Updated software improves slicing for large-format 3D printing
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.
Researchers used neutron scattering at Oak Ridge National Laboratory’s Spallation Neutron Source and High Flux Isotope Reactor to better understand how certain cells in human tissue bond together.
As a computational hydrologist at Oak Ridge National Laboratory, Ethan Coon combines his talent for math with his love of coding to solve big science questions about water quality, water availability for energy production, climate change, and the
Researchers used neutron scattering at Oak Ridge National Laboratory’s Spallation Neutron Source to probe the structure of a colorful new material that may pave the way for improved sensors and vivid displays.
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.
A detailed study by Oak Ridge National Laboratory estimated how much more—or less—energy United States residents might consume by 2050 relative to predicted shifts in seasonal weather patterns
Scientists at Oak Ridge National Laboratory studying quantum communications have discovered a more practical way to share secret messages among three parties, which could ultimately lead to better cybersecurity for the electric grid
Researchers have pioneered a new technique using pressure to manipulate magnetism in thin film materials used to enhance performance in electronic devices.
Scientists have discovered a way to alter heat transport in thermoelectric materials, a finding that may ultimately improve energy efficiency as the materials
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.