The heat required to warm a gelatin gel from 0° to 25 °C. is greater than the sum of the heat capacities of the water and the gelatin present by an amount which varies with the concentration of the gel, and which equals 6.7 cal. per gram of dry gelatin for gels of concentration below about 52%. It is inferred that there is less bound water, or the water is less firmly bound, at 25° than it is at 0° C. If the heat capacity measurements are plotted against gel concentration there is a sharp discontinuity at 0. 52 gm. water per gram of dry gelatin which is interpreted as meaning that this is the amount of water which is closely bound at 0° C.