by IrishREPUBLICANArmy May 31, 2004
by IrishRepublicanArmy December 22, 2003
by IrishRepublicanArmy November 13, 2003
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
Emergency Locator Transmitter. The ELT is a small radio transmitter that is installed in an aircraft and is designed to being transmitting upon impact (the crash) or it can be manually switched on. The ELT transmits a distincive signal on the international emergency frequencies of 121.5 MHz (VHF) and 243.0 MHz (UHF). This signal is picked up by ground stations, search and resuce aircraft (see Civil Air Patrol and Coast Guard, and satelites. Direction-finding equipment is then used to "home-in" on the signal and locate the downed aircraft.
by IrishRepublicanArmy January 18, 2004
The RadioShack DX-397 is based off the SG-344 shortwave and AM/FM radio. It pretty much owns any other analog radio out there.
FREQUENCY COVERAGE:
"MW": 0.530 to 1.710 MHz
"SW1": 4.390 to 5.180 MHz
"SW2": 5.720 to 6.330 MHz
"SW3": 7.000 to 8.050 MHz
"SW4": 9.200 to 10.020 MHz
"SW5": 11.350 to 12.250 MHz
"SW6": 13.250 to 14.290 MHz
"SW7": 15.000 to 16.050 MHz
"SW8": 17.300 to 18.180 MHz
"SW9": 18.700 to 19.250 MHz
"SW10":21.200 to 22.300 MHz
"FM" (yes it gets FM)
88.0 to 108.0 MHz
FREQUENCY COVERAGE:
"MW": 0.530 to 1.710 MHz
"SW1": 4.390 to 5.180 MHz
"SW2": 5.720 to 6.330 MHz
"SW3": 7.000 to 8.050 MHz
"SW4": 9.200 to 10.020 MHz
"SW5": 11.350 to 12.250 MHz
"SW6": 13.250 to 14.290 MHz
"SW7": 15.000 to 16.050 MHz
"SW8": 17.300 to 18.180 MHz
"SW9": 18.700 to 19.250 MHz
"SW10":21.200 to 22.300 MHz
"FM" (yes it gets FM)
88.0 to 108.0 MHz
DX-397 ownage!
by IrishRepublicanArmy November 18, 2003