Oparin ([ref.15]) postulated that α-amino acids could have been formed nonbiologically from hydrocarbons, ammonia, and hydrogen cyanide at a time when the Earth’s atmosphere contained these substances in high concentrations. Oparin’s hypothesis has received strong experimental support, as evidenced by the work of Miller ([ref.12]). Bernal ([ref.20]) has emphasized the role played by ultraviolet light in the formation of organic compounds at a certain stage of the Earth’s evolution. Generally it has been believed that the first proteins or foreprotein were nonbiologically formed by the polycondensation of preformed free amino acids ([ref.21]). Akabori ([ref.22]) proposed a hypothesis for the origin of the foreprotein and speculated that it must have been produced through reactions consisting of the following three steps. The first step is the formation of aminoacetonitrile from formaldehyde, ammonia, and hydrogen cyanide. CH₂O + NH₃ + HCN ————> H₂N—CH₂—CN + H₂O The second is the polymerization of aminoacetonitrile on a solid surface, probably absorbed on clay, followed by the hydrolysis of the polymer to polyglycine and ammonia. x H₂N—CH₂—CN ————> (—NH—CH₂—C—)ₓ || || NH | | + x H₂O | V (—NH—CH₂—CO—)ₓ + x NH₃ The third step is the introduction of side chains into polyglycine by the reaction with aldehydes or with unsaturated hydrocarbons. Akabori has demonstrated experimentally the formation of cystinyl and cysteinyl residue in his above-postulated mechanism. Fox’s theory of thermal copolymerization ([ref.23]) suggests that proteins or like molecular units could have been formed in the Earth’s crust, under geothermal conditions. The accumulated amino acids were heat polymerized and transported into the primary oceans for further modifications. Fox has obtained polymers consisting of all 18 amino acids usually present in proteins. The polymerization is generally done at 160° C to 200° C, although in the presence of polyphosphoric acid it can be accomplished at temperatures below 100° C. Molecular weights increased from 3600 in a proteinoid made at 160° C to 8600 in one made at 190° C.