How did we get from stardust to where we are today? That’s the question NASA scientist Andrew Needham has pondered his entire career.
A chemist from Oak Ridge National Laboratory attracted national attention when her advocacy for science education made People magazine’s annual “Women Changing the World” issue.
Scientists have long sought to better understand the “local structure” of materials, meaning the arrangement and activities of the neighboring particles around each atom. In crystals, which are used in electronics and many other applications, most of the atoms form highly ordered lattice patterns that repeat. But not all atoms conform to the pattern.
A scientific instrument at ORNL could help create a noninvasive cancer treatment derived from a common tropical plant.
Natural gas furnaces not only heat your home, they also produce a lot of pollution. Even modern high-efficiency condensing furnaces produce significant amounts of corrosive acidic condensation and unhealthy levels of nitrogen oxides
The truth is neutron scattering is not important, according to Steve Nagler. The knowledge gained from using it is what’s important
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
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.