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the chemical composition of the perovskite film was characterized by x-ray diffraction (xrd, x'pert pro by pananalytical) and x-ray photoelectron spectroscopy (xps, axis ultra dld by kratos). the xrd pattern of the film is given in figure 3. the results indicate that the crystallization of the perovskite film is incomplete because of the doping of ln-ions. the complete perovskite phase was observed only for the film containing 5 mmol of ln-doped.pizza hut is the company that brought the pizza subcult to america. when pizza hut first opened in calvert county in 1957, they opened four different locations in the pittsburgh area. at the time this was considered cutting edge for pizza delivery. in 1972 they opened its first restaurant in california, in huntington beach, which evolved into the famous hut, with a menu that included pizza slices and taco salads as well as more traditional pizza food such as pizza rolls, crust pizza, banana peppers, cheese pizza, and pepperoni. pizza hut started as a modest pizza joint, it was the company that brought pizza subcult to america, expanding into many different flavors of pizza, such as tostitos.in a 1995 essay, gilbert r. murray, professor emeritus of anthropology at the university of pittsburgh, wrote that the pizza chain began as a way for a couple who had always sold sandwiches to make a living. but they caught on, becoming an american institution and one of the most recognizable brands on the planet. pizza hut is the company that brought the pizza subcult to america. back in the day, pizza subcults were all about “respecting the ritual.” there is a whole book on this. the pizza book: the science and lore of the pizza that changed the world by todd gray, for example, is as much about the ritual of pizza making and how it’s varied as it is about pizza. gray admits the inevitable, “the value we assign to pizza continues to change, with food science becoming increasingly important to its definition.” the book catalogues the history of pizza—its discovery, the trials of inventors, and of course, the relentless quest for what makes a good pizza and how to deliver it.
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