Quark (dairy product) these products are obtained by straining yogurt (milk fermented with thermophile bacteria), quark is made from soured milk fermented with mesophile bacteria. Quark is possibly described by Tacitus in his book "Germania" as "lac concretum" ("thick milk"), eaten by Germanic peoples. However, this could also have meant soured milk or any other kind of fresh cheese or fermented milk product. Although quark is sometimes referred to loosely as a type of "cottage cheese", they can be distinguished from the different production aspects and textural quality, with the cottage cheese grains described as more chewy or meaty. The word "Quark" (Late
Top quark decays, but only at one loop level, meaning that they are extremely suppressed. In particular, it is possible for a top quark to decay into another up-type quark (an up or a charm) by emitting a photon or a Z-boson. Searches for these exotic decay modes have provided no evidence for their existence in accordance with expectations from the Standard Model. The branching ratios for these decays have been determined to be less than 5.9 in 1,000 for photonic decay and less than 2.1 in 1,000 for Z-boson decay at 95% confidence. The Standard Model describes fermion masses through the