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
Charm quark a charm quark) to be discovered was the J/ψ meson. It was discovered by a team at the Stanford Linear Accelerator Center (SLAC), led by Burton Richter, and one at the Brookhaven National Laboratory (BNL), led by Samuel Ting. The 1974 discovery of the (and thus the charm quark) ushered in a series of breakthroughs which are collectively known as the "November Revolution". Some of the hadrons containing charm quarks include: Charm quark The charm quark, charmed quark or c quark (from its symbol, c) is the third most massive of all quarks, a type of elementary particle. Charm quarks