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![SNS researchers](/sites/default/files/styles/list_page_thumbnail/public/2019-11/2019-P15103_1.jpg?h=c6980913&itok=OoO429Iv)
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.
![Background image represents the cobalt oxide structure Goodenough demonstrated could produce four volts of electricity with intercalated lithium ions. This early research led to energy storage and performance advances in myriad electronic applications. Credit: Jill Hemman/Oak Ridge National Laboratory, U.S. Dept. of Energy](/sites/default/files/styles/list_page_thumbnail/public/2019-10/19-g01251_nobel.png?h=e4fbc3eb&itok=R0uVyKRm)
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.
![Samples of 70% dark chocolate prepared for study with the USANS instrument at the Spallation Neutron Source. (Credit: ORNL/Genevieve Martin)](/sites/default/files/styles/list_page_thumbnail/public/2019-05/2018-P05903%20BL-1A%20user%20%20Littrell_Chocolates-0900RR_0.jpg?h=ae1281eb&itok=NuCrKprm)
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.