Application of the thermal quadrupole method to the propagation of thermal waves in multilayered cylinders

2006 ◽  
Vol 100 (11) ◽  
pp. 113535 ◽  
Author(s):  
Agustín Salazar ◽  
Ricardo Celorrio
Keyword(s):  
Thermal Waves ◽  
Quadrupole Method

Dispersion of thermal waves in granular material

1976 ◽  
Vol 31 (1) ◽  
pp. 766-772 ◽  
Author(s):  
Yu. A. Buevich ◽  
Yu. A. Korneev
Keyword(s):  
Granular Material ◽  
Thermal Waves

Light interaction with thermal waves

1992 ◽  
Author(s):  
Daumantas Ciplys ◽  
Romualdas Rimeika ◽  
Juozas Paskauskas
Keyword(s):  
Thermal Waves ◽  
Light Interaction

Propagation of thermal waves in an inhomogeneous medium

1981 ◽  
Vol 34 (6) ◽  
pp. 831-852 ◽  
Author(s):  
Shoshana Kamin ◽  
Philip Rosenau
Keyword(s):  
Inhomogeneous Medium ◽  
Thermal Waves

Nanofluids: Synthesis, Heat Conduction, and Extension

2009 ◽  
Vol 131 (3) ◽  
Author(s):  
Liqiu Wang ◽  
Xiaohao Wei
Keyword(s):  
Heat Conduction ◽  
Olive Oil ◽  
Thermal Wave ◽  
Thermal Waves ◽  
Water Conductivity ◽  
Conductivity Enhancement ◽  
Chemical Solution Method ◽  
New Type ◽  
Fourier Heat Conduction ◽  
Two Phases

We synthesize eight kinds of nanofluids with controllable microstructures by a chemical solution method (CSM) and develop a theory of macroscale heat conduction in nanofluids. By the CSM, we can easily vary and manipulate nanofluid microstructures through adjusting synthesis parameters. Our theory shows that heat conduction in nanofluids is of a dual-phase-lagging type instead of the postulated and commonly used Fourier heat conduction. Due to the coupled conduction of the two phases, thermal waves and possibly resonance may appear in nanofluid heat conduction. Such waves and resonance are responsible for the conductivity enhancement. Our theory also generalizes nanofluids into thermal-wave fluids in which heat conduction can support thermal waves. We emulsify olive oil into distilled water to form a new type of thermal-wave fluids that can support much stronger thermal waves and resonance than all reported nanofluids, and consequently extraordinary water conductivity enhancement (up to 153.3%) by adding some olive oil that has a much lower conductivity than water.

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