The U.S. Departments of Energy and Defense teamed up to create a series of weld filler materials that could dramatically improve high-strength steel repair in vehicles, bridges and pipelines.
Larry Allard, a distinguished research staff member at Oak Ridge National Laboratory, has been named a Fellow of the Microanalysis Society.
ORNL researchers used the nation’s fastest supercomputer to map the molecular vibrations of an important but little-studied uranium compound produced during the nuclear fuel cycle for results that could lead to a cleaner, safer world.
A study led by researchers at ORNL could help make materials design as customizable as point-and-click.
Cement trucks entering and exiting the Spallation Neutron Source are a common sight as construction of the VENUS neutron imaging beamline progresses. Slated for completion and commissioning in 2024-2025, VENUS is the twentieth neutron instrument at SNS and will offer many new capabilities.
Illustration of the optimized zeolite catalyst, or NbAlS-1, which enables a highly efficient chemical reaction to create butene, a renewable source of energy, without expending high amounts of energy for the conversion. Credit: Jill Hemman, Oak Ridge National Laboratory/U.S. Dept. of Energy
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.
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.
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.