• Proceedings of the Korean Society of Precision Engineering Conference
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• 2009.06a
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• pp.1011-1012
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• 2009

• Journal of Digital Convergence
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• v.13 no.8
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• pp.543-548
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• 2015

The present sturdy was designed to determine the effect of the antiproliferation in human cancer cells using the ordinary vegetable soup (VS), the soup with broccoli (VSB) and the soup with tomatoes(VST). Human cancer cells identify the cancer cell growth with MTS, using stomach cancer cell line(AGS), human promyelocytic leukemia (HL-60) and lung cancer cell line (A549). VSB and VST are effective on the cancer cell growth inhibition activities of AGS and have a significance compared with VS. VST has a significance with HL-60 and VSB works well in A549 more than VS. Mixed vegetable soup is considered to applicate with functional materials and using for wellness life.

• Journal of the Korean Dietetic Association
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• v.7 no.4
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• pp.385-396
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• 2001

This study was carried out to obtain the menu preferences of frequently served set menu of the staff working at Samsung Medical Center. The frequently served set menus were 72 menus including 23 Korean meals, 12 bowel of rices, 18 noodles, 10 soups, 6 fried rices, 3 western meals. The subjects of this study were 624 staffs who works at Samsung Medical Center. The results are summarized as followers : The subject group for this study was composed of 23% males and 58% females, 80% of subjects are twenties and thirties. The best preferred menu was fried food 4(boiled rice with assorted mixtures, boiled quail egg). And noodles 8(cold buckwheat noodles, fried mung-beans), noodles 2(buckwheat noodles, fried vegetable), Western meals 3(hamburg steak, steamed dumpling), noodles 18(rice-cake dumping soup, fried sweet potato with sugar syrup) were preferred by the subjects. The worst preferred menu was soups 4(loach soup, fried sea food and welsh onion). In the preference each kinds of set menus, Korean meals 3(soup to relive the hangover with pollack, grilled meat, lettuce, fruit salad, Kimchi, ice tea) was the most preferred of the Koreans meals, bowel of rice 8(omelet containing fried rice, chicken salad) of the bowel of rices, noodles 8(cold buckwheat noodles, fried mung-beans) of the noodles, soups 3(spicy beef soup, chicken salad) of the soups, fried rice 5(boiled rice with assorted mixtures, boiled quail egg). There was no significant sexual difference in the menu preferences except 7 menus. There was significant age difference in the 17 menu preference, the younger age subjects were the better like noodles.

• Journal of Digital Convergence
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• v.14 no.1
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• pp.491-496
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• 2016

The present sturdy was designed to determine the effect of the antiproliferation in human cancer cells, using vegetable extract of Radish, Radish leaves, Burdock, Shiitake, Carrot of the ordinary vegetable soup. Human cancer cells identify the cancer cell growth with MTS, using stomach cancer cell line (AGS), human promyelocytic leukemia (HL-60) and lung cancer cell line (A549). Shiitake and Carrot are effective on the cancer cell growth inhibition activities of AGS. Radish leaves, Burdock, Carrot have a significance with HL-60 and Radish, Radish leaves works well in A549. The vegetable extracts which is effective for cancer cell growth inhibition is considered to applicate base line data for using functional materials and for wellness life.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.653-664
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• 2007

This study intends to consider about the food culture during the latterly Chosun Dynasty through the genre paintings which are depicted realistically about the total food life figures for example not only the foods, but also that people who eat and drink the food and eating implements, eating methods. There are 9 pieces of works Kim hong-do's which are the best appraisal on the incorporated Korean emotion and on the real life of general public. Those are selected for this study's characteristics through the literature consideration. The characteristics of the tableware pottery and food culture are following things. The first is a white porcelain's development and popularization. In the latterly Chosun Dynasty period, the development of the agriculture and commerce made been connected to the affluent food cultures, these made increase the porcelain's use of upper classes and these made been connected to the development of the porcelain's cultures. The second is the development of various pottery with a dark brown glaze manufactures. The development of agriculture and economy power made bring the development of the kinds of sauces and Kimchi culture with an inflow of foreign crops and these made making the large an earthenware pot or jar which could store something during the long time. The third is the development of the small dining table on the eating the bread of idleness. In the Chosun dynasty period, the food style was been unified to he eating the bread of idleness and been lowered. These made developed of various small dining table through the underfloor heating system's generalization. The fourth is the development of the spoon with the soup culture. It is the East Asia called that the spoon culture boundary, this show the characteristic that we use the spoon mainly compare with another countries. Finally, it is universal use of the fixed quantitative implements. They could live quantitative life with the scales which are jar of soy sauce, liquor jug, jar, scoop leading a set of tableware.