Two new algorithms for use in the analysis of pp collision are developed to identify the flavour of B0 mesons at production using pions and protons from the hadronization process. The algorithms are optimized and calibrated on data, using B0 → D− π+ decays from pp collision data collected by LHCb at centre-of-mass energies of 7 and 8 TeV. The tagging power of the new pion algorithm is 60% greater than the previously available one; the algorithm using protons to identify the flavour of a B0 meson is the first of its kind.

Aaij, R., Adeva, B., Adinolfi, M., Ajaltouni, Z., Akar, S., Albrecht, J., et al. (2017). New Algorithms for Identifying the Flavour of B0 Mesons Using Pions and Protons. THE EUROPEAN PHYSICAL JOURNAL. C, PARTICLES AND FIELDS, 77(4), 1-15 [10.1140/epjc/s10052-017-4731-y].

New Algorithms for Identifying the Flavour of B0 Mesons Using Pions and Protons

BETTI, FEDERICO;Capriotti, L.;CARBONE, ANGELO;FERRARI, FABIO;GALLI, DOMENICO;MUSSINI, MANUEL;PATRIGNANI, CLAUDIA;PERAZZINI, STEFANO;VAGNONI, VINCENZO MARIA;ZUCCHELLI, STEFANO
2017

Abstract

Two new algorithms for use in the analysis of pp collision are developed to identify the flavour of B0 mesons at production using pions and protons from the hadronization process. The algorithms are optimized and calibrated on data, using B0 → D− π+ decays from pp collision data collected by LHCb at centre-of-mass energies of 7 and 8 TeV. The tagging power of the new pion algorithm is 60% greater than the previously available one; the algorithm using protons to identify the flavour of a B0 meson is the first of its kind.
2017
Aaij, R., Adeva, B., Adinolfi, M., Ajaltouni, Z., Akar, S., Albrecht, J., et al. (2017). New Algorithms for Identifying the Flavour of B0 Mesons Using Pions and Protons. THE EUROPEAN PHYSICAL JOURNAL. C, PARTICLES AND FIELDS, 77(4), 1-15 [10.1140/epjc/s10052-017-4731-y].
Aaij, R.; Adeva, B.; Adinolfi, M.; Ajaltouni, Z.; Akar, S.; Albrecht, J.; Alessio, F.; Alexander, M.; Ali, S.; Alkhazov, G.; Alvarez Cartelle, P.; Alv...espandi
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/584442
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