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
Constituent quark surrounded by a cloud of virtual quarks and gluons. This cloud, in the end, underlies the large constituent-quark masses. Definition: Constituent quarks are valence quarks for which the correlations for the description of hadrons by means of gluons and sea-quarks are put into effective quark masses of these valence quarks. The effective quark mass is called constituent quark mass. Hadrons consist of 'glued' constituent quarks. The quantum chromodynamic binding energy of a valence quark in a hadron is the amount of energy required to make the hadron spontaneously emit a meson containing the valence quark. This is the same as