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
Quark-nova Quark-nova A quark-nova is the hypothetical violent explosion resulting from the conversion of a neutron star to a quark star. Analogous to a supernova heralding the birth of a neutron star, a quark nova signals the creation of a quark star. The term quark-novae was coined in 2002 by Dr. Rachid Ouyed (currently at University of Calgary, Canada) and Drs. J. Dey and M. Dey (Calcutta University, India). When a neutron star spins down, it may convert to a quark star through a process known as quark deconfinement. The resultant star would have quark matter in its interior. The process