Title: | Testing lepton flavor models at ESSnuSB |
Author: |
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Date: | 2020-07-01 |
Language: | English |
Scope: | 14 |
University/Institute: | Háskóli Íslands University of Iceland |
School: | Verkfræði- og náttúruvísindasvið (HÍ) School of Engineering and Natural Sciences (UI) |
Department: | Raunvísindastofnun (HÍ) Science Institute (UI) |
Series: | Journal of High Energy Physics;2020(7) |
ISSN: | 1029-8479 |
DOI: | 10.1007/JHEP07(2020)014 |
Subject: | Beyond Standard Model; CP violation; Discrete Symmetries; Neutrino Physics |
URI: | https://hdl.handle.net/20.500.11815/2288 |
Citation:Blennow, M., Ghosh, M., Ohlsson, T. et al. Testing lepton flavor models at ESSnuSB. Journal of High Energy Physics 2020, 14 (2020). https://doi.org/10.1007/JHEP07(2020)014
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Abstract:We review and investigate lepton flavor models, stemming from discrete non- Abelian flavor symmetries, described by one or two free model parameters. First, we confront eleven one- and seven two-parameter models with current results on leptonic mixing angles from global fits to neutrino oscillation data. We find that five of the one- and five of the two-parameter models survive the confrontation test at 3σ. Second, we investigate how these ten one- and two-parameter lepton flavor models may be discriminated at the proposed ESSnuSB experiment in Sweden. We show that the three one-parameter models that predict sin δCP = 0 can be distinguished from those two that predict | sin δCP| = 1 by at least 7σ. Finally, we find that three of the five one-parameter models can be excluded by at least 5σ and two of the one-parameter as well as at most two of the five two-parameter models can be excluded by at least 3σ with ESSnuSB if the true values of the leptonic mixing parameters remain close to the present best-fit values.
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Description:Publisher's version (útgefin grein)
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Rights:This article is distributed under the terms of the Creative Commons Attribution License (CC-BY 4.0), which permits any use, distribution and reproduction in any medium, provided the original author(s) and source are credited
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