scholarly journals Towards non-perturbative matching of three/four-flavor Wilson coefficients with aposition-space procedure

2019 ◽  
Author(s):  
Masaaki Tomii
Keyword(s):  
Four Flavor

scholarly journals Effect on Jarlskog Determinant Above the GUT Scale Within Four Flavor Neutrino Framework

2021 ◽  
Author(s):  
Vivek Kumar Nautiyal ◽  
Bipin Singh Koranga
Keyword(s):  
Neutrino Mass ◽  
Scale Effects ◽  
Mass Matrix ◽  
Gravitational Interaction ◽  
Planck Scale ◽  
Neutrino Mixing ◽  
Gut Scale ◽  
Jarlskog Determinant ◽  
Planck Scale Effects ◽  
Four Flavor

AbstractWe study the Planck scale effects on Jarlskog determiant in the four flavor framework. On electroweak symmetry breaking, quantum gravitational effects lead to an effective SU(2) × U(1) invariant dimension-5 Lagrangian including neutrino and Higgs forces, which perturbed the neutrino mass term and produce an extra terms in the neutrino mass matrix. We consider that gravitational interaction is independent from flavor and compute the Jarlskog determiant due to Planck scale effects. In the case of leptonic sector, the strentgh of CP violation is measured by Jarlskog determiant. We applied our approach to study Jarlskog determinant in the four flavor neutrino mixing above the GUT scale.

scholarly journals B - and D -meson leptonic decay constants from four-flavor lattice QCD

2018 ◽  
Vol 98 (7) ◽  
Author(s):  
A. Bazavov ◽  
C. Bernard ◽  
N. Brown ◽  
C. DeTar ◽  
A. X. El-Khadra ◽  
...  
Keyword(s):  
Lattice Qcd ◽  
D Meson ◽  
Leptonic Decay ◽  
Decay Constants ◽  
Four Flavor

Current algebra with a four-flavor effective Lagrangian

1978 ◽  
Vol 17 (5) ◽  
pp. 1430-1443 ◽  
Author(s):  
J. Kandaswamy ◽  
J. Schechter ◽  
M. Singer
Keyword(s):  
Current Algebra ◽  
Effective Lagrangian ◽  
Four Flavor

scholarly journals Phase structure of three and four flavor QCD

2014 ◽  
Vol 90 (3) ◽  
Author(s):  
Christian S. Fischer ◽  
Jan Luecker ◽  
Christian A. Welzbacher
Keyword(s):  
Phase Structure ◽  
Four Flavor

scholarly journals Hadronic-vacuum-polarization contribution to the muon’s anomalous magnetic moment from four-flavor lattice QCD

2020 ◽  
Vol 101 (3) ◽  
Author(s):  
C. T. H. Davies ◽  
C. DeTar ◽  
A. X. El-Khadra ◽  
E. Gámiz ◽  
Steven Gottlieb ◽  
...  
Keyword(s):  
Lattice Qcd ◽  
Magnetic Moment ◽  
Anomalous Magnetic Moment ◽  
Vacuum Polarization ◽  
Polarization Contribution ◽  
Four Flavor

scholarly journals Simultaneous Spectrophotometric Kinetic Determination of Four Flavor Enhancers in Foods with the Aid of Chemometrics

2011 ◽  
Vol 94 (4) ◽  
pp. 1210-1216 ◽  
Author(s):  
Yongnian Ni ◽  
Jinfeng Chen ◽  
Serge Kokot
Keyword(s):  
Spectral Data ◽  
Principal Component Regression ◽  
Principal Component ◽  
Food Samples ◽  
Hplc Method ◽  
Ethyl Vanillin ◽  
Sulfuric Acid Medium ◽  
Kinetic Spectrophotometric ◽  
Four Flavor

Abstract A sensitive kinetic spectrophotometric method was developed for the determination of four flavor enhancers—maltol, ethyl maltol, vanillin, and ethyl vanillin—in food samples. The method was based on the reduction of iron(III) by the four analytes in a sulfuric acid medium (0.012 mol/L), and the subsequent interaction of iron(II) with hexacyanoferrate(III) to form the strongly colored Prussian blue complex, which exhibited an absorption maximum at 800 nm. The optimized method had linear calibrations over the concentration ranges of 0.2–2.8 mg/L for maltol, ethyl maltol, and vanillin, as well as 0.2–1.8 mg/L for ethyl vanillin; the corresponding detection limits were 0.07, 0.07, 0.06, and 0.06 mg/L, respectively. Calibration models were constructed from the original and frst-derivative spectral data with the use of partial least-squares (PLS) and principal component regression chemometrics methods. Ultimately, the proposed analytical procedure was successively applied for the determination of the four compounds in commercial food samples with the use of a PLS calibration based on the frst-derivative spectral data. The results were comparable with those from a reference HPLC method.

LEADING NON-LOGARITHMIC CONTRIBUTION TO THE ELECTROPENGUIN DIAGRAM AND PHENOMENOLOGY OF KAON DECAYS

1990 ◽  
Vol 05 (26) ◽  
pp. 2173-2181 ◽  
Author(s):  
M. CIUCHINI ◽  
E. FRANCO ◽  
R. ONOFRIO
Keyword(s):  
Decay Rate ◽  
Effective Hamiltonian ◽  
Leading Order ◽  
Wilson Coefficient ◽  
Kaon Decays ◽  
The Real ◽  
Logarithmic Contribution ◽  
Four Flavor

The leading non-logarithmic contribution which arises in the real part of the Wilson coefficient for the electropenguin operator is re-analyzed within the four-flavor effective Hamiltonian. The ratio Γ(K+ → π+e+e−)/Γ(K+ → π0e+νe), the KL → π0e+e− decay rate and the ∆I = 1/2 rule in non-leptonic kaon decays are reconsidered by taking into account both the leading non-logarithmic contribution and the strong corrections in log (Mw/μ)2 up to the next-to-leading order. Their dependence on the QCD parameters is studied and we argue that the inclusion of the strong corrections of order log (mg/μ)2 cannot be neglected.

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