Optimization of the First Reaction in ALD and its Impact to Electrical Film Quality of High-k/Si Direct-contact Gate Stacks

2008 ◽  
Author(s):  
Y. Morita ◽  
S. Migita ◽  
H. Ota
Keyword(s):  
Direct Contact ◽  
Gate Stacks ◽  
High K

Silicate Formation at the Interface of high-k dielectrics and Si(001) Surfaces

2006 ◽  
Vol 917 ◽  
Author(s):  
Dieter Schmeisser ◽  
F. Zheng ◽  
F.J. Himpsel ◽  
H.J. Engelmann
Keyword(s):  
High Sensitivity ◽  
Fluorescence Yield ◽  
Gate Stacks ◽  
Total Electron ◽  
Silicate Formation ◽  
High K ◽  
Total Fluorescence ◽  
Characteristic Features ◽  
X Ray Absorption

AbstractThe composition and chemical bonding of the first atoms across the interface between Si(001) and the dielectric determine the quality of dielectric gate stacks. An analysis of that hidden interface is a challenge as it requires both, high sensitivity and elemental and chemical state information. We used SR based photoelectron spectroscopies and, in particular, X-ray absorption spectroscopy in total electron yield and total fluorescence yield at the Si2p and the O1s edges to address that issue. We report on results of Hf-oxide prepared by ALD and compare to Pr2O3 / Si(001), and compare the two to the SiO2 / Si(001) system as a reference. For both, Hf-oxide and Pr-oxide thin films we find evidence for the silicate formation at the interface as derived from the characteristic features at the Si2p and the O1s edges.

Data normalization for training and analysis of the MaskRCNN model using the k-means method for computer vision of smart refrigerator

2021 ◽  
Vol 4 ◽  
pp. 74-80
Author(s):  
M. G. Dorrer ◽  
◽  
A.E. Alekhina ◽  
Keyword(s):  
Computer Vision ◽  
Semantic Segmentation ◽  
Correct Choice ◽  
Training Sample ◽  
Artificial Vision ◽  
K Value ◽  
High K ◽  
Real World Datasets ◽  
Segmentation Problem

This paper proposes using the k-means method for the controlled adjustment of the training sample for semantic image segmentation in the artificial vision of a smart refrigerator. To solve this problem, a new two-stage architecture for computer vision is proposed. In the proposed architecture, various sets of settings for optimizing the contrast of images are used to classify pixels according to their belonging to fragments of the studied image. Extensive experimental evaluation shows that the proposed method has critical advantages over existing work. Firstly, the obtained pixel classes can be directly clustered into semantic groups using k-means. Secondly, the method can be used for additional training of artificial intelligence in solving the semantic segmentation problem. The developers propose an approach to the correct choice of the number k of centroids to obtain good quality clusters, which is difficult to determine at a high k value. To overcome the problem of initializing the k-means method, an incremental k-means clustering method is proposed, which improves the quality of clusters to reduce the sum of squared errors. Comprehensive experiments have been carried out compared to the traditional k-means algorithm and its new versions to evaluate the performance of the proposed method on synthetically generated datasets and some real-world datasets.

The Role of the Interfaces in the 1/f Noise of MOSFETs with High-k Gate Stacks

2019 ◽  
Vol 19 (2) ◽  
pp. 87-99 ◽  
Author(s):  
Felice Crupi ◽  
Paolo Magnone ◽  
Eddy Simoen ◽  
Luigi Pantisano ◽  
Gino Giusi ◽  
...  
Keyword(s):  
Gate Stacks ◽  
High K

scholarly journals STRATEGI PENGEMBANGAN KUALITAS PELAYANAN UNTUK MEMENUHI KEINGINAN KONSUMEN PADA BENGKEL WIJAYA TOYOTA

2019 ◽  
Vol 1 (1) ◽  
pp. 39-54
Author(s):  
Anggit Suryopratomo
Keyword(s):  
Qualitative Methods ◽  
Direct Contact ◽  
Completion Time ◽  
Quality Function Deployment ◽  
Spare Parts ◽  
Quality Of Services ◽  
House Of Quality ◽  
Waiting Room ◽  
Care Services

This study addresses the complex problems in taking a decision to achieve corporate objectives, to improve the quality of consumer care services, as well as care services in accordance with the wishes of the customer in Workshop Wijaya Toyota (PT Wijaya Motor Lestari) in partnership with PT Astra International Tbk. This research is descriptive, assigning a sample of 100 customers. Data were processed in the qualitative  methods using Quality Function Deployment and the result was displayed in a matrix House of Quality. The results show that strategies the workshop Wijaya Toyota applies to improving the quality of services are: the waiting room and toilet cleanliness, promoting warranty repair workshop, ensuring the accuracy of completion time of maintenance, speed of completion of the work, maintenance appropriate to their complaints, garage attendant explanation of maintenance, stock availability of original spare parts, direct workshop personnel explanation at the time of submission, garage attendant explanation upon delivery, transparent overall cost to be paid,  reasonableness price of original parts, friendliness and courtesy officer spare parts, and workshop personnel direct contact. 

scholarly journals THE INFLUENCE OF YEAST RACES ON THE AROMA-FORMING SUBSTANCES OF TABLE WINES

2021 ◽  
Vol 447 (3) ◽  
pp. 13-18
Author(s):  
Z.А. Anarbekova ◽  
G.I. Baigazieva
Keyword(s):  
Direct Contact ◽  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
Grape Juice ◽  
Yeast Cells ◽  
Higher Alcohols ◽  
Long Time ◽  
Speed Up ◽  
Biotechnological Processes

Wine is a product of biochemical transformations, compounds present in grape juice, by controlled alcoholic fermentation, that is, effervescence. Grape and yeast enzymes play a key role in the processing of grapes and the preparation of wine, influencing all biotechnological processes of winemaking. Adding liquid or dry active yeast to the wort allows better control of the fermentation process. Under the influence of these yeasts, sugar is converted mainly into alcohol or carbon dioxide, but the yeast itself during fermentation produces many molecules (higher alcohols, esters) that affect the aroma and taste of wine. These transformations take about two weeks and lead to a significant increase in temperature, which must be regulated, not allowing it to rise above 18-20°C: otherwise, some of the aromatic substances may evaporate and the fermentation process itself will stop. The amount of yeast that determines the correct and complete fermentation depends both on the quality of the wort itself, and on the more or less prolonged access of air, the ambient temperature. The air, or rather the oxygen of the air, has a beneficial effect on fermentation as long as there are still many nutrients (sugars) in the wort; as the latter are consumed, extremely small yeast cells are formed, which persist for a long time in the form of turbidity. The rapid course of fermentation can be greatly facilitated by the periodic stirring of yeast, which, settling to the bottom, lose direct contact with nutrients — the lower layers almost do not function. You can mix the wort mechanically or by adding healthy whole grapes to it; in this case, the wort is constantly and automatically mixed: the berries, rising up in the fermenting liquid, carry the yeast with them. In order to speed up the fermentation, the wort is sometimes ventilated, that is, air is introduced into it, by mixing. This article shows the influence of the yeast race on the fermentation dynamics of white grape must, the composition of organic acids and aroma-forming components. The races that ensure the production of highquality wine materials are identified.

Sign in / Sign up

Export Citation Format

Share Document