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A strong interaction between DNA and Tryptophan in water solutions is described. This interaction determines the absence of hyperchromic effect in heated DNA above its melting point, when Tryptophan is present (base mol/tryptophan mol). At lower concentrations of Tryptophan only a shift of the Tm. of the DNA-Tryptophan solutions and a change in the shape of the thermal denaturation curves occurs. These effects are neither due to the ionic strength of the Tryptophan. nor to pH variations. P.M.R. spectroscopic studies confirm the interaction of the uracil ring of Uridine and the indol ring of Tryptophan.

Absence of Hyperchromic Effect in DNA Heated Above Tm., in the Presence of Tryptophan