4.7 Article Proceedings Paper

Preparation and stability of Al2O3 nano-particle suspension of ammonia-water solution

期刊

APPLIED THERMAL ENGINEERING
卷 31, 期 17-18, 页码 3643-3647

出版社

PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.applthermaleng.2010.11.031

关键词

Nanofluids; Stability; Surfactant; Ammonia-water

向作者/读者索取更多资源

In order to apply the techniques that nano-particles enhance the heat and mass transfer to the ammonia-water absorption refrigeration, 4 different types of mixtures of nano-particle and surfactant, by mixing alpha-Al2O3 with polyacrylic acid (PAA), alpha-Al2O3 with cetyl trimethyl ammonium bromide (CTAB), gamma-Al2O3 with PM and gamma-Al2O3 with sodium dodecyl benzene sulfonate (SDBS) respectively, were added to the ammonia-water solution respectively to prepare 4 kinds of nanofluids. A series of experiments were performed to investigate the dispersion stability of each kind of nanofluid with different mass fractions of surfactant (PM, CTAB and SDBS), different durations of supersonic vibration and different mass fractions of ammonia-water basefluid. The results show that the dispersion of Al2O3 nanofluids firstly increases to a maximum and then decreases with the increase of surfactant mass fraction. The dispersions of Al2O3 nanofluids are improved with the increase of the mass fraction of ammonia-water basefluid. The dispersions of three kinds of nanofluids containing the mixture of alpha-Al2O3 and PM, gamma-Al2O3 and PM, as well as gamma-Al2O3 and SOBS respectively are improved by appropriate period of supersonic vibration. However, the dispersion of the nanofluid containing alpha-Al2O3 and CTAB is deteriorated after the treatment of supersonic vibration. It is found that PM is the optimal dispersant among the three kinds of surfactant used in the experiments. Both the nanofiuid containing alpha-Al2O3 a and the nanofluid containing gamma-Al2O3 achieve the best dispersing performance when the mass mass fraction of PM is 0.3% and the duration of supersonic vibration is 30 min. (C) 2010 Elsevier Ltd. All rights reserved.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据