File:Estoril Classic Week 2018 Miki Biasion (30294007657) (cropped).jpg

Original file ‎(1,530 × 2,175 pixels, file size: 1.73 MB, MIME type: image/jpeg)

This file is from a shared repository and may be used by other projects. Please see the file description page for further information.

File history

Click on a date/time to view the file as it appeared at that time.

	Date/Time	Thumbnail	Dimensions	User	Comment
current	22:50, 22 November 2019		1,530 × 2,175 (1.73 MB)	commons>Danyele	File:Estoril Classic Week 2018 Miki Biasion (30294007657).jpg cropped 70 % horizontally, 44 % vertically using CropTool with precise mode.

There are no pages that use this file.

This file contains additional information, probably added from the digital camera or scanner used to create or digitize it.

If the file has been modified from its original state, some details may not fully reflect the modified file.

Camera manufacturer	NIKON
Camera model	COOLPIX A900
Exposure time	1/640 sec (0.0015625)
F Number	f/4
ISO speed rating	80
Date and time of data generation	10:09, 6 October 2018
Lens focal length	6.8 mm
Orientation	Normal
Horizontal resolution	300 dpi
Vertical resolution	300 dpi
Software used	COOLPIX A900 V1.0
File change date and time	10:09, 6 October 2018
Y and C positioning	Centered
Exposure Program	Normal program
Exif version	2.3
Date and time of digitizing	10:09, 6 October 2018
Meaning of each component	Y Cb Cr does not exist
Image compression mode	4
APEX exposure bias	0
Maximum land aperture	3.5 APEX (f/3.36)
Metering mode	Pattern
Light source	Unknown
Flash	Flash did not fire, compulsory flash suppression
Supported Flashpix version	1
Color space	sRGB
File source	Digital still camera
Scene type	A directly photographed image
Custom image processing	Normal process
Exposure mode	Auto exposure
White balance	Auto white balance
Digital zoom ratio	0
Focal length in 35 mm film	38 mm
Scene capture type	Standard
Scene control	None
Contrast	Normal
Saturation	Normal
Sharpness	Normal
Subject distance range	Unknown
GPS tag version	0.0.3.2