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

@inproceedings{Wang2017InVD,
  title={In Vitro Degradation of Pure Magnesium―The Effects of Glucose and/or Amino Acid},
  author={Yu ou Wang and Lan-yue Cui and Rong-Chang Zeng and Shuo-Qi Li and Yu-Hong Zou and En-hou Han},
  booktitle={Materials},
  year={2017}
}
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… CONTINUE READING