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.
Sometimes solutions to the biggest problems can be found in the smallest details. The work of biochemist Alex Johs at Oak Ridge National Laboratory bears this out, as he focuses on understanding protein structures and molecular interactions to resolve complex global problems like the spread of mercury pollution in waterways and the food supply.
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.