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.
A new microscopy technique developed at the University of Illinois at Chicago allows researchers to visualize liquids at the nanoscale level — about 10 times more resolution than with traditional transmission electron microscopy — for the first time. By trapping minute amounts of...