论文标题
使用信息理论研究Higgs-Boson质量的非最小口味侵略CMSSM
Investigating non-minimal flavour-violating CMSSM in the light of Higgs-Boson mass using information theory
论文作者
论文摘要
预计，预计停止Quarks的风味侵略性相互作用将为Higgs-Boson质量提供额外的GEV贡献，尤其是当与Scharm-Quarks混合时，从而可以减少超对称性（SUSY）断裂量表，而与构成的约束约束最小的超级合成标准模型（CMSSM）相比。受此启发，我们使用Higgs-Boson的信息熵分析了上面在CMSSM上提到的交互作用，用于更广泛的viol-violation-violation CMSSSM参数空间$（M_0，M_0，M_ {1/2}，a_0，a_0，a_0，$ \tanβ，$ \tanβ，$ \tanβ，$ \tanβ，$ $δ_{ct}^{ij} $代表顶级Quark与魅力Quark和$ i，j $，j $，j $定义的左右手性的风味。我们对上述模型的信息理论分析揭示了$（m_0，m_ {1/2}，a_0，\tanβ，Δ_{ct}^{ij} $ as $（4.30 {\ rm〜tev}，2.32，2.32 {\ rm〜rm〜tev} $ tev} $ tev}，$ tev}，-4.96，-966» 22.8,0.037）$和$（4.16 {\ rm〜tev}，$ 3.89〜 {\ rm tev}， - 4.10〜 {\ rm tev}， $（i，j）=（l，r）$和$（r，l）$的19.4，0.039）$，对应于最大熵，这表明Susy Breaking量表约为$ 5 $ TEV，从而允许比Flavour-Flavour-Companterving CMSSM相比，允许相当低的Sparticles质量。
Flavour-violating interactions of the stop-quarks are expected to provide an additional few GeV contributions to the Higgs-Boson mass, particularly when mix with scharm-quarks, thereby allowing reduced supersymmetry (SUSY) breaking scale compared to flavour-conserving constrained minimal supersymmetric Standard Model (CMSSM). Inspired by this, we analyse the interactions mentioned above in the context of CMSSM using the information entropy of the Higgs-Boson for a wider region of flavour-violating CMSSM parameter space $(m_0,m_{1/2},A_0,$ $\tanβ,sgn(μ),δ_{ct}^{ij})$, where $δ_{ct}^{ij}$ represents the flavour-violating coupling of the top-quark with the charm-quark and $i, j$ defining left and right chiralities of squarks. Our information-theoretic analysis of the model mentioned above reveals the most favourable values of $(m_0, m_{1/2},A_0, \tanβ,δ_{ct}^{ij})$ as $(4.30 {\rm~TeV}, 2.32 {\rm~TeV}, -4.96{\rm~ TeV},$ $ 22.8,0.037)$ and $(4.16 {\rm ~TeV},$ $3.89~{\rm TeV},-4.10~{\rm TeV}, 19.4, 0.039)$ for $(i, j) = (L, R)$ and $(R, L)$, respectively, corresponding to the maximum entropy which suggest the SUSY breaking scale to be about $5$ TeV, thereby allowing considerable low values of sparticles masses than the flavour-conserving CMSSM.
