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Media Contacts
Students often participate in internships and receive formal training in their chosen career fields during college, but some pursue professional development opportunities even earlier.
Scientists at the U.S. Department of Energy’s Brookhaven National Laboratory have new experimental evidence and a predictive theory that solves a long-standing materials science mystery: why certain crystalline materials shrink when heated.
Jason Nattress, an Alvin M. Weinberg Fellow at the Department of Energy’s Oak Ridge National Laboratory, found his calling on a nuclear submarine.
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.
The type of vehicle that will carry people to the Red Planet is shaping up to be “like a two-story house you’re trying to land on another planet.
Ask Tyler Gerczak to find a negative in working at the Department of Energy’s Oak Ridge National Laboratory, and his only complaint is the summer weather. It is not as forgiving as the summers in Pulaski, Wisconsin, his hometown.
Six new nuclear reactor technologies are set to deploy for commercial use between 2030 and 2040. Called Generation IV nuclear reactors, they will operate with improved performance at dramatically higher temperatures than today’s reactors.
Isabelle Snyder calls faults as she sees them, whether it’s modeling operations for the nation’s power grid or officiating at the US Open Tennis Championships.
In the shifting landscape of global manufacturing, American ingenuity is once again giving U.S companies an edge with radical productivity improvements as a result of advanced materials and robotic systems developed at the Department of Energy’s Manufacturing Demonstration Facility (MDF) at Oak Ridge National Laboratory.
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.