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arXiv 0801.3301hep-ph
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F项诱导风味质谱

F-term Induced Flavor Mass Spectrum

Naoyuki Haba, Yoshio Koide

摘要:

利用O 'Rairetaigh型超对称破缺模型提出了产生香味质谱的新机制。通过规范-单重态(SU(3)味对称性的九重态)超场的F分量,自然地实现了所需的费米子质量谱的双线性形式,并再现了合适的荷轻子质量关系.带电轻子的质量谱一般是非简并的,甚至可以是分级的(在特定情况下与带电轻子的质量成比例)。味改变中性过程被抑制,因为带电轻子和slepton(右手sneutrino除外)的质量矩阵对角化同时在味空间。右手中微子是轻的,与轻子扇区的比例($\tilde{m}_{ν_R}$ / $\tilde{m}_e \sim m_ν$ / $m_e$)相似。

英文摘要:

New mechanism of generating flavor mass spectrum is proposed by using an O'Raifeartaigh-type supersymmetry breaking model. A desired bilinear form of fermion mass spectrum is naturally realized through F-components of gauge-singlet (nonet of SU(3) flavor symmetry) superfields, and the suitable charged-lepton mass relation is reproduced. The charged-slepton mass spectrum is non-degenerate in general, and can be even hierarchical (proportional to the charged-lepton masses in the specific case). Flavor changing neutral processes are suppressed since the charged-lepton and slepton (except for right-handed sneutrino) mass matrices are diagonalized simultaneously in the flavor space. The right-handed sneutrinos are light with the similar ratio to the lepton sector ($\tilde{m}_{ν_R}$/$\tilde{m}_e \sim m_ν$/$m_e$).

机构、总结、中文摘要均由AI分析而来,可能存在错误,请以论文正文为准。

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