Thermal and solutal slips impact on 3D-biconvection flow of linearly stratified Casson nanofluid (magnesium-blood) passed over a bi-stretching surface in a rotating frame

Abstract

Casson nanofluid have gained significant attention in recent years due to their unique rheological; properties and potential applications in science and technology such as heat transfer enhancement, biomedical applications, microfluidics, oil and gas industry, and electronics. This study examines the gyrotactic bioconvection flow of Casson nanofluid across a bidirectional linear stretching sheet with the effects of inclined magnetic field. We examine the impact of velocity, temperature, solute, and microorganism slip on the flow of Casson nanoliquid over a bi-directional linear stretching sheet. Blood is considered as base liquid while magnesium nanoparticles are suspended in base liquid to make homogenous mixture of nanofluid. Also, Brownian and thermophoresis phenomena are taken in the model. Thermal, solutal and microorganism’s stratifications are taken along with thermal and solutal slip conditions. The nonlinear partial differential equations are transformed into ordinary differential equations utilizing the proper similarity transformations. The solution of the flow model is acquired through Homotopic analysis method. Graphical discussions are provided for the effects of various embedded parameters include in fluid model. Some well-known findings have been identified as specific examples of the current investigation. Graphs are used to show how physical factors affect the nanofluid flow. It can be seen that when the magnetic factor, volume fraction parameter, and mixed convection parameter increase, the fluid velocities decreases. On the other hand, the buoyancy ratio factor and Rayleigh number cause to enhance the velocity outline. Temperature outline improves with the enhancement of volume fraction parameter and thermal slip factor. Concentration outline decelerates with the accelerating estimations of solutal slip and stratification parameters. Peclet number reduces the microorganism’s profile.