Taste breaking effects in scalar meson correlators

Physics – High Energy Physics – High Energy Physics - Lattice

Scientific paper

Rate now

  [ 0.00 ] – not rated yet Voters 0   Comments 0

Details

7 pp., Talk presented at Lattice 2006 (Spectroscopy)

Scientific paper

As a consistency check of the staggered-fermion fourth-root approximation, we analyze the a_0 and f_0 correlators, including the effects of two-meson taste-multiplet intermediate states. Rooted staggered chiral perturbation theory describes the contributions from the pseudoscalar taste multiplets in terms of only a few low energy constants, which have all been previously determined by the MILC collaboration. In previous work one of us (Prelovsek) showed that the two-meson ``bubble'' contributions could explain the observed anomalies in the lattice data for the isovector a_0 channel. In the present work we extend this analysis to the f_0 channel. On a MILC collaboration lattice ensemble at 0.12 fm with 2+1 flavors of Asqtad-improved staggered fermions, we have made new measurements of correlators in both channels for a variety of momenta. A fit to these correlators gives low energy constants that are reasonably consistent with previous determinations by the MILC collaboration.}

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

Taste breaking effects in scalar meson correlators 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 Taste breaking effects in scalar meson correlators, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Taste breaking effects in scalar meson correlators will most certainly appreciate the feedback.

Rate now

     

Profile ID: LFWR-SCP-O-155775

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