The dehydrogenation property of Mg(BH
4)
2 as a function of the added TiCl
3 content was systematically investigated from viewpoints of kinetics and thermodynamics. The dehydrogenation temperature decreased when the TiCl
3 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 TiCl
3 on the dehydrogenation properties of Mg(BH
4)
2 changed from kinetic to thermodynamic aspects with the increasing addition content. That is, Mg(BH
4)
2 tended to react with TiCl
3 to produce thermodynamically unstable Ti
xMg
(1−3x/2)(BH
4)
2 (
x=0~0.67). With relatively high addition content (
x≥0.10), thermodynamic destabilization of Mg(BH
4)
2 becomed more dominant. However, with relatively low addition content (
x<0.10), TiB
2 formed from the dehydrogenation of Ti
xMg
(1−3x/2)(BH
4)
2 mainly showed kinetic improvement effect.
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