We recommend that applications of lidocaine spray to the laryngotracheal area should be avoided to help eliminate unnecessary postoperative sore throat, thereby leading to improvement in patient satisfaction.

Oryzanol contained in rice bran is a complex mixture of steryl ferulates (SFs) with many identified health benefits. Recently, SF has been shown to exist in other cereals such as wheat, rye, and corn. In this study, SFs in several wheats produced in Japan were analyzed. For instance, SF content of whole wheat grain, Yumekaori (Japan) was 15.2 ± 1.4 mg-oryzanol-equivalent/100 g grain, while that of the imported one, 1CW (Canada) was 11.4 ± 1.3 mg-oryzanol-equivalent/100 g grain. The main SF components in the examined wheats were campesteryl ferulate, campestanyl ferulate, and sitostanyl ferulate. SF distribution in whole wheat grain was investigated using 14 fractions produced by a conventional test milling machine. SF was intensively accumulated in the four bran fractions (24 - 95 mg-oryzanol-equivalent/100 g bran fraction). These results suggest that the wheat bran would be an important source of SF.

A practically useful method for the oxidation of 1,ω-diols to lactones is described. The scope and limitations are also presented.

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Whole wheat flour is rich in dietary fiber, vitamins and minerals when compared with commercial flour lacking bran and germ. However, whole wheat flour prepared by conventional milling contains roughly ground bran and causes elastic deformation of the gluten membrane and degradation of bread quality. Cleaning of the wheat seed coat is an important step in the process of preparing hygienic whole wheat flour. It is also important to prepare fine scratches on the seed coat in order to finely pulverize the bran. Milling of wheat grain was carried out using a stainless steel mortar developed by NFRI, and this enabled the preparation of whole wheat flour with finely pulverized wheat bran. Bread products made from fresh ground whole wheat flour showed high quality with superior flavor. In this study, we outline the novel surface treatment technology used to prepare hygienic whole wheat flour with finely pulverized wheat bran, and the techniques for producing high-quality whole wheat bread from the noodle wheat Kitahonami.