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Open AccessArticle

In Vitro Degradation of Pure Magnesium―The Effects of Glucose and/or Amino Acid

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College of Materials Science and Engineering, Shandong University of Science and Technology, Qingdao 266590, China
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College of Chemical and Environmental Engineering, Shandong University of Science and Technology, Qingdao 266590, China
3
National Engineering Centre for Corrosion Control, Institute of Metals Research, Chinese Academy of Sciences, Shenyang 110016, China
*
Authors to whom correspondence should be addressed.
Materials 2017, 10(7), 725; https://doi.org/10.3390/ma10070725
Received: 7 June 2017 / Revised: 25 June 2017 / Accepted: 26 June 2017 / Published: 29 June 2017
(This article belongs to the Section Biomaterials)
The influences of glucose and amino acid (L-cysteine) on the degradation of pure magnesium have been investigated using SEM, XRD, Fourier transformed infrared (FTIR), X-ray photoelectron spectroscopy (XPS), polarization and electrochemical impedance spectroscopy and immersion tests. The results demonstrate that both amino acid and glucose inhibit the corrosion of pure magnesium in saline solution, whereas the presence of both amino acid and glucose accelerates the corrosion rate of pure magnesium. This may be due to the formation of -C=N- bonding (a functional group of Schiff bases) between amino acid and glucose, which restricts the formation of the protective Mg(OH)2 precipitates. View Full-Text
Keywords: magnesium; XPS; polarization; acid corrosion; interface magnesium; XPS; polarization; acid corrosion; interface
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Wang, Y.; Cui, L.-Y.; Zeng, R.-C.; Li, S.-Q.; Zou, Y.-H.; Han, E.-H. In Vitro Degradation of Pure Magnesium―The Effects of Glucose and/or Amino Acid. Materials 2017, 10, 725.

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