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Tempering, the heating process that gives chocolate its appealing sheen and creamy texture, is a crucial part of crafting quality chocolate. But, at the molecular level, it gets a little tricky, and when done incorrectly, can render entire batches of chocolate gritty and unappetizing.

While studying the genes in poplar trees that control callus formation, scientists at Oak Ridge National Laboratory have uncovered genetic networks at the root of tumor formation in several human cancers.