A potentiometric technique for determination of protein-protein association constants is described. The technique consists of measuring the average number of protons (q) released when solutions of protein A and protein B (at the same pH) are mixed and thus allowed to form complex AB. Relations between q and the apparent association constant, Kapp, were developed and employed. The association constants and q values were determined for trypsin-soybean trypsin inhibitor system at 20.0°in 0.5 M KC1, 0.05 M CaCl2 in the pH range 3.75-5.75 (and, by extrapolation of q, up to pH 8.30). The results are in satisfactory agreement with the few scattered data in the literature. An interesting kinetic phenomenon of "overshoot" in the soybean trypsin inhibitortrypsin association was observed in this study. It was tentatively explained on the assumption that the association reaction is faster than mixing, whereas the dissociation reaction is measurably slow.