The dehydrogenation property of Mg(BH4)2 as a function of the added TiCl3 content was systematically investigated from viewpoints of kinetics and thermodynamics. The dehydrogenation temperature decreased when the TiCl3 content x was increased from 0.02 to 0.20 mol, and the initial dehydrogenation temperature notably decreased to approximately 350 K at x=0.20. The main improvement effects of TiCl3 on the dehydrogenation properties of Mg(BH4)2 changed from kinetic to thermodynamic aspects with the increasing addition content. That is, Mg(BH4)2 tended to react with TiCl3 to produce thermodynamically unstable TixMg(1−3x/2)(BH4)2 (x=0~0.67). With relatively high addition content (x≥0.10), thermodynamic destabilization of Mg(BH4)2 becomed more dominant. However, with relatively low addition content (x<0.10), TiB2 formed from the dehydrogenation of TixMg(1−3x/2)(BH4)2 mainly showed kinetic improvement effect.
