User guide

Tracktion 4 Reference Manual
81
The Level Meter Filter
This lter shows the level of the signal passing through it (Fig. 3.4.9). This al-
lows you to see at a glance how loud a given track is.
Clicking on this lter will display the properties for this lter in the properties
panel (Fig. 3.4.10).
Level meters can also show MIDI velocities on MIDI tracks.
When a level meter clips, red bars will remain on the meter to alert you. Clicking on the meter will
clear the clip warning and reset the meter.
Meter mode: This drop down is used to select the metering type for the selected level meter lter.
Peak: Select this option if you want the current meter to display levels in peak mode. In peak
mode the meter simply shows the highest level attained by the incoming signal. Peak is particu-
larly helpful for spotting clipping, or sudden spikes.
RMS: Select this option if you want the current meter to display levels in RMS mode. RMS mode
shows the average level of a signal. Clipping may be missed when in RMS mode, but it provides
a much better idea of the actual acoustic energy of a track.
Sum + difference: Select this option if you want the current meter to display levels in sum + dif-
ference mode. This mode shows two levels, one is the shared stereo level, and the other is the
difference between the two stereo levels. This is useful for showing stereo information. When the
sum meter is high, the source has a lot of monophonic audio; when the difference meter is high,
the source has a lot of different audio in the left and right channels.
Delete lter: Click this to remove the lter from the track.
Keyboard shortcut: DELETE or BACKSPACE.
If you right-click on a level meter, in addition to the normal right-click options for lters, you will have
the chance to set the metering mode for that lter, or for all level meter lters. The modes are the same
as the three described above. The pop-up menu also contains an option reset all overloaded indica-
tors, which clears the clip warning on all meters.
Keyboard shortcut: \.
Figure 3.4.10
Figure 3.4.9