• 文献标题:   Stability, therrno-physical properties, and electrical conductivity of graphene oxide-deionized water/ethylene glycol based nanofluid
  • 文献类型:   Article
  • 作  者:   IJAM A, SAIDUR R, GANESAN P, GOLSHEIKH AM
  • 作者关键词:   gonsdw/eg nanofluid, stability, thermophysical properties electrical conductivity
  • 出版物名称:   INTERNATIONAL JOURNAL OF HEAT MASS TRANSFER
  • ISSN:   0017-9310 EI 1879-2189
  • 通讯作者地址:   King Fahd Univ Petr Minerals
  • 被引频次:   46
  • DOI:   10.1016/j.ijheatmasstransfer.2015.02.060
  • 出版年:   2015

▎ 摘  要

Stability, thermal conductivity, viscosity, specific heat, density and electrical conductivity of graphene oxide nanosheets-(60:40) deionized water/ethylene glycol (GONs-DW/EG) were experimentally examined. The stability of the nanofluids is examined with sedimentation time. Experiments were carried out with a weight fraction of (0.01-0.10)% and different temperatures. Nanofluids were found to be stable for more than 2 months. The thermal conductivity is improved by 6.67-10.47% at a weight fraction of 0.10% and temperature of (25-45) degrees C. The nanofluids showed a shear thinning behavior at low shear rate; however, it behaved in Newtonian manner with higher shear rate. The viscosity of 0.10 wt.% GONs-DW/EG nanofluid is increased by 35% compared to the base fluid at a temperature of 20 degrees C. However, it decreased by 48% with increasing the temperature from 20 to 60 degrees C for the same loading of GONs. The specific heat of the GONs-DW/EG nanofluid increased by 3.59-5.28% with a weight fraction of 0.05% and decreased by 9.05-8.215% with a weight fraction of 0.10% with temperature range of 20-60 degrees C. The density of the GONs-DW/EG nanofluid at weight fraction of 0.10% is decreased by 1.134-1% with temperature of 25-45 degrees C. An improvement in electrical conductivity of about 1664% is achieved at a weight fraction of 0.10% and temperature of 25 degrees C. Correlations were developed for predicting thermo-physical properties and electrical conductivity of the nanofluids based on the experimental data. (C) 2015 Elsevier Ltd, All rights reserved.