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Introduction
Factors that affect the total exposure of a photograph include the scene luminance, the aperture size (f-number), and the exposure time (shutter speed); photographers can trade off shutter speed and aperture by using units of stops. A stop up and down on each will halve or double the amount of light regulated by each; exposures of equal exposure value can be easily calculated and selected. For any given total exposure, or exposure value, a fast shutter speed requires a larger aperture (smaller f-number). Similarly, a slow shutter speed, a longer length of time, can be compensated by a smaller aperture (larger f-number).
Slow shutter speeds are often used in low light conditions, extending the time until the shutter closes, and increasing the amount of light gathered. This basic principle of photography, the exposure, is used in film and digital cameras, the image sensor effectively acting like film when exposed by the shutter.
Shutter speed is measured in seconds. A typical shutter speed for photographs taken in sunlight is 1/125th of a second. In addition to its effect on exposure, shutter speed changes the way movement appears in the picture. Very short shutter speeds are used to freeze fast-moving subjects, for example at sporting events. Very long shutter speeds are used to intentionally blur a moving subject for artistic effect.
Adjustment to the aperture controls the depth of field, the distance range over which objects are acceptably sharp; such adjustments generally need to be compensated by changes in the shutter speed.
In early days of photography, available shutter speeds were somewhat ad hoc. Following the adoption of a standardized way of representing aperture so that each major step exactly doubled or halved the amount of light entering the camera ( 2.8, 4, 5.6, 8, 11, 16, etc.), a standardized 2:1 scale was adopted for shutter speed so that opening one aperture stop and reducing the shutter speed by one step resulted in the identical exposure. The agreed standards for shutter speeds are:
