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Flavor Invariants and Renormalization-group Equations in the Leptonic Sector with Massive Majorana Neutrinos

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 Added by Yilin Wang
 Publication date 2021
  fields
and research's language is English




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In the present paper, we carry out a systematic study of the flavor invariants and their renormalization-group equations (RGEs) in the leptonic sector with three generations of charged leptons and massive Majorana neutrinos. First, following the approach of the Hilbert series from the invariant theory, we show that there are 34 basic flavor invariants in the generating set, among which 19 invariants are CP-even and the others are CP-odd. Any flavor invariants can be expressed as the polynomials of those 34 basic invariants in the generating set. Second, we explicitly construct all the basic invariants and derive their RGEs, which form a closed system of differential equations as they should. The numerical solutions to the RGEs of the basic flavor invariants have also been found. Furthermore, we demonstrate how to extract physical observables from the basic invariants. Our study is helpful for understanding the algebraic structure of flavor invariants in the leptonic sector, and also provides a novel way to explore leptonic flavor structures.



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In this talk, we present a recent investigation of the sufficient and necessary conditions for CP conservation in the leptonic sector with massive Majorana neutrinos in terms of CP-odd weak-basis invariants. The number of weak-basis invariants to guarantee CP conservation in the leptonic sector is clarified and a new set of invariants are advocated for the description of CP conservation, given the physical parameters in their experimentally allowed regions.
312 - Lu-Xin Liu 2009
A set of renormalization invariants is constructed using approximate, two-flavor, analytic solutions for RGEs. These invariants exhibit explicitly the correlation between quark flavor mixings and mass ratios in the context of the SM, DHM and MSSM of electroweak interaction. The well known empirical relations $theta_{23}propto m_s /m_b $, $theta_{13}propto m_d /m_b$ can thus be understood as the result of renormalization evolution toward the infrared point. The validity of this approximation is evaluated by comparing the numerical solutions with the analytical approach. It is found that the scale dependence of these quantities for general three flavoring mixing follows closely these invariants up to the GUT scale.
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109 - Bingrong Yu , Shun Zhou 2021
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