Study of thermally developed flow of viscous fluid over a porous stretching surface contacting gyrotatic microorganisms using buongiorno model
(ندگان)پدیدآور
Akhter, Sh.Ashraf, M.نوع مدرک
TextArticle
زبان مدرک
Englishچکیده
Recent trend in advanced nanotechnology has developed the thermal consequences of nanoparticles due to increasing significance in various engineering and thermal extrusion systems. In this continuation, two-dimensional flow of viscous nanoliquid in the presence of gyrotactic micro-organisms encountered by a porous stretched surface is addressed numerically. The novel aspects of Brownian diffusion and thermophoresis are studied by using Buongiorno model. The thermal radiation impact is imposed in the energy equation. A set of pertinent transformations has been suggested to transform the governing non-linear partial differential equations into system of non-linear ordinary differential equations. A famous numerical method, finite difference technique, is engaged to acquire the numerical solution of modeled dimensionless equations. The flow analysis for effects of numerous prominent parameters on velocity, temperature, concentration and motile micro-organisms profiles is presented graphically. In the presence of thermal radiation, velocity profiles detract with augment of bioconvection Rayleigh number and buoyancy ratio parameter, while opposite trend is observed for boosting the Grashoff number. The porous medium as well as the radiation enhance the fluid temperature.
کلید واژگان
Bioconvection flowviscous fluid
Gyrotactic microorganisms
Porous medium
شماره نشریه
3تاریخ نشر
2021-06-011400-03-11
ناشر
Sharif University of Technologyسازمان پدید آورنده
- Department of Mathematics, COMSATS University Islamabad, Sahiwal 57000, Pakistan. - Centre for Advanced Studies in Pure and Applied Mathematics (CASPAM), Bahauddin Zakariya University, Multan 60000, Pakistan.Centre for Advanced Studies in Pure and Applied Mathematics (CASPAM), Bahauddin Zakariya University, Multan 60000, Pakistan
شاپا
1026-30982345-3605




