English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

We propose a natural $ S_4 \times SO(10) $ supersymmetric grand unifiedtheory of flavour with an auxiliary $\mathbb{Z}_4^2 \times \mathbb{Z}_4^R$symmetry, based on small Higgs representations (nothing larger than an adjoint)and hence a type-I seesaw mechanism. The Yukawa structure of all fermions isdetermined by the hierarchical vacuum expectation values of three $ S_4 $triplet flavons, with CSD3 vacuum alignments, where up-type quarks andneutrinos couple to one Higgs $\mathbf{10}$, and the down-type quarks andcharged leptons couple to a second Higgs $\mathbf{10}$. The Yukawa matrices areobtained from sums of low-rank matrices, where each matrix in the sum naturallyaccounts for the mass of a particular family, as in sequential dominance in theneutrino sector, which predicts a normal neutrino mass hierarchy. The modelaccurately fits all available quark and lepton data, with predictions for theleptonic $CP$ phase in 95$\%$ credible intervals given by $ 281^\circ <\delta^\ell < 308^\circ $ and $ 225^\circ < \delta^\ell < 253^\circ $. Themodel reduces to the MSSM, with the two Higgs doublets emerging from the twoHiggs $\mathbf{10}$s without mixing, and we demonstrate how a $\mu$ term of$\mathcal{O}$(TeV) can be realised, as well as doublet-triplet splitting, withPlanck scale operators controlled by symmetry, leading to acceptable protondecay.

A natural $ S_4 \times SO(10) $ model of flavour