4.7 Article

Influences of metallurgical factors on the corrosion behaviour of extruded binary Mg-Sn alloys

Journal

CORROSION SCIENCE
Volume 82, Issue -, Pages 369-379

Publisher

PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.corsci.2014.01.035

Keywords

Magnesium; Tin; Weight loss; Polarisation; Pitting corrosion

Funding

  1. Korea Institute of Materials Science
  2. Basic Science Research Program through the National Research Foundation of Korea
  3. Ministry of Education, Science and Technology [2012R1A1A1012802]
  4. National Research Council of Science & Technology (NST), Republic of Korea [PNK3630] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
  5. National Research Foundation of Korea [2012R1A1A1012802] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)

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The corrosion behaviour of extruded Mg-(2-8 wt%)Sn alloys was investigated in aqueous chloride solutions, and the influences of the volume fraction of Mg2Sn intermetallics, solutionised Sn, and area fraction of grain boundaries on the corrosion behaviour were discussed. The Sn addition to alpha-Mg increased the solutionised Sn content in the matrix, increased the volume fraction of Mg2Sn intermetallics to 7.3%, and changed the grain size distribution. Regarding the corrosion behaviour, the Sn addition up to 8 wt% increased the overall dissolution rate of the alloys, although it promoted the passivity, which resulted from the increased H-2 evolution rate and increased numbers of initiation sites for pitting corrosion. The overall corrosion behaviour primarily depended on the amount of Mg2Sn intermetallics, which promoted passivity and notably increased the H-2 evolution rate, and functioned as pitting corrosion initiation sites. As the area fraction of grain boundaries increased, the H-2 evolution rate was also accelerated. In contrast, the solutionised Sn decreased the H-2 evolution rate. (C) 2014 Elsevier Ltd. All rights reserved.

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