A study of heat and mass transfer of Non-Newtonian fluid with surface chemical reaction

Considering the significance of non-Newtonian fluid usage in manufacturing such as molten plastics, polymeric materials, pulps, and so on, significant efforts have been made to investigate the phenomenon of non-Newtonian fluids. In this article the influences of heat and mass transfer on non-Newtonian Walter's B fluid flow over uppermost catalytic surface of a paraboloid is encountered. An elasticity of the fluid layer is considered in the freestream together with heat source/sink and has the tendency to cause heat flow in the fluid saturated domain. The flow problem of two-dimensional Walter's B fluid is represented using Law of conservation of mass, momentum, heat, and concentration along with thermal and solutal chemical reactive boundary conditions. The governing equations are non-linear partial differential equation and are non-dimensionalized by employing stream function and similarity transformation. The final dimensionless equations yielded are coupled non-linear ordinary differential equations. Furthermore, shooting technique along with RK-4th order method is used to get the numerical results. Graphs and tables are modeled by using MATLAB software to check the effects of Walter's B parameter, Chemical reaction parameter and Thickness parameter on temperature, velocity, and concentration profiles. Tabular analysis shows the results of some physical parameters like skin friction coefficient, Nusselt number and Sherwood number due to the variation of Walter's B parameter, thickness parameter and chemical reactive parameter.     

Influence of base fluid,temperature, and concentration on the thermophysical properties of hybrid nanofluids of alumina–ferrofluid: experimental data,modeling through enhanced ANN,ANFIS, and curve fitting

Journal of Thermal Analysis and Calorimetry - Recently, the suspension of hybrid nanoparticles in conventional fluids has been investigated as a technique for improving the thermophysical...     

Effect of Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums on the Pasting,Thermal, Textural,and Rheological Properties of Corn,Sweet Potato,and Turkish Bean Starches

This study was planned to explore the locally available natural sources of gum hydrocolloids as a natural modifier of different starch properties. Corn (CS), sweet potato (SPS), and Turkish bean (TBS) starches were mixed with locally extracted native or acetylated cactus (CG) and acacia (AG) gums at 2 and 5% replacement levels. The binary mixtures (starch–gums) were prepared in water, freeze dried, ground to powder, and stored airtight. A rapid viscoanalyzer (RVA), differential scanning calorimeter (DSC), texture analyzer, and dynamic rheometer were used to explore their pasting, thermal, textural, and rheological properties. The presence of acetylated AG or CG increased the final viscosity (FV) in all three starches when compared to starch pastes containing native gums. Plain SPS dispersion had a higher pasting temperature (PT) than CS and TBS. The addition of AG or CG increased the PT of CS, SPS, and TBS. The thermograms revealed the overall enthalpy change of the starch and gum blends: TBS > SPS > CS. The peak temperature (T_p) of starches increased with increasing gum concentration from 2 to 5% for both AG and CG native and modified gums. When compared to the control gels, the addition of 2% CG, either native or modified, reduced the syneresis of starch gels. However, further addition (5% CG) increased the gels’ syneresis. Furthermore, the syneresis for the first cycle on the fourth day was higher than the second cycle on the eighth day for all starches. The addition of native and acetylated CG reduced the hardness of starch gels at all concentrations tested. All of the starch dispersions had higher G′ than G″ values, indicating that they were more elastic and less viscous with or without the gums. The apparent viscosity of all starch gels decreased as shear was increased, with profiles indicating time-dependent thixotropic behavior. All of the starch gels, with or without gums, showed a non-Newtonian shear thinning trend in the shear stress vs. shear rate graphs. The addition of acetylated CG gum to CS resulted in a higher activation energy (Ea) than the native counterparts and the control. More specifically, starch gels with a higher gum concentration (5%) provided greater Ea than their native counterparts.     

On the Simplicity of the Lie Algebra of a Leavitt Path Algebra

For a field F and a row-finite directed graph Γ, let L(Γ) be the associated Leavitt path algebra. We find necessary and sufficient conditions for the Lie algebra [L(Γ), L(Γ)] to be simple.     

Optimization and effect of wall conduction on natural convection in a cavity with constant temperature heat source: Using lattice Boltzmann method and neural network algorithm

Journal of Thermal Analysis and Calorimetry - In this paper, the natural convection (NC) of the Al2O3–H2O nanofluids (NFs) in a cavity with a heat source in its center is numerically...     

Heat transfer analysis in the flow of Walters' B fluid with a convective boundary condition

Radiative heat transfer in the steady two-dimensional flow of Walters' B fluid with a non-uniform heat source/sink is investigated. An incompressible fluid is bounded by a stretching porous surface. The convective boundary condition is used for the thermal boundary layer problem. The relevant equations are first simplified under usual boundary layer assumptions and then transformed into a similar form by suitable transformations. Explicit series solutions of velocity and temperature are derived by the homotopy analysis method(HAM). The dimensionless velocity and temperature gradients at the wall are calculated and discussed.     

Design,Synthesis, and Antimicrobial Activity of Certain New Indole-1,2,4 Triazole Conjugates

The increasing prevalence of microbial infections and the emergence of resistance to the currently available antimicrobial drugs urged the development of potent new chemical entities with eminent pharmacokinetic and/or pharmacodynamic profiles. Thus, a series of new indole-triazole conjugates 6a-u was designed and synthesized to be assessed as new antimicrobial candidates using the diameter of the inhibition zone and minimum inhibitory concentration assays against certain microbial strains. Their in vitro antibacterial evaluation revealed good to moderate activity against most of the tested Gram-negative strains with diameter of the inhibition zone (DIZ) values in the range of 11–15 mm and minimum inhibition concentration (MIC) values around 250 µg/mL. Meanwhile, their in vitro antifungal evaluation demonstrated a potent activity against Candida tropicalis with MIC value as low as 2 µg/mL for most of the tested compounds. Moreover, compound 6f is the most potent congener with an MIC value of 2 µg/mL against Candida albicans.     

Simplicity of the Lie Algebra of Skew Symmetric Elements of a Leavitt Path Algebra

For a field F of characteristic not 2 and a directed row-finite graph Γ let L(Γ) be the Leavitt Path Algebra with standard involution *. We study the lie algebra of K = K(L(Γ), *) of * ?skew-symmetric elements and find necessary and sufficient conditions for the Lie algebra [K, K] to be simple.     

Peristaltic flow of Johnson-Segalman fluid in asymmetric channel with convective boundary conditions

This work is concerned with the peristaltic transport of the Johnson-Segalman fluid in an asymmetric channel with convective boundary conditions. The mathematical modeling is based upon the conservation laws of mass, linear momentum, and energy. The resulting equations are solved after long wavelength and low Reynolds number are used. The results for the axial pressure gradient, velocity, and temperature profiles are obtained for small Weissenberg number. The expressions of the pressure gra-dient, velocity, and temperature are analyzed for various embedded parameters. Pumping and trapping phenomena are also explored.     

Boiling Technique-Based Food Processing Effects on the Bioactive and Antimicrobial Properties of Basil and Rosemary

Rosemary (Rosmarinus officinalis) and basil (Ocimum sanctum Linn) are mostly used as herbal teas, made by steeping whole or ground herbs in boiling water. Hence, it is important to know the effect of boiling time on the bioactivity of these herbs. The effect of different boiling times (5, 10, and 15 min) on the antioxidant and antimicrobial properties, and some selected phenolic compounds of these herbs was examined in this study. Experimental results revealed that basil displayed the highest total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant activity when it was boiled for 5 min, and the lowest TPC was obtained when it was boiled for 15 min. On the other hand, rosemary had the highest TPC, TFC, and antioxidant potential after being boiled for 15 min, while it had the lowest after being boiled for 5 min. There was no growth inhibition of rosemary extracts against gram-negative bacteria, whereas higher growth inhibition was observed against gram-positive bacteria. The MIC and MBC of rosemary ethanolic extract against Listeria monocytogenes were 5 and 5 mg/mL and against B. subtilis were 10 and 10 mg/mL, respectively. While MIC and MBC of methanolic extract against L. monocytogenes were 5 and 5 mg/mL and against Bacillus subtilis were and 5 and 5 mg/mL, respectively. Salicylic acid was the most abundant (324.7 mg/100 g dry weight (dw)) phenolic compound in the rosemary sample boiled for 5 min, and acetyl salicylic acid was the most abundant (122.61 mg/10 g dw) phenolic compound in the basil sample boiled for 15 min.