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- Title
In Vitro Degradation of PureMagnesium--The Effects of Glucose and/or Amino Acid.
- Authors
Yu Wang; Lan-Yue Cui; Rong-Chang Zeng; Shuo-Qi Li; Yu-Hong Zou; En-Hou Han
- Abstract
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.
- Subjects
PHYSIOLOGICAL effects of magnesium; PHYSIOLOGICAL effects of glucose; PHYSIOLOGICAL effects of amino acids; X-ray photoelectron spectroscopy; FOURIER transform infrared spectroscopy techniques
- Publication
Materials (1996-1944), 2017, Vol 10, Issue 7, p725
- ISSN
1996-1944
- Publication type
Article
- DOI
10.3390/ma10070725