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
Bottom quark quarks. Although it almost-exclusively transitions from or to a top quark, the bottom quark can decay into either an up quark or charm quark via the weak interaction. CKM matrix elements "V" and "V" specify the rates, where both these decays are suppressed, making lifetimes of most bottom particles (~10 s) somewhat higher than those of charmed particles (~10 s), but lower than those of strange particles (from ~10 to ~10 s). The combination of high mass and low transition-rate gives experimental collision byproducts containing a bottom quark a distinctive signature that makes them relatively easy to identify using a