SummaryOvalbumin is changed to a more stable form (S-ovalbumin) during the storage of shell eggs. Conversion also occurs in an isolated ovalbumin solution, the rate increasing with pH and temperature. First order rate constants for the reaction have been measured at pH 9-10 and at temperatures between 20 and 50°C. The reaction is apparently irreversible and does not appear to involve loss of" amino acids or small peptides.Ovalbumin and S-ovalbumin have been compared by measurements of sedimentation rates, molecular weights, electrophoretic and serological properties, sulphydryl and disulphide groups, ultraviolet absorption spectra, specific rotation, crystal form, and solubility. No difference which would explain their difference in stability was observed in the properties of the native proteins. Measurements of changes in specific rotation on denaturation in urea-guanidine hydrochloride solutions indicate more complete unfolding in ovalbumin than in S-ovalbumin.