An automated, simplified, ultramicro method for the continuous determination of penicillins V and G, based on Pan's fundamental work, is described. Penicillin is hydrolyzed enzymatically by penicillinase into the corresponding penicilloic acid, which, in the presence of mercuric chloride, has a reducing effect on molybdoarsenic acid. The intensity of the molybdenum blue color which develops is measured. The simplification consists of an omission of the very time-consuming shaking procedure which Pan's method involved, and in the use of penicillinase conversion of penicillin into penicilloic acid. The reagent concentrations were modified in automating the procedure. The automation results in an analysis with a high degree of specificity, increased accuracy and precision (M = 8764, S% = 0.9), as well as a greater speed of analysis when compared with the manual method described in the text. The sensitivity is about 1 pg of penicillin V per ml.ONE OF THE FOLLOWING three methods is generally used for the determination of penicillin: the iodine method, described by Goodall and Davies (I), which has a low specificity and is per-