Received June 24, 2017; Revision received July 13, 2017
The development of high-pressure scanning microcalorimetry and the first results studying transitions in proteins, lipids, and model polymers are reviewed. Special attention is given to changes (increments) in volume parameters upon transitions as well as the nature of these changes. It is demonstrated that the use of the model of compound transfer reaction in its purest form for assessment of denaturation volume effects failed due to serious difficulties.
KEY WORDS: scanning microcalorimetry, high pressure, theoretical analysis, macromolecules