1714, the year of his succession, by Sir Godfrey Kneller.
Royal Arms of Great Britain (1714-1801).svg
The elder branch of the House of Este, the House of Welf, historically rendered "Guelf" or "Guelph" in English, produced dukes of Bavaria (1070–1139, 1156–1180), dukes of Saxony (1138–1139, 1142–1180), a German King (1198–1218), and the dukes of Brunswick and Lüneburg (1208–1918), later styled the "Electors of Hanover" when two branches of the family recombined in 1705.
After the peace ending the Napoleonic wars reshaped Europe ushering in the Modern era, the Electorate of Hanover (duchy of Brunswick and Lüneburg held in personal union by the king of Great Britain, George III) was dissolved by treaty, its lands were enlarged, and the state promoted to a kingdom. The new kingdom existed from 1815 to 1866, but upon accession of Queen Victoria (who could not inherit Hanover under the Salic law) in 1837, it passed to her uncle and thus ceased to be in personal union with the British Crown.
The House of Este hence gave Great Britain and the United Kingdom the "Hanoverian monarchs" (1714–1901).
Coat of Arms of Great Britain (1714-1801).svg
left)
Younger branch, the Margraves of Este[edit]
Welf IV, the eldest (d. 1101), was the son of Kunigunde (d. 1056), the last of the Elder Welfs. He inherited the property of his maternal uncle, Welf, Duke of Carinthia, became duke of Bavaria in 1070, and is the ancestor of the elder branch, the House of Welf.
Hugh, issue of Azzo's second marriage to Garsend of Maine, inherited the County of Maine, his mother's dowry, but sold it one year later and died without heirs.
Fulco I, Margrave of Milan (d. about 1128/35), the third son, is the ancestor of the younger Italian line of Este.
The two surviving branches, with Duke Henry the Lion of Saxony and Bavaria on the German side, concluded an agreement in 1154 which allocated the family's Italian possessions to the younger line, the Fulc-Este, who in the course of time acquired Ferrara, Modena and Reggio. Este itself was taken over in 1275 by Padua and in 1405 (together with Padua) by Venice.
Elder branch, Guelph, Electors of Hanover[edit]
Main article: House of Welf
George, by the Grace of God, of Great Britain, France and Ireland, King, Defender of the Faith, Prince-Elector of Hanover, Duke of Brunswick. ca. 1714, the year of his succession, by Sir Godfrey Kneller.
Royal Arms of Great Britain (1714-1801).svg
The elder branch of the House of Este, the House of Welf, historically rendered "Guelf" or "Guelph" in English, produced dukes of Bavaria (1070–1139, 1156–1180), dukes of Saxony (1138–1139, 1142–1180), a German King (1198–1218), and the dukes of Brunswick and Lüneburg (1208–1918), later styled the "Electors of Hanover" when two branches of the family recombined in 1705.
After the peace ending the Napoleonic wars reshaped Europe ushering in the Modern era, the Electorate of Hanover (duchy of Brunswick and Lüneburg held in personal union by the king of Great Britain, George III) was dissolved by treaty, its lands were enlarged, and the state promoted to a kingdom. The new kingdom existed from 1815 to 1866, but upon accession of Queen Victoria (who could not inherit Hanover under the Salic law) in 1837, it passed to her uncle and thus ceased to be in personal union with the British Crown.
The House of Este hence gave Great Britain and the United Kingdom the "Hanoverian monarchs" (1714–1901).
Coat of Arms of Great Britain (1714-1801).svg
left)
Younger branch, the Margraves of Este[edit]
Selasa, 10 September 2013
diacetyl. The density of butter is 0.911 g/cm3 (0.527 oz/in3), about the same as ice. Types[edit]
d a directly fermented skimmed milk. The buttermilk is drained off; sometimes more buttermilk is removed by rinsing the grains with water. Then the grains are "worked": pressed and kneaded together. When prepared manually, this is done using wooden boards called scotch hands. This consolidates the butter into a solid mass and breaks up embedded pockets of buttermilk or water into tiny droplets.
Commercial butter is about 80% butterfat and 15% water; traditionally made butter may have as little as 65% fat and 30% water. Butterfat is a mixture of triglyceride, a triester derived from glycerol and three of any of several fatty acid groups.[9] Butter becomes rancid when these chains break down into smaller components, like butyric acid and diacetyl. The density of butter is 0.911 g/cm3 (0.527 oz/in3), about the same as ice.
Types[edit]
Before modern factory butter making, cream was usually collected from several milkings and was therefore several days old and somewhat fermented by the time it was made into butter. Butter made from a fermented cream is known as cultured butter. During fermentation, the cream naturally sours as bacteria convert milk sugars into lactic acid. The fermentation process produces additional aroma compounds, including diacetyl, which makes for a fuller-flavored and more "buttery" tasting product.[10] Today, cultured butter is usually made from pasteurized cream whose fermentation is produced by the introduction of Lactococcus and Leuconostoc bacteria.
Chart of milk products and production relationships, including butter.
Another method for producing cultured butter, developed in the early 1970s, is to produce butter from fresh cream and then incorporate bacterial cultures and lactic acid. Using this method, the cultured butter flavor grows as the butter is aged in cold storage. For manufacturers, this method is more efficient, since aging the cream used to make butter takes significantly more space than simply storing the finished butter product. A method to make an artificial simulation of cultured butter is to add lactic acid and flavor compounds directly to the fresh-cream butter; while this more efficient process is claimed to simulate the taste of cultured butter, the product produced is not cultured but is instead flavored.
Dairy products are often pasteurized during production to kill pathogenic bacteria and other microbes. Butter made from pasteurized fresh cream is called sweet cream butter. Production of sweet cream butter first became common in the 19th century, with the development of refrigeration and the mechanical cream separator.[11] Butter made from fresh or cultured unpasteurized cream is called raw cream butter. While butter made from pasteurized cream may keep for several months, raw cream butter has a shelf life of roughly ten days.
Throughout continental Europe, cultured butter is preferred, while sweet cream butter dominates in the United States and the United Kingdom. Therefore, cultured butter is sometimes labeled "E
Commercial butter is about 80% butterfat and 15% water; traditionally made butter may have as little as 65% fat and 30% water. Butterfat is a mixture of triglyceride, a triester derived from glycerol and three of any of several fatty acid groups.[9] Butter becomes rancid when these chains break down into smaller components, like butyric acid and diacetyl. The density of butter is 0.911 g/cm3 (0.527 oz/in3), about the same as ice.
Types[edit]
Before modern factory butter making, cream was usually collected from several milkings and was therefore several days old and somewhat fermented by the time it was made into butter. Butter made from a fermented cream is known as cultured butter. During fermentation, the cream naturally sours as bacteria convert milk sugars into lactic acid. The fermentation process produces additional aroma compounds, including diacetyl, which makes for a fuller-flavored and more "buttery" tasting product.[10] Today, cultured butter is usually made from pasteurized cream whose fermentation is produced by the introduction of Lactococcus and Leuconostoc bacteria.
Chart of milk products and production relationships, including butter.
Another method for producing cultured butter, developed in the early 1970s, is to produce butter from fresh cream and then incorporate bacterial cultures and lactic acid. Using this method, the cultured butter flavor grows as the butter is aged in cold storage. For manufacturers, this method is more efficient, since aging the cream used to make butter takes significantly more space than simply storing the finished butter product. A method to make an artificial simulation of cultured butter is to add lactic acid and flavor compounds directly to the fresh-cream butter; while this more efficient process is claimed to simulate the taste of cultured butter, the product produced is not cultured but is instead flavored.
Dairy products are often pasteurized during production to kill pathogenic bacteria and other microbes. Butter made from pasteurized fresh cream is called sweet cream butter. Production of sweet cream butter first became common in the 19th century, with the development of refrigeration and the mechanical cream separator.[11] Butter made from fresh or cultured unpasteurized cream is called raw cream butter. While butter made from pasteurized cream may keep for several months, raw cream butter has a shelf life of roughly ten days.
Throughout continental Europe, cultured butter is preferred, while sweet cream butter dominates in the United States and the United Kingdom. Therefore, cultured butter is sometimes labeled "E
Sabtu, 12 Januari 2013
Canon 8 x 25 Compact Binoculars with Image Stabilizer - 8x 25mm - Prism Binocular
Canon 8 x 25 Compact Binoculars with Image Stabilizer - 8x 25mm - Prism Binocular
Additional Information: Objective Lens Construction: 4 elements in 3 groups Eyepiece Lens Construction: 4 elements in 3 groups Eye Width adjustment: 56mm ~ 72mm Focusing ...
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Canon 8×25 IS Binocular | Smallest, Lightest IS Binocular ...
Canon 8x25 IS Binocular comes with Porro II Prism, 8x magnifications, 3.1 mm exit pupil, 1 year warranty and 13.5 mm eye relief.
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Canon 10x30 Image Stabilization on sale for $419.00
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Canon 18x50 IS Binoculars 4624A002 on sale for $1289.00
11 x 8.25 x 4.5 in. The Canon 18 X 50 image stabilizer binocular is the eassiest binocular I have ever used, "Canon 18x50 Image Stabilized Binoculars"
8x magnification with wide field of view; Optical image stabilization system; Multicoated for contrast, clarity, and color fidelity; Doublet field flattener lens
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11 x 8.25 x 4.5 in. The Canon 18 X 50 image stabilizer binocular is the eassiest binocular I have ever used, "Canon 18x50 Image Stabilized Binoculars"
Jumat, 11 Januari 2013
Rokinon 24mm F1.4 Ed As Umc W/a Lens F/oly 4/3
Rokinon 24mm F1.4 Ed As Umc W/a Lens F/oly 4/3
24mm F1.4 Ed As Umc W/a Lens F/oly 4/3
Sale Cheap wide angle lens
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Tamron AF 90mm f/2.8 Di SP A/M 1:1 Macro Lens for Rokinon 35mm F/1.4 AS UMC Nikon 14-24mm f/2.8G ED AF-S Nikkor Wide Angle Zoo Fujifilm Lens X-Pro1 35mm F1 ,The Pentax K-mount, sometimes referred to as the "PK-mount", is a lens mount standard for mounting interchangeable photographic lenses to 35 mm single-lens reflex ,In this Sony Alpha A-Mount Lens Guide, you will find all the lenses available for the Sony Alpha A-Mount Camera system, (at ISO 100 equivalent with F1.4 lens f/2.8 Carl Zeiss Lens @ f/11, 1/100sec, 24mm, Ultra Wide-Angle f/2.8 IF ED UMC Lens Rokinon 35mm f/1.4 Wide ,Mu-43.com is the world's most vibrant Micro Four Thirds photography community, featuring coverage of Micro 4/3 news, rumors, and an active discussion forum.,for Nikon mount 12-24mm f/4.5-5.6 ultra-wide-angle zoom lens is The Rokinon 14mm f/2.8 IF ED MC This 35mm F1.4 UMC Wide-Angle Lens for Nikon ,The Rokinon 85mm F1.4 Aspherical Lens is razor Olympus 14-150mm F4-5.6 Ed Micro 4/3 Lens, The NEW ROKINON 14mm Ultra-Wide Angle F/2.8 IF ED UMC Lens is the ,Rokinon 85mm f/1.4 Aspherical Lens for Samyang AE 85mm f1.4 IF UMC Aspherical Lens for Nikon F mount Samyang 85mm f/1.4 Aspherical Lens for Olympus 4/3, ,Explore our large selection of top rated products at low prices from Samyang, Vivitar, Sony, Rokinon, and Phoenix,Ultra wide angle, bright lens Samyang 16mm f/2.0 ED AS UMC CS was designed with utmost diligence. Its optical structure is based on 13 elements arranged in 11 groups.
Samyang announces 16mm f/2.0 and 300mm f/6.3 Reflex lenses ...
Ultra wide angle, bright lens Samyang 16mm f/2.0 ED AS UMC CS was designed with utmost diligence. Its optical structure is based on 13 elements arranged in 11 groups.
Samyang Lens Electronics Camera Lenses - Shopping.com
Explore our large selection of top rated products at low prices from Samyang, Vivitar, Sony, Rokinon, and Phoenix
samyang 85mm | eBay - Electronics, Cars, Fashion, Collectibles ...
Rokinon 85mm f/1.4 Aspherical Lens for Samyang AE 85mm f1.4 IF UMC Aspherical Lens for Nikon F mount Samyang 85mm f/1.4 Aspherical Lens for Olympus 4/3,
Olympus Used Lenses For Sale - Compare Prices, Reviews and Buy ...
The Rokinon 85mm F1.4 Aspherical Lens is razor Olympus 14-150mm F4-5.6 Ed Micro 4/3 Lens, The NEW ROKINON 14mm Ultra-Wide Angle F/2.8 IF ED UMC Lens is the
Nikon Full Frame - Compare Prices, Reviews and Buy at Nextag
for Nikon mount 12-24mm f/4.5-5.6 ultra-wide-angle zoom lens is The Rokinon 14mm f/2.8 IF ED MC This 35mm F1.4 UMC Wide-Angle Lens for Nikon
Mu-43.com - Micro Four Thirds User Group - Micro 4/3 ...
Mu-43.com is the world's most vibrant Micro Four Thirds photography community, featuring coverage of Micro 4/3 news, rumors, and an active discussion forum.
Sony Alpha A57 Review | Sony A57 SLT-A57 | SonyAlphaLab ...
(at ISO 100 equivalent with F1.4 lens f/2.8 Carl Zeiss Lens @ f/11, 1/100sec, 24mm, Ultra Wide-Angle f/2.8 IF ED UMC Lens Rokinon 35mm f/1.4 Wide
Sony Alpha (A-Mount) Lens Guide | SonyAlphaLab.com | Sony ...
In this Sony Alpha A-Mount Lens Guide, you will find all the lenses available for the Sony Alpha A-Mount Camera system
Pentax K-mount - Wikipedia, the free encyclopedia
The Pentax K-mount, sometimes referred to as the "PK-mount", is a lens mount standard for mounting interchangeable photographic lenses to 35 mm single-lens reflex
...
Tamron AF 90mm f/2.8 Di SP A/M 1:1 Macro Lens for Rokinon 35mm F/1.4 AS UMC Nikon 14-24mm f/2.8G ED AF-S Nikkor Wide Angle Zoo Fujifilm Lens X-Pro1 35mm F1
Ultra wide angle, bright lens Samyang 16mm f/2.0 ED AS UMC CS was designed with utmost diligence. Its optical structure is based on 13 elements arranged in 11 groups.
Samyang Lens Electronics Camera Lenses - Shopping.com
Explore our large selection of top rated products at low prices from Samyang, Vivitar, Sony, Rokinon, and Phoenix
samyang 85mm | eBay - Electronics, Cars, Fashion, Collectibles ...
Rokinon 85mm f/1.4 Aspherical Lens for Samyang AE 85mm f1.4 IF UMC Aspherical Lens for Nikon F mount Samyang 85mm f/1.4 Aspherical Lens for Olympus 4/3,
Olympus Used Lenses For Sale - Compare Prices, Reviews and Buy ...
The Rokinon 85mm F1.4 Aspherical Lens is razor Olympus 14-150mm F4-5.6 Ed Micro 4/3 Lens, The NEW ROKINON 14mm Ultra-Wide Angle F/2.8 IF ED UMC Lens is the
Nikon Full Frame - Compare Prices, Reviews and Buy at Nextag
for Nikon mount 12-24mm f/4.5-5.6 ultra-wide-angle zoom lens is The Rokinon 14mm f/2.8 IF ED MC This 35mm F1.4 UMC Wide-Angle Lens for Nikon
Mu-43.com - Micro Four Thirds User Group - Micro 4/3 ...
Mu-43.com is the world's most vibrant Micro Four Thirds photography community, featuring coverage of Micro 4/3 news, rumors, and an active discussion forum.
Sony Alpha A57 Review | Sony A57 SLT-A57 | SonyAlphaLab ...
(at ISO 100 equivalent with F1.4 lens f/2.8 Carl Zeiss Lens @ f/11, 1/100sec, 24mm, Ultra Wide-Angle f/2.8 IF ED UMC Lens Rokinon 35mm f/1.4 Wide
Sony Alpha (A-Mount) Lens Guide | SonyAlphaLab.com | Sony ...
In this Sony Alpha A-Mount Lens Guide, you will find all the lenses available for the Sony Alpha A-Mount Camera system
Pentax K-mount - Wikipedia, the free encyclopedia
The Pentax K-mount, sometimes referred to as the "PK-mount", is a lens mount standard for mounting interchangeable photographic lenses to 35 mm single-lens reflex
...
Tamron AF 90mm f/2.8 Di SP A/M 1:1 Macro Lens for Rokinon 35mm F/1.4 AS UMC Nikon 14-24mm f/2.8G ED AF-S Nikkor Wide Angle Zoo Fujifilm Lens X-Pro1 35mm F1
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