Stabilising nanofluids in saline environments

JOURNAL OF COLLOID AND INTERFACE SCIENCE

卷:508

Article

Al-Anssari, Sarmad^1,2  Arif, Muhammad^3,4  Wang, Shaobin¹  Barifcani, Ahmed^1,3  Iglauer, Stefan³ 

[1] Curtin Univ, Dept Chem Engn, Kent St, Bentley, WA 6102, Australia

[2] Univ Baghdad, Dept Chem Engn, Coll Engn, Baghdad, Iraq

[3] Curtin Univ, Dept Petr Engn, 26 Dick Perry Ave, Kensington, NSW 6151, Australia

[4] Univ Engn & Technol, Lahore 54890, Pakistan

关键词: Silica;    Nanoparticle;    Surfactant;    Cationic;    Anionic;    Stability;    Zeta potential;   

DOI  :  10.1016/j.jcis.2017.08.043

来源: Elsevier

【 摘 要 】

Nanofluids (i.e. nanoparticles dispersed in a fluid) have tremendous potential in a broad range of applications, including pharmacy, medicine, water treatment, soil decontamination, or oil recovery and CO2 geo-sequestration. In these applications nanofluid stability plays a key role, and typically robust stability is required. However, the fluids in these applications are saline, and no stability data is available for such salt-containing fluids. We thus measured and quantified nanofluid stability for a wide range of nanofluid formulations, as a function of salinity, nanoparticle content and various additives, and we investigated how this stability can be improved. Zeta sizer and dynamic light scattering (DLS) principles were used to investigate zeta potential and particle size distribution of nanoparticle-surfactant formulations. Also scanning electron microscopy was used to examine the physicochemical aspects of the suspension. We found that the salt drastically reduced nanofluid stability (because of the screening effect on the repulsive forces between the nanoparticles), while addition of anionic surfactant improved stability. Cationic surfactants again deteriorated stability. Mechanisms for the different behaviour of the different formulations were identified and are discussed here. We thus conclude that for achieving maximum nanofluid stability, anionic surfactant should be added. (C) 2017 Elsevier Inc. All rights reserved.

【 授权许可】

Free