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arXiv 2009.10040hep-ph
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数据驱动的风味模型

The Data Driven Flavour Model

Luca Merlo

摘要:

一个自下而上的方法已被采用,以确定符合目前的实验测量的风味模型。带电费米子质量等级表明,只有顶部汤川项应该存在于可重整化水平。拉格朗日量的味对称性包括费米子动力学项,只有顶部汤川是U(2)和U(3)因子的组合。较轻的收费费米子和积极的中微子质量和夸克和轻子混合考虑特定的spurion领域。相关的现象学的调查和模型原来有几乎相同的味道保护的最小味违反,在夸克和轻子部门。促进spurions动力场,相关的标量势也进行了研究,并确定了一个最小值,以便费米子质量和混合正确地再现。

英文摘要:

A bottom-up approach has been adopted to identify a flavour model that agrees with present experimental measurements. The charged fermion mass hierarchies suggest that only the top Yukawa term should be present at the renormalisable level. The flavour symmetry of the Lagrangian including the fermionic kinetic terms and only the top Yukawa is then a combination of U (2) and U(3) factors. Lighter charged fermion and active neutrino masses and quark and lepton mixings arise considering specific spurion fields. The associated phenomenology is investigated and the model turns out to have almost the same flavour protection of the Minimal Flavour Violation, in both quark and lepton sectors. Promoting the spurions to be dynamical fields, the associated scalar potential is also studied and a minimum is identified such that fermion masses and mixings are correctly reproduced.

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