“…The diffusivity of hydrogen atoms within MgH 2 and the formation rate of MgH 2 on the Mg surface and/or along the grain boundaries (if any) are the key factors for hydrogenation capacity and kinetics. This is because the diffusion coefficient in MgH 2 is much smaller than that in Mg, such as, ~10 −18 compared to ~10 −8 m 2 /s at 300℃ [82,83] . Before the shell of MgH 2 formed around the Mg surface, the hydrogen atoms diffuse very fast in Mg, after which hydrogen diffusion becomes very slow and it is very difficult for hydrogen atoms to penetrate through the shell of MgH 2 .…”