Bromoacetyl-phenylalanyl-tRNAPhe bound to 70S E. coli ribosomes reacts covalently with proteins of the 50S subunit. The major reactions are with proteins L2 and L27. In the presence of poly(U), 70S-bound bromoacetyl-phenylalanyl-tRNAPhe can participate in peptidebond formation with plhenylalanyl-tRNAPhe or puromycin.Most of the products of these reactions are also found covalently attached to L2 and L27. Chloramphenicol and sparsomycin markedly inhibit the peptide-bond formation. These results strongly suggest that bromoacetylphenylali.nyl-tRNAPhe can function as a normal peptidyltRNA and that the 50S proteins, L2 and L27, are located in the peptidyl-tRNA binding site. The side reactions of bromoacetyl-phenylalanyl-tRNAPhe are with one or more 50S proteins from the set L14-17, L6 and/or L11, and L26.These occur to a much less extent than the reactions with L2 and L27. Any functional significance of the side reactions is unknown.Previously we described the preparation and some of the properties of the peptidyl-tRNA analogue, N-bromoacetylphenylalanyl-tRNAPhe (BrAcPhe-tRNA). This compound was designed as a potential affinity label for the P site of Escherichia coli ribosomes (1). When bound to 70S ribosomes with poly(U) as messenger, this analogue reacted covalently with the 50S subunit. Initial studies suggested that there were two sites to which the reagent became covalently attached. BrAcPhe-tRNA was found associated with a single band in a one-dimensional polyacrylamide gel separation of the 50S proteins. This band contains proteins 3VI, 2IX, and 2XI [numbering according to Traut et al. (2)]. BrAcPhe-tRNA was also found associated with 23S rRNA. This finding implied either covalent attachment to the RNA or to a protein tightly bound to the RNA.We have now been able to define more clearly the sites of covalent attachment of BrAcPhe. Two-dimensional gel electrophoresis has been used to obtain fairly unambiguous identification of the covalently modified 50S proteins. Also, improved procedures lead to a 30-fold increase in