Void formation mechanism in VLSI aluminum metallization

Void formation is aluminum lines caused by high-temperature heat treatment has been investigated, particularly from the aspect of mechanical interaction between the passivation layer and aluminum lines. It is found that there are two effects causing voids in aluminum lines: the deformation of the passivation layer and the so-called thermal expansion mismatch between aluminum lines and their surrounding layers. While the thermal expansion effect is independent of aluminum line dimensions, the passivation deformation effect dominates preferentially in wide aluminum lines. Bulge deformation of the passivation layer is caused by its own compressive stress, forcing the encapsulated aluminum to expand. In fine lines, void formation is controlled by the volume difference caused by the thermal expansion mismatch and aluminum diffusion     

Au-Fe-Ni permanent magnet alloys

A gold permanent magnet for an ornamental material is developed in the Au-Fe-Ni system. It is found that the magnetic properties of the An-12.5 wt% Fe-12.5 wt% Ni alloy aged at 450°C for seven hours and cold-swaged by 92 percent are Br = 0.53 T (5300 G), iHc = 40.8 kA/m (510 Oe), and (BH)max = 9.1 kJ/m³(1.1 MGOe). The Au-12.5 wt% Fe-10 wt% Ni-2.5 wt% Co alloy aged at 450°C for 2.5 h and swaged by 86 percent attained Br = 0.54 T (5400 G), iHc = 42.4 kA/m (530 Oe), and (BH)max = 9.6 kJ/m3(1.2 MGOe). In these alloys, the magnetic hardening is due to the fine Fe-Ni rich ferromagnetic particles precipitated in the Au matrix.     

Temperature dependence of the effective permeability of heat treated Sendust alloys

The temperature dependence (-10°C-70°C) of the effective permeability (μeff) of Sendust alloys (Fe-9-10 wt% Si-5-7 wt% Al) quenched at a room temperature from the various temperatures (400°C-700°C) was investigated at every 2°C in the temperature range of -10°C to 70°C. Most of the studied alloys gave a peak of μeffin the studied temperature range. The peak temperature (Tp) giving the peak μeffvaried with different alloy composition. The alloys of Tp = 20°C are supposed to correspond to the alloys of the zero magnetocrystalline anisotropy constant (K1= 0) at 20°C. The deduced K1= 0 lines at various temperatures (-10°C-50°C) were obtained for an Fe-Si-Al ternary system. The values of peak μeffat the same Tp were different, depending on alloy composition, This difference is due to the difference in the polycrystalline magnetostriction constant (λ s) of the alloys. The peak temperatures of the studied alloys vary with the different heat treatments. This variation is due to the variation of K1, induced by the change in microstructures of the alloys. The variation of the values of peak μeffwith heat treatments was small compared to the difference of those in the alloys of different composition. It seems that the variation of the λ s with heat treatments would be small. Both the compositional dependence of μeffat 20°C and the temperature sensitivity (Δμeff/ΔT) were obtained for both the alloys cooled continuously to room temperature and those quenched at room temperature from 400°C.     

Application of finite fourier transformation for the solution of the diffusion equation

Application of the finite Fourier transformation is discussed for the solution of the diffusion equation in one dimension, two dimensional x-y and triangular geometries. It can be shown that the equation by the Nodal Green's function method in Cartesian coordinate can be derived as a special case of the finite Fourier transformation method.     

Effect of microstructures on dielectric breakdown strength of sintered reaction-bonded silicon nitride ceramics

Silicon nitride (Si₃N₄) was prepared from silicon by a sintered reaction-bonded silicon nitride method using yttria and magnesia as sintering additives. Post-sintering (PS) of nitrided compacts was carried out at 1850°C under a nitrogen pressure of 1 MPa. Effect of PS time on microstructure and dielectric breakdown strength (DBS) of the prepared Si₃N₄ ceramics was evaluated. The DBS was measured using specimens with four different thicknesses (0.30, 0.20, 0.10, and 0.05 mm) in order to examine the thickness dependence. The porosity of the sintered Si₃N₄ decreased by prolonging the PS time, and the full density could be achieved at the PS time of over 6 h. After full densification, rod-like β-Si₃N₄ grains grew up, and their maximum grain size increased from 45.1 to 154.7 μm by prolonging the PS time from 6 to 48 h. The DBS of the thick Si₃N₄ substrates (0.30 mm) showed little variation from 35.4 to 47.0 kV/mm, regardless of the PS time. On the other hand, that of the thin ones (0.05 mm) dramatically decreased from 99.5 to 9.8 kV/mm with increased the PS time from 6 to 48 h. Because the DBS sharply decreased at the thin substrate sintered for longer time in which some large-elongated grains might span the substrate thickness-wise throughout, it was inferred that the interface between β-Si₃N₄ grains and grain boundary phase/intergranular glassy films might be a path of the dielectric breakdown.     

Development of a strain for efficient degradation of polychlorinated biphenyls by patchwork assembly of degradation pathways

Rhodococcus jostii RHA1 accumulates chlorobenzoates (CBA) during the degradation of polychlorinated biphenyls (PCBs). CBA degradation is considered one of the rate-limiting steps in the complete degradation of PCBs. To reduce the accumulation of CBAs, the upper pathway enzyme genes for PCB degradation of RHA1 were introduced into a CBA-degrading bacterium, Burkholderia sp. NK8. The resulting recombinant strain exhibited no biphenyl 2,3-dioxygenase (BphA) activity encoded by bphAaAbAcAd genes, which encode the large and small subunits of the terminal oxygenase component and the ferredoxin and reductase subunits responsible for electron transfer from NADH to the large subunit. The remaining enzyme genes involved in the transformation of biphenyl to benzoate, bphB2C1D1, which encode dehydrogenase, ring-cleavage dioxygenase and hydrolase, conferred activities to NK8. To obtain the BphA activity of RHA1 in NK8, sets of BphA genes were constructed by combining the bphAaAbAcAd genes of RHA1 and bphA3A4 of Pseudomonas pseudoalcaligenes KF707, encoding the ferredoxin and reductase subunits. Hybrid derivatives of BphA containing the KF707 bphA3 conferred BphA activity to NK8, and a derivative containing the RHA1 bphAaAb and KF707 bphA3A4 genes exhibited the highest BphA activity. A plasmid containing the RHA1 bphAaAb and KF707 bphA3A4 genes plus the RHA1 bphB2C1D1 genes was constructed and introduced into NK8. The resulting recombinant strain efficiently degraded 2-, 3- and 4-chlorobiphenyls with an apparent reduction in CBA accumulation in comparison to the recombinant mutant strain, which had an insertion in the cbeA gene to inactivate CBA dioxygenase.     

Cloning and some properties of Japanese pear (Pyrus pyrifolia) polyphenol oxidase,and changes in browning potential during fruit maturation

A PCR‐amplified genomic DNA fragment encoding Japanese pear (Pyrus pyrifolia) polyphenol oxidase (PPO) was cloned and sequenced. The DNA appears to encode a 66 kDa precursor protein consisting of a 56 kDa mature protein and a 9.5 kDa N‐terminal transit peptide. The amino acid sequence showed high homology with apple PPO. The PPO mainly existed as a soluble fraction in cells and was limitedly proteolysed, while the mature form (56 kDa) was detected in plastids. Immature fruits showing high browning potential had high PPO activity and a high level of phenolics, while mature fruits showing little browning had high PPO activity but a low level of phenolics. Copyright © 2003 Society of Chemical Industry     

Changes in the amounts of water-soluble umami-related substances in porcine longissimus and biceps femoris muscles during moist heat cooking

Time course changes in amounts of glutamic acid, total free amino acid, inosine monophosphate (IMP), and 2%-trichloroacetic acid-soluble oligopeptides in whole, muscle only, and cooking juice during wet-heat cooking in pork longissimus and biceps femoris muscles were investigated because the movements of umami-relevant substances during cooking treatment had not previously been clarified in detail. The amounts of glutamic acid, total free amino acid, and IMP significantly (P<.05) decreased and increased in muscle and cooking juice during 180min of cooking, respectively. The whole amounts of glutamic acid and total free amino acid remained unchanged during cooking treatment. The whole amount of IMP, however, increased significantly at 10min of cooking (P<.05) and was maintained after the 10-min period. The extramuscular oligopeptides amount increased significantly in response to the cooking treatment (P<.05). The intramuscular amount of oligopeptides decreased at 30min of cooking but increased significantly (P<.05) after 60min. The whole meat oligopeptides amount increased significantly during a 180-min cooking treatment (P<.05). These results indicate that glutamate, total free amino acid, and IMP were released from the muscle during cooking, and that IMP levels increased in the initial phase of cooking. In addition, oligopeptides increased during wet-heat cooking of pork muscles.