At low temperatures, proteins exist in a glassy state, a state that has no conformational flexibility and shows no biological functions. In a hydrated protein, at temperatures տ220 K, this flexibility is restored, and the protein is able to sample more conformational substates, thus becoming biologically functional. This ''dynamical'' transition of protein is believed to be triggered by its strong coupling with the hydration water, which also shows a similar dynamic transition. Here we demonstrate experimentally that this sudden switch in dynamic behavior of the hydration water on lysozyme occurs precisely at 220 K and can be described as a fragile-to-strong dynamic crossover. At the fragile-to-strong dynamic crossover, the structure of hydration water makes a transition from predominantly high-density (more fluid state) to lowdensity (less fluid state) forms derived from the existence of the second critical point at an elevated pressure.glass transition ͉ liquid-liquid transition ͉ protein dynamics ͉ quasi-elastic neutron scattering W ithout water, a biological system would not function.Dehydrated enzymes are not active, but a single layer of water surrounding them restores their activity. It has been shown that the enzymatic activity of proteins depends crucially on the presence of at least a minimum amount of solvent water (1, 2). It is believed that Ϸ0.3 g of water per g of protein is sufficient to cover most of the protein surface with one single layer of water molecules and to fully activate the protein functionality. Thus, biological functions (3) such as enzyme catalysis can only be understood with a precise knowledge of the behavior of this single layer of water and how that water affects conformation and dynamics of the protein. The knowledge of the structure and dynamics of water molecules in the so-called hydration layer surrounding proteins is therefore of utmost relevance to the understanding of the protein functionality. It is well documented that at low temperatures proteins exist in a glassy state (4, 5), which is a solid-like structure without conformational flexibility. As the temperature is increased, the atomic motional amplitude increases linearly initially, as in a harmonic solid. In hydrated proteins, at Ϸ220 K, the rate of the amplitude increase suddenly becomes enhanced, signaling the onset of additional anharmonic and liquid-like motion (6-9). This ''dynamical'' transition of proteins is believed to be triggered by their strong coupling with the hydration water through the hydrogen bonding. The reasoning is derived from the finding that the protein hydration water shows some kind of dynamic transition at a similar temperature (10, 11). Here we demonstrate, through a high-resolution quasielastic neutron scattering (QENS) experiment, that this dynamic transition of hydration water on lysozyme protein is in fact the fragile-to-strong dynamic crossover (FSC) at 220 K, similar to that recently observed in confined water in cylindrical nanopores of silica materials (12, 13). Computer simulat...