Filter News
Area of Research
News Topics
- (-) Biotechnology (11)
- (-) Hydropower (5)
- (-) Neutron Science (47)
- 3-D Printing/Advanced Manufacturing (39)
- Advanced Reactors (8)
- Artificial Intelligence (46)
- Big Data (24)
- Bioenergy (51)
- Biology (59)
- Biomedical (28)
- Buildings (19)
- Chemical Sciences (24)
- Clean Water (14)
- Climate Change (50)
- Composites (6)
- Computer Science (83)
- Coronavirus (17)
- Critical Materials (2)
- Cybersecurity (14)
- Decarbonization (46)
- Education (1)
- Emergency (2)
- Energy Storage (29)
- Environment (104)
- Exascale Computing (25)
- Fossil Energy (4)
- Frontier (24)
- Fusion (31)
- Grid (23)
- High-Performance Computing (44)
- Isotopes (27)
- ITER (2)
- Machine Learning (22)
- Materials (43)
- Materials Science (45)
- Mathematics (6)
- Mercury (7)
- Microelectronics (2)
- Microscopy (20)
- Molten Salt (1)
- Nanotechnology (16)
- National Security (36)
- Net Zero (8)
- Nuclear Energy (55)
- Partnerships (16)
- Physics (28)
- Polymers (8)
- Quantum Computing (20)
- Quantum Science (30)
- Renewable Energy (1)
- Security (11)
- Simulation (31)
- Software (1)
- Space Exploration (12)
- Statistics (1)
- Summit (30)
- Sustainable Energy (44)
- Transformational Challenge Reactor (3)
- Transportation (27)
Media Contacts
Two of the researchers who share the Nobel Prize in Chemistry announced Wednesday—John B. Goodenough of the University of Texas at Austin and M. Stanley Whittingham of Binghamton University in New York—have research ties to ORNL.
Scientists at the US Department of Energy’s Oak Ridge National Laboratory have demonstrated a method to insert genes into a variety of microorganisms that previously would not accept foreign DNA, with the goal of creating custom microbes to break down plants for bioenergy.
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.