1975 Volume 41 Issue 9 Pages 983-986
To clarify the internal corrosion mechanism in food cans, the effect of trimethylamine oxide (TMAO) on the liberation of tin from tinplate was examined. In the range of pH 2.8-8.0, tin liberation by TMAO was maximum around pH 4, at which there was also marked decomposition of TMAO. Around that pH, the amount of tin liberated was proportional to that of TMAO added. Tin liberation by TMAO increased both at higher temperatures and with the lapse of time at 37°C. Generally, the amount of tin liberated almost paralleled that of TMAO decomposed. Both tin liberation and TMAO decompo-sition were to a certain extent depressed by phytic acid and inositol. From these results, it was concluded that tin liberation from tinplate cans is caused by TMAO.