Any influence that tends to change the state of rest or the uniform motion in a straight line of a body. The action of an unbalanced or resultant force results in the acceleration of a body in the direction of action of the force, or it may, if the body is unable to move freely, result in its deformation (see Hooke's law). Force is a vector quantity, possessing both magnitude and direction; its si unit is the newton.
According to Newton’s second law of motion the magnitude of a resultant force is equal to the rate of change of momentum of the body on which it acts; the force F producing an acceleration a m s-2 on a body of mass m kilograms is therefore given by: F = ma See also Newton’s laws of motion.
1. Physical energy or intensity:; SYN. forcefulness, strength.
2. The physical influence that produces a change in a physical quantity
3. A powerful effect or influence:
4. Group of people willing to obey orders; SYN. personnel.
5. A group of people having the power of effective action + prikaži više

ETYM Italian forte: cf. French fort. Related to Fort.
(Homonym: fort).
1. (Music) With great loudness; SYN. fortissimo.
2. An asset of special worth or utility; SYN. long suit, metier, specialty, speciality, strong point, strength.
3. The stronger half of a sword blade between the hilt and the foible.

ETYM Latin fortitudo, from fortis strong. Related to Fort.
Strength of mind that enables one to endure adversity with courage.

Forcefulness, intensity; state of having great physical strength, mightiness; potency, effectiveness; authoritativeness, state of having great influence

ETYM From starch stiff, cf. German stärke, from stark strong.
Widely distributed, high-molecular-mass carbohydrate, produced by plants as a food store; main dietary sources are cereals, legumes, and tubers, including potatoes. It consists of varying proportions of two glucose polymers (polysaccharides): straight-chain (amylose) and branched (amylopectin) molecules.
Purified starch is a white powder used to stiffen textiles and paper and as a raw material for making various chemicals. It is used in the food industry as a thickening agent. Chemical treatment of starch gives rise to a range of “modified starches” with varying properties. Hydrolysis (splitting) of starch by acid or enzymes generates a variety of “glucose syrups” or “liquid glucose” for use in the food industry. Complete hydrolysis of starch with acid generates the monosaccharide glucose only. Incomplete hydrolysis or enzymic hydrolysis yields a mixture of glucose, maltose and non-hydrolyzed fractions called dextrins.
A link was identified 1994 between a diet low in starch and cancer of the colon.
1. A feculent contained various plants, being a store of energy.
2. A solution made with this feculent and used to stiffen fabric.
A complex carbohydrate found chiefly in seeds, fruits, tubers, roots and stem pith of plants, notably in corn, potatoes, wheat, and rice; an important foodstuff and used otherwise especially in adhesives and as fillers for paper. + prikaži više

ETYM Old Eng. strengthe, as. strengthu, from strang strong. Related to Strong.
1. The condition of financial success.
2. The property of being physically or mentally strong.

Powerfulness, mightiness, quality of having great physical power

ETYM Old Eng. vigour, vigor, Old Fren. vigor, vigur, vigour, French vigueur, from Latin vigor, from vigere to be lively or strong. Related to Vegetable, Vigil.
(Alternate spelling: vigour).
Active strength of body or mind; SYN. vigour.

Alternate (chiefly British) spelling for vigor.