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Investigation of viscosity and thermal conductivity of alumina nanofluids with addition of SDBS

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Abstract

The present study focused on thermal conductivity and viscosity of alumina nanoparticles, at low volume concentrations of 0.01–1.0 % dispersed in the mixture of ethylene glycol and water (mass ratio, 60:40). Sodium dodeobcylbenzene sulfonate (SDBS) was applied for better dispersion and stability of alumina nanoparticles and study of its influence on both thermal conductivity and viscosity. The thermal conductivity established polynomial enhancement pattern with increase of volume concentration up to 0.1 % while linear enhancement was obtained at higher concentrations. In addition, thermal conductivity was enhanced with the rise of temperature. However, the augmentation was negligible compared to that obtained with increase of volume concentration. In contrast, viscosity data showed remarkable reduction with increase of temperature. Meanwhile, viscosity of nanofluids enhanced with loading of alumina nanoparticles. Thermal conductivity and viscosity measurements showed higher values over theoretical predictions. Results showed SDBS at different concentrations has distinct influence on thermal conductivity and viscosity of nanofluid.

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Acknowledgments

The authors acknowledge financial supports of the High Impact Research Grant (UM.C/625/1/HIR/C3/026) and the UMRG Fund (RG084/10AET), from University of Malaya, Malaysia.

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Authors and Affiliations

  1. Department of Mechanical Engineering, Faculty of Engineering, University of Malaya, 50603, Kuala Lumpur, Malaysia

    B. LotfizadehDehkordi, S. N. Kazi, A. Ghadimi, E. Sadeghinezhad & H. S. C. Metselaar

  2. Department of Engineering Design and Manufacture, Faculty of Engineering, University of Malaya, Kuala Lumpur, 50603, Malaysia

    M. Hamdi

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  1. B. LotfizadehDehkordi
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Correspondence to B. LotfizadehDehkordi.

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LotfizadehDehkordi, B., Kazi, S.N., Hamdi, M. et al. Investigation of viscosity and thermal conductivity of alumina nanofluids with addition of SDBS. Heat Mass Transfer 49, 1109–1115 (2013). https://doi.org/10.1007/s00231-013-1153-8

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