DRAM 셀 구조의 셀 캐패시턴스 및 기생 캐패시턴스 추출 연구

윤석인,권오섭,원태영,Yoon, Suk-In,Kwon, Oh-Seob,Won, Tae-Young 대한전자공학회 2000 電子工學會論文誌-SD (Semiconductor and devices) Vol.37 No.7

본 논문에서는 DRAM 셀 내의 셀 캐패시턴스 및 기생 캐패시턴스를 수치 해석적으로 계한하여 추출하는 방법과 그 적용 예를 보고한다. 셀 캐패시턴스 및 기생 캐패시턴스를 계산하기 위하여 유한요소법을 적용하였다. 시뮬레이션의 구조를 정의하기 우하여, 마스크 레이아웃 데이터 및 공정 레시피를 이용한 토포그래피 시뮬레이션을 수행하고, 토포그래피 시뮬레이션을 통해 DRAM 셀 구조를 생성하기 위해 필요한 데이터를 얻었다. 이를 기반으로 하여, 마스크 데이터 기반의 3차원 솔리드 모델링 방법을 적용하여 시뮬레이션 구조를 생성하였다. 시뮬레이션에 사용된 구조는 $2.25{\times}175{\times}3.45{\mu}m^3$ 크기이며, 4개의 셀 캐패시터를 갖는다. 또한 70,078개의 노드와 395,064개의 사면체로 구성되었다. 시뮬레이션을 위해 ULTRA SPARC 10 웨크스테이션에서 약 25분의 CPU 시간을 소요하였으며, 약 201메가바이트의 메모리를 사용하였다. 시뮬레이션을 통하여 계산된 셀 캐패시턴스는 셀당 24fF이며, DRAM 셀 내에서 가장 주요한 기생 캐패시턴스 성분을 규명하였다. This paper reports a methodology and its application for extracting cell capacitances and parasitic capacitances in a stacked DRAM cell structure by a numerical technique. To calculate the cell and parasitic capacitances, we employed finite element method (FEM), The three-dimensional DRAM cell structure is generated by solid modeling based on two-dimensional mask layout and transfer data. To obtain transfer data for generating three-dimensional simulation structure, topography simulation is performed. In this calculation, an exemplary structure comprising 4 cell capacitors with a dimension of $2.25{\times}1.75{\times}3.45{\mu}m^3$, 70,078 nodes with 395,064 tetrahedra were used in ULTRA SPARC 10 workstation. The total CPU time for the simulation was about 25 minutes, while the memory size of 201MB was required. The calculated cell capacitance is 24.34fF per cell, and the influential parasitic capacitances in a stacked DRAM cell are investigated.

마음챙김이 심리적 건강에 미치는 영향: 무아관의 매개효과

윤석인(Seok-In Yoon) 한국상담학회 2022 상담학연구 Vol.23 No.3

데이터흐름도(DFD)의 SysML 다이어그램으로의 DFD)의 SysML 다이어그램으로의 변환에 관한 연구

윤석인(Yoon, Seok-In),왕지남(Wang, Ji-Nam) 한국산학기술학회 2013 한국산학기술학회논문지 Vol.14 No.11

과학기술의 발전으로 인해서 현대의 시스템은 과거에 비해 대형화되고 복잡화되었다. 복잡한 시스템 개발에 서 복잡도를 줄이기 위한 방법으로 모델기반 시스템엔지니어링(MBSE)이 다양한 분야에서 적용되고 있다. 하지만 다 양한 언어를 통하여 모델링이 이루어지고 있으므로, 개발 프로세스에 따른 산출물의 일관성 및 이해관계자간의 의사 소통에 문제가 발생하고 각 MBSE 도구의 지원 다이어그램의 차이에 따라 산출물의 표현이 제한되기 때문에 그 효과 성이 부족하다. 본 논문에서는 전통적 다이어그램의 하나인 데이터흐름도(DFD)를 SysML의 다이어그램으로 변환하는 법칙을 연구함으로써 이미 구축된 모델들을 재사용하여 SysML로 구축될 수 있도록 한다. 특히, 각 다이어그램의 메 타모델(Meta Model)을 분석하고, 이분그래프를 통해 각 구성요소의 연결 관계를 확인하여 변환의 근거를 마련하고 무 결성을 확인하며 보다 효과적인 변환 법칙을 제시하고 있다. 또한 위 내용을 함정전투체계설계에 적용해 봄으로써 그 효과성을 확인한다. 본 연구의 결과를 기반으로 향후 추가연구를 수행하면, 이미 구축된 시스템 개발과정에서 산출된 모델들을 SysML 을 이용하여 일관성 있게 표현할 수 있을 것 이다. 그리하여 산출물의 일관성을 높이고 이해관계자 간의 의사소통을 원활하게 함으로써, SysML을 이용한 효과적인 모델기반시스템엔지니어링(MBSE)에 도움이 될 것으 로 기대된다. Due to science and technology evolutions, modern systems are becoming larger and more complex. In developing complex systems, Model-Based Systems Engineering (MBSE), which is approach to reduce complexity, is being introduced and applied to various system domains. However, because of the modeling being made through a variety of languages, there is a problem with communication within the stakeholders and a lack of consistency in the models. In this paper, by investigating the rule explaining the transformation of one of the only traditional diagrams, DFD, to SysML and reusing the formerly built models, we attempt to implement by SysML. Analyzing each diagram’s Metamodel and validating the connection of each component through bipartite graph especially suggest an effective transformation rule. Also, by applying to naval-combat system, we confirm efficiency of this study. Establishing the results of this study as basis for conducting further study, we will be able to transform other previous models gained from formerly built system to SysML. In this way, the stakeholder’s communication can be improved and we anticipate that the application of SysML will be beneficial to the much efficient MBSE.

시판 한국전통음식의 영양학적 연구

계승희(Kye Seung Hee),윤석인(Yoon Suk In) 韓國營養學會 1987 Journal of Nutrition and Health Vol.20 No.6

시판김치의 수도권 소비자에 대한 조사 연구

이철,윤석인,김영찬 한국식생활문화학회 1988 韓國食生活文化學會誌 Vol.3 No.4

A consumer survey(2,251 residents) on marketed kimchi products in Seoul and near Seoul Area were investigated for marketability and quality improvement of kimchi. The results obtained as follow. 1. The proportion of subjects who has bought the marketed kimchi products was 24%, some factors(ages, type of housing, family system, income) were investigated. 2. The major motivation season and favorite kinds of kimchi for purchasing the products were investigated. And Subjects bought the needed amount for 1 day at hygienic store. 3. Subjects prefered the taste of kimchi which is medium level in sour, sweet, salty and hot. The most urgent improvement for the marketed kimchi is the sanitation. If marketed kimchi were improved over the aspects, the proportion of subjects who would buy the products was 54%.

서울 . 경기지역 도시락 제조업체의 구조 및 생산 실태조사

곽동경,계승희,윤석인 한국식생활문화학회 1988 韓國食生活文化學會誌 Vol.3 No.3

34 packaged meal (Dosirak) manufacturing establishments were assessed in terms of working environment, production and transportation practices. Questionnaires and facility check-lists were developed. Most establishments were small in business, and production personnel as well as production facilities were insufficient compared with production capacity of establishments. Mean production capacity for packaged meals in terms of optimum and maximum levels were 6,500 and 15,166 meals in large sized establishments; 2,662 and 8,301 in medium; and 2,112, and 4,733 in small respectively. Those figures indicate potentially hazardous practices in production especially in small and medium sized establishments. Most meals were produced to order. Transportation facility and kitchen space were assessed as insufficient.

식품위생에 관한 교육홍보를 위한 연구

계승희,김영찬,윤석인,정은영 한국식생활문화학회 1991 韓國食生活文化學會誌 Vol.6 No.3

The purpose of this study were to investigate opinions on the contents and method of the educational public information of food sanitation, to enrich education of food sanitation for consumer. Data of questionnaires were collected from 78 consumer protection association and 66 food industrial company. The results of the study were summarized as follows; The educational public contents of food sanitation appropriated is remarked as a basic knowledge in a safety of food (an additive, an agricultural medicines) and in nutrition and sanitation. The effective method of public information is suggested as a TV, Radio, utilization of periodicals and pamphlet. The crucial problem of the imported food surveyed in the consumer protection association is an agricultural medicines and a heavy metal. In the food industrial company, it is remarked that the problem occurs in deposit and storage of food from the standpoint of sanitation. Finally, improvement of sanitary condition in food selling place is suggested.

한과의 대량생산을 위한 연구 : 제조공정 및 기기설비류를 중심으로 Manufacturing process and Machinery

염초애,계승희,윤석인 한국조리과학회 1990 한국식품조리과학회지 Vol.6 No.1

The purpose of this study is to investigate the manufacturing process for mass production of korean traditional cookies to be supplied to consumers with cheap price. Selected items for mass production is Yoomilkwa such as Yackwa, Maejackwa which prefered by consumers, and Chasookwa which was presented at royal party in Yi-Dynasity. Standard mixing ratio of food material, manufacturing process, and machinery needed in each manufacturing process were suggested by the items of korean traditional cookies. Manufactured goods which is produced in large quantities by machinery are Yackwa model I, II, Maejackwa model I, II, III, and Chasookwa model I, II.

김치의 숙성과정 중 조직감 변화

이철,이영남,박길동,윤석인,하승수 한국식생활문화학회 1989 韓國食生活文化學會誌 Vol.4 No.2

김치의 숙성과정 중의 물리적 특성을 측정하기 위하여 원료배추의 엽두께, 절임시의 두께 및 pH, total acidity, 염도 등의 변화를 연구하였다. 원료배추의 엽두께는 최외엽보다 내엽의 두께가 50% 감소되었고 절임의 경우에서는 외엽이 내엽보다 감소율이 낮았다. 배추조직의 절단력 측정에서는 절임으로 인하여 상대적인 절단력이 높았고 김치숙성이 되면서 증가하며 7일을 기준으로 감소하였다. Stress에서도 상대적 절단력과 같은 경향이나 숙성 후의 감소되는 점이 잘 나타나지 않았다. pH의 변화에 대한 상관식은 Y=0.23X+6.13이었고 젖산함량의 관계식은 Y=0.09X-0.01로서 매우 완만한 기울기이었으며 김치로서의 적정수준은 pH4.2, 젖산함량은 0.63의 수준이었고 기간은 7일이었다. Kimchi during fermentation with different periods of storage at room temperature were evaluated for the textural properties, titratable acidity, pH value and thickness of leaves in salting, during fermentation. Thickness of internal leaves in Korean cabbage were decreased of 50% for external leaves. but less decreased on the thickness of leaves in salting. Cutting force of leaves were increased with salting and during kimchi fermentation before 7 days. Stress (force vs area) in kimchi and Korean cabbage was same result of cutting force. Equation of pH change was y=-0.23x+6.13 (r=-0.97). Titratable acidity equation was y=0.09x-0.01(r=0.96). A desirable pH value and titratable acidity were 4.2 and 0.63% in kimchi fermentation.