Magnetar vs. Quark — What's the Difference?

A magnetar is a type of neutron star believed to have an extremely powerful magnetic field (∼109 to 1011 T, ∼1013 to 1015 G). The magnetic-field decay powers the emission of high-energy electromagnetic radiation, particularly X-rays and gamma rays.

A quark () is a type of elementary particle and a fundamental constituent of matter. Quarks combine to form composite particles called hadrons, the most stable of which are protons and neutrons, the components of atomic nuclei.

A neutron star with a very strong magnetic field. Magnetars are the proposed sources of observed gamma-ray bursts.

Any of a class of six fundamental fermions, two in each of the three generations, one having an electric charge of - 1/3 , the other, + 2/3 , comprising the down, up, strange, charm, bottom, and top quarks. Quarks are the basic components of all hadrons.

(star) A neutron star or pulsar with an extremely powerful magnetic field, especially those on which starquakes occur, thought to be the source of some gamma-ray bursts.

Any of the six quarks' associated antiparticles, the antiquarks.

A soft, creamy, usually unsalted cheese traditional to central Europe and made from cow's milk that is coagulated by the lactic acid produced by bacteria rather than by the use of rennet.

(particle) In the Standard Model, an elementary subatomic particle that forms matter. They combine to form hadrons, such as protons and neutrons. Category:en:Nuclear physics

An integer that uniquely identifies a text string.

A soft creamy cheese, eaten throughout northern, central, eastern, and southeastern Europe as well as the Low Countries, very similar to cottage cheese except that it is usually not made with rennet.

The black-crowned night heron, Nycticorax nycticorax.

Hypothetical truly fundamental particle in mesons and baryons; there are supposed to be six flavors of quarks (and their antiquarks), which come in pairs; each has an electric charge of +2/3 or -1/3

Fresh unripened cheese of a smooth texture made from pasteurized milk, a starter, and rennet