A Grand Unified Supersymmetric Theory of Flavor

Physics – High Energy Physics – High Energy Physics - Phenomenology

Scientific paper

Rate now

  [ 0.00 ] – not rated yet Voters 0   Comments 0

Details

38 pages, 3 Postscript figures

Scientific paper

A grand unified $SU(5)$ theory is constructed with a hierarchical breaking of a $U(2)$ flavor symmetry. The small parameters of the squark and slepton mass matrices, necessary to solve the supersymmetric flavor-changing problem, and the inter-generational quark and lepton mass hierarchies are both generated from the $U(2)$ symmetry breaking parameters. The flavor interactions of the theory are tightly constrained, with just 10 free real parameters for both the fermion and scalar sectors. All but one of the 8 small fermion mass ratios, and all of the 3 small Cabibbo-Kobayashi-Maskawa mixing angles, can be understood without introducing small dimensionless Yukawa parameters. Predictions are made for 2 of the Cabibbo-Kobayashi-Maskawa mixing angles and for 2 of the fermion masses. The six flavor mixing matrices which appear at the neutralino vertices, and which in general are arbitrary unitary matrices, are determined in terms of just a single free parameter.

No associations

LandOfFree

Say what you really think

Search LandOfFree.com for scientists and scientific papers. Rate them and share your experience with other people.

Rating

A Grand Unified Supersymmetric Theory of Flavor does not yet have a rating. At this time, there are no reviews or comments for this scientific paper.

If you have personal experience with A Grand Unified Supersymmetric Theory of Flavor, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and A Grand Unified Supersymmetric Theory of Flavor will most certainly appreciate the feedback.

Rate now

     

Profile ID: LFWR-SCP-O-246958

  Search
All data on this website is collected from public sources. Our data reflects the most accurate information available at the time of publication.