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Abstract
The relative potentials of tin, steel, and tin-iron alloy play an important role in controlling the corrosion of tinplate containers used for foods. Stannous ion, pH, and adsorbedfilms influence these potentials. Stannous ion concentration is determined by the complexing strength of certain anions common to foods. The complexing strength of these substances was measured by means of an electrochemical technique showing that tin is most anodic to steel in the presence of the strongest complexers, while in weak complexing systems tin becomes cathodic to steel.