The low molecular lAA-oxidase of pea roots, reported previously (Janssen 1969b), is formed from the larger units during the chromatographic procedure. This formation is enhanced both by increasing temperatures and by increasing ionic strength of the effluent. It is also demonstrated that the low molecular lAA-oxidase can adsorb to the Sephadex. Once adsorbed the enzyme molecules can be eluted with a NaCl solution.