A cable's connector type, length, and gauge are the most important factors in signal quality. Get the shortest cables that can make the connection you need. Gauge (thickness) can improve quality, but the difference is greatest in speaker wire. Consider buying thicker-gauge cabling if it must run 50 feet or more. Only consider higher-price brand-name cables when you have to run cable a long distance (50 feet or more). Check out http://Monoprice.com for great prices on cables.
Class rates are listed on SD cards as a number inside of a circle. This spec indicates the minimum number of megabytes that can be transferred when you record video. The higher the class number, the faster your camera can write video data to the card. Currently, you will find Class 2 (2Mbps), 4 (4Mbps), 6 (6Mbps), or 10(10Mbps). Today, Class 6 is considered the minimum for recording video.
Today, memory cards can be found in smart phones and digital cameras. Here are a few rules to keep your cards healthy.
Don't Delete Individual Photos in Camera
Why: It uses battery life, it is hard to tell if an image is good or bad on the camera, and you run the risk of accidentally deleting a photo you want to keep when handling the awkward controls of your camera.
Format Your Card After Transferring Images to Your Computer
Why: Memory cards are like hard drives in that they get fragmented when you repeatedly store and erase lots of files. Use your camera's formatting command to format your card.
Have Spare Cards
Why: A spare card eliminates the need to selectively delete pictures on fly, or to reduce a picture's size or quality to cram more pictures on the a card. It also provides you with an option on those rare occasions when your memory card fails.
Know Your Card's Life Expectancy
Why: Memory cards are very durable, but they can only be written to a limited number of times and will eventually stop working. Expect your card to work for about eight to ten years. On the front of the card, write the month and year that you enter each memory card into service.