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Title: Flavor dependence of the pion and kaon form factors and parton distribution functions

Abstract

The separate quark flavor contributions to the pion and kaon valence quark distribution functions are studied, along with the corresponding electromagnetic form factors in the space-like region. The calculations are made using the solution of the Bethe-Salpeter equation for the model of Nambu and Jona-Lasinio with proper-time regularization. Both the pion and kaon form factors and the valence quark distribution functions reproduce many features of the available empirical data. The larger mass of the strange quark naturally explains the empirical fact that the ratio u(K) + (x)/u(pi) + (x) drops below unity at large x, with a value of approximately M$$2\atop{u}$$/Ms$$2\atop{s}$$ as x → 1. With regard to the elastic form factors we report a large flavor dependence, with the u-quark contribution to the kaon form factor being an order of magnitude smaller than that of the s-quark at large Q 2, which may be a sensitive measure of confinement effects in QCD. Surprisingly though, the total K + and π + form factors differ by only 10%. Lastly, in general we find that flavor breaking effects are typically around 20%.

Authors:
 [1];  [2];  [1]
  1. Univ. of Adelaide, SA (Australia). CSSM and ARC Centre of Excellence for Particle Physics at the Terascale, Dept. of Physics
  2. Argonne National Lab. (ANL), Argonne, IL (United States). Physics Division
Publication Date:
Research Org.:
Argonne National Lab. (ANL), Argonne, IL (United States)
Sponsoring Org.:
USDOE Office of Science (SC), Nuclear Physics (NP) (SC-26); Australian Research Council (ARC)
OSTI Identifier:
1374563
Alternate Identifier(s):
OSTI ID: 1314352
Grant/Contract Number:
AC02-06CH11357
Resource Type:
Journal Article: Accepted Manuscript
Journal Name:
Physical Review C
Additional Journal Information:
Journal Volume: 94; Journal Issue: 3; Journal ID: ISSN 2469-9985
Publisher:
American Physical Society (APS)
Country of Publication:
United States
Language:
English
Subject:
72 PHYSICS OF ELEMENTARY PARTICLES AND FIELDS; elastic form factors; NJL model; parton distribution functions

Citation Formats

Hutauruk, Parada T. P., Cloët, Ian C., and Thomas, Anthony W.. Flavor dependence of the pion and kaon form factors and parton distribution functions. United States: N. p., 2016. Web. doi:10.1103/PhysRevC.94.035201.
Hutauruk, Parada T. P., Cloët, Ian C., & Thomas, Anthony W.. Flavor dependence of the pion and kaon form factors and parton distribution functions. United States. doi:10.1103/PhysRevC.94.035201.
Hutauruk, Parada T. P., Cloët, Ian C., and Thomas, Anthony W.. Thu . "Flavor dependence of the pion and kaon form factors and parton distribution functions". United States. doi:10.1103/PhysRevC.94.035201. https://www.osti.gov/servlets/purl/1374563.
@article{osti_1374563,
title = {Flavor dependence of the pion and kaon form factors and parton distribution functions},
author = {Hutauruk, Parada T. P. and Cloët, Ian C. and Thomas, Anthony W.},
abstractNote = {The separate quark flavor contributions to the pion and kaon valence quark distribution functions are studied, along with the corresponding electromagnetic form factors in the space-like region. The calculations are made using the solution of the Bethe-Salpeter equation for the model of Nambu and Jona-Lasinio with proper-time regularization. Both the pion and kaon form factors and the valence quark distribution functions reproduce many features of the available empirical data. The larger mass of the strange quark naturally explains the empirical fact that the ratio u(K) + (x)/u(pi) + (x) drops below unity at large x, with a value of approximately M$2\atop{u}$/Ms$2\atop{s}$ as x → 1. With regard to the elastic form factors we report a large flavor dependence, with the u-quark contribution to the kaon form factor being an order of magnitude smaller than that of the s-quark at large Q2, which may be a sensitive measure of confinement effects in QCD. Surprisingly though, the total K+ and π+ form factors differ by only 10%. Lastly, in general we find that flavor breaking effects are typically around 20%.},
doi = {10.1103/PhysRevC.94.035201},
journal = {Physical Review C},
number = 3,
volume = 94,
place = {United States},
year = {Thu Sep 01 00:00:00 EDT 2016},
month = {Thu Sep 01 00:00:00 EDT 2016}
}

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