2013
DOI: 10.5796/electrochemistry.81.616
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Structural Response of Nano-scale Damascene Copper Lines to Annealing

Abstract: The high-resolution electron backscatter diffraction (EBSD) technique was applied to study microstructure and texture changes in the overburden layer as well as in upper and bottom parts of nano-scale damascene copper lines during annealing in a temperature range of 200-500°C. The microstructure in overburden layer was found to coarsen significantly at 200°C. At higher temperatures, however, it was established that the overburden layer and both parts of the lines were surprisingly stable. It was also shown tha… Show more

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Cited by 3 publications
(5 citation statements)
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References 28 publications
(19 reference statements)
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“…his texture is oten observed in deposited copper ilms and commonly attributed to minimization of surface energy [22,23]. It was also noteworthy that this texture component notably strengthened with annealing temperature [11]. he material of the overburden layer also contained a minor fraction of <100>//ND iber texture, which was typically associated with annealing twins in the <111> grains.…”
Section: Microstructurementioning
confidence: 94%
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“…his texture is oten observed in deposited copper ilms and commonly attributed to minimization of surface energy [22,23]. It was also noteworthy that this texture component notably strengthened with annealing temperature [11]. he material of the overburden layer also contained a minor fraction of <100>//ND iber texture, which was typically associated with annealing twins in the <111> grains.…”
Section: Microstructurementioning
confidence: 94%
“…Both components were as expected in this region. However, the observed pronounced strengthening of the out-of-plane texture with temperature [11] presumably indicated growth of the bottom grains. If so, the vertical grain growth in the lines involved not only downward penetration of the overburden grains but also upward propagation of the bottom grains.…”
Section: Microstructurementioning
confidence: 97%
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