Cow bone samples (1, 2, and 4 mm cubes) were used to determine the effect of volume on the degradation of bone protein through time. Amino acid analysis indicated that protein is lost from bone at a rate inversely proportional to bone size, but the major effect of size is during initial, slow loss of bone protein. Racemization proceeds at an approximately linear rate in aspartic acid released from bone. Results are interpreted as the consequence of initial protein-mineral bond disruption accompanied by hydrolysis and diffusion. -- AATA