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
Up quark by gluons in the gluon field, the quarks move at roughly 99.995% of the speed of light, leading to Lorentz factor of roughly 100. As a result, the combined rest mass of quarks is barely 1% of proton or neutron mass. Up quark The up quark or u quark (symbol: u) is the lightest of all quarks, a type of elementary particle, and a major constituent of matter. It, along with the down quark, forms the neutrons (one up quark, two down quarks) and protons (two up quarks, one down quark) of atomic nuclei. It is part of the first