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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.
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한과의 대량생산을 위한 연구 - 제조공정 및 기기설비류를 중심으로 -
계승희,윤석인,염초애 ( Seung Hee Kye,Suk In Yoon,Cho Ae Yum ) 한국식품조리과학회 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.
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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.
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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.
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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%.
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