A new method developed at Oak Ridge National Laboratory improves the energy efficiency of a desalination process known as solar-thermal evaporation.
Collaborators at the Department of Energy’s Oak Ridge National Laboratory and U.S. universities used neutron scattering and other advanced characterization techniques to study how a prominent catalyst enables the “water-gas shift” reaction to purify and generate hydrogen at industrial scale.
A team of researchers at Oak Ridge National Laboratory have demonstrated that designed synthetic polymers can serve as a high-performance binding material for next-generation lithium-ion batteries.
Researchers have developed high-fidelity modeling capabilities for predicting radiation interactions outside of the reactor core—a tool that could help keep nuclear reactors running longer.
Oak Ridge National Laboratory has teamed with Cornell College and the University of Tennessee to study ways to repurpose waste soft drinks for carbon capture that could help cut carbon dioxide emissions.
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
A team led by scientists at the Department of Energy’s Oak Ridge National Laboratory explored how atomically thin two-dimensional (2D) crystals can grow over 3D objects and how the curvature of those objects can stretch and strain the
An ORNL-led team's observation of certain crystalline ice phases challenges accepted theories about super-cooled water and non-crystalline ice. Their findings, reported in the journal Nature, will also lead to better understanding of ice and its various phases found on other planets, moons and elsewhere in space.
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.