Experimental Studies of Viscosity and Thermal Conductivity of Mango (Mangifera Indica) Leaves-Based Nanofluid

I. Labe¹ , E. Barki² , C. Mbakaan³

Section:Research Paper, Product Type: Journal-Paper
Vol.10 , Issue.5 , pp.1-6, Oct-2022

Online published on Oct 31, 2022

Copyright © I. Labe, E. Barki, C. Mbakaan . This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
 

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Abstract :
The production of metallic oxide-based nanofluid for thermal conductivity enhancement in engineering equipment is faced with challenges of the high cost of production and toxicity among others. The use of mango (Mangifera indica) leaves, a bio-material for the production of nanofluid for thermal conductivity enhancement has been investigated. Mango leaves were collected, sun-dried and milled into nanoparticles. The mango leaves nanoparticles were sonicated in de-ionized water after a stability test was carried out. Low volume fractions of 0.1%, 0.2%, 0.3%, 0.4% and 0.5% were used for the experiment. The thermal conductivity of the various volume fractions was determined using KD2 pro which works on transient hot wire process while the AND Vibro viscometer (up 200S) with a measuring range of 0.3 – 1000 mpa.s was used to determining the viscosity of the fluid. The effect of concentration, temperature, and viscosity on thermal conductivity was also determined for a temperature range of 100C to 450C. The result indicates that the thermal conductivity increases non-linearly as the temperature and concentration of the respective volume fractions increase. It also shows that the thermal conductivity increases as the viscosity decreases. The thermal conductivity enhancement of 5.5% was observed for a volume fraction of 0.5%.

Key-Words / Index Term :
Concentration, Mangifera indica, Nanoparticles, Thermal conductivity, Volume fractions, Viscosity.

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