Suspensions of oleic acid with carbon nanotubes were prepared. Using a thermal lens experimental setup, the thermal diffusivity of oleic acid in presence of multi-walled carbon nanoparticles with different concentrations was measured. The results show that, the thermal diffusivity increases with the increase of nanotubes concentration, enhancing the thermal diffusivity in the solution. Modification in the thermal diffusivity as function of quantity of carbon nanotubes was investigated, for a constant volume of oleic acid 10 mL. The diffusivities were obtained by using the thermal lens spectrometry technique. The characteristic time constant of the transient thermal lens was obtained by fitting the theoretical expression to the experimental data.
Correction to: Determination of the Dependence of Thermal Diffusivity with Moringa Concentration by Thermal Lens as a Sensitive Experimental Technique
