Abstract: A wood modifier composition containing a mixture of a water-soluble, low molecular weight chitosan substance and colloidal silica is disclosed. The mixture contains from about 15 to about 300 parts by weight of SiO.sub.2 per part of the low molecular weight chitosan substance, and may also contain one or more compounds capable of improving wood quality, selected from boron, copper, silver, aluminum, titanium, manganese and black lead. The wood modifier composition is preferably used as an aqueous solution having a pH of about 5 to about 12. The wood modifier composition according to the present invention can be used as a neutral aqueous solution having a low viscosity which can easily penetrate into wood cells and be safely fixed therein.

Abstract: A high pressure-treated cereal which has been subjected to a pressure of not lower than 1000 atm to not higher than 9000 atm in a liquid within a pressure chamber for a period of time required for internal denaturation and subsequently dried, and a method of preparing the cereal. The cereal can be cooked with reduced labor and time and is less allergenic.

Abstract: The present invention provides a method of preparing pressure-treated rice characterized by placing washed polished rice directly or as enclosed in a container into a liquid within a pressure chamber and applying a high pressure to the pressure chamber for a suitable period of time, and a container for cooking the pressure-treated rice in a microwave oven characterized in that the cooking container comprises a container body, a closure for the container body, and a partition provided inside the container body, the partition having a multiplicity of steam ports and being disposed in the interior of the container body for dividing the interior into an upper portion for accommodating the rice therein and a lower portion for accommodating therein water for steaming the rice. The method readily affords the pressure-treated rice, which can be cooked to a state suited to eating when heated for a short period of time with a reduced likelihood of impairing the flavor, taste and nutrients.