Abstract: Provided is a laminated body that has high adhesiveness between a resin body containing a fluorine-based resin and a silicone gel and that can be attached to and detached from an adherend for use. A laminated body comprising: a resin body; and a gel body, wherein the resin body comprises a fluorine-based resin, and the gel body comprises a silicone gel and lipophilic silica particles.

Abstract: A rare earth magnet including a magnetic phase having the composition represented by (Nd(1?x?y)LaxCey)2(Fe(1?z)Coz)14B. When the saturation magnetization at absolute zero and the Curie temperature calculated by Kuzmin's formula based on the measured values at finite temperature and the saturation magnetization at absolute zero and the Curie temperature calculated by first principles calculation are respectively subjected to data assimilation. The saturation magnetization M(x, y, z, T=0) at absolute zero and the Curie temperature obtained by machine learning using the assimilated data group are applied again to Kuzmin's formula and the saturation magnetization at finite temperature is represented by a function M(x, y, z, T), x, y, and z of the formula in an atomic ratio are in a range of satisfying M(x, y, z, T)>M(x, y, z=0, T) and 400?T?453.

Abstract: Provided is a laminated body that has high adhesiveness between a resin body containing a fluorine-based resin and a silicone gel and that can be attached to and detached from an adherend for use. A laminated body comprising: a resin body; and a gel body, wherein the resin body comprises a fluorine-based resin, and the gel body comprises a silicone gel and lipophilic silica particles.

Abstract: A method for cooking food materials of varying volume in a cooking apparatus or measuring the volume of the cooking material. The method for measuring includes the steps of heating a quantity of food material to a prescribed set temperature in the cooking apparatus, stopping the heating for a first predetermined period for radiating heat from the food material, applying heat to the food material for a second prescribed period, detecting the actual temperature of the food material, measuring a period elapsed until the detecting, and computing a value corresponding to the thermal capacity of the material in the cooking apparatus from the detected temperature and the elapsed time. The method for cooking further includes the step of starting a cooking operation to the food material in the cooking apparatus at a time corresponding to the computed value.