Polyphase wireless power transfer system achieves 270-kilowatt charge, s...
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.
Mircea Podar has travelled around the world and to the bottom of the ocean in pursuit of scientific discoveries, but it is the uncharted territory he encounters when working with new microbes that inspires his research at ORNL.
Working backwards has moved Josh Michener’s research far forward as he uses evolution and genetics to engineer microbes for better conversion of plants into biofuels and biochemicals. In his work for the BioEnergy Science Center at ORNL, for instance, “we’ve gotten good at engineering microbes th...