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
Top quark of a weak isospin doublet. The top quark was sometimes called "truth quark" in the past, but over time "top quark" became the predominant use. The proposal of Kobayashi and Maskawa heavily relied on the GIM mechanism put forward by Sheldon Lee Glashow, John Iliopoulos and Luciano Maiani, which predicted the existence of the then still unobserved charm quark. When in November 1974 teams at Brookhaven National Laboratory (BNL) and the Stanford Linear Accelerator Center (SLAC) simultaneously announced the discovery of the J/ψ meson, it was soon after identified as a bound state of the missing charm quark with its