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The solubility of metallic mercury in water containing various amino acids were investigated with flameless atomic absorption spectrometry. The following results were obtained; 1. Metallic mercury dissolved into aqueous solutions of various amino acids. It was found that solubility was dependent on kind and concentration of the amino acids. The amino acid with SH radicals, i.e., L-cysteine HCl, in particular, remarkably accelerated solubility. 2. The pH value gave large effects on solubility of metallic mercury. The least solubility was observed at neutral range. Solubility was, however, increased above or below the neutral range. 3. The solubility was greater in Hanks' balanced salt solution than in distilled water. The present results confirmed that solubility of metallic mercury in various solutions was largely dependent on the presence of amino acids, in particular, those which contained SH radicals, change of pH and presence of various salts.
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