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This study investigates the effects of Sodium Dodecyl Sulfate (SDS) surfactant and ultrasonic processing on the stability and heat transfer coefficient of CuO nanoparticles in pool boiling. The results indicate that the highest enhancement of the boiling heat transfer coefficient (BHTC) was achieved with a combination of 0.125% nanoparticles concentration and ultrasonic radiation, resulting in a 38.93% increase. The addition of surfactant also improved stability, but the lowest enhancement was observed with

Author

vi744846

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EN