It is known that different amino acid residues have effects on the thermodynamic stability of an ␣-helix. The underlying mechanism for the thermodynamic helical propensity is not well understood. The major accepted hypothesis is the difference in the side-chain configurational entropy loss upon helix formation. However, the changes in the side-chain configurational entropy explain only part of the thermodynamic helical propensity, thus implying that there must be a difference in the enthalpy of helix-coil transition for different residues. This work provides an experimental test to this hypothesis. Direct calorimetric measurements of folding of a model host peptide in which the helix formation is induced by metal binding is applied to a wide range of residue types, both naturally occurring and nonnatural, at the guest site. Based on the calorimetric results for 12 peptides, it was found that indeed there is a difference in the enthalpy of helix-coil transition for different amino acid residues, and simple empirical rules that define these differences are presented. The obtained difference in the enthalpies of helix-coil transition complement the differences in configurational entropies and provide the complete thermodynamic characterization of the helix-forming tendencies.protein stability ͉ thermodynamics ͉ calorimetry T he structure of the ␣-helix in polypeptides was proposed more than a half-century ago (1). Nevertheless, some details of the thermodynamics of the helix-coil transition remain to be deciphered (see reviews in refs. 2-7 and references therein). From the basic consideration of the structure of an ␣-helix, the arrangement of the i to i ϩ 4 hydrogen-bonding pattern by the peptide backbone is the driving force for helix formation, and is enthalpically favorable (8,9). It is also known that, entropically, helix formation restricts the configurational freedom of the side chain (10-17). For example, the loss in configurational entropy for alanine will be very small because it has a very small side chain, while valine, because of the -branching of the side chain, will have a large decrease in conformational entropy upon helix formation (14). Based on these observations, it was proposed that the loss in configurational entropy is a major factor that defines the helix-forming propensities of different amino acid residues (17). Later, it was noticed that the loss in configurational entropy explains only 50-70% of the difference in the thermodynamic propensity as measured by the difference in the Gibbs energy. This finding suggests that there is unaccounted entropy change or there is also a difference in the enthalpy of a helix-coil transition for different amino acid residues (18)(19)(20). Indirect estimates of the enthalpy of helix-coil transitions for just four amino acid residues further suggests the sequence dependence of the enthalpy (18,19).Direct calorimetric measurements of the enthalpy of helixcoil transition are very difficult, for numerous reasons, including the small absolute values, low coope...