Can a flavour-conserving treatment improve things ?

Abstract

In this work I would like to present some ideas on how to improve on the gauge sector in our lattice simulations at finite baryon density. The long standing problem, that we obtain an onset in thermodynamic quantities at a much smaller chemical potential than expected, could be related to an unphysical proliferation of flavours due to hard gluons close to the Brillouin edges. These hard gluons produce flavour non-conserving vertices to the fermion sector. They also produce excessive number of small instantons due to lattice dislocations. Both unphysical effects could increase the propagation in (di)-quarks to give the early onset in $\mu$. Thus we will present here a modified action that avoids large fields close to the lattice cutoff. Some of these ideas have been tested for SU(2) and are being implemented for SU(3).Comment: Talk presented at the Intl. Workshop on QCD at Finite Baryon Density in Bielefeld, April 98. 5 pp in Latex, uses espcrc1.st