Quark (dairy product) a somewhat crumbly texture (like ricotta). The basic quark this basic quark or skimmed quark ("Magerquark") must under German Law have less than 10% fat by dry mass. Quark with higher fat content is made by adding cream after cooling. It has a very smooth and creamy texture and is slightly sweet (unlike sour cream). A firmer version called "Schichtkäse" (layer cheese) is often used for baking. Schichtkäse is distinguished from quark by having an added layer of cream sandwiched between two layers of quark. Quark is also often sold flavored with herbs, spices, or fruit. In general, dry mass
Down quark to be taken into account. Due to strong force mediated by gluons in the gluon field, the quarks move at roughly 99.995% of the speed of light, leading to Lorentz factor of roughly 100. As a result, the combined rest mass of quarks is barely 1% of proton or neutron mass. Down quark The down quark or d quark (symbol: d) is the second-lightest of all quarks, a type of elementary particle, and a major constituent of matter. Together with the up quark, it forms the neutrons (one up quark, two down quarks) and protons (two up quarks, one down