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
Bottom quark Bottom quark The bottom quark or b quark, also known as the beauty quark, is a third-generation quark with a charge of − "e". All quarks are described in a similar way by electroweak and quantum chromodynamics, but the bottom quark has exceptionally low rates of transition to lower-mass quarks. The bottom quark is also notable because it is a product in almost all top quark decays, and is a frequent decay product of the Higgs boson. The bottom quark was first described theoretically in 1973 by physicists Makoto Kobayashi and Toshihide Maskawa to explain CP violation. The name "bottom"