iRiShREPUBLICANarmy's definitions
1) A form of wireless communications in which the output of the transmitter takes the form of dissipating electromagnetic radiation which spreads outward from the antenna through free space. The signal strength drops off as the square of the distance from the source of radiation. Distant radio receivers have to be very sensitive to detect signals that can measure only a few microvolts per meter in strength.
2) A communications device allowing the wireless transmission through space of audible signals encoded in electromagnetic waves in the approximate frequency range from 10 kilohertz to 300,000 megahertz.
3) (maratime definition) An instrument that uses electromagnetic waves to communicate with other vessels. VHF radios are common for marine use, but are limited in range. HF-SSB (single sideband) radios have longer ranges.
4) an electronic receiver that detects and demodulates and amplifies transmitted signals
5) Radio is a system for the distribution of advertisement, chiefly brand advertisement for package-goods, and advertisement for recorded music sold by BigCos. To describe radio as a system for the diffusion of news, or of music, or as a technology, would be not only inaccurate but actually misleading. Radio is a creature of the advertising business, as its child, TV. television
6) Transmit messages via radio waves, usally on a set wavelength, or frequency.
2) A communications device allowing the wireless transmission through space of audible signals encoded in electromagnetic waves in the approximate frequency range from 10 kilohertz to 300,000 megahertz.
3) (maratime definition) An instrument that uses electromagnetic waves to communicate with other vessels. VHF radios are common for marine use, but are limited in range. HF-SSB (single sideband) radios have longer ranges.
4) an electronic receiver that detects and demodulates and amplifies transmitted signals
5) Radio is a system for the distribution of advertisement, chiefly brand advertisement for package-goods, and advertisement for recorded music sold by BigCos. To describe radio as a system for the diffusion of news, or of music, or as a technology, would be not only inaccurate but actually misleading. Radio is a creature of the advertising business, as its child, TV. television
6) Transmit messages via radio waves, usally on a set wavelength, or frequency.
by IrishRepublicanArmy December 31, 2003
Get the radio mug.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 alcohol mug.1) a song by Bush
2) An food additive used to retain moisture and to keep marshmallows and candies soft.
3) Secondary product of the alcoholic fermentation. One of the main elements that gives body and smoothness to the wines.
4) a sweet syrupy trihydroxy alcohol obtained by saponification of fats and oils
2) An food additive used to retain moisture and to keep marshmallows and candies soft.
3) Secondary product of the alcoholic fermentation. One of the main elements that gives body and smoothness to the wines.
4) a sweet syrupy trihydroxy alcohol obtained by saponification of fats and oils
by IRISHREPUBLICANARMY December 31, 2003
Get the glycerine mug.My DX-397 has an AFC.
by IrishrepublicanarmY January 1, 2004
Get the AFC mug.The CB antenna i use for freeband 27 MHz operations uses a base loading coil to lower the frequency to the 27 MHz band.
by IrishRepublicanArmy January 1, 2004
Get the base loading mug.by IrishRepublicanArmy January 1, 2004
Get the california kilowatt mug.Calling any amateur radio station, may be sent in CW, phone or some digital modes. Directly translated from morse code, it means "calling all stations"
CQ CQ CQ de KR4MU
by IrishRepublicanArmy January 1, 2004
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