The changes in the structure and morphology of a random copolymer containing 92 mol % glycolide units and 8 mol % lactide units as a function of in vitro hydrolysis have been studied. A number of techniques, such as wide‐angle x‐ray diffraction, small‐angle x‐ray scattering, density measurements, infrared spectroscopy, and viscometry were employed in this study. The results showed that the hydrolytic attack was initiated in the amorphous areas of the polymer. After 28 days in the in vitro medium most of the amorphous areas had been chemically converted to lower‐molecular‐weight species such as oligomers of poly(glycolide‐co‐lactide). These low‐molecular‐weight species become water solble and are removed rapidly after day 28. Thus the fiber takes on a Swiss cheese character as the amorphous matter is hydrolyzed and eventually dissolved. As hydrolysis proceeds further, the crystalline areas of the polymer are attacked and eventually removed from the fiber by solubilization. The resulting voids in the fiber are eventually filled by a “collapse” of the structure. The role of the amorphous areas of the polymer in controlling the tensile strength of the suture is discussed.