Abstract
In this study, we have examined the stagnation point flow of MHD chemically reacting nanofluid along a stretching/shrinking sheet. The chemical reaction has vital applications in food preparation, the mechanism of water and oil emulsions, and chemical engineering. Therefore, this analysis is subjected to the effects of Joule heating, viscous dissipation, Brownian motion, chemical reaction, thermophoresis, and melting heat transfer. The governing transformed equations are solved numerically via shooting scheme together with Runge-Kutta-Fehlberg method. The impacts of various nanofluids and relevant regulating parameters such as chemical reaction parameter, magnetic parameter, radiation parameter, melting parameter, and Eckert number on dimensionless velocity, thermal, and concentration profiles as well as skin friction drag coefficient, Nusselt and Sherwood numbers are presented graphically. Although dual branch solutions are obtained in this investigation, only one solution is determined to be stable. It is seen that the coefficient of skin friction and mass transfer rate tend to be decreasing due to melting heat transfer. The results also revealed that higher estimations of magnetic parameter increase the heat transfer rate, but a reverse trend is noticed for surface drag coefficient and mass transfer rate in case of first solution.