Quark (dairy product) considered to be different types of fresh cheese, while in Eastern Europe cottage cheese is usually viewed as a type of quark (e.g. Russian for cottage cheese is "зернёный творог" "zernyony tvorog", literally "grainy quark"). Quark is similar to French fromage blanc, Indian paneer, and the queso fresco/queijo fresco made in the Iberian Peninsula and in some Latin American countries. It is distinct from Italian ricotta because ricotta (Italian "recooked") is made from scalded whey. Quark is somewhat similar to yogurt cheeses such as the South Asian "chak(k)a", the Arabic labneh, and the Central Asian suzma or kashk, but while
Bottom quark quarks. Although it almost-exclusively transitions from or to a top quark, the bottom quark can decay into either an up quark or charm quark via the weak interaction. CKM matrix elements "V" and "V" specify the rates, where both these decays are suppressed, making lifetimes of most bottom particles (~10 s) somewhat higher than those of charmed particles (~10 s), but lower than those of strange particles (from ~10 to ~10 s). The combination of high mass and low transition-rate gives experimental collision byproducts containing a bottom quark a distinctive signature that makes them relatively easy to identify using a