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  • An X-ray of a bag of corn chips.  These are a common snack food.
    cornchips-blue.jpg
  • Thermogram of a hot dish of food.  The different colors represent different temperatures on the object. The lightest colors are the hottest temperatures, while the darker colors represent a cooler temperature.  Thermography uses special cameras that can detect light in the far-infrared range of the electromagnetic spectrum (900?14,000 nanometers or 0.9?14 µm) and creates an  image of the objects temperature..
    ir07-1524.jpg
  • X-ray Potato chips
    K15X-potatoechips01D.jpg
  • X-ray Potato chips
    K15X-potatoechips02C.jpg
  • X-ray Potato chips
    K15X-potatoechips02B.jpg
  • X-ray Potato chips
    K15X-potatoechips02A.jpg
  • X-ray Potato chips
    K15X-potatoechips01C.jpg
  • X-ray Potato chips
    K15X-potatoechips01B.jpg
  • X-ray Potato chips
    K15X-potatoechips01.jpg
  • Marshmallows are placed in a vacuum chamber and the air is removed.  As the air is removed the pressure drops causing the air trapped in the marshmallows to expand.  The trapped air expands to many the original volume and the marshmallows grows in size.  This image is part of a series taken at different vacuum pressures.
    K12vac-marshmallow005.JPG
  • Marshmallows are placed in a vacuum chamber and the air is removed.  As the air is removed the pressure drops causing the air trapped in the marshmallows to expand.  The trapped air expands to many the original volume and the marshmallows grows in size.  This image is part of a series taken at different vacuum pressures.
    K12vac-marshmallow007.JPG
  • Marshmallows are placed in a vacuum chamber and the air is removed.  As the air is removed the pressure drops causing the air trapped in the marshmallows to expand.  The trapped air expands to many the original volume and the marshmallows grows in size.  This image is part of a series taken at different vacuum pressures.
    K12vac-marshmallow001.JPG
  • Marshmallows are placed in a vacuum chamber and the air is removed.  As the air is removed the pressure drops causing the air trapped in the marshmallows to expand.  The trapped air expands to many the original volume and the marshmallows grows in size.  This image is part of a series taken at different vacuum pressures.
    K12vac-marshmallow006.JPG
  • Marshmallows are placed in a vacuum chamber and the air is removed.  As the air is removed the pressure drops causing the air trapped in the marshmallows to expand.  The trapped air expands to many the original volume and the marshmallows grows in size.  This image is part of a series taken at different vacuum pressures.
    K12vac-marshmallow004.JPG
  • Marshmallows are placed in a vacuum chamber and the air is removed.  As the air is removed the pressure drops causing the air trapped in the marshmallows to expand.  The trapped air expands to many the original volume and the marshmallows grows in size.  This image is part of a series taken at different vacuum pressures.
    K12vac-marshmallow002.JPG
  • Marshmallows are placed in a vacuum chamber and the air is removed.  As the air is removed the pressure drops causing the air trapped in the marshmallows to expand.  The trapped air expands to many the original volume and the marshmallows grows in size.  This image is part of a series taken at different vacuum pressures.
    K12vac-marshmallow003.JPG
  • Marshmallows are placed in a vacuum chamber and the air is removed.  As the air is removed the pressure drops causing the air trapped in the marshmallows to expand.  The trapped air expands to many the original volume and the marshmallows grows in size.  This image is part of a series taken at different vacuum pressures.
    K12vac-marshmallow008.JPG
  • Thermogram of a girl eating pizza.  The different colors represent different temperatures on the object. The lightest colors are the hottest temperatures, while the darker colors represent a cooler temperature.  Thermography uses special cameras that can detect light in the far-infrared range of the electromagnetic spectrum (900?14,000 nanometers or 0.9?14 µm) and creates an  image of the objects temperature..
    ir07-1149.jpg
  • The inside of a magnetron removed from a microwave oven.  The magnetron is a device that creates microwave radiation. A magnetron consists of an electron tube surrounded by a magnet. As electrons are released from the heated cathode they are forced to take a spiral path to the anode by the magnetic field, creating microwaves. This magnetron creates a microwave radiation that is the same frequency as a water molecule vibrates.  When water is exposed to just the right frequency, the water molecules will gain kinetic energy and become hotter.
    K11-magnetron7111.jpg
  • The inside of a magnetron removed from a microwave oven.  The magnetron is a device that creates microwave radiation. A magnetron consists of an electron tube surrounded by a magnet. As electrons are released from the heated cathode they are forced to take a spiral path to the anode by the magnetic field, creating microwaves. This magnetron creates a microwave radiation that is the same frequency as a water molecule vibrates.  When water is exposed to just the right frequency, the water molecules will gain kinetic energy and become hotter.
    K11-magnetron7101.jpg
  • An Sem image of blue cheese, the blue color and flavor of the cheese is due to the Penicillin fungus.  It is made from cow's milk using the mould Penicillin to produce the blue-green marbling. Cheese is a good source of calcium, but contains high levels of fat.  This is a false color scanning electron microscope image.   The image was collected at 1,000x magnification and the length bar at the bottom of the image is 20 um.
    K07SEMbluecheese5.jpg
  • Falling toast photographed with a 25 hz strobe.  That is the flash is set off 25 times a second..The falling toast is said to always land buttered side down.
    K12-strobotoast7818.jpg
  • Falling toast photographed with a 25 hz strobe.  That is the flash is set off 25 times a second..The falling toast is said to always land buttered side down.
    K12-strobotoast7840.jpg
  • Falling toast photographed with a 25 hz strobe.  That is the flash is set off 25 times a second..The falling toast is said to always land buttered side down.
    K12-strobotoast7838.jpg
  • X-ray of a Rhubarb leaf (Rheum sp. ) leaves and stalks. The stalks are eaten, and are a good source of vitamin C (ascorbic acid). The leaves contain oxalic acid, however, and are toxic.
    K15Xrhubarb01C.jpg
  • X-ray of a Rhubarb leaf (Rheum sp. ) leaves and stalks. The stalks are eaten, and are a good source of vitamin C (ascorbic acid). The leaves contain oxalic acid, however, and are toxic.
    K15Xrhubarb01B.jpg
  • X-ray of a Rhubarb leaf (Rheum sp. ) leaves and stalks. The stalks are eaten, and are a good source of vitamin C (ascorbic acid). The leaves contain oxalic acid, however, and are toxic.
    K15Xrhubarb01.jpg
  • Ripe bananas in Ultra Violet (UV) light.  This is part of a pair of image to compare bananas in normal light and UV light.  The stressed cells around the brown spots glow under the UV light.
    K11-UVbanana002.JPG
  • Falling toast photographed with a 25 hz strobe.  That is the flash is set off 25 times a second..The falling toast is said to always land buttered side down.
    K12-strobotoast7837 copy.jpg
  • Falling toast photographed with a 25 hz strobe.  That is the flash is set off 25 times a second..The falling toast is said to always land buttered side down.
    K12-strobotoast7817.jpg
  • An Sem image of blue cheese, the blue color and flavor of the cheese is due to the Penicillin fungus.  It is made from cow's milk using the mould Penicillin to produce the blue-green marbling. Cheese is a good source of calcium, but contains high levels of fat.  This is a false color scanning electron microscope image.   The image was collected at 1,000x magnification and the length bar at the bottom of the image is 20 um.
    K07SEMbluecheese1.jpg
  • Kiwano fruits (Cucumis metuliferus).  The specimen was illuminated with white light to compare it with the shortwave ultraviolet light (UV) image in this series. This image is part of a series
    K20-UVIVF_4519.jpg
  • Kiwano fruits (Cucumis metuliferus).  The specimen was illuminated with white light to compare it with the shortwave ultraviolet light (UV) image in this series. This image is part of a series
    K20-UVIVF_4505.jpg
  • X-ray Habanero Chili Pepper.The habanero chili is one of the more intensely piquant species of chili peppers of the Capsicum genus. Unripe habaneros are green, and they color as they mature.
    K15X-Habanero01C.jpg
  • An x-ray of Hardneck garlic scapes.  These leafless stems of the garlic plant (Allium sativum) are edible and used as a vegetable.
    K15X-garlic-comp02C.jpg
  • X-ray of an American Lobster (Homarus americanus)
    K15Xfull-lobster004.jpg
  • Salt crystals (NaCl).  Large samples of rock salt showing the cubic cleavage structure.
    K12salt-crystals018.JPG
  • An X-ray of a fall decorative gourd.
    K12X-gourd003A.jpg
  • An X-ray of a fall decorative gourd.
    K12X-gourd002A.jpg
  • Flint corn (Zea mays indurata) commonly known as Indian corn is the same species but a variant of maize.  The specimen was illuminated with white light to compare it with the shortwave ultraviolet light (UV) image in this series. This image is part of a series
    K20-UVIVF_4529.jpg
  • A browning banana. The specimen was illuminated with shortwave ultraviolet light (UV) that cannot be detected with the camera used for this image. There was a small amout of white light added to the exposure to show the yellow of the banana. The tissues in the plant absorbed the UV light and fluoresced in the visible spectrum. This technique is called ultraviolet light induced visible light fluorescence (UVIVLF) and is often used in biology to detect unique compounds in samples. This image is part of a series
    K20-UVIVF_4448.jpg
  • An x-ray of Hardneck garlic scapes.  These leafless stems of the garlic plant (Allium sativum) are edible and used as a vegetable.
    K15X-garlic-comp02A.jpg
  • An x-ray of Hardneck garlic scapes.  These leafless stems of the garlic plant (Allium sativum) are edible and used as a vegetable.
    K15X-garlic-comp01E.jpg
  • X-ray Black Raspberries. Black Raspberry (Rubus sp.) fruits
    K15X-BlackRaspberries01B.jpg
  • X-ray of an American Lobster (Homarus americanus)
    K15X-HE-full-lobster-2015C.jpg
  • X-ray of an American Lobster (Homarus americanus)
    K15Xfull-lobster005.jpg
  • Salt crystals (NaCl).  Collected  in The Salton Sea, an inland saline lake in Southern California.  This sample shows the cubic structure of the salt crystals.
    K12salt-crystals039.JPG
  • False color X-Ray of Pasta.
    K12X-pasta01B.jpg
  • An X-ray a cabbage leaf
    K11-xcabbageleaf1C.jpg
  • An X-ray of a fall decorative gourd.
    K12X-gourd001B.jpg
  • An X-ray of a fall decorative gourd.
    K12X-gourd001A.jpg
  • Kiwano fruits (Cucumis metuliferus).  The specimen was illuminated with white light to compare it with the shortwave ultraviolet light (UV) image in this series. This image is part of a series
    K20-UVIVF_4517.jpg
  • Kiwano fruits (Cucumis metuliferus). The specimen was illuminated with shortwave ultraviolet light (UV) that cannot be detected with the camera used for this image. The tissues in the plant absorbed the UV light and fluoresced in the visible spectrum. This technique is called ultraviolet light induced visible light fluorescence (UVIVLF) and is often used in biology to detect unique compounds in samples. This image is part of a series
    K20-UVIVF_4520.jpg
  • Kiwano fruits (Cucumis metuliferus). The specimen was illuminated with shortwave ultraviolet light (UV) that cannot be detected with the camera used for this image. The tissues in the plant absorbed the UV light and fluoresced in the visible spectrum. This technique is called ultraviolet light induced visible light fluorescence (UVIVLF) and is often used in biology to detect unique compounds in samples. This image is part of a series
    K20-UVIVF_4516.jpg
  • Kiwano fruits (Cucumis metuliferus). The specimen was illuminated with shortwave ultraviolet light (UV) that cannot be detected with the camera used for this image. The tissues in the plant absorbed the UV light and fluoresced in the visible spectrum. This technique is called ultraviolet light induced visible light fluorescence (UVIVLF) and is often used in biology to detect unique compounds in samples. This image is part of a series
    K20-UVIVF_4504.jpg
  • X-ray Habanero Chili Pepper.The habanero chili is one of the more intensely piquant species of chili peppers of the Capsicum genus. Unripe habaneros are green, and they color as they mature.
    K15X-Habanero01A.jpg
  • An x-ray of Hardneck garlic scapes.  These leafless stems of the garlic plant (Allium sativum) are edible and used as a vegetable.
    K15X-garlic-comp01D.jpg
  • An x-ray of Hardneck garlic scapes.  These leafless stems of the garlic plant (Allium sativum) are edible and used as a vegetable.
    K15X-garlic-comp01C.jpg
  • An x-ray of Hardneck garlic scapes.  These leafless stems of the garlic plant (Allium sativum) are edible and used as a vegetable.
    K15X-garlic-comp01B.jpg
  • X-ray image of Chili pepper.  Chili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae.
    K15X-Chilipeppers02B.jpg
  • X-ray of Bitter Melon Fruit. Bitter melon, (Momordica charantia).
    K15X-bitterfruit01A.jpg
  • X-ray of an American Lobster (Homarus americanus)
    K15X-HE-full-lobster-2015.jpg
  • X-ray of an American Lobster (Homarus americanus)
    K15Xfull-lobster002.jpg
  • Salt crystals (NaCl).  Large samples of rock salt showing the cubic cleavage structure.
    K12salt-crystals033.JPG
  • Salt crystals (NaCl).  Large samples of rock salt showing the cubic cleavage structure.
    K12salt-crystals014.JPG
  • Salt crystals (NaCl).  Large samples of rock salt showing the cubic cleavage structure.
    K12salt-crystals007.JPG
  • False color X-Ray of Pasta.
    K12X-pasta01D.jpg
  • False color X-Ray of Pasta.
    K12X-pasta01C.jpg
  • False color X-Ray of Pasta.
    K12X-pasta01.jpg
  • X-ray of a Bunch of Bananas
    K12x-bananas2.jpg
  • An X-ray of a fall decorative gourd.
    K12X-gourd003B.jpg
  • Scanning electron microscope image of a strawberry seed. Strawberry (Fragaria x ananassa) magnified 50x.
    K07SEM-strawberry1.jpg
  • Flint corn (Zea mays indurata) commonly known as Indian corn is the same species but a variant of maize.  The specimen was illuminated with shortwave ultraviolet light (UV) that cannot be detected with the camera used for this image. The tissues in the plant absorbed the UV light and fluoresced in the visible spectrum. This technique is called ultraviolet light induced visible light fluorescence (UVIVLF) and is often used in biology to detect unique compounds in samples. This image is part of a series
    K20-UVIVF_4530.jpg
  • Flint corn (Zea mays indurata) commonly known as Indian corn is the same species but a variant of maize.  The specimen was illuminated with shortwave ultraviolet light (UV) that cannot be detected with the camera used for this image. The tissues in the plant absorbed the UV light and fluoresced in the visible spectrum. This technique is called ultraviolet light induced visible light fluorescence (UVIVLF) and is often used in biology to detect unique compounds in samples. This image is part of a series
    K20-UVIVF_4524.jpg
  • A browning banana. The specimen was illuminated with white light to compare it with the shortwave ultraviolet light (UV) image in this series. This image is part of a series
    K20-UVIVF_4446.jpg
  • A browning banana. The specimen was illuminated with shortwave ultraviolet light (UV) that cannot be detected with the camera used for this image. The tissues in the plant absorbed the UV light and fluoresced in the visible spectrum. This technique is called ultraviolet light induced visible light fluorescence (UVIVLF) and is often used in biology to detect unique compounds in samples. This image is part of a series
    K20-UVIVF_4440.jpg
  • X-ray Habanero Chili Pepper.The habanero chili is one of the more intensely piquant species of chili peppers of the Capsicum genus. Unripe habaneros are green, and they color as they mature.
    K15X-Habanero01F.jpg
  • X-ray Habanero Chili Pepper.The habanero chili is one of the more intensely piquant species of chili peppers of the Capsicum genus. Unripe habaneros are green, and they color as they mature.
    K15X-Habanero01E.jpg
  • X-ray Habanero Chili Pepper.The habanero chili is one of the more intensely piquant species of chili peppers of the Capsicum genus. Unripe habaneros are green, and they color as they mature.
    K15X-Habanero01B.jpg
  • An x-ray of Hardneck garlic scapes.  These leafless stems of the garlic plant (Allium sativum) are edible and used as a vegetable.
    K15X-garlic-comp01A.jpg
  • X-ray image of Chili pepper.  Chili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae.
    K15X-Chilipeppers02.jpg
  • X-ray of Bitter Melon Fruit. Bitter melon, (Momordica charantia).
    K15X-bitterfruit02A.jpg
  • X-ray of Bitter Melon Fruit. Bitter melon, (Momordica charantia).
    K15X-bitterfruit01B.jpg
  • X-ray of an American Lobster (Homarus americanus)
    K15Xfull-lobster003.jpg
  • This is an image all the way around a watermelon.  This type of photography is used to document the full surface of a cylinder and is called peripheral streak photography.
    K13-Streak-watermelon.jpg
  • Salt crystals (NaCl).  Large samples of rock salt showing the cubic cleavage structure.
    K12salt-crystals019.JPG
  • Salt crystals (NaCl).  Large samples of rock salt showing the cubic cleavage structure.
    K12salt-crystals010.JPG
  • Salt crystals (NaCl).  Collected  in The Salton Sea, an inland saline lake in Southern California.  This sample shows the cubic structure of the salt crystals.
    K12salt-crystals044.JPG
  • X-ray of an Atlantic Mackerel (Scomber scombrus). Fresh fish, such as mackerel, is an excellent source of protein and oils. This fish is easy to catch off a dock, and is very popular with fishermen.
    K11X-mackeralHDR1.jpg
  • An X-ray a cabbage leaf
    K11-xcabbageleaf1A.jpg
  • An X-ray of a fall decorative gourd.
    K12X-gourd002B.jpg
  • An x-ray of Hardneck garlic scapes.  These leafless stems of the garlic plant (Allium sativum) are edible and used as a vegetable.
    K15X-garlic-comp02B.jpg
  • X-ray image of Chili pepper.  Chili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae.
    K15X-Chilipeppers03B.jpg
  • X-ray image of Chili pepper.  Chili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae.
    K15X-Chilipeppers03A.jpg
  • X-ray of Bitter Melon Fruit. Bitter melon, (Momordica charantia).
    K15X-bitterfruit02B.jpg
  • Flint corn (Zea mays indurata) commonly known as Indian corn is the same species but a variant of maize.  The specimen was illuminated with white light to compare it with the shortwave ultraviolet light (UV) image in this series. This image is part of a series
    K20-UVIVF_4525.jpg
  • X-ray Black Raspberries. Black Raspberry (Rubus sp.) fruits
    K15X-BlackRaspberries01C.jpg
  • X-ray Black Raspberries. Black Raspberry (Rubus sp.) fruits
    K15X-BlackRaspberries01.jpg
  • X-ray of an American Lobster (Homarus americanus)
    K15X-HE-full-lobster-2015B.jpg
  • Scanning electron microscope image of a strawberry seed. Strawberry (Fragaria x ananassa) magnified 50x.
    K07SEM-strawberry2.jpg
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