Is Editing Digital Photography Images Safe for Image Quality?
Posted on April 3, 2009
Filed Under Digital Camera Features, Good Digital Cameras |
People that say tiff is the most appropriate format for picture editing are not as right as they claim.
But transforming from JPG to something else has no relevancy as a first step of editing digital photography. The images downloaded from the camera might be a compressed JPG that will be stored on the hard drive. But the Pc’s virtual memory will unravel the image when you open it. Only at the time you want to save the edited image from you PC’s virtual memory you might raise the problem of file format: jpg, gif, tiff, png and so on. Compressing during a save does not affect the quality of the initial uncompressed image with the changes it now has that is still located in the virtual memory and will remain there until you close the editing program. The only quality changes are visible in the saved JPG, with because of the compression it’s normal to have less information.
It’s normal to make intermediary saves when changing a photo’s appearance because you never know what could go wrong. These intermediary save will always be done under a format that is especially made for editing, that saves both quality and allows changes to become editable. So this basically means you should save the intermediary images in the format that is specific to your photo editing software. Failing to do this will return an intermediary save that acts just like another image. Only when you are done editing you can same the image in a conventional format like JPG for online photo sharing, TIFF for images that are meant to be printed at high resolutions and so on.
It’s a myth that circulated for a while and says that if you want quality pictures, the cropping is not allowed. Cropping results may turn up better or worse than the original, but it all depends on the functions used There are shrinking algorithms that eliminate extra pixels, and enlarging ones that make the pixel dots bigger. snapfish
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