IrishRepublicanArmy's definitions
it literally means "losing my temper" or "going insane" to some degree. If you would look at the REM lyrics to the song by the same name, it makes more sense, it really has nothing to do with religion.
I was pretty much losing my religion after being forced to listen to rap music by all the freshman girls at my school.
by IrishRepublicanArmy November 18, 2003
Get the losing my religionmug. 1) The active ingredient in alcohol is ethyl alcohol, which is produced by yeast. Working much like ether, alcohol puts the brain to sleep. Alcohol functions as a depressant to the central nervous system and slows down body functions. In large amounts, alcohol causes sedation, intoxication, unconsciousness, and possible death. Aside from significant negative physical consequences, chronic use of alcohol can lead to physical and psychological addiction.
2) Colorless, volatile liquid obtained by distillation and fermentation of carbohydrates (grain, molasses, potatoes irish). Alcohol is antiseptic and cooling but is also very drying to the hair and skin; care should thus be taken not to use too much.
3) This constituent of wine is a natural by-product of fermentation. It is one of the main pillars of perceived flavor, the others being "Acid", "residual Sugar" (and/or "Glycerin") and "Tannin". The presence of these components define a wine that has "good balance". For tablewines the wine label must, by law, state the alcohol content of the wine within the bottle, usually expressed as a percentage of the volume. Table wines do not usually exceed 14% alcohol content - (11% to 12.5% is generally considered the optimum amount) - although a few, such as Zinfandel, can go up to a 17% level. Sweet dessert wines fall in the same range. Fortified wines - (eg: Sherry, Port etc) - range from 17% to 21% alcohol content.
4) Ethanol or ethyl alcohol (C2H5OH), the liquid produced from sugar by fermentation that can make you drunk
5) A chemical compound formed by the action of yeast on the sugar content of grapes during fermentation. Most wines have between 7 and 25 percent alcohol, which gives wine is vinosity. If wine has too much alcohol for its body weight, it is unbalanced, and will taste uncharacteristically heavy or hot. The quality will be noticeable in aroma and aftertaste.
6) A general class of hydrocarbons that contain a hydroxyl group (OH). The term "alcohol" is often used interchangeably with the term "ethanol," even though there are many types of alcohol. (See Butanol, Ethanol, Methanol.)
2) Colorless, volatile liquid obtained by distillation and fermentation of carbohydrates (grain, molasses, potatoes irish). Alcohol is antiseptic and cooling but is also very drying to the hair and skin; care should thus be taken not to use too much.
3) This constituent of wine is a natural by-product of fermentation. It is one of the main pillars of perceived flavor, the others being "Acid", "residual Sugar" (and/or "Glycerin") and "Tannin". The presence of these components define a wine that has "good balance". For tablewines the wine label must, by law, state the alcohol content of the wine within the bottle, usually expressed as a percentage of the volume. Table wines do not usually exceed 14% alcohol content - (11% to 12.5% is generally considered the optimum amount) - although a few, such as Zinfandel, can go up to a 17% level. Sweet dessert wines fall in the same range. Fortified wines - (eg: Sherry, Port etc) - range from 17% to 21% alcohol content.
4) Ethanol or ethyl alcohol (C2H5OH), the liquid produced from sugar by fermentation that can make you drunk
5) A chemical compound formed by the action of yeast on the sugar content of grapes during fermentation. Most wines have between 7 and 25 percent alcohol, which gives wine is vinosity. If wine has too much alcohol for its body weight, it is unbalanced, and will taste uncharacteristically heavy or hot. The quality will be noticeable in aroma and aftertaste.
6) A general class of hydrocarbons that contain a hydroxyl group (OH). The term "alcohol" is often used interchangeably with the term "ethanol," even though there are many types of alcohol. (See Butanol, Ethanol, Methanol.)
by IRISHREPUBLICANARMY December 31, 2003
Get the alcoholmug. Radio used to be good until Clear Channel came along. Now it sucks, like "rock" stations that play nothing but Linkin Park, Disturbed and Korn, and about 20 Top 40 stations for every single city in the USA
Your listening to Clear Channel Radio, now for another song by some shitty rap song or yet another Linkin Park song.
by IrishRepublicanArmy January 7, 2004
Get the Clear Channelmug. "Our day will come" in Irish (Gaelic). Some also interprit it to be something along the lines of "Tommorow is ours"
Tiocfaidh Ár Lá is a popular phrase used by Irish Nationalists...however, me being an IRA supporter, screw them
by IrishRepublicanArmy January 5, 2004
Get the Tiocfaidh Ár Lámug. Pirate radio stations are usally one or two-person operations airing home-brew entertainment and/or iconoclastic viewpoints. In order to avoid detection by the authorites (The Man, FCC, etc), they tend to appear irregularly, with little concern for the niceties of conventional program scheduling. Most are found in Europe chiefly on weekends and major holidays, and mainly during the evenings in North America, often just above 6200.0 kHz, just below 7000.0 kHz (6955 and 6995 kHz are common pirate frequencies) and just above 7345 kHz. These sub rosa stations and thier addresses are subject to unusally abrupt change or termination, as well as their frequency of transmission, to avoid being cought by the FCC.
Free Radio stations are unlicensed broadcasters. They operate in defiance of FCC rules, which often seem to be more concerned with protecting the big broadcasting interests.
by irishrepublicanarmy December 31, 2003
Get the pirate radiomug. APCO 10-code for "I understand your transmission"
by IrishRepublicanArmy May 24, 2004
Get the 10-4mug.