论文标题
强烈的衰减宽度和质谱
Strong decay widths and mass spectra of charmed baryons
论文作者
论文摘要
Charmed Baryons的总衰减宽度是通过$^3p_0 $型号计算的。我们的计算在最终状态中考虑:在构成夸克模型中,Charmed Baryon-(Vector/pseudoscalar)Meson对和(八位八分/解剖)BARYON-(伪卡/载体)诱人的梅森对。此外,我们计算了诱人的巴里昂基础状态的质量及其激发,直至$ d $ - 在三夸克和夸克 - 贵族计划中的组成夸克模型中,都利用汉密尔顿模型,基于谐波振荡器的电位加上质量分配的术语,以编码\ mbox的spiner spiner spiner,并利用汉密尔顿型模型。哈密顿模型的参数拟合到诱人的重子质量和衰减宽度的实验数据中。由于数据的实验不确定性影响了拟合的模型参数,因此我们通过Monte Carlo Bootstrap方法将这些不确定性彻底传播到了我们预测的Charmed Baryon质量和衰减宽度中,这在此主题的其他理论研究中通常不存在。我们的量子数分配和质量的预测和强大的部分衰减宽度与可用数据是合理的一致性。因此,我们的结果表明能够指导LHCB,Belle和Belle II实验的未来测量。 最后,附录提供了我们计算的一些细节,其中我们包括风味偶联系数,这对于进一步的理论研究很有用。
The total decay widths of the charmed baryons are calculated by means of the $^3P_0$ model. Our calculations consider in the final states: the charmed baryon-(vector/pseudoscalar) meson pairs and the (octet/ decuplet) baryon-(pseudoscalar/vector) charmed meson pairs, within a constituent quark model. Furthermore, we calculate the masses of the charmed baryon ground states and their excitations up to the $D$-wave in a constituent quark model both in the three-quark and in the quark-diquark schemes, utilizing a Hamiltonian model based on a harmonic oscillator potential plus a mass splitting term that encodes the spin, \mbox{spin-orbit}, isospin, and flavor interactions. The parameters of the Hamiltonian model are fitted to the experimental data of the charmed baryon masses and decay widths. As the experimental uncertainties of the data affect the fitted model parameters, we have thoroughly propagated these uncertainties into our predicted charmed baryon masses and decay widths via a Monte Carlo bootstrap approach, which is often absent in other theoretical studies on this subject. Our quantum number assignments and predictions of the masses and strong partial decay widths are in reasonable agreement with the available data. Thus, our results show the ability to guide future measurements in LHCb, Belle and Belle II experiments. Finally, the appendices provide some details of our calculations, in which we include the flavor coupling coefficients, which are useful for further theoretical investigations.