INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT International Peer Reviewed & Refereed Journals, Open Access Journal ISSN Approved Journal No: 2456-4184 | Impact factor: 8.76 | ESTD Year: 2016
Scholarly open access journals, Peer-reviewed, and Refereed Journals, Impact factor 8.76 (Calculate by google scholar and Semantic Scholar | AI-Powered Research Tool) , Multidisciplinary, Monthly, Indexing in all major database & Metadata, Citation Generator, Digital Object Identifier(DOI)
This study demonstrates how the physical, electrical, and thermal characteristics of vegetable oil(RBO) vary depending on the nano particle composition. With particle volume fractions ranging from 0.1 percent to 0.4 percent, h-BN nanoparticles were individually injected into the vegetable oil(RBO) to form nanofluids (NFs) that act on the oil's fundamental properties. At room temperature, it was possible to predict properties including flash point, breakdown voltage (BDV), firepoint, and viscosity, depending on IEC and ASTM standards. The breakdown voltage will rise as the vegetable oil(RBO) oil is heated in the presence of nanoparticles. The viscosity has changed as nanoparticles have grown in size, and the flash point and fire point have expanded from 10°C to 15°C.
"Characteristics Investigation of Vegetable oil(RBO) by using H -bn Nanoparticles", International Journal of Novel Research and Development (www.ijnrd.org), ISSN:2456-4184, Vol.9, Issue 3, page no.b707-b713, March-2024, Available :http://www.ijnrd.org/papers/IJNRD2403180.pdf
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2456-4184 | IMPACT FACTOR: 8.76 Calculated By Google Scholar| ESTD YEAR: 2016
An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.76 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator
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