研究目的
Investigating the thermal diffusivity of silver nanoparticles emulsions contained in grapefruit centrifuged oil as a function of nanoparticle concentration.
研究成果
The synthesis of silver nanoparticles using neem leaf extract was successful, and their incorporation into grapefruit oil increased the thermal diffusivity of the nanofluid with nanoparticle concentration. This enhancement is attributed to phonon scattering at the particle-liquid interface. The findings suggest potential applications in cosmetics and medicine for heat transport and antibacterial properties.
研究不足
The study did not compare experimental results with theoretical predictions due to the lack of an exact model for thermal diffusivity in nanofluids. The synthesis and measurement processes could be optimized for higher precision and efficiency.
1：Experimental Design and Method Selection:
The study utilized the thermal lens (TL) technique for measuring thermal diffusivity, employing a dual-beam mode mismatched setup.
2：Sample Selection and Data Sources:
Silver nanoparticles were synthesized from neem leaf extract and silver nitrate using reverse micelle microemulsion, then mixed with grapefruit centrifuged oil at various concentrations.
3：List of Experimental Equipment and Materials:
Equipment included an argon laser and a He–Ne laser for excitation and probing, respectively, a transmission electron microscope (JEOL JEM-1010) for nanoparticle characterization, and a UV–Vis spectrophotometer for absorption spectra analysis.
4：Experimental Procedures and Operational Workflow:
The TL signal was recorded for each concentration of nanoparticles in oil, and thermal diffusivity was calculated from the signal.
5：Data Analysis Methods:
The thermal diffusivity was calculated using the Fresnell diffraction theory, with parameters θ and tc obtained from fitting the experimental data to the theoretical model.
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