Flavor changing effects on single charged Higgs boson production associated with a bottom-charm pair at CERN Large Hadron Collider

Abstract

We study flavor changing effects on the \ppbchT process at the Large Hadron Collider(LHC), which are inspired by the left-handed up-type squark mixings in the Minimal Supersymmetric Standard Model(MSSM). We find that the SUSY QCD radiative corrections to $bc{H}^{\pm }$ coupling can significantly enhance the cross sections at the tree-level by a factor about $1.5\sim 5$ with our choice of parameters. We conclude that the squark mixing mechanism in the MSSM makes the \ppbchT process a new channel for discovering a charged Higgs boson and investigating flavor changing effects.

Comments: One Latex file, 27 pages, 8 figures,to be appeared in PRD