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
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