Preparation of Nanocrystalline Mesoporous ThO2 via Surfactant Assisted Sol-gel Procedure

In this research, thorium dioxide mesoporous nanocrystalline powder was synthesized through the sol-gel method using hydrated thorium nitrate and ammonium hydroxide as starting materials and Triton X100 as surfactant. ThO2 gel was characterized by thermogravimetric (TGA), and prepared ThO2 powder was subjected to scanning electron microscopy (SEM), X-ray diffraction (XRD), and Brunauer-Emett-Teller (BET) analyses studies. Detailed analyses show that prepared powder consisted of phase with the space group Fm3m of thoria and its crystalline size was 12.6 nm. The thoria possesses 16.7 m2/g surface area and the pore volume and size calculated to be 0.0423 cc/g and 1.947 nm, respectively.

Magnetohydrodynamic Free Convection in a Square Cavity Heated from Below and Cooled from Other Walls

Magnetohydrodynamic free convection fluid flow and heat transfer in a square cavity filled with an electric conductive fluid with Prandtl number of 0.7 has been investigated numerically. The horizontal bottom wall of the cavity was kept at Th while the side and the top walls of the cavity were maintained at a constant temperature Tc with Th>Tc. The governing equations written in terms of the primitive variables were solved numerically using the finite volume method while the SIMPLER algorithm was used to couple the velocity and pressure fields. Using the developed code, a parametric study was performed, and the effects of the Rayleigh number and the Hartman number on the fluid flow and heat transfer inside the cavity were investigated. The obtained results showed that temperature distribution and flow pattern inside the cavity depended on both strength of the magnetic field and Rayleigh number. For all cases two counter rotating eddies were formed inside the cavity. The magnetic field decreased the intensity of free convection and flow velocity. Also it was found that for higher Rayleigh numbers a relatively stronger magnetic field was needed to decrease the heat transfer through free convection.