Abstract: A light-emitting device includes a light-emitting element; one or more silver-based members having silver on their surfaces; and a resin layer including a first resin layer covering at least one of the silver-based members, and a second resin layer placed directly on the first resin layer. The light-emitting element is covered with the first resin layer or both the first resin layer and the second resin layer, at least one of the first resin layer and the second resin layer contains an inorganic adsorbent which chemically adsorbs a sulfide, the second resin layer contains a sulfide-based phosphor, and a ratio of a thickness of the first resin layer with respect to a total thickness of the first resin layer and the second resin layers is 50% or more.

Abstract: A fluorescent substance, represented by the following general formula (1): Ca1-x(SeyS1-y):Eux??(1) where y is a value in the range of 0.5 to 1, wherein an absolute value of a difference between an optimal value (nm) of an emission peak wavelength corresponding to the value of y, and a measured value (nm) of the emission peak wavelength is 5 nm or less, and wherein an absolute value of a difference between an optimal value (nm) of a full width at half maximum of emission corresponding to the value of y, and a measured value (nm) of the full width at half maximum of emission is 6 nm or less.

Abstract: A fluorescent substance, represented by the following general formula (1): Ca1-x(SeyS1-y):Eux??(1) where y is a value in the range of 0.5 to 1, wherein an absolute value of a difference between an optimal value (nm) of an emission peak wavelength corresponding to the value of y, and a measured value (nm) of the emission peak wavelength is 5 nm or less, and wherein an absolute value of a difference between an optimal value (nm) of a full width at half maximum of emission corresponding to the value of y, and a measured value (nm) of the full width at half maximum of emission is 6 nm or less.

Abstract: It is intended to provide a frozen product of a cooked food and a refrigerated product of a cooked food, wherein multiple kinds of cooked food materials to be re-heated under different conditions, which have been stored over a long time within a freezing temperature range or a refrigerating temperature range, can be heated, re-cooked and cold-sterilized by procedures appropriate for the moisture content required by the food even by simultaneously re-heating and keeping in an atmosphere at the same temperature; a storage method and a storage apparatus. A base is prepared by adding an inflating agent to a dough, bubbling air into the dough or fermenting the dough by adding a yeast and then baking. Next, topping(s) are provided on the base or fillings are enclosed in the dough followed by baking to give a cooked food. The cooked food is then refrigerated or frozen while or after spraying water thereto, or it is frozen and then water is sprayed thereto.