Hall and ion slip effects on the MHD flow of Casson hybrid nanofluid past an infinite exponentially accelerated vertical porous surface

In the present investigation, the radiative MHD flow of an incompressible viscous electrically conducting non-Newtonian Casson hybrid nanofluidover an exponentially accelerated vertical porous surface has been considered. Under the influence of slip velocity in a rotating frame, it takes Hall and ion slip impacts into account. Water and ethylene glycol mixture is considered a base Casson fluid. A steady uniform magnetic field is applied under the postulation of a low magnetic Reynolds number. The ramped temperature and time-altering concentration at the surface are considered. First-order consistent chemical reaction and heat absorption are also regarded. Silver and Titania nanoparticles are disseminated in base fluid water and ethylene glycol combination should be formed by a hybrid nanofluid. The Laplace transformation technique is employed on the non-dimensional governing equations to ensure closed-form analytical solutions. The graphical representations scrutinize the effects of physical parameters on the significant flow characteristics. The expression for non-dimensional shear stress, heat transfer rate and mass transfer are also evaluated. They are tabulated with different variations in implanted parameters. For uniform and ramped wall temperatures, the resultant velocity grows by an increase in Hall and ion slip parameters. The resultant velocity increases by an increase in volume fractions of nanoparticles with uniform wall temperature, and a reverse effect is observed with ramped wall temperature. The temperature of Casson hybrid Ag-TiO2/WEG nanofluid is relatively superior to that of Casson Ag-WEG nanofluid. Species concentration of Casson hybrid Ag-TiO2/WEG nanofluid decreases with an increase in Schmidt number and chemical reaction parameters. The heat absorption increases the Nusselt number near the surface, while Ag and TiO2 nanoparticle volume fractions tend to lessen it.