MHD electroosmotic peristaltic flow of Jeffrey nanofluid with slip conditions and chemical reaction

Nanofluid consideration has been magnified due to their exceptional heat transfer characteristics and prospective applications in engineering and medical sciences after the pioneering work of Choi. Since, majority fluids are non-Newtonian in nature. Therefore, considering Jeffrey fluid as a base fluid in current study enhance its role in applications. Moreover, geometric configuration of the channel is taken as asymmetric with tapering effects. Since, majority of human physiological systems and industrial machinery have complex geometry and. Therefore, tapering channel consideration cannot be ignored. High molecular weight of non-Newtonian liquids make no-slip condition inapplicable. Thus, slip effects are incorporated in the current analysis. The consider analysis is performed for peristaltic flow of Jeffrey Nano fluid through a tapered asymmetric channel in the presence of magnetic field. Main motivation for performing this study is to analyze the heat transfer properties of nanofluid for the treatment of multiple diseases like cancer. The resulting nonlinear equations are coupled and simplified through lubrication approach. Poisson-Boltzmann equations are linearized through Debye-Huckle linearization. Built-in command of NDSolve in MATHEMATICS is applied to compute the results. The results for velocity, pressure gradient, streamlines, temperature and concentration are discussed for involved parameters. The results indicate that velocity shows parabolic behavior near the center while mixed behavior is observed near the boundaries. It can also be noticed that tapering parameter (m) influence the velocity greatly. As increasing the tapering effect causes the geometry to expand resulting in decreased velocity near the center of the channel. During digestion of food, multiple chemical reactions are performed by enzymes, therefore, studying the impact of (γ) on temperature and concentration cannot be ignored. The outcome of the study shows decrease in temperature and concentration as energy is utilized in performing the digestion. The size of trapped bolus is found to be increasing as the values of Hartman number (M) and fluid parameter (λ1) are increased. Therefore, we can say that this study can provide basics to study physiological system with electroosmotic phenomenon. It also finds promising applications in drug delivery and food diagnostic etc.

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