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首页> 外文期刊>Physical review, C >Flavor dependence of the pion and kaon form factors and parton distribution functions
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Flavor dependence of the pion and kaon form factors and parton distribution functions

机译：磁共振和KAON形式因素和PARON分配功能的味道依赖性

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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-u(2)/Ms-2 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 pi(+) form factors differ by only 10%. In general we find that flavor breaking effects are typically around 20%.
机译：研究了对PION和KAON价夸克分布功能的单独夸克风味贡献以及空间区域中的相应电磁形式因子。使用适当的时间正则化的贝特 - 卡尔珀方程的解决方案进行计算。 PION和KAON形式因素和价夸克分布功能都重现了可用的经验数据的许多特征。奇怪的夸克的较大质量自然地解释了比率U（k）+（x）/ u（pi）+（x）在大x下均衡的比率U（k）+（x）下降，其值约为mu（2）/ ms -2作为X - > 1.关于我们报告大的味道依赖性的弹性形式因素，对众所周知对Kaon形式因子的贡献是大于大Q的S-Quark的阶数（ 2），这可能是QCD中限制效应的敏感措施。令人惊讶的是，总K +和PI（+）形状因子仅为10％。一般来说，我们发现风味破裂效果通常约为20％。

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