Table 1 Vegetable oil thermophysical characteristics and different types of Nanoparticles:
From: Impact of nanoparticles on vegetable oil as a cutting fluid with fractional ramped analysis
Material | \(\rho (Kgm^{ - 3} )\) | \(c_{p} (JKg^{ - 1} K^{ - 1} )\) | \(k(wm^{ - 1} K^{ - 1} )\) | \(\beta \times 10^{ - 5} (K^{ - 1} )\) | \(\sigma \left( {S/m} \right)\) |
|---|---|---|---|---|---|
Vegetable oil | 904.3 | 1670 | 0.192 | 6.4X10–4 | 0.34 |
GO | 1800 | 717 | 5000 | 0.284 | \(3.2 \times 10^{ - 4}\) |
MoS2 | 5.06 × 103 | 397.21 | 904.4 | 2.8424 | \(2.09 \times 10^{ - 4}\) |
TiO2 | 425 | 6862 | 8.9538 | 0.9 | 10–12 |
Al2O3 | 3970 | 765 | 40 | 0.85 | 10–10 |
