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Constrained flavor breaking

Thomas Appelquist, Yang Bai, Maurizio Piai Orcid Logo

Physical Review D, Volume: 91, Issue: 9

Swansea University Author: Maurizio Piai Orcid Logo

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DOI (Published version): 10.1103/PhysRevD.91.093009

Abstract

We explore predictive flavor models based on subgroups of the standard-model SU(3)^5 flavor symmetry. Restricting to products of SU(3), we find that a global SU(3)^3 flavor symmetry, broken only by two Yukawa spurions, leads to a relation among down-type quark, up-type quark and charged-lepton Yukaw...

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Published in: Physical Review D
Published: 2015
Online Access: http://arxiv.org/abs/1503.07450
URI: https://cronfa.swan.ac.uk/Record/cronfa20998
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first_indexed 2015-05-01T02:08:58Z
last_indexed 2018-02-09T04:58:04Z
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spelling 2016-01-08T09:52:58.0360410 v2 20998 2015-04-30 Constrained flavor breaking 3ce295f2c7cc318bac7da18f9989d8c3 0000-0002-2251-0111 Maurizio Piai Maurizio Piai true false 2015-04-30 SPH We explore predictive flavor models based on subgroups of the standard-model SU(3)^5 flavor symmetry. Restricting to products of SU(3), we find that a global SU(3)^3 flavor symmetry, broken only by two Yukawa spurions, leads to a relation among down-type quark, up-type quark and charged-lepton Yukawa matrices: Yd∝YuYe^+. As a result, the charged-lepton mass ratios are expressed in terms of quark mass ratios and mixing angles. Large leptonic mixing angles appear to be natural and lead to contributions to flavor-changing neutral currents in the charged-lepton sector, which can be tested in future precision experiments. Journal Article Physical Review D 91 9 31 12 2015 2015-12-31 10.1103/PhysRevD.91.093009 http://arxiv.org/abs/1503.07450 COLLEGE NANME Physics COLLEGE CODE SPH Swansea University 2016-01-08T09:52:58.0360410 2015-04-30T09:10:47.5342899 Faculty of Science and Engineering School of Biosciences, Geography and Physics - Physics Thomas Appelquist 1 Yang Bai 2 Maurizio Piai 0000-0002-2251-0111 3
title Constrained flavor breaking
spellingShingle Constrained flavor breaking
Maurizio Piai
title_short Constrained flavor breaking
title_full Constrained flavor breaking
title_fullStr Constrained flavor breaking
title_full_unstemmed Constrained flavor breaking
title_sort Constrained flavor breaking
author_id_str_mv 3ce295f2c7cc318bac7da18f9989d8c3
author_id_fullname_str_mv 3ce295f2c7cc318bac7da18f9989d8c3_***_Maurizio Piai
author Maurizio Piai
author2 Thomas Appelquist
Yang Bai
Maurizio Piai
format Journal article
container_title Physical Review D
container_volume 91
container_issue 9
publishDate 2015
institution Swansea University
doi_str_mv 10.1103/PhysRevD.91.093009
college_str Faculty of Science and Engineering
hierarchytype
hierarchy_top_id facultyofscienceandengineering
hierarchy_top_title Faculty of Science and Engineering
hierarchy_parent_id facultyofscienceandengineering
hierarchy_parent_title Faculty of Science and Engineering
department_str School of Biosciences, Geography and Physics - Physics{{{_:::_}}}Faculty of Science and Engineering{{{_:::_}}}School of Biosciences, Geography and Physics - Physics
url http://arxiv.org/abs/1503.07450
document_store_str 0
active_str 0
description We explore predictive flavor models based on subgroups of the standard-model SU(3)^5 flavor symmetry. Restricting to products of SU(3), we find that a global SU(3)^3 flavor symmetry, broken only by two Yukawa spurions, leads to a relation among down-type quark, up-type quark and charged-lepton Yukawa matrices: Yd∝YuYe^+. As a result, the charged-lepton mass ratios are expressed in terms of quark mass ratios and mixing angles. Large leptonic mixing angles appear to be natural and lead to contributions to flavor-changing neutral currents in the charged-lepton sector, which can be tested in future precision experiments.
published_date 2015-12-31T03:24:51Z
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score 10.993443