Magnetic Abrasive Finishing (MAF) is an advanced finishing method, which improves the quality of surfaces and performance of the products. The finishing technology for flat surfaces by MAF method is very economical in manufacturing fields an electromagnetic inductor was designed and manufactured for flat surface finishing formed in vertical milling machine. Magnetic abrasive powder was also produced under controlled condition. There are various parameters, such as the coil current, working gap, the volume of powder portion and feed rate, that are known to have a large impact on surface quality. This paper describes how Taguchi design of experiments is applied to find out important parameters influencing the surface quality generated during

This paper aims to study a mathematical model showing the effects of mass transfer on MHD oscillatory flow for Carreau fluid through an inclined porous channel under the influence of temperature and concentration at a slant angle on the centre of the flow with the effect of gravity. We discussed the effects of several parameters that are effective on fluid movement by analyzing the graphs obtained after we reached the momentum equation solution using the perturbation series method and the MATHEMATICA program to find the numerical results and illustrations. We observed an increased fluid movement by increasing radiation and heat generation while fluid movement decreased by increasing the chemical reaction parameter and Froude number.&nbsp

An experimental study was performed to estimate the forced convection heat transfer performance and the pressure drop of a single layer graphene (GNPs) based DI-water nanofluid in a circular tube under a laminar flow and a uniform heat flux boundary conditions. The viscosity and thermal conductivity of nanofluid at weight concentrations of (0.1 to 1 wt%) were measured. The effects of the velocity of flow, heat flux and nanoparticle weight concentrations on the  enhancement of the heat transfer are examined. The Nusselt number of the GNPs nanofluid was enhanced as the heat flux and the velocity of flow rate  increased, and the maximum Nusselt number  ratio (Nu nanofluid/ Nu base fluid)   and thermal performance factor

The heat and mass transfer coefficients of the indirect contact closed circuit cooling tower, ICCCCT, were investigated experimentally. Different experiments were conducted involving the controlling parameters such as air velocity, spray water to air mass flow rate ratio, spray water flow rate, ambient air wet bulb temperature and the provided heat load to investigate their effects on the performance of the ICCCCT. Also the effect of using packing on the performance of the ICCCCT was investigated. It was noticed that these parameters affect the tower performance and the use of packing materials is a good approach to enhance the performance for different operational conditions. Correlations for mass and heat transfer coefficients are pres

The determination of critical micelle concentration of selected non-ionic surfactants (Tween 20,40 and 80) have been investigated using magnetic water(MW)as an aqueous medium.Conductometry technique is used to determine critical micelle concentration.The effect of alcohol addition and temperature variation at the range(293.15 -303.15K) are also pursued. It is concluded that the process of micellization is spontaneous and endothermic because of the observed free energy of micellization (ΔG^om) , enthalpy change of micellization  (ΔH^om), and entropy change of micellization (ΔS^om) for the system was also studied.The properties of the non-ionic surfactants were studied, both in absence and presence of

This paper is employed to discuss the effects of the magnetic field and heat transfer on the peristaltic flow of Rabinowitsch fluid through a porous medium in the cilia channel. The governing equations (mass, motion, and energy) are formulated and then the assumptions of long wavelength and low Reynold number are used for simplification. The velocity field, pressure gradient, temperature, and streamlines are obtained when the perturbation technique is applied to solve the nonlinear partial differential equations. The study shows that the velocity is decreased with increasing Hartmann number while it is decreased with increasing the porosity.

      The purpose of this investigation is to determine and analyze the fluid inertia of electroosmotic flow on the Cu-water nanofluids by peristaltic transport. Fluid flow properties and heat transfer characteristics are studied for aqueous ionic nanofluids through a vertical microtube of a constant radius. Streamlines are plotted for the governing fluid flow.

In this paper, the effect of both rotation and magnetic field on peristaltic transport of Jeffery fluid through a porous medium in a channel are studied analytically and computed numerically. Mathematical modeling is carried out by utilizing long wavelength and low Reynolds number assumptions. Closed form expressions for the pressure gradient, pressure rise, stream function, velocity and shear stress on the channel walls have been computed numerically. Effects of Hartman number, time mean flow, wave amplitude, porosity and rotation on the pressure gradient, pressure rise, stream function, velocity and shear stress are discussed in detail and shown graphically. The results indicate that the effect of Hartman number, time mean flow, wave a

Convection heat transfer in a horizontal channel provided with metal foam blocks of two numbers of pores per unit of length (10 and 40 PPI) and partially heated at a constant heat flux is experimentally investigated with air as the working fluid. A series of experiments have been carried out under steady state condition. The experimental investigations cover the Reynolds number range from 638 to 2168, heat fluxes varied from 453 to 4462 W/m², and Darcy number 1.77x10^-5, 3.95x10^-6. The measured data were collected and analyzed. Results show that the wall temperatures at each heated section are affected by the imposed heat flux variation, Darcy number, and Reynolds number variation. The var