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Experiment reveals reduced supercooling in gallium-indium-tin alloy nanofluids, suggesting xanthan gum improves stability.
Against the backdrop of the growing demand for renewable energy, ice energy storage is of great significance for balancing the power grid and storing renewable energy. However, existing ice energy storage materials suffer from a large supercooling degree. When nanofluids are used to improve their performance, their stability is poor. This study focuses on gallium-indium-tin alloy nanofluids with different dispersants added. Through various characterizations and tests, it is found that xanthan gum has the best effect in enhancing stability. Adding gallium-indium-tin alloy nanoparticles to water can significantly reduce the supercooling degree, and it further decreases after adding xanthan gum, with an average reduction of 55.37% compared to water.
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Zhong et al. (2025) studied this question.
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