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 $pp\ensuremath{\rightarrow}bc{H}^{\ifmmode\pm\else\textpm\fi{}}+X$ process at the Large Hadron Collider, 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 $bc{H}^{\ifmmode\pm\else\textpm\fi{}}$ coupling can significantly enhance the cross sections at the tree level by a factor about $1.5\ensuremath{\sim}5$ with our choice of parameters. We conclude that the squark-mixing mechanism in the MSSM makes the $pp\ensuremath{\rightarrow}bc{H}^{\ifmmode\pm\else\textpm\fi{}}+X$ process a new channel for discovering a charged Higgs boson and investigating flavor changing effects.