a line of large cars made by ford
driven only by 90 year olds and cops
usally seen with about 7 radio antennas (both VHF and UHF), a lightbar and a police officer in the back, seen all the time on I-66 behind rice burners.
driven only by 90 year olds and cops
usally seen with about 7 radio antennas (both VHF and UHF), a lightbar and a police officer in the back, seen all the time on I-66 behind rice burners.
"Dude, i put a hairdryer out of the window of my grandpa's crown victoria and everyone thought i was a cop
by IrishRepublicanArmy October 21, 2003
National something i can't remember.
anyway, they "regulate" the world of government and military radio users in the United States of America.
they also have a MAJOR problem with accepting any radio other then a motorola.
Stupid fascists!
anyway, they "regulate" the world of government and military radio users in the United States of America.
they also have a MAJOR problem with accepting any radio other then a motorola.
Stupid fascists!
by IrishRepublicanArmy November 13, 2003
APCO 10-code for "I understand your transmission"
by IrishRepublicanArmy May 24, 2004
A burst of noise (a.k.a. "static") heard after a FM radio transmission ends. The random static sound is actually the radio trying to decipher the ambient background noise into meaningful audio. Usually this noise is hidden from the listener with the squelch function on the radio. In typical squelch systems, the audio circuit is turned off if the radio isn't receiving a signal of a certain minimum signal strength. The squelch tail occurs when the transmission has just ended and the radio circuitry doesn't respond quite fast enough. This is remedied by systems like STE or Squelch Tail Elimination by Motorola which send a brief subaudible tone right before the end of the transmission so that the audio circuit turns off before the modulated signal ends. Creative use of CTCSS like turning off the tone generation circuit on a repeater before the repeater tail will work for radios using tone squelch on both transmit and receive.
by IrishRepublicanArmy December 20, 2003
Emergency Position Indicating Radio Beacon
The EPRIB (or "e-piryb") is pretty much an uber-ELT that transmits a radio signal on a frequency somewhere around 406 MHz. This signal contains information regarding the location of the signal (usally a downed aircraft or ship in distress). Satellites (known as SARSAT pick up this radio signal (as well as ELT signals) and relay this information to centers like the AFRCC. Search and Rescue is then dispatched to search and rescue agencies such as The Civil Air Patrol and Coast Guard.
The EPRIB (or "e-piryb") is pretty much an uber-ELT that transmits a radio signal on a frequency somewhere around 406 MHz. This signal contains information regarding the location of the signal (usally a downed aircraft or ship in distress). Satellites (known as SARSAT pick up this radio signal (as well as ELT signals) and relay this information to centers like the AFRCC. Search and Rescue is then dispatched to search and rescue agencies such as The Civil Air Patrol and Coast Guard.
Because the captian of the sinking fishing boat had bought an EPIRB for his boat, the Coast Guard was able to find and rescue him quickly.
by IrishRepublicanArmy January 27, 2004
I would have to disagree with that statement, because there are plenty of sexy irish people out there, and I am one of them. Czechsmix has no idea what he is talking about sense irish (red) hair would be probably the sexist out there.
by IrishRepublicanArmy March 09, 2004
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