INTRODUCTORY.It was in the investigations of Fick, carried out over fifty years ago, that the idea arose of two distinct chemical processes underlying the contraction and relaxation phases of a single muscle twitch. This conception, disregarded at the time, has during recent years been clearly established by the researches of Fletcher and Hopkins, of A. V. Hill, and of Meyerhof; and it is now quite certain that while contraction is caused by the liberation of lactic acid on to certain sensitive surfaces within the muscle fibres, relaxation occurs when this acid is again removed, not, indeed, by oxidation, as was for a time believed, but simplythrough neutralization by one of the basic substances contained in muscle.The work of Meyerhof (20) has made it appear probable that it is the muscle proteins that bring about this neutralization, the sodium salts of protein reacting with lactic acid to form sodium lactate and the very weakly dissociated acidprotein. The investigation has necessarily turned mainly about one point, namely, an attempt to correlate the heat of formation and neutralization of a given quantity of lactic acid in muscle, with the heat of formation and subsequent neutralization by protein buffers, of the same quantity of acid, when carried out in laboratory glassware. The formation of 1 gr. lactic acid in muscle is accompanied by the liberation of 370-410 calories (19,21), average about 389 calories (21). Combustion experiments on glycogen and lactic acid reveal a value of 188 cal. as the heat of formation of lactic acid from glycogen. During the neutralization of 1 gr. lactic acid by protein buffers of muscle about 140 cal. are produced. In his most recent work (21) Meyerhof believes that the remaining 60-70 calories are identical with the delayed anaerobic recovery heat of Hartree and Hill (12), and that dehydration of protein in a non-aquaeous phase underlies this recovery heat, and also the unexplained 60 to 70 calories.My own studies on the structure of muscle fibres have made it appear more probable that the neutralizing base is formed simultaneously with the lactic acid-