利索-全球专利检索

  1. 登录
  2. 注册

搜索结果

21 条记录 (耗时 0.033 秒)

    Common contact hole structure in semiconductor device
    1.
    发明授权
    Common contact hole structure in semiconductor device 失效
    半导体器件中常见的接触孔结构

    公开(公告)号：US6031291A

    公开(公告)日：2000-02-29

    申请号：US550159

    申请日：1995-10-30

    申请人： Norifumi Sato ,  Takami Hiruma ,  Hitoshi Mitani ,  Hidetaka Natsume

    发明人： Norifumi Sato ,  Takami Hiruma ,  Hitoshi Mitani ,  Hidetaka Natsume

    IPC分类号： H01L27/11 ,  H01L21/28 ,  H01L21/8244 ,  H01L23/48 ,  H01L23/52 ,  H01L29/40 ,  H01L29/76

    CPC分类号： H01L21/76895 ,  H01L21/0276 ,  H01L21/76816 ,  H01L27/11 ,  H01L27/1112

    摘要： A semiconductor device having a semiconductor substrate, an impurity diffused layer formed in a principal surface of the semiconductor substrate, a conductive member formed on the semiconductor substrate adjacent to the impurity diffused layer and having a sloped surface inclined to the principal surface of the semiconductor substrate, an insulator film deposited to cover the impurity diffused layer and the conductive member, and a common contact hole formed through the insulator film to extend over a surface of the impurity diffused layer and the sloped surface of the conductive member.

    摘要翻译： 一种具有半导体衬底的半导体器件，形成在半导体衬底的主表面上的杂质扩散层，形成在与半导体衬底相邻的杂质扩散层上并具有倾斜表面的半导体衬底的主表面的导电部件 沉积以覆盖杂质扩散层和导电构件的绝缘膜，以及通过绝缘膜形成的公共接触孔，以在杂质扩散层的表面和导电构件的倾斜表面上延伸。

    Misregistration detecting marks for pattern formed on semiconductor substrate
    2.
    发明授权
    Misregistration detecting marks for pattern formed on semiconductor substrate 失效
    在半导体衬底上形成图案的对准检测标记

    公开(公告)号：US5721619A

    公开(公告)日：1998-02-24

    申请号：US767846

    申请日：1996-12-17

    申请人： Takami Hiruma ,  Norifumi Sato

    发明人： Takami Hiruma ,  Norifumi Sato

    IPC分类号： G03F1/42 ,  G03F7/20 ,  H01L21/027 ,  G01B11/00

    CPC分类号： G03F7/70633

    摘要： A semiconductor device according to the present invention has misregistration detecting marks provided in the periphery of a semiconductor chip. The misregistration detecting marks consist of a first scale mark for detecting misalignment in a first direction, a second scale mark for detecting misalignment in a second direction perpendicular to the first direction, and a third scale mark for detecting misalignment in a third direction making respectively specified angles with the first direction and the second direction.

    摘要翻译： 根据本发明的半导体器件具有设置在半导体芯片周围的不对准检测标记。 不对准检测标记包括用于检测在第一方向上的不对准的第一刻度标记，用于检测与第一方向垂直的第二方向上的未对准的第二刻度标记和用于检测分别指定的第三方向上的未对准的第三刻度标记 与第一方向和第二方向成角度。

    Fish oil having decreased fish odor and a method for preparing the same
    6.
    发明授权
    Fish oil having decreased fish odor and a method for preparing the same 失效
    鱼油味道减少的鱼油及其制备方法

    公开(公告)号：US5693835A

    公开(公告)日：1997-12-02

    申请号：US378276

    申请日：1995-01-26

    申请人： Hiroaki Konishi ,  Kiyoshi Tatsumi ,  Norifumi Sato

    发明人： Hiroaki Konishi ,  Kiyoshi Tatsumi ,  Norifumi Sato

    IPC分类号： C11C3/12 ,  C07C51/36

    CPC分类号： C11C3/126 ,  C11C3/123

    摘要： A method for preparing fish oil having decreased fish odor, which comprises slightly hydrogenating fish oil to have decrease rate of iodine value of 15% or less and decrease rate of highly unsaturated fatty acid of 33% or less. A method for preparing fish oil having decreased fish odor, which comprises slightly hydrogenating fish oil under the following non-selective conditions: (1) an amount of catalyst used in the hydrogenation is 0.05% by weight or more to an amount of the fish oil; (2) hydrogen pressure in gaseous phase at the beginning of the hydrogenation is 3 kg/cm.sup.2 or more; (3) reaction temperature of the hydrogenation is in the range from 90.degree. to 150.degree. C.; (4) reaction time of the hydrogenation is in the range from 5 to 30 minutes. The fish oil is preferably sardine oil, mackerel oil, skipjack oil, tuna oil, skipjack orbital fat or tuna orbital fat.

    摘要翻译： 一种制备鱼油味减少的鱼油的方法，其包括使鱼油稍微加氢使碘值降低15％以下，高不饱和脂肪酸的降低率为33％以下。 一种制备鱼油味的鱼油的方法，其包括在以下非选择性条件下轻微加氢鱼油：（1）氢化中使用的催化剂的量为鱼油的量的0.05重量％以上 ; （2）氢化开始时的气相氢压为3kg / cm 2以上; （3）氢化反应温度在90〜150℃的范围内。 （4）氢化反应时间为5〜30分钟。 鱼油优选为沙丁鱼油，鲭鱼油，skip鱼油，金枪鱼油，skip鱼轨道脂肪或金枪鱼轨道脂肪。

    Edible oil or fat and edible oil or fat mixture
    10.
    发明授权
    Edible oil or fat and edible oil or fat mixture 失效
    食用油或脂肪和食用油或脂肪混合物

    公开(公告)号：US5686131A

    公开(公告)日：1997-11-11

    申请号：US443993

    申请日：1995-05-18

    申请人： Norifumi Sato ,  Yuzi Murakami ,  Tadashi Idota ,  Hiroaki Konishi ,  Kiyoshi Tatsumi ,  Mototake Murakami

    发明人： Norifumi Sato ,  Yuzi Murakami ,  Tadashi Idota ,  Hiroaki Konishi ,  Kiyoshi Tatsumi ,  Mototake Murakami

    IPC分类号： A23L1/30 ,  A23D9/00 ,  C11C3/10 ,  A23D7/00

    CPC分类号： A23D9/00 ,  C11C3/10

    摘要： An edible oil or fat improved in oxidative stability and suppressed in the development of off flavor is obtained without impairment of high physiological functions inherent to highly-unsaturated fatty acids. To obtain the edible oil or fat, a specific polyunsaturated fatty acid-base oil or a particular fat and saturated fatty acid-base oil or fat are mixed and subjected to an interesterification reaction so that fatty acids are caused to bond at random on glycerol skeletons of the oil or fat to achieve the following properties: (a) the content of polyunsaturated fatty acids of at least three unsaturated bonds per molecule in fatty acid residual groups: 5 to 30%, (b) the content of saturated fatty acids free of any unsaturated bond: 50 to 80%, (c) iodine value: at least 35, and (d) melting point: 35.degree. C. or higher.

    摘要翻译： 在高度不饱和脂肪酸固有的高生理功能的情况下，可获得改善氧化稳定性和抑制脱味风味的食用油脂。 为了获得食用油或脂肪，将特定的多不饱和脂肪酸基油或特定脂肪和饱和脂肪酸基油或脂肪混合并进行酯交换反应，使脂肪酸随机地在甘油骨架上结合 的油或脂肪，以达到以下性能：（a）脂肪酸残基中每分子至少三个不饱和键的多不饱和脂肪酸含量：5-30％，（b）不含饱和脂肪酸的饱和脂肪酸含量 任何不饱和键：50〜80％，（c）碘值：至少35，（d）熔点：35℃以上。