Observations on the internal corrosion of tin‐plate cans by acid foodstuffs

Abstract

AbstractBy calculating from Nernst's equation the potentials of tin and iron, it is shown that the anodic behaviour of tin vs. iron in the corrosion of tin plate by canned foods is what would be expected on theoretical grounds. With reference to the fact that the hydrogen evolved during the corrosion of tin plate is less than the amount corresponding to the metals dissolved, an electrochemical mechanism is suggested which may account in part for this deficit. Attention is also drawn to previously unsuspected accelerators of corrosion, e.g. caramelization products in fruits. It is interesting to note that while caramel from dextrose acts as an efficient accelerator, caramel from sucrose has no effect.