SULFHYDRYL AND DISULFIDE GROUPS OF PROTEINS : I. METHODS OF ESTIMATION

1. Methods have been described for reducing protein S-S groups, for oxidizing protein SH groups, and for estimating protein S-S and SH groups. 2. It has been found necessary in estimating the cystine content of proteins by the Folin-Marenzi method to take into account any cysteine that may be present. 3. A method for estimating the cysteine content of proteins has been described. 4. With these methods, estimations have been made of the S-S and SH groups and of the cystine and cysteine contents of a number of proteins. 5. In a denatured, but unhydrolyzed protein, the number of S-S and SH groups is equivalent to the quantity of cystine and cysteine found in the protein after hydrolysis.     

THE SULFHYDRYL GROUPS OF EGG ALBUMIN

1. 1 cc. of 0.001 M ferricyanide, tetrathionate, or p-chloromercuribenzoate is required to abolish the SH groups of 10 mg. of denatured egg albumin in guanidine hydrochloride or Duponol PC solution. Both the nitroprusside test and the ferricyanide reduction test are used to show that the SH groups have been abolished. 2. 1 cc. of 0.001 M ferrocyanide is formed when ferricyanide is added to 10 mg. of denatured egg albumin in neutral guanidine hydrochloride or urea solution. The amount of ferricyanide reduced to ferrocyanide by the SH groups of the denatured egg albumin is, within wide limits, independent of the ferricyanide concentration. 3. Ferricyanide and p-chloromercuribenzoate react more rapidly than tetrathionate with the SH groups of denatured egg albumin in both guanidine hydrochloride solution and in Duponol PC solution. 4. Cyanide inhibits the oxidation of the SH groups of denatured egg albumin by ferricyanide. 5. Some samples of guanidine hydrochloride contain impurities which bring about the abolition of SH groups of denatured egg albumin and so interfere with the SH titration and the nitroprusside test. This interference can be diminished by using especially purified guanidine hydrochloride, adding the titrating agent before the protein has been allowed to stand in guanidine hydrochloride solution, and carrying out the nitroprusside test in the presence of a small amount of cyanide. 6. The SH groups of egg albumin can be abolished by reaction of the native form of the protein with iodine. It is possible to oxidize all the SH groups with iodine without oxidizing many of the SH groups beyond the S-S stage and without converting many tyrosine groups into di-iodotyrosine groups. 7. p-chloromercuribenzoate combines with native egg albumin either not at all or much more loosely than it combines with the SH groups of denatured egg albumin or of cysteine. 8. The compound of mercuribenzoate and SH, like the compound of aldehyde and SH and like the SH in native egg albumin, does not give a nitroprusside test or reduce ferricyanide but does reduce iodine.     

SULFHYDRYL AND DISULFIDE GROUPS OF PROTEINS : II. THE RELATION BETWEEN NUMBER OFSH AND S-S GROUPS AND QUANTITY OF INSOLUBLE PROTEIN IN DENATURATION AND IN REVERSAL OF DENATURATION

1. In native egg albumin no SH groups are detectable, whereas in completely coagulated albumin as many groups are detectable as are found in the hydrolyzed protein. In egg albumin partially coagulated by heat the soluble fraction contains no detectable groups, and the insoluble fraction contains the number found after hydrolysis. 2. In the reversal of denaturation of serum albumin, when insoluble protein regains its solubility, S-S groups which have been detectable in the denatured protein, disappear. 3. When egg albumin coagulates at an air-water interface, all the SH groups in the molecule become detectable. 4. In egg albumin coagulated by irradiation with ultraviolet light, the same number of SH groups are detectable as in albumin coagulated by a typical denaturing agent. 5. When serum albumin is denatured by urea, there is no evidence that S-S groups appear before the protein loses its solubility. 6. Protein denaturation is a definite chemical reaction: different quantitative methods agree in estimates of the extent of denaturation, and the same changes are observed in the protein when it is denatured by different agents. A protein molecule is either native or denatured. The denaturation of some proteins can be reversed.     

SULFHYDRYL GROUPS IN FILMS OF EGG ALBUMIN

1. The same number of SH groups reduces ferricyanide in surface films of egg albumin as in albumin denatured by urea, guanidine hydrochloride, Duponol, or heat, provided the ferricyanide reacts with films while they still are at the surface and with the denatured proteins while the denaturing agent (urea, heat, etc.) is present. 2. The SH groups of a suspension of egg albumin made by clumping together many surface films react with ferricyanide in the same sluggish and incomplete manner as do the groups in egg albumin denatured by concentrated urea when the urea is diluted or in albumin denatured by heat when the solution is allowed to cool off. 3. The known change in configuration of the egg albumin molecule when it forms part of a surface film explains why SH groups in the film react with ferricyanide whereas those in native egg albumin do not. In the native egg albumin molecule groups in the interior are inaccessible to certain reagents. A film is so thin that there are no inaccessible groups. 4. Because of the marked resemblance in the properties of egg albumin in surface films and of egg albumin after denaturation by the recognized denaturing agents, it may be supposed that the same fundamental change takes place in denaturation as in film formation—indeed, that film formation is one of the numerous examples of denaturation. This would mean that in general the SH groups of denatured egg albumin reduce ferricyanide and react with certain other reagents because they are no longer inaccessible to these reagents.     

THE REDUCING GROUPS OF PROTEINS

1. Intact, unhydrolyzed proteins possess in addition to SH groups other reducing groups which can be oxidized by ferricyanide. 2. The activity of these reducing groups, like that of SH groups, is enhanced by denaturation of the protein and by increase of pH and temperature. 3. These groups differ from SH groups in the manner in which their activity is dependent on concentration of ferricyanide and time of contact with ferricyanide. 4. The activity of these groups is increased if protein SH groups are present. 5. The number and activity of these groups varies from protein to protein. 6. These groups are probably contained in the tyrosine and tryptophane components of proteins. 7. The significance of these reducing groups for an understanding of protein denaturation and the reducing properties of tissues is indicated.     

SOME FACTORS WHICH INFLUENCE THE OXIDATION OF SULFHYDRYL GROUPS

1. Cyanide inhibits the oxidation of the SH groups of cysteine and denatured egg albumin by the uric acid reagent. 2. At pH 4.8 cysteine is oxidized by the uric acid reagent and by ferricyanide in the presence but not in the absence of added copper sulfate. 3. In neutral solution, the uric acid reagent oxidizes the SH groups of denatured egg albumin in the presence of urea but not in the presence of alkyl sulfate or in the absence of denaturing agents. 4. Ferricyanide oxidizes the SH groups of neutral denatured egg albumin even in the presence of alkyl sulfate or, if precautions are taken to avoid aggregation, in the absence of denaturing agents. 5. In acid solution, ferricyanide does not oxidize the SH groups of denatured egg albumin completely. The oxidation is more complete, however, in the presence of urea than in the presence of alkyl sulfate, and more complete in the presence of guanidine hydrochloride than in the presence of urea. 6. The uric acid reagent which does not oxidize the SH groups of neutral denatured but unhydrolyzed egg albumin in the absence of denaturing agents does, under the same conditions, oxidize the SH groups of egg albumin partially hydrolyzed by pepsin. 7. At pH 4.8 in alkyl sulfate solution ferricyanide oxidizes the SH groups of digested egg albumin more completely than the SH groups of denatured but undigested egg albumin.     

SULFHYDRYL GROUPS OF EGG ALBUMIN IN DIFFERENT DENATURING AGENTS

1. The reaction between ferricyanide and egg albumin in solutions of urea, guanidine hydrochloride, and Duponol has been investigated. 2. In neutral medium ferricyanide oxidizes all the SH groups of egg albumin that give a color reaction with nitroprusside. In neutral medium ferricyanide appears to react only with the SH groups of egg albumin. The quantity of ferrocyanide formed can accordingly be considered the equivalent of the number of SH groups in egg albumin detectable with nitroprusside. 3. In solutions of urea, guanidine hydrochloride, and Duponol sufficiently concentrated so that all the egg albumin present is denatured, the same number of SH groups are found—equivalent to a cysteine content of 0.96 per cent. 4. In denaturation of egg albumin loss of solubility (solubility not in presence of the denaturing agent, but solubility examined in water at the isoelectric point) and appearance of reactive SH groups are integral parts of the same process. As denaturation proceeds in urea, SH groups are liberated only in the egg albumin with altered solubility and in this albumin the maximum number of SH groups is liberated. In a molecule of egg albumin either all of its SH groups that give a test with nitroprusside are liberated or none of them are.     

SULFHYDRYL AND DISULFIDE GROUPS OF PROTEINS : III. SULFHYDRYL GROUPS OF NATIVE PROTEINS—HEMOGLOBIN AND THE PROTEINS OF THE CRYSTALLINE LENS

Hemoglobin and the proteins of the crystalline lens contain active SH groups while in the native state, the number of active groups increasing as the pH rises. All the SH groups of denatured globin and of the denatured lens proteins are active at a pH so low that practically none of the SH groups of native hemoglobin and of native lens protein are active. The effect of denaturation on the SH groups of a protein is to extend towards the acid side the pH range of their activity. It is possible to oxidize the iron-porphyrin and the SH groups of hemoglobin independently of each other.     

THE CHANGE IN STATE OF THE PROTEINS OF MUSCLE IN RIGOR

1. When myosin is exposed to a typical denaturing agent (acid) it becomes insoluble and its SH groups are activated. 2. The same number of active SH groups is found in the soluble myosin of resting muscle as in the insoluble myosin of muscle in rigor. No activation of SH groups accompanies the formation of insoluble protein in rigor. 3. When the insoluble myosin of muscle in rigor is treated with a denaturing agent its SH groups are activated. 4. Protein coagulation as brought about by denaturing agents (heat, acid, alkali, alcohol, urea, salicylate, surface forces, ultraviolet light) is a distinctly different change from the coagulation of myosin brought about by the unknown agent in muscle.     

STUDIES ON SULFHYDRYL GROUPS DURING CELL DIVISION OF SEA URCHIN EGG : III. —SH Groups of KCl-Soluble Proteins and Their Change during Cleavage

Sea urchin egg proteins extracted with KCl are mostly TCA-soluble and, conversely, those extracted with TCA are KCl-soluble. Both groups are water-insoluble and show fluctuations in—SH content during the division cycle. The fluctuation of the—SH groups of the KCl-soluble protein of the whole egg is due to a —SH—S—S— interchange within the freely reacting groups and not within the sluggish and masked —SH groups of the protein. The —SH content of the KCl-soluble protein of the egg cortex also fluctuates in a similar way.     

THE NATURE OF THE IONIZABLE GROUPS IN PROTEINS

Analysis of the experimental titration curves shows that gelatin contains acid groups with dissociation indices at pH 2.9 to 3.5 corresponding quantitatively with the content in dicarboxylic amino acids; and that the acidic group at pH 9.4 in egg albumin agrees with the amount of tyrosine. The amounts of histidine and lysine present in both these proteins agree quantitatively with basic groups at pH 6.1 and pH 10.4 to 10.6, respectively. However, the quantity of the arginine group (pH 8.1) in these proteins is considerably less than the amount of arginine found on hydrolysis. This deficiency is compensated (quantitatively with gelatin and approximately with egg albumin) by a basic group at pH 4.6. The structure of this "4.6 group" should be similar to aniline and cytosine in consisting of an amino group on a conjugated unsaturated (perhaps cyclic) system. It would appear that the 4.6 group is disrupted on hydrolysis, producing arginine, and may be referred to as "prearginine." The presence of prearginine in proteins, instead of the full amount of arginine, has an important effect on the properties. Otherwise the isoelectric point of gelatin would be 8.0 (instead of 4.7) and of egg albumin 6.6 (instead of 4.8), and the titration curves would be quite different in shape between pH 4 and 10. Deamination of gelatin produces no decrease in prearginine, arginine, or histidine groups, but removes nearly all of the lysine group.     

ON SOME GENERAL PROPERTIES OF PROTEINS

1. The processes of denaturation and coagulation of hemoglobin are like those of other proteins. 2. When hemoglobin is denatured it is probably depolymerized into hemochromogen. 3. When other proteins are denatured they, too, are probably depolymerized. Conversely, native proteins can be regarded as aggregates of denatured proteins. 4. The globins and histones are to be regarded as denatured proteins rather than as a distinct group of proteins. 5. The factors affecting the equilibrium between native and denatured proteins have been considered. 6. A non-polar group is uncovered when a protein is denatured. 7. It has been shown that judged by the two most sensitive tests for the specificity of proteins, it is only when proteins are in the native form that they are highly specific.     

THE REACTIONS OF DENATURED EGG ALBUMIN WITH FERRICYANIDE

The following facts have been established experimentally. 1. In the presence of the synthetic detergent, Duponol PC, there is a definite reaction between dilute ferricyanide and denatured egg albumin. 0.001 mM of ferrocyanide is formed by the oxidation of 10 mg. of denatured egg albumin despite considerable variation in the time, temperature, and pH of the reaction and in the concentration of ferricyanide. 2. If the concentration of ferricyanide is sufficiently high, then the reaction between ferricyanide and denatured egg albumin in Duponol solution is indefinite. More ferrocyanide is formed the longer the time of reaction, the higher the temperature, the more alkaline the solution, and the higher the concentration of ferricyanide. 3. Denatured egg albumin which has been treated with formaldehyde or iodoacetamide, both of which abolish the SH groups of cysteine, does not reduce dilute ferricyanide in Duponol PC solution. 4. Cysteine is the only amino acid which is known to have a definite reaction with ferricyanide or which is known to react with dilute ferricyanide at all. The cysteine-free proteins which have been tried do not reduce dilute ferricyanide in Duponol PC solution. 5. Concentrated ferricyanide oxidizes cystine, tyrosine, and tryptophane and proteins which contain these amino acids but not cysteine. The reactions are indefinite, more ferrocyanide being formed, the higher the temperature and the concentration of ferricyanide. 6. The amount of ferrocyanide formed from denatured egg albumin and a given amount of ferricyanide is less in the absence than in the presence of Duponol PC. 7. The amount of ferrocyanide formed when denatured egg albumin reacts with ferricyanide in the absence of Duponol PC depends on the temperature and ferricyanide concentration throughout the whole range of ferricyanide concentrations, even in the low range of ferricyanide concentrations in which ferricyanide does not react with amino adds other than cysteine. The foregoing results have led to the following conclusions which, however, have not been definitely proven. 1. The definite reaction between denatured egg albumin in Duponol PC solution and dilute ferricyanide is a reaction with SH groups whereas the indefinite reactions with concentrated ferricyanide involve other groups. 2. The SH groups of denatured egg albumin in the absence of Duponol PC react with iodoacetamide and concentrated ferricyanide but they do not all react rapidly with dilute ferricyanide. 3. Duponol PC lowers the ferricyanide concentration at which the SH groups of denatured egg albumin react with ferricyanide. The SH groups of denatured egg albumin, however, are free and accessible even in the absence of Duponol PC.     

METABOLISM OF HIGHLY BASIC PROTEINS OF RAT BRAIN DURING POSTNATAL DEVELOPMENT

Abstract— (1) The encephalitogenic basic protein obtained from adult rat brain by treatment with 0·03 N-HCl was demonstrable in the brain on the 10th day after birth. It showed a marked increase in quantity during the phase of active myelination.
(2) The proteins extracted under similar conditions from 5-day old rat brain contained several highly basic proteins other than the encephalitogenic basic protein. These basic proteins, which were electrophoretically similar to highly basic proteins extracted similarly from adult rat liver, are histones.
(3) For metabolic studies the entire group of highly basic proteins in the acid extract was obtained after one-step adsorption of other proteins on DEAE-cellulose equilibrated at pH 9·8
(4) After injection of [¹⁴C]lysine the fractions containing highly basic proteins, water soluble non-basic proteins and other tissue proteins of the brain showed higher relative specific radioactivities during the period 1–10 days after birth than during later stages of postnatal development. The fraction containing proteolipid protein, another myelin protein, showed a low relative specific radioactivity throughout the whole period of postnatal development. The relative specific radioactivity of proteolipid protein was somewhat higher in young than in adult rat brain.     

NONHISTONE NUCLEAR PROTEINS OF RAT BRAIN

Abstract— The rat brain was dissected into cerebral cortex, cerebellum and the remaining regions. From the nuclei, isolated from these three brain sections, were extracted two fractions of nuclear sap proteins (proteins soluble in 014 M NaCl and proteins soluble in 01 M Tris-HCl buffer pH 7-6) and two fractions of nonhistone chromosomal proteins (one soluble in 0-35 M NaCl and one which is not soluble at this salt concentration). Each of these four fractions of the nonhistone nuclear proteins was further separated by polyacrylamide gel electrophoresis. The electrophoretic patterns of the studied fractions of nuclear proteins are qualitatively identical regardless of the brain section from which the analysed protein fraction was isolated. In addition, there arc no qualitative differences in the electrophoretic patterns of nonhistone chromosomal proteins which are and which are not soluble in 0-35 M NaCl. In contrast to the qualitative similarity of the electrophoretic patterns of proteins from different sections of the brain, the amount of the nonhistone nuclear proteins is characteristic for each studied brain section. The ratio of the total nonhistone nuclear proteins to DNA is highest in the brain cortex and lowest in the cerebellum. The most expressed difference between the nuclei is in the ratio of the nonhistone chromosomal proteins soluble in 0-35 M NaCl to DNA. This ratio is 0-52 in the cortex. 0-38 in the mixture of noncortical and noncerebel-lar regions and only 0-18 in the cerebellum. The amount of the three fractions of nonhistone nuclear proteins in the nuclei of individual brain sections is proportional to the activity of the genome in these nuclei. The only exception are the nonhistone chromosomal proteins which are not soluble in 0-35 M NaCl. These proteins and the histones are present in the same amounts in nuclei isolated from all three studied sections of the brain. The results support a proposal that the nonhistone nuclear proteins are involved in the expression of the genetic activity of the cell, without the majority of the proteins in any of the four fractions being the specific regulatory molecules.     

A PHASE RULE STUDY OF THE PROTEINS OF BLOOD SERUM: THE EFFECT OF CHANGES IN CERTAIN VARIABLES

Changes were studied in the standard solubility curve of fresh serum proteins by alterations in pH, temperature, concentration of protein, and nature of the salt used for precipitation. The principal factor affecting the precipitation of protein fractions was a change in temperature. In order to investigate the proteins in their original states low temperatures are necessary. Protein fraction A is altered by a change in pH and with the use of (NH₄)₂SO₄ as a precipitant, fraction B by a change in pH and temperature, and use of (NH₄)₂SO₄, C by a change in temperature and concentration of the protein, and D by a change in temperature and pH. The solubility of D is independent of the amount of protein in solution in high concentrations of salt.     

PARTIAL CHARACTERIZATION OF BASIC PROTEINS OF CHICKEN, TURTLE AND FROG CENTRAL NERVOUS SYSTEM MYELIN

Myelin basic proteins were isolated from CNS tissues of chicken, turtle and frog and compared with the corresponding protein of bovine origin. At acid pH all four proteins had comparable mobilities in polyacrylamide gels. Upon electrophoresis at alkaline pH the submammalian proteins, like the bovine protein, were separated into multiple components. The components of the chicken and frog proteins had exceptionally high and low mobilities, respectively, while those of the turtle protein had mobilities comparable to those of the bovine protein. The chicken and turtle proteins were similar to the bovine protein in amino acid composition except for containing considerably more serine and valine and having higher proportions of histidine to lysine. The frog protein differed further in having an unusually high content of tyrosine (approx 9 mol/mol protein), an unusually high arginine: glycine ratio (1.09) and practically no methylated arginine (0-0.036 mol/mol protein). Like those of mammalian origin, the submammalian proteins each contained a single tryptophan and two methionines. Arginine, serine and glycine together accounted for approximately 40 per cent of the residues in each protein. The chicken and turfle proteins each contained roughly equal amounts of N^G-monomethyl- and N^G, N^G-dimethylarginine, the two derivatives together comprising 0.5-0.6 mol/mol protein. No N^G, N^G-dimethylarginine was detected in any of the proteins examined. The microheterogeneity observed in the chicken and turtle proteins upon electrophoresis at alkaline pH was reproduced upon alkaline pH chromatography on carboxymethylcellulose. Chromatographic fractions of the chicken protein which differed electrophoretically at alkaline pH had virtualy identical amino acid compositions and apparent molecular weights and all contained comparable amounts of both N^G-monomethyl- and N^G, N^G-dimethylarginine. Treatment of the submammalian proteins with BNPS-skatole yielded two fragments comparable in size, charge and staining characteristics to those similarly produced from the bovine protein (residues 1-116 and 117-170). Fragments produced from the frog protein by treatment with BrCN were comparable in size and charge to those similarly produced from the bovine protein; those produced from the chicken and turtle proteins were much different. In immunodiffusion studies the submammalian and bovine proteins showed reactions of identity when tested against rabbit anti-chicken basic protein serum.     

THE REACTIONS OF IODINE AND IODOACETAMIDE WITH NATIVE EGG ALBUMIN

The following experimental results have been obtained. 1. Native egg albumin treated with iodine and then denatured no longer gives a nitroprusside test or reduces dilute ferricyanide in neutral Duponol PC solution. 2. More iodine is needed to abolish the ferricyanide reduction if the reaction between native egg albumin and iodine is carried out at pH 6.8 than if the reaction is carried out at pH 3.2. At pH 6.8 iodine reacts with tyrosine as well as with cysteine. 3. Cysteine and tryptophane are the only amino acids with reducing groups which are known to react with dilute iodine at pH 3.2 The reducing power of cysteine is abolished by the reaction with iodine, whereas the reducing power of tryptophane remains intact. Pepsin and chymotrypsinogen which contain tryptophane but not cysteine, do not react at all with dilute iodine at pH 3.2. 4. Native egg albumin treated with iodoacetamide at pH 9.0 and then denatured by Duponol PC reduces only 60 per cent as much dilute ferricyanide as egg albumin which has not been treated with iodoacetamide. 5. The SH group is the only protein reducing group which is known to react with iodoacetamide. The simplest explanation of the new observation that the SH groups of egg albumin can be modified by reactions with the native form of the protein is that the native egg albumin has free and accessible but relatively unreactive SH groups which can react with iodine and iodoacetamide despite the fact that they do not react with ferricyanide, porphyrindin, or nitroprusside. Preliminary experiments suggested by the results with egg albumin indicate that the tobacco mosaic virus is modified by iodine at pH 2.8 without being inactivated and that the tobacco mosaic and rabbit papilloma viruses are not inactivated by iodoacetamide at pH 8.0.     

IMMUNOCHEMICAL PROPERTIES OF NATIVE AND DENATURED HORSE SERUM GLOBULINS

1. The influence of guanidine hydrochloride on the denaturation and regeneration of Type I antipneumococcal horse serum globulin was determined by measurements of viscosity, diffusion, and sedimentation in the ultracentrifuge. In addition, the effect of NaCNS on the antibody globulin was studied. 2. Both the irreversibly denatured and the regenerated fractions were found to be precipitable by SI. The observed changes in combining ratio have been tentatively explained in terms of (a) changes in the mean molecular weight, or alternatively (b) an increase in the number of serologically active groups upon denaturation, followed by masking of the latter upon regeneration. Discounting a specific effect of NaCNS on either fraction, the extent of specific precipitation is of the same order of magnitude for native and irreversibly denatured antibody. 3. Quantitative precipitin titrations have been performed on rabbit antisera to native and irreversibly denatured horse antibody, and normal globulin GI, respectively. No significant differences in the antigenic activity of these proteins were found. Measurements of their cross-reactivity led to the conclusion that the native and irreversibly denatured fractions of antibody globulin are antigenically more closely related to each other than to the corresponding fractions of normal globulin, and vice versa.     

INACTIVATION OF CRYSTALLINE TRYPSIN

1. The rate of inactivation of crystalline trypsin solutions and the nature of the products formed during the inactivation at various pH at temperatures below 37°C. have been studied. 2. The inactivation may be reversible or irreversible. Reversible inactivation is accompanied by the formation of reversibly denatured protein. This denatured protein exists in equilibrium with the native active protein and the equilibrium is shifted towards the denatured form by raising the temperature or by increasing the alkalinity. The decrease in the fraction of active enzyme present (due to the formation of this reversibly denatured protein) as the pH is increased from 8.0 to 12.0 accounts for the decrease in the rate of digestion of proteins by trypsin in this range of pH. 3. The loss of activity at high temperatures or in alkaline solutions, just described, is very rapid and is completely reversible for a short time only. If the solutions are allowed to stand the loss in activity becomes gradually irreversible and is accompanied by the appearance of various reaction products the nature of which depends upon the temperature and pH of the solution. 4. On the acid side of pH 2.0 the trypsin protein is changed to an inactive form which is irreversibly denatured by heat. The course of the reaction in this range is monomolecular and its velocity increases as the acidity increases. 5. From pH 2.0 to 9.0 trypsin protein is slowly hydrolyzed. The course of the inactivation in this range of pH is bimolecular and its velocity increases as the alkalinity increases to pH 10.0 and then decreases. As a result of these two reactions there is a point of maximum stability at about pH 2.3. 6. On the alkaline side of pH 13.0 the reaction is similar to that in strong acid solution and consists in the formation of inactive protein. The course of the reaction is monomolecular and the velocity increases with increasing alkalinity. From pH 9.0 to 12.0 some hydrolysis takes place and some inactive protein is formed and the course of the reaction is represented by the sum of a bi- and monomolecular reaction. The rate of hydrolysis decreases as the solution becomes more alkaline than pH 10.0 while the rate of formation of inactive protein increases so that there is a second point at about pH 13.0 at which the rate of inactivation is a minimum. In general the decrease in activity under all these conditions is proportional to the decrease in the concentration of the trypsin protein. Equations have been derived which agree quantitatively with the various inactivation experiments.