The layer structures of the cell walls and the sizes of fibrils about the cross section of kapok fibers were observed by Transmission Electronic Microscope(TEM), and the expansion features of the kapok fibers dealed with alkali have also been analyzed.

The major causes of off-flavour of the cooked rice was due the intractions among rice proteins, lipids and carbohydrates, which result in the production of carbonyl compounds,the increase of caproaldehyde,and the decrease of acetaldehyde and mercapto group as well as the changes in the cell wall structures.