Abstract
In order to make clear how the most reliable value of starch viscosity is estimated by the help of the Ostwald viscositymeter, the effects of various conditions of measurement upon the value of viscosity were investigated. The results are summarized as follows : (1) The sooner the measurement was taken after the preparation of the starch solution, the higher reliability of the data and the higher sensitivity to varietal difference were obtained, therefore rapid dissolution into hot solvent (above 60°C in this experiment) seemed to be favorable. (2) It was recognized that concentration of the solution was most suitable in 0.8% or thereabout. (3) As to the temperature of water-bath at the measurement, it was considered that exact value was able to be obtained more easily at 20°C than at 40°C.
