Quark (dairy product) considered to be different types of fresh cheese, while in Eastern Europe cottage cheese is usually viewed as a type of quark (e.g. Russian for cottage cheese is "зернёный творог" "zernyony tvorog", literally "grainy quark"). Quark is similar to French fromage blanc, Indian paneer, and the queso fresco/queijo fresco made in the Iberian Peninsula and in some Latin American countries. It is distinct from Italian ricotta because ricotta (Italian "recooked") is made from scalded whey. Quark is somewhat similar to yogurt cheeses such as the South Asian "chak(k)a", the Arabic labneh, and the Central Asian suzma or kashk, but while
Bottom quark technique called "B-tagging". For that reason, mesons containing the bottom quark are exceptionally long-lived for their mass, and are the easiest particles to use to investigate CP violation. Such experiments are being performed at the BaBar, Belle and LHCb experiments. Some of the hadrons containing bottom quarks include: 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