4.7 Article

Strong decay widths and mass spectra of charmed baryons

Journal

PHYSICAL REVIEW D
Volume 107, Issue 3, Pages -

Publisher

AMER PHYSICAL SOC
DOI: 10.1103/PhysRevD.107.034031

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The total decay widths of the charmed baryons are calculated using the 3P0 model. Both the charmed baryon-(vector/pseudoscalar) meson pairs and the (octet/decuplet) baryon-(pseudoscalar/vector) charmed meson pairs are considered, within a constituent quark model. The masses of the charmed baryon ground states and their excitations up to the D-wave are also calculated using a Hamiltonian model, with parameters fitted to experimental data.
The total decay widths of the charmed baryons are calculated by means of the 3P0 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, 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.

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