标题： 3味QCD在有限温度下的相变分析使用p4改进的阶梯费米子 显示英文标题

标题： Analysis of the finite temperature transition for 3 flavor QCD using p4-improved staggered fermions

摘要： 我们使用p4改进的阶梯费米子，采用两种不同的肥化链接变体，计算了三味QCD的转变温度。 我们在零化学势附近三味转变的两个不同时间延伸值 -$N_t = 4$和$N_t = 6$- 处研究了各种敏感度。 对于$N_t = 4$，我们研究裸夸克质量在$m_qa = 0.005$到$m_qa = 0.1$的范围，而对于$N_t = 6$，我们使用$m_qa = 0.02$到$m_qa = 0.2$。 我们还计算零温度下的强子质量以及静态夸克势，以确定转变温度的标度并研究转变温度与夸克质量和截断相关的标度性质。 还对有限温度模拟中的 R 算法和 RHMC 算法进行了比较。 显示英文摘要

摘要： We present a calculation of the transition temperature for 3 flavor QCD using p4-improved staggered fermions with two different variants of fattened links. We examine various susceptibilities at two different values for the temporal extent - $N_t = 4$ and $N_t = 6$ - in the vicinity of the 3 flavor transition at vanishing chemical potential. For $N_t = 4$, we study bare quark masses in the range $m_qa = 0.005$ to $m_qa = 0.1$, and for $N_t = 6$, we use $m_qa = 0.02$ to $m_qa = 0.2$. We also calculate hadron masses and the static quark potential at zero temperature in order to set the scale for the transition temperature and to study quark mass and cut-off dependent scaling properties of the transition temperature. A comparison of the R Algorithm and the RHMC algorithm for finite-temperature simulations is also made