Abstract
This research shows how the physical, electrical, and thermal properties of vegetable oil (Cso) differ based on the nano particle composition. Cuo nanoparticles were individually injected into vegetable oil (Cso) with particle volume fractions ranging from 0.1 percent to 0.4 percent to generate nanofluids (NFs) that act on the oil's fundamental properties. Using IEC and ASTM standards, it was able to estimate qualities such as flash point, breakdown voltage (BDV), firepoint, and viscosity at room temperature. As the vegetable oil (cso) oil is heated in the presence of nanoparticles, the breakdown voltage increases. The viscosity has altered as the size of the nanoparticles has increased, and the flash and fire points have increased from 10°C to 15°C.
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