Title: Viscosity of Fe₂O₃ nanoparticles dispersion in water and ethylene glycol-water mixture (nanofluids)

Authors: S. Manikandan; N. Karthikeyan; K.S. Rajan

Addresses: Centre for Nanotechnology and Advanced Biomaterials (CeNTAB), School of Chemical and Biotechnology, SASTRA University, Thanjavur – 613401, India ' School of Electrical and Electronics Engineering, SASTRA University, Thanjavur – 613401, India ' Centre for Nanotechnology and Advanced Biomaterials (CeNTAB), School of Chemical and Biotechnology, SASTRA University, Thanjavur – 613401, India

Abstract: In this paper, the use of stirred bead milling, as a top-down method for preparation of Fe₂O₃-water and Fe₂O₃-ethylene glycol-water nanofluids is reported. Phase transition from crystalline to amorphous, increased surface area and increased pore volume were observed as a result of high-energy stirred bead milling. Nanofluids were found to be stable despite the absence of any surfactant or other additives. The effect of nanoparticles concentration (< 2.06 wt%) and temperature (34-55°C) on nanofluids' viscosity has been reported. Relative viscosities of nanofluids showed linear increase with nanoparticles concentration, though independent of temperature. This is the first work wherein the preparation of Fe₂O₃-based nanofluids by stirred bead milling and their rheological characterisation are reported.

Keywords: stirred bead milling; Fe2O3; iron oxide; iron oxide-ethylene glycol-water nanofluids; relative viscosity; nanoparticles concentration; temperature; stability; crystalline-amorphous transition; nanotechnology; rheological characterisation; rheology.

DOI: 10.1504/IJNP.2013.051912

International Journal of Nanoparticles, 2013 Vol.6 No.1, pp.10 - 27

Received: 23 Sep 2011
Accepted: 03 Mar 2012
Published online: 31 Mar 2014 *

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