Influence of the lemon (Citrus Limon L.) juice amount on the green synthesis of CuO nanoparticles: Characterization, stability and thermal conductivity

In this study, the effect of three L/M ratios on the morphology and thermal conductivity of CuO plant-mediated synthesis was evaluated for the first time. The work was structured as follows: In section 3.1, an overall description of the three synthesis processes was set up. In section 3.2, a complete characterization of the three synthesized CuO NPs through electron microscopy (SEM, TEM), FTIR, XRD and TGA/DTA was conducted. In section 3.3, the stability of the three CuO NPs dispersed in EG/DW (60:40) was accomplished by dynamic light scattering (DLS) and zeta potential measurements. The fact of having three NPs with the same chemical nature but different sizes and powder qualities in terms of disaggregation made it possible to perform a comparative study of the experimental thermal conductivities under uniform standards. Additionally, these experimental TC data of the three CuO-EG/DW nanofluids were compared with those obtained from two mathematical models. These results are presented in section 3.4.