NewTek TriCaster Studio - Manual (Page 270)

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As a first step, cameras need to be properly calibrated. Ideally, this is done right at the camera.
Corrective measures taken downstream never fully compensate for problems at the first link in
the chain. Most cameras, even inexpensive consumer models, provide adequate controls for this
purpose.
Some other video sources do not offer much if anything in the way of adjustment, however. You
may need to adjust TriCaster’s Proc Amp settings to improve previously recorded video played
from a DVD player, or a networked ‘video chat’ system.
In both cases above, TriCaster’s Waveform and Vectorscope monitors will help. We also need to
give consideration to downstream devices, though.
Computer displays are inherently different than television sets. Thus the video you see on your
computer interface can vary quite a bit from what your viewers see on their televisions. Too, you
will want to be able to correctly judge colors when preparing titles and graphics. It will help you
a great deal if your downstream (from TriCaster) video monitors are properly set up to allow you
to make these judgments.
D.2 CALIBRATING VIDEO SOURCES
The obvious disparity between neighboring televisions on display in a store amply demonstrates
that even identical (and brand-new) video devices can differ dramatically. When mixing multiple
cameras we need to ensure that their output matches. Switching to a camera with obviously
different color characteristics will be seen as a glaring error by your viewers.
Even when we restrict matters to a single unit, color characteristics can change as the system
warms up, and as it ages. For this reason, it’s important to allow a device to warm up before
attempting to calibrate it.
D.2.1 SETTING BLACK AND WHITE
Naturally, the color range available for transmission and recording is bounded at the upper level
by white and at the lower level by black. Anything else falls somewhere in-between.
Consider what happens if you gradually raise the brightness control on your television. Beyond a
certain point (and unlike claims made for laundry detergent) your whites do not become whiter.
They can’t – the upper limit (white) is firmly fixed.